The Cookie Dough-Lympics: Banana Almond Poppers

Banana Almond Poppers

Have you ever witnessed the “law of attraction” at work? Like when you think about something for a long time, dream it to be true, and then voila! it shows up at your front doorstep? Well, ladies and gentleman, all my years of wanting, wishing, and longing for have finally come to light—in the form of a book full of raw cookie dough recipes.

Before you go singing the salmonella symphony to me, let me explain: this cookie dough is egg-less. What does that mean, my friends?  It means that you can stick your head right into that bowl and nom you way to the bottom, worry-free. And thanks to Lindsay Landis, creator of this cookie dough recipe and book full of desserts to make with it, all of our lives have now been touched.

With this new cookbook ES has entered the “Cookie Dough-Lympics,” where we come up with our own recipes based around this egg-less delight. I sat down with the book while brainstorming ideas and found cakes, ice cream, souffles…you name it, Lindsay created it. In brainstorming for my own recipe I realized I wanted a yummy, easy to make, minimal-ingredient summer treat with this dough.  I want the kind of thing that is bite-size so I can munch with ease. I want the kind of thing I can make on a weeknight, store in the freezer, and grab whenever I need a frozen pick-me-up. And then it hit me: the Banana Almond Poppers were born.

The Cookie Dough Lover's Cookbook

I was almost tempted to name these “Banana Preggo Poppers” because, although I’m not pregnant, I could totally see this being a snack I would love if so. It is so easy, and so good!

Eggless Chocolate Chip Cookie Dough

Yield: 1 1/2 cups

Prep Time: 15 minutes


1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup mini semisweet chocolate chips


In a large bowl beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Dough can be enjoyed immediately or stored, covered or in an airtight container, in the refrigerator for up to 3 days.

Reprinted with express permission from
The Cookie Dough Lover’s Cookbook
Lindsay Landis

Banana Almond Cookie Dough Poppers


2 bananas
batch of Eggless chocolate chip cookie dough (see above), using almond extract instead of vanilla


Slice 2 bananas into rounds about 1/- inch think and freeze for 3 hours (or overnight). Once frozen, top with a spread of the cookie dough. Eat them on the spot, or keep them in your freezer and pop them as your little heart desires for a natural, frozen summer treat.

You may also like

Leave a comment