I may be a little too excited about this new way to use up those leftover spotty bananas. This is the quickest and simplest cookie recipe I’ve ever made, and they taste so good, I may have to hide our bananas to make them go spotty – just so I can make these every week.
What’s more, they’re healthy too!
No flour, no eggs and no butter. You could even make them vegan if you swap the chocolate chips for raisins or carob chips.
I wasn’t purposely trying to make them more allergy/diet friendly, it was just an experiment that went well. It was a welcome success after some unsuccessful recipe testing this week. The sophisticated ‘sunset cheesecake’ i’d been dreaming up for a couple of weeks went wrong at every single stage and had to been binned after one mouthful. The great tasting creamy pesto chicken dish I made was seriously un-photogenic, and I won’t even go into my attempt at trying to lighten up a dauphinoise dish using milk instead of cream. It’s a good job I love the cooking process almost as much as the eating, otherwise I might have given up altogether and lived on pizza all week.
Fortunately these turned out well. So well that I may have to start making them in batches bigger than 7.
Usually I love making banana bread or chocolate banana cupcakes with overripe bananas, but the kids were getting a little too used to cake in their lunch box! These cookies are a great alternative. Healthy, but with a little chocolate chip kick so it still feels like you’re being a bit naughty.
For this recipe, you simply need to mix mashed banana with oats and a little honey and coconut oil. Then leave the mixture for 10 minutes so the oats can soften and soak up the flavours. Then throw in the chocolate chips and a pinch of salt and you’re ready to roll the mixture into balls, flatten them out (they don’t spread in the oven, so no worries about cookies melding together or ending up like discs!) and put them in the oven.
The result is a cookie that is golden and a little crispy on the outside, whilst being soft and chewy on the inside.
- 1 medium sized ripe banana, peeled
- 100g/3.5oz rolled oats (check they're gluten free if required)
- 30ml/2tbsp honey
- 1 tbsp. coconut oil (either soft or melted)
- 50g/1.8oz chocolate chips (check they're gluten free if required)
- pinch of salt
- Preheat your oven to 170c/325f
- Place the banana in a medium sized bowl and mash it with a fork. Add the oats, honey and coconut oil and give everything a good stir until combined. Leave to rest on the counter top for 10 minutes, so that the oats can absorb the moisture from the other ingredients.
- After 10 minutes, add in the chocolate chips (reserve a few to sprinkle on once the cookies are cooked) ands the salt. Stir to combine.
- Take a tbsp. of the mixture in your hand, roll into a ball and then squash to flatten into a thick disk (approx. 1cm thick). Place on a baking tray and repeat until all your mixture is used up.
- Place in the oven and cook for 15 minutes.
- Take out of the oven, sprinkle with the reserved chocolate chips and leave to cool.
Nutritional info obtained from caloriecount.about.com