Yesterday afternoon while I was writing the last essay of my entire uni degree I had a craving for chocolate chip cookies. Call it procrastination or restlessness to finish uni, but I got straight into the kitchen and whipped up these Chocolate Chip Banana Cookies in under 20 minutes. They came out just how I love cookies to be: soft, a bit chewy and sweet but not too sweet. Their sweetness comes from the bananas while the 90% chocolate gives them a delightful richness. The addition of almond butter helps bind the cookies and, paired with the vanilla and cinnamon, adds another level of flavour.
This recipe is great for when you have a hankering for cookies and there are a few spotty bananas sitting in your fruit bowl. If you’re not a fan of bananas you can always sub for applesauce, or if you don’t have any chocolate on hand (but seriously, who doesn’t chocolate on hand?) you could use nuts or raisins instead. They are a delicious accompaniment to the tedious task of essay writing, but I’m betting these would be even more delicious enjoyed while cosying up in bed with a good novel and a hot cup of tea. I hope you enjoy them!
- 2 overripe bananas
- 1 cup oats
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 heaping tsp almond butter
- 3 roughly chopped squares of 90% Lindt chocolate (or any other chocolate of your choice)
- Start off by preheating your oven to 180 degrees Celsius (350F).
- Process the oats in a food processor until a course flour is formed.
- In a medium bowl, mash the bananas and add in the oat flour and the rest of the ingredients.
- Then scoop a tablespoon of the mixture and use your hands to form into a cookie shapes.
- Now bake them for 12-15 minutes until the cookies are golden.
- Let them cool for 10 minutes, and enjoy!