Undoubtedly, when you buy bananas regularly you can’t eat them fast enough and sometimes they turn brown a bit too fast. The question is what to do with those overripe bananas when you don’t really like banana bread? (Other than my delicious apple banana bread, of course!)
While I haven’t decided what to do with my current 2 bananas, I knew I had to share one of my favourite overripe banana recipes. I spotted them on 101cookbooks where they were dubbed “Nikki’s Healthy Cookies”. Let’s ignore the term healthy cookie, because I don’t really think they exist.. I mean, these are filled with many wholesome ingredients with no butter, no eggs, no flour and no added sugar. But let’s be honest, taste is what matters most. And these cookies deliver.
They have a slightly crunchy exterior with a soft and chewy centre. They don’t taste like your typical cookies, as they are lighter than most cookies but not exactly cake-like either. Straight from the oven, the melted chocolate dances on your tongue with the strong whiff of banana, which provides the soft texture. The ground almonds replace flour, making this a perfect treat for vegans and celiacs alike. I am not sure how long the cookies will last at room temperature because they never seem to last more than 2-3 days.
Dark Chocolate Banana Coconut Almond Cookies (aka Nikki’s Healthy Cookies)
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal (or ground almonds)
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped
1. Preheat oven to 350 degrees, racks in the top third.
2. In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 – 16 minutes, trying to bake them as long as possible without burning the bottoms.
Makes about 3 dozen bite-sized cookies (74 calories each).