Choco Banana Cookies

The cookies

• 100g (1 banana)

  Bananas, very ripe

• 50g (2/3 cup)

  Oat flakes

  Alternative: Any other flakes. Buckwheat and quinoa are other gluten-free options.
• 50mL (1/4 cup)

  Almond milk, or any other plant-based milk.

• 75g (2/3 cup)

  All purpose gluten-free flour

  Alternative: Any flour you prefer. A gluten-free blend works well.

• Sweetener

  To taste

  Optional

  Use the sweetener that best works for you. Here are some options:

  • 30g (2 1/2 tablespoons)

    Coconut sugar

  • 39g (1/4 cup)

    Erythritol

  • 30g (2 1/2 tablespoons)

    Monk fruit sweetener

  • 24g (2 tablespoons)

    Stevia sweetener

  • 30g (2 1/2 tablespoons)

    Xylitol

  • 36g (2 1/2 tablespoons)

    Date paste

  • Note 1: To confirm the amount for your specific product, follow the sweetener to sugar ratio recommended on the label.
  • Note 2: Because the bananas are sweet, you do not need much sweetener. You may wish to adjust for your own taste. You might not need any. It depends how ripe your bananas are, and on your preferences.
• 15g (2 tablespoons)

  Cacao nibs

  To taste

  Optional

  Alternative: Plant-based chocolate chips, or even a chocolate bar chopped into pieces. If you use sweet chocolate, you may wish to adjust the amount of sweetener in your recipe.
• 1/2 teaspoon

  Baking powder

Preparation

1. 1

   Preheat your oven. This makes a difference for evenly baked cookies, and to be able to accurately replicate baking times for your oven. Set it to about 325°F or 160°C.

   Note:

   You know your oven best! Adjust the temperature if you know it runs hotter or colder than expected.

1. 2

   Prepare a baking tray lined with parchment paper.

Make the cookies

1. 3

   Right, let's bosh through this. Put the banana in a bowl. Mash it with a fork. Add the almond milk. Mash some more. Add in the sweetener. Mix it up.

1. 4

   In another bowl (or the same one if you can't be fussed 😬. No one's watching, you do you), add in the oats, flour, and baking powder. Mix these dry ingredients together.

1. 5

   Place the wet ingredients in the dry (unless they are already mixed because you were ultra-efficient in the step above) and fold the wet gently into the dry with a spatula until incorporated. Stir in the cacao nibs. The dough should be a very thick, sticky mixture at this point.

1. 6

   Spoon out this delicious mixture onto your baking tray. You can use a food scale to evenly divide the mixture into your cookies (just over 25g per cookie). Flatten them out a little bit with the back of a spoon. If you make them bigger or smaller, you may wish to adjust the baking time.

1. 7

   Place in the oven for 12-15 minutes. The exact time depends on your oven. Try to take them out as they start browning. They will further solidify once out of the oven. Do not wait until they are brown all over. And do not take them out when they look completely raw either. This is a preference as well though. Some people like gooey-er cookies, some people like more thoroughly baked cookies.

1. 8

   Remove from the oven and allow the cookies to cool on the tray for about 10 minutes. Afterwards, you can transfer them to a wire rack to cool completely. Or leave them on the same tray. Or just eat. If you're storing them, wait until they've cooled to do that.