This recipe started as a solution to a weird problem I have - I can't stand an overripe banana.
It's a weird little quirk of mine, I can only eat a banana in a very small window of time when it's not too green and not too ripe. The window only opens for about a day or two, and then I need to figure out what to do with all of my leftover bananas.
...it would be a lot easier if I didn't like bananas so much :)
About a week ago I had this sad, lonely banana that I couldn't possibly eat (just the smell turns my stomach) but I didn't want to throw it away. The tastiest solution was also the easiest...I needed to make some cookies.
But, all of the banana-based cookie recipes I've tried in the past were always a tad on the "meh" side. Not the right texture and tasted a wee bit too healthy for my liking.
So, the challenge was clear - could I make a healthy AND delish cookie recipe that would use this sad and lonely banana?
The results - AMAZING! So amazing that I repeated this recipe again this weekend just to make sure it wasn't a fluke. (I even roped in a friend to be a taste-tester just to make sure).
So here it is - my new favourite cookie recipe and will be the solution to every overripe banana I have (until I get tired of it and need to create something new).
Chocolate Banana Cookies
They're also gluten-free...just in case that matters :)
Prep time: 10 mins. Cook time 15 - 20 mins (longer for bigger cookies). Makes 6 large or 10 small cookies.
1 ripe banana
1 egg, beaten (or a vegan egg replacer, see below)
1.5 tbsp butter (room temp), or coconut oil (it's better with butter)
1/2 tsp vanilla
1 - 1.5 tbsp maple syrup (can be omitted)
1 cup rolled oats
2 tbsp hemp seeds
1 tbsp raw cacao (or unsweetened cocoa powder) (optional - great with and without :)
pinch of salt
1/4 - 1/3 cup dark chocolate chips (truthfully, I eyeballed it. About a handful was a good amount, adjust according to your taste)
If you have a Kitchen Aid Mixer - just add each ingredient in the order I have listed them. Make sure the wet ingredients are thoroughly mixed before adding the dry ingredients (starting with the oats).
If you are using a bowl and your own muscle power - mix the first 5 ingredients well, then add the rest, adding the chocolate chips last.
Plop each cookie sized mount of mixture onto a baking sheet with parchment paper. Makes about 8 - 10 cookies depending on the size.
Bake at 350 degrees for 10 - 12 mins, or until the bottom is starting to brown.
Let them cool a bit and enjoy!
Easy Vegan Egg Replacer -
1 tbsp of chia seeds or ground flax seed
3 tbsp of warm water
Mix together and let sit for about 5 mins (until it gels). Add to your recipe!
*** I find this recipe works beautiful as a binder, but isn't enough liquid to equal a full egg. For this recipe, I added a splash of coconut milk (about a tbsp). Any non-dairy milk would work :)