Over the past couple of months I have been making these cookies when I have an overflowing bowl of ripe bananas and a need for something sweet other than banana bread. The bananas add a beautiful sweetness and chewy texture while also making these cookies a great energy boosting snack.
I have trialled these on a car trip, where they travelled well and satisfied all the passengers, even my sister who usually complains that nothing is sweet enough. The cookies also made an appearance on a bicycle ride with me today and they were the perfect halfway snack to keep us satisfied until lunch.
Without the chocolate I would be inclined to say these would also make a fabulous breakfast on the run, seeing as they are made of some of the usual breakfast suspects like oats, almonds, buckwheat, chia and coconut.
Banana and dark chocolate cookies
makes approximately 20 large cookies
- 3 ripe bananas, mashed (the riper, the sweeter)
- 1/2 C cold pressed extra virgin olive oil
- 1/3 C raw honey or maple syrup
- 1 tsp vanilla bean extract
- 1 1/4 C buckwheat flour
- 2 tsp baking powder
- 1 C rolled oats (gluten free if necessary)
- 1 C almond meal
- 1 C desiccated coconut
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 75g dark chocolate (75% cocoa or more), roughly chopped
- Preheat the oven to 180 degrees celsius. Line 2 baking trays with baking paper.
- In a small bowl or jug combine the mashed banana, olive oil, honey and vanilla. Whisk with a fork to combine and set aside.
- Sift the buckwheat flour and baking powder into a large bowl then stir in the other dry ingredients.
- Add the banana mixture and mix to combine. Finally add in the dark chocolate.
- Roll large tablespoons of the mixture onto the prepared trays and flatten with your palm (they won’t spread when cooking).
- Place into the preheated oven and cook for 20-25 minutes, or until golden brown.
- Cool on a wire rack before enjoying with a cup of tea!