Today, I’ve got a fantastic and waste-reducing recipe for you: banana and chocolate chip cookies. They’re perfect for using up those overly ripe bananas that might otherwise end up in the compost bin. What makes these cookies special is not just their quick preparation but also their inclusivity, as they cater to specific dietary needs. These banana and chocolate chip cookies are eggless, flourless, and free of butter and oil. But don’t worry: despite the absence of these traditional ingredients, they still taste absolutely delicious! The best part is that they’re suitable for those with celiac disease, lactose intolerance (just double-check those chocolate chips!), and egg allergies.
For these ripe banana cookies, I’ve used almond flour to achieve a soft and nutritious texture, but feel free to experiment with other nut-based flours based on your preferences. These banana chocolate chip cookies are a delightful and healthy option, perfect for satisfying breakfasts or guilt-free snacks. With just a handful of ingredients, we’re transforming overly ripe bananas into a treat that’s enjoyable with every bite. And the best part? They come together in just 5 minutes!
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Ingredients for approximately 18 banana chocolate chip cookies
- Power 51,56 (Kcal)
- Carbohydrates 4,44 (g) of which sugars 3,24 (g)
- Proteins 1,00 (g)
- Fat 3,30 (g) of which saturated 0,13 (g)of which unsaturated 0,01 (g)
- Fibers 0,82 (g)
- Sodium 48,54 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to make flourless and eggless banana cookies
Qui puoi leggere la ricetta in italiano!
To whip up these banana chocolate chip cookies, start by peeling and cutting the banana into pieces. The banana flesh should weigh approximately 4,5 oz (130 gr). Place it in a bowl and spritz it with a few drops of lemon juice to prevent browning. Mash it into a puree using a fork.
Next, add the brown sugar – just a level tablespoon since the banana is naturally sweet – and incorporate it into the puree. Then, toss in the almond flour and baking soda. Mix everything carefully until you achieve a homogeneous and fairly soft mixture. Finally, add the chocolate chips.
Gently fold the chocolate chips into the cookie dough. Grab a baking sheet, line it with parchment paper, and drop a teaspoonfuls of dough onto it, forming little mounds. Continue this process until you’ve used up all the dough, making sure to space the mounds apart.
Keep in mind that they’ll spread a bit during baking. Pop the banana and chocolate chip cookies into a preheated oven at 356 °F (180 °C) for around 15 minutes. Once baked, allow them to cool completely on the tray before enjoying.
How to store
These banana and chocolate chip cookies can be stored at room temperature for 3-4 days. Given their soft and moist nature, it’s a good idea to cover them with a cake net rather than sealing them in a jar to prevent any chance of molding.
Tips and variations
This banana cookie recipe is a clever way to use up those overripe bananas. Based on the weight of your bananas, you can easily calculate the quantities of other ingredients. Simply divide the total weight of your peeled bananas by 4,5 (the weight of the banana I used). Multiply the result by the weight of the other ingredients to get the correct proportions. For instance, if you have two ripe bananas weighing a total of 6 oz, you’d do: 6:4,5=1.3. To determine the amount of almond flour to use, multiply the 3 oz I used by 1.3: 3×1.3=3,9 oz. Repeat this process for all the other ingredients.
Frequently Asked Questions (FAQ)
Can I make these cookies without sugar?
Since ripe bananas are naturally sweet, you could skip the sugar. However, a bit of brown sugar adds a slightly crunchy texture to the cookies. If you prefer, you can omit it, but be aware that the final consistency will be different.
What can I use instead of almond flour?
Feel free to use a flour made from your preferred nuts. If you can’t find it in stores, you can finely blend hazelnuts, walnuts, almonds, or peanuts until you achieve a very fine mixture. Add a touch of powdered sugar to the mix, which will absorb any oil released by the nuts as you blend them.
Varied doses for servings