Today a good and anti-waste recipe: the banana cookies with chocolate chips, perfect for using up those overly ripe bananas that risk ending up in the waste bin. The beauty of these banana and chocolate cookies is their quick preparation and their “inclusivity,” so to speak, because they are also suitable for those following specific diets. Banana cookies with chocolate chips, in fact, are made without eggs, without flour, without butter, and without oil… but don’t worry, their taste is excellent! The advantage is that they can also be enjoyed by celiacs, lactose intolerant – but check the chocolate chips! – and egg allergies.
To prepare the banana and chocolate cookies, I used almond flour for a soft and nutritious texture, but you can experiment with other nut-based flours according to your taste. Banana cookies with chocolate chips are a delicious and healthy option, perfect for nutritious breakfasts or a guilt-free snack. With few ingredients, we transform overly ripe bananas into a delight to savor with every bite. Not to mention they are really made in 5 minutes!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 18 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 48.34 (Kcal)
- Carbohydrates 3.64 (g) of which sugars 2.46 (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 32.87 (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
Ingredients for about 18 Banana and Chocolate Cookies
If you are celiac, check that the almond flour and chocolate chips are labeled “gluten-free.”
- 1 banana (ripe; 130 g peeled weight)
- A few drops lemon juice
- 3/4 cup almond flour
- 1/4 cup dark chocolate chips
- 1 tablespoon brown sugar (15 g)
- 1/2 teaspoon baking soda
Tools
- 1 Bowl
- 1 Fork
- 1 Spoon
- 1 Baking sheet
- Parchment paper
- 2 Teaspoons
How to Prepare Flourless and Eggless Banana Cookies
For the English version of this recipe click here!
To prepare the banana and chocolate cookies, start by peeling the banana and cutting it into chunks (1). The pulp should weigh about 130 g. Place it in a bowl and sprinkle it with a few drops of lemon so it doesn’t darken (2). Mash it with a fork until it becomes a puree (3).
At this point, add the brown sugar (4) – just one tablespoon is enough, as the banana is already sweet – and mix it into the puree.
Then add the almond flour and baking soda (5). Mix carefully until you get a homogeneous and fairly soft mixture. Add the chocolate chips (6).
Gently mix to distribute them in the cookie dough (7). Take a baking sheet and line it with parchment paper. Scoop a heaping teaspoon of dough and, with the help of another teaspoon, let it slide onto the parchment paper, forming a mound (8)
Continue in this way until you have used up all the dough, forming mounds well spaced apart (9). Consider that during baking, they will spread a bit. Bake the banana cookies with chocolate chips in a preheated oven at 350°F (static) for about 15 minutes (10).
Remove them from the oven and let them cool completely before removing them from the baking sheet.
Storage
You can store the banana and chocolate cookies for 3-4 days at room temperature. Being soft and rather moist cookies, it’s best to cover them with a food cover and not keep them in a closed jar, or they might mold.
Tips and Variations
This banana cookie recipe is an idea for using overripe bananas, so naturally, it starts from this ingredient to calculate the weight of the others. The calculation is very simple: divide the weight of the bananas you have at home (peeled) by 130, which is the weight of the banana I used. The resulting number should be multiplied by the weight of the other ingredients to get the correct amounts. For example, if you have two ripe bananas at home, whose pulp collectively weighs 170 g, you should do: 170:130=1.3. To know how much almond flour is needed, you should multiply the 90 g I used by 1.3: 90×1.3=117. And so on for all other ingredients.
FAQ (Questions and Answers)
Can I make these cookies sugar-free?
Since ripe bananas are already sweet, there is no need for sugar to sweeten. But in this case, a bit of brown sugar also helps give a slightly crunchy texture to the cookies. If you want to eliminate it, you can, but the final texture will be different.
What can I use instead of almond flour?
You can use a flour made with the nuts of your choice. If you can’t find it for sale, you can also finely blend hazelnuts, walnuts, almonds, or peanuts into a very fine mixture. Add a little powdered sugar to the blender, which will absorb any oil released by the nuts as you blend them.
