You know when you find a recipe, and you mean to try it and then you do and you’re surprised how nice then you realise it was so easy to make that you make it twice a week? And it’s healthy too, and the kids love it?
No, it’s not a fairytale, it’s these banana chocolate chip cookies.
In fact, you could just make them as banana oat cookies, there are a gazillion versions on the Internet but I think Derval O’Rourke’s version with coconut too is the best version that I’ve tried so that’s what we usually go with.
We make these very, very regularly. They’re dairy-free, nut-free and using gf porridge gluten-free too.
They make a chewy rather than crunchy cookies and will keep for a few days in an airtight tin.
25g dessicated coconut (you could leave this out and just use 75g porridge too)
2 bananas (dotty is fine)
About 50g Chocolate chips/chunks of dark chocolate but add as few or many as you like.
You could also add nuts or seeds to taste.
Preheat oven to 180C and line a baking tray with baking paper.
Mash the bananas until smooth.
Mix in the porridge and coconut and then add the chocolate chips and mix really well.
Spoon the mixture onto a baking tray.
The mixture won’t rise or spread so you can put them pretty close together and the size you make is the size your cookie will be.
Bake for 10-15 minutes until they’re set and look golden.
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