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Full disclosure: I got conned into making cookies by a not quite two year old. Probably doesn’t help that I have an overwhelming love of biscuits and all things chocolate so it didn’t take too much persuading for me to whip them up.
was too lazy to walk to the local shop decided against using eggs and instead added in a banana as a substitute. It worked well and I can feel at least 20% less guilty about today’s choice of snack because everyone knows that fruit makes things healthy. Right?
They turned out perfectly. Moist in the middle and just a little bit crunchy on the outside. The chocolate has melted nicely and complements the banana flavours perfectly. Also good news for those that like raw cookie dough, as there is no egg in this recipe, it’s perfectly safe to eat unbaked. Yummy!
Ingredient: (8 medium sized cookies)
75g Softened, room temperature unsalted butter.
50g Soft brown sugar.
1 Medium ripe banana.
200g Plain flour.
1tsp Vanilla extract.
1/2 tsp Baking powder
50g 70% cocoa dark chocolate (broken into small chunks)
35g Milk chocolate chips
- Preheat the oven to 200oC and line a baking tray with greaseproof paper.
- Cream the butter and sugar. Then mash in the banana.
- Add in the rest of the ingredients and stir well so that it becomes a dough.
- Dust a clean surface and a rolling pin with flour and roll the dough out so it’s 1cm thick.
- Using a medium sided cookie cutter, cut out your cookies and place on the baking tray.
- Sprinkle with a small amount more sugar and bake for 12 to 15 mins or until they are golden brown and have risen.
- Cool on a wire rack and then store in an airtight container for 3 days.