Sweets and drinksBaked GoodsEurope and North America35 minutes preparation, 12 minutes baking at 180 degrees C
Banana oat cookies with chocolate chips means mashing ripe bananas as the binder and mixing them with oats, cocoa and pieces of chocolate. A good cookie is soft in the middle, fragrant with cinnamon, with chocolate that melts in the mouth. The hardest part is the thickness, since dough pressed too flat bakes dry and hard as it cools.
The bananas need to be ripe enough to show brown spots for the dough to carry enough moisture and natural sweetness. The raisins go in early with the oats so they spread evenly through the dough.
This batch weighs about 545g, at roughly 157 calories per 100g.
Method
Melt 19g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 6.3g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy. Pour it out in a thin layer on a tray lined with baking paper, chill for 15 minutes to set, then cut it into small dice.
Peel 2 ripe bananas, slice them, put them in a large bowl and mash them with a fork.
Add 120g of oats, 5g of cinnamon powder, 20g of cocoa powder and the diced chocolate to the banana bowl and stir in one direction until even.
Warm 50g of peanut butter with 10ml of honey over hot water until both melt and come together, then turn off the heat.
Pour the peanut butter and honey mixture into the banana bowl, crack in 1 chicken egg, add 30 to 40g of raisins and mix thoroughly.
Line a tray with baking paper, roll the dough into small even balls, press them slightly flat, and space them 1 to 2cm apart.
Scatter 25g of sliced almonds over the tops and press lightly so they stick.
Heat the oven for 10 minutes at 180 degrees C, then bake the cookies for 12 minutes and they are done.
Tips
Do not press the dough balls too thin, because the cookies bake dry and hard as they cool.
Keep the diced chocolate in the fridge until mixing, since warm pieces go soft and melt into the dough.
The smoother the banana is mashed, the easier the dough shapes, while a lumpy mash falls apart.
Add the raisins at the same time as the oats so they spread evenly through the dough.
Cookies straight from the oven are still soft, so let them firm up on a rack for about 10 minutes before lifting them.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.