So my life is very repetitive, another week, another batch of overripe bananas that need creating into something a little more interesting. As I entered my kitchen, I prepared to make my simple cookies then I thought I should make them a little more decadent this time. Yes this is basically the same recipe as last time and probably not worthy of a new post, but you guys seemed to really like the last one so I thought an extra serving suggestion couldn’t hurt.
These ones are double chocolate, cranberry and walnut and just as simple as the last bunch. We’re using a rich 70% cocoa and Cadbury’s Bournville which at 36% cocoa makes it a little sweeter. After all, it’s nearly Christmas.
This batch is still reasonably healthy overall with the only unhealthy element being the chocolate chunks. Oh and these ones taste even less like banana than the last ones, yay for me.
This recipe is gluten free, dairy free, vegan and soy free (depending on chocolate used).
Prep time: 5 minutes
Cook time: 12 minutes
Serves: Approximately 8 cookies
- 2 cups oats (GF if necessary)
- 2 ripe medium bananas
- 30g chopped walnuts
- 30g dried cranberries
- 30g high percentage cocoa dark chocolate
- 30g lower percentage cocoa chocolate (I’m using Bournville, you can use white or milk if not dairy free)
- 1tsp vanilla extract
- Pre-heat oven to 180 degrees and line a baking tray with greaseproof paper
- Put the bananas and oats in a food processor or blender and combine until mixture is smooth but still has some texture
- Stir in the cranberries and walnuts. If walnuts are too chunky turn food processor back on and pulse gently for a few seconds.
- Now stir in the chocolate chunks.
- Once fully combined spoon out the mixture and drop onto the greaseproof paper. As with the previous recipe they can be quite sticky so using a spoon is easier than by hand.
- Place in the centre of the oven and bake for 12-15 minutes.