Thursday, 10 October 2013

Chocolate Chip and Banana Cookies

The weekend's close enough - it's time for a sweet treat!!!

These cookies are incredibly moreish, and you can either eat them straight out of the oven (give them 10 minutes to cool down or the molten chocolate chips will burn your mouth...speaking from experience here!), in which case they will be soft, and 'melty' and oh so good, or leave them to cool completely and they will crisp up and become more biscuity. I would recommend making enough that you can try them both ways!

I used chocolate chips (Enjoy Life brand which is gluten, dairy, nut and soy free - check them out here or you could cut your favourite chocolate into chunks and make a more chunky, chocolatey version! If you wanted to be a little more restrained and keep away from the chocolate you could replace the chocolate with raisin or chopped up dates.

Other than the obvious treat side of having the chocolate in these cookies, they really are still wholesome and nutritious! They are gluten-free, dairy-free, grain-free, soy-free and depending on which type of chocolate you use they have either minimal or no refined sugar.

Chocolate Chip and Banana Biscuits

(Gluten-free, dairy-free, grain-free, soy-free and optionally free of refined sugar)

1 smallish banana, well mashed
2 tsbp coconut flour 
2 tbsp almond flour (you could replace with another type of flour if you can't or won't do nuts)
25g coconut oil, melted
1.5 tbsp tapioca starch (or substitute with 1 egg and half a tbsp coconut flour)
1/4 cup chocolate chips
1 tsp vanilla essence
1 tsp baking soda
1/4 cup desiccated coconut
1 tsp honey or maple syrup (optional, depending on how sweet you like it - you could also add a little more if you like things sweet)

1. Preheat oven to 160C. Line a baking tray with baking paper
2. In a small bowl, mix together coconut flour, almond flour, tapioca, desiccated coconut, baking soda and chocolate chips.
3. In another small bowl, mix together banana, coconut oil and vanilla. Pour into dry mixture and stir until well combined
4. Form mixture into 'patty' shapes using about 1-2 tbsp of mixture depending on what size you like. 
5. Cook for around 10-12 minutes until golden brown. 
5. Remove from oven and allow to cool. You can eat these still warm for a softer cookie, or leave to cool completely and they will become slightly crispy.

This recipe makes about 4 or 6 biscuits depending on how big you make them. Simply double, triple or quadruple the recipe depending on how many you need…I tried to only make a few as I can't be trusted with freshly baked biscuits in the vicinity!