Ingredients for Double Chocolate Banana Cookies
- 3 ripe medium bananas
- Rolled Oats
- 1 cup packed light brown sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted margarine, softened
- 2 large eggs
- Semi Sweet Chocolate Chips
- Natural Almonds
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How to Make Double Chocolate Banana Cookies
- Puree 3 ripe medium bananas in a blender until completely smooth.
- Measure 2 cups of the banana puree and set aside (reserve the rest for a smoothie or another treat!).
- In a large bowl, whisk together 2 cups rolled oats, 1 cup packed light brown sugar, 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add the 2 cups of banana puree, ½ cup (1 stick) unsalted margarine (softened), and 2 large eggs to the dry ingredients. Mix until just combined.
- Stir in 1 ½ cups chocolate chips and ½ cup chopped almonds.
- Cover the bowl and refrigerate the batter for at least 1 hour, or until the mixture is slightly firm. This helps prevent the cookies from spreading too much.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use a ¼-cup measuring cup to scoop the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie slightly with a spatula.
- Bake for 15-17 minutes, or until the edges are set and the centers are slightly soft. (Baking time may vary depending on your oven.)
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
85g
Fat
18g
Carbs
11g
