Banana Chocolate Cookies
Every time I have over ripe bananas, I make pancakes or banana bread. So, thought of trying out some cookies this time. Got a chance to make these when hubby expressed his desire to take some cookies to office for his colleagues. These are delicate, soft and chewy at the centre, but slightly crisp on the edges, a bit cakey ones with a mild banana flavour. I have made it with half apf and half wwf. You may choose to make it fully with wwf. You may bake it longer for a crispier cookie. Also, I have added only a pinch of rising agents, so the cookies haven’t spread much, though it was of a drop consistency.
Ingredients:
- All purpose flour 65 gm (~1/2 cup)
- Whole wheat flour 65 gm (~1/2 cup)
- Ripe small bananas 2-3
- Vanilla extract 1/2 tsp
- Salt a pinch
- Brown sugar 1/4 cup
- Baking powder a pinch
- Baking soda a pinch
- Chocolate pieces 1/4 cup
- Butter 56 gm (1/4 cup)
Method:
- Preheat the oven at 160-170 degree Celsius.
- Line a baking sheet with parchment paper and keep it ready.
- Peel and mash the bananas with the help of a fork.
- Cream the butter, mashed banana and sugar till it is soft and fluffy. Add the vanilla extract and mix. (Vanilla can be replaced by cardamom powder for a more desi taste 🙂 )
- Mix the flour, baking powder, baking soda and salt.
- Now slowly add the dry ingredients to the butter-banana mixture. Add the chopped chocolate pieces or you can add choco chips. Do not knead the dough.
- Drop a tablespoon of the dough on the baking tray. It will spread a bit.
- Bake at 160 degree Celsius for 20-25 minutes or till the top and sides look golden. Please keep a watch after 18-19 minutes.
- Remove the tray from the oven and allow the cookies to remain in the tray for 7-8 minutes.
- Transfer onto a cooling rack and cool well.
- Store in air tight containers.
