I call these magic cookies because of how healthy they are to be a cookie! Healthy and just 4 ingredients (that are already in most of your kitchens.)
If you’re a banana-holic like me and you freeze most of your ripe bananas for smoothies or ice cream and leave the rest for baking or eating, then you’ll be as excited as I am to use any ripe bananas you have lying around for these cookies.
You’re gonna need:
- 3 ripe bananas
- 1/2 cup peanut butter or almond butter (any nut butter, really)
- 1/2 cup good quality cocoa powder
- 1 teaspoon (more or less if you’d prefer) maple syrup, agave nectar, honey etc.)
Preheat your oven to 350º F
Grab a mixing bowl and a hand mixer (or whatever mixer really) a fork will do in a pinch.
Slice up your 3 ripe bananas and add them to your bowl
Add 1/2 cup of cocoa powder and 1/2 cup of peanut butter (I used crunchy peanut butter because I love nuts in cookies) you can use creamy nut butters if you want.
Blend (or mash) together your three ingredients until smooth. There can of course be small chunks of banana or nuts that’s fine, you just want a batter like consistency.
VERY IMPORTANT STEP:
Taste your batter. If you are satisfied with the sweetness of your batter you’re good, if not you can now add a teaspoon or more of your favorite sweetener.
The reason it will be different for everyone is it depends on how ripe your bananas are, the riper the banana the more natural sweetness and less need to add maple syrup or agave. My bananas were spotty and ripe but not ripe enough so I added some sweetness. 🙂
Anyone notice the smiley face on my first banana?! 😛
Line a cookie tray with parchment paper (my choice) or rub some coconut oil on tin foil and use that as your liner.
Use a melon baller or ice cream scoop and scoop your desired amount of batter onto your tray. The cookies will NOT expand so don’t worry about it spreading out, because this is a batter like consistency instead of dough I used my melon baller and added one scoop on top of the next to form high peaks for a full cookie and not a flat cookie.
My first tray had six medium sized cookies.
Bake your cookies for 10 minutes and check on them, once they start to lose their sheen you can tell they’re baked. However, depending on each person and the different consistency of our batters it make take less or more time. Both batches took 15 minutes each.
Gently lift the wax paper off the hot tray and transfer it to a wire rack, let the cookies cool off for ten minutes and eventually transfer just the cookies onto a wire rack.
Don’t let this shine fool you, these cookies are done and delicious… but let them cool completely! 20-30 minutes.
Once cooled the cookies will still be shiny and tacky but less pliable.
After cooling an hour and eating two already these are my left over cookies for the week.
Sweet, chocolatey, vegan and good for you! 😉
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