The recipe in question comes from Hungry?, a book I reviewed earlier in the year and I'm still using on a regular basis. I've been wanting to try these for ages but, until this week, never quite managed to have all of the ingredients in the house at the same time. They were definitely worth the wait though.
They're quite unusual, being wheat and egg free, and have a more cake-like texture than normal cookies but don't be put off as they taste great, especially when they're still warm from the oven. Plus, as I mentioned above, while they're baking your kitchen will filled with the deliciously comforting aroma of banana and coconut.
Banana & Chocolate Cookies
(adapted from Hungry? from the Innocent Drinks people)
3 ripe bananas
100g/4oz butter, melted and cooled
1 teaspoon vanilla extract or the seeds from 1 vanilla pod
2 large handfuls porridge oats
100g/4oz ground almonds
100g/4oz unsweetened desiccated coconut
a handful of raisins or chopped dried apricots
a pinch of ground cinnamon
100g/4oz milk or plain chocolate, chopped into small bits (or just use a bag of chocolate drops)
1) Preheat the oven to 180c/350f/gas mark 4. Line a baking sheet with greaseproof paper (you may need two).
2) In a big mixing bowl, mash up the bananas with a fork then add the melted butter and vanilla and give it a good stir.
3) Add the rest of the ingredients, except for the chocolate, and mix well. Fold in the chocolate pieces. It probably won't look quite as firm as normal cookie dough but don't worry.
4) Spoon the mix onto the baking sheets, using about 2 teaspoons per cookie. Bake in the oven for about 30 minutes, until golden. (The original recipe suggests leaving space for them to expand but mine didn't grow that much).
5) Leave to cook on a wire rack for a few minutes. They're best eaten while still warm but will also keep just fine in an airtight container for up to a week.
Makes about 25