Chef reveals how to make delicious cookies using banana – and you don’t need flour OR eggs
IF THERE’S one thing we’ve learned in our time in lockdown, it’s that baking doesn’t have to be difficult, and that a lot can be done with a few simple ingredients.
But while regular flour or eggs are common ingredients in many baked goods, one chef has shared a delicious and super easy cookie recipe using just two ingredients – banana and almonds.
Aside from the cookies being super easy to whip up, they are healthy for you too, so no need to feel guilty when down multiple in one sitting (come on, admit it).
Andrea Soranidis, aka The Petite Cook, shared the recipe on her blog and we are here for it, because if there’s one thing we love more than cookies, it’s the simplicity of the recipe and time it takes to make them.
Andrea was also the brains behind the two-ingredient chocolate cake (drool), so if you managed to get trough that with ease, the cookies will be a breeze.
To make them, you need to wizz the two ingredients in a blender, and once combined, scoop them out onto a baking tray.
Two-Ingredient cookies
1. Place the bananas and almond flour in a food processor ( a blender should work just fine).
2. Mix until combined. Your cookie dough mixture should be creamy but firm enough to be scooped with an ice cream scooper.
If it’s too creamy, add a little more almond flour.
3. Use an ice cream scoop with a spring release or a spoon to drop the cookies onto a baking sheet covered with parchment paper.
4. Flatten each cookie ball just a tiny bit with the palm of your hand or the back of a spoon.
5. Place the baking tray in the oven and bake for about 20-30 minutes (depending on your oven type), or until they look golden and crunchy on the outside.
6. Take them out of the oven and allow to cool slightly.
7. Drizzle some optional melted chocolate if you like, allow the chocolate to set and serve.
Source: The Petite Cook
The hardest part in the entire recipe is finding the restraint to allow them to cook for 20-30 minutes without eye-balling the oven every couple of minutes.
If you can do that (or even if you can’t), this recipe is ideal for even the most novice home cooks who fancy something sweet every now and again.
If you manage not to eat them all in the hour after baking them, they’ll keep for about five days in an airtight container.
Although it’s not a part of the recipe, Andrea also recommends drizzling some melted chocolate across the cookies once cooked – because who doesn’t love chocolate?
When selecting the bananas to use, Andrea says to go for medium-sized bananas that are not too overripe.
Medium-ripe super yellow bananas with little tiny brown spots are just perfect – they’re sweet enough and just soft enough.
Speaking of the delicious cookies, Andrea said: “These cookies are crispy on the outside, cakey and soft on the inside, naturally sweet and simply delicious!
“I’ve been finding baking really therapeutic during this difficult time.
“However, flour has quickly disappeared from most supermarkets, and I’m trying to save the basic ingredients we have at home (eggs, flour, butter) for our main meals.
“This means I can’t bake sweet treats as often as I would like.
So to help my cookie cravings, I had to come up with a healthy cookie recipe made with the ingredients I have at home. And this is the ONE!”
We can certainly agree on that.
Check out the full recipe, and method, on The Petite Cook here.
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