If you are currently struggling to acquire flour but you fancy a chocolate chip ‘cookie’ – these are very simple to make and pretty healthy.
There are lots of similar recipes around for these ‘cookies’, so I have just taken a ‘mean’ of them all and have come up with this one that seems to work. The three ingredients are always available in my house, and these can be thrown together and baked in 20 minutes.
Really they are more like an oat bun than a cookie – but I suppose if you made them smaller and squashed them down they could be more cookie-like. I prefer the larger version.
They are especially great for those of us who do a fair bit of exercise, oats and bananas having excellent variable energy releasing properties – to keep you going through a hard workout or for some instant energy pre-workout. The chocolate element just makes you happy throughout!!
160g Porridge Oats
100g Plain chocolate, chopped into small (or chunky) pieces or choc chips, or milk chocolate or in fact any chocolate you have lying around!
200g (peeled weight) ripe bananas, mashed
Mash the bananas, add the oats and mix well, add the chocolate pieces and mix.
Make 9 equal balls of mix and press onto a parchment lined baking sheet
Bake for 15 minutes at 180ºC fan. Cool on cooling rack. Eat immediately or at your leisure!
Each cookie – approximately 140 calories, 22g carbs and 2.6g protein.
Over the past few weeks I have made three different variations of these cookies. They are delicious and fantastic with a cuppa any time of the day. I have to admit they are also pretty calorific, but any weight gain will be shed hopefully in the late summer months when we are all allowed outside again.
I have been making this recipe for many, many years on and off, and if you like a gooey cookie then this will be perfect for you!
I am pleased to say that all three of my sons have also been baking these recently with varying degrees of success. Harry seems to have mastered the recipe and I think he is basically living on cookies. He also knows the recipe off by heart which indicates to me that he’s used it a lot 😉
85g unsalted butter/cooking marg/plant-based spread
(I have been using the plant-based spread and it works brilliantly) 85g caster sugar
85g soft light brown sugar
170g self-raising flour
Dash of vanilla extract
Pinch of salt (not necessary unless you have used unsalted butter) 100g chunks of chocolate
Options – the chocolate can really be anything, I have made these with chopped up Cadbury Dairy Milk, Fudge, Twirl, plus basic range chocolate from the supermarkets. Try to have a mix of big chunks and smaller chunks. You can use more than 100g if you want more chunks in each cookie. If you don’t have both types of sugar this will also work with granulated sugar.
Cream the butter and the sugars with the vanilla until light and creamy
Beat in the egg
Fold in the flour and salt (if using)
Add the chunks of chocolate and stir in well
Prepare several baking trays with parchment paper
Add overloaded teaspoon size blobs of mixture to the trays – space well (see picture) because the mixture will spread
Bake at 170ºC (Fan) for 10 minutes – do to overtake. The cookies will still be soft. Gently pull the sheet of parchment onto a cooling rack without moving or touching the cookies
Allow to cool before moving the cookies. Then make a cup of tea and enjoy!!
I’d love to know if you make these and how/if you have adapted the recipe. Please let me know in the comments.