|Nutritional Guidelines (per serving)|
|Servings: 24 cookies (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocolate and banana is a winning combo, and it's the flavor inspiration for these easy-to-make flourless treats. The recipe is quite adaptable, as you can see from the suggested variations below. Not only are these cookies Passover-friendly, they're also dairy-free, gluten-free, and wheat-free, which makes them a great choice for those with allergy concerns or Celiac disease.
- Scant 3/4 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup potato starch
- 1 teaspoon cinnamon
- 1/8 teaspoon salt (fine kosher or sea salt)
- 1/4 cup oil (neutral flavored, such as grapeseed)
- 1/4 cup banana (ripe, well-mashed, about 1 medium banana)
- 1 large egg
- 2 teaspoons vanilla extract (pure)
- 1/3 cup chocolate chips (dark or bittersweet)
- Optional: 1/2 cup powdered sugar (or granulated)
Preheat the oven to 350 F. Line 2 large rimmed baking sheets with parchment paper.
In a large bowl, whisk together the sugar, cocoa powder, potato starch, cinnamon, and salt.
Add the oil, mashed banana, egg, and vanilla, and mix well. Fold in the chocolate chips.
For drop cookies: Drop the cookie batter by the teaspoonful on the prepared baking sheets. Bake in the preheated oven for 12 to 14 minutes. Remove from the oven and allow the cookies to cool on their sheets for a few minutes before transferring to cooling racks.
For crinkle cookies (pictured): Chill the batter in the freezer for 15 minutes. Place the confectioner's (or granulated sugar) in a shallow bowl. Drop a teaspoon of batter into the sugar. Use a second spoon to gently roll the batter in the sugar, and then transfer the sugared cookie to the prepared baking sheet. Repeat with the remaining batter. Bake in the preheated oven for 14 to 16 minutes. Remove from the oven and allow to cookies to cool on their sheets for a few minutes before transferring to cooling racks.
- Because bananas tend to vary wildly in size, it can be tricky to find one that yields exactly as much mashed fruit as you'll need for the recipe. Don't sweat it if you've got slightly more or less than 1/4 cup, but be aware that a big difference in the measurement can make the batter thicker or thinner than is optimal.
- Try mashing the banana in a liquid measuring cup so you can gauge how much you've got. (If you only have large bananas on hand, start with half. If you don't end up needing the whole thing, snack on the rest, or pop it in the freezer for smoothies).
- Not sure how ripe a banana to use? As long as it's soft enough to mash, anything goes. If you prefer a milder banana flavor, opt for just-ripe yellow fruit. If you like more dominant banana notes, choose one that's softer, with brown speckles on the skin.
- For Deep, Dark, Cocoa Cookies (intensely chocolatey, less banana flavor): Use 1 cup of unsweetened cocoa powder in place of the cocoa powder/potato starch blend. Increase the oil to 1/3 cup. This makes a firm batter that does not require chilling. Shape into walnut sized balls, roll in confectioner's sugar if desired, and flatten slightly on the baking sheets. Bake for 14 to 16 minutes.
- For Chocolate Almond Banana Cookies (thinner, more textured cookies with a milder chocolate-banana flavor): Replace the cocoa powder/potato starch blend with 1/2 cup unsweetened cocoa powder, 1/2 cup of ground almonds, and 1/2 cup potato starch. Increase the oil to 1/3 cup. Note that this will yield a thinner batter that tends not to firm up much, even when chilled. That means it's better suited to making drop cookies: after mixing, drop the batter by the teaspoonful onto the prepared baking sheets, leaving about 1-1/2 inches between cookies to allow room for the batter to spread. Bake in the preheated oven for 12 to 14 minutes; allow to cool on the baking sheets for a few minutes before transferring the cookies to a rack to cool.
- For Passover: If you don't need non-gebrokts or gluten-free cookies, replace the cocoa powder/potato starch blend with 1/2 cup of cocoa powder, 1/2 cup matzo cake meal, and 1/2 cup potato starch. Increase the oil to 1/3 cup.