After last night’s Packer win, I couldn’t just go straight to sleep. No. No way! Naturally, I found myself in the kitchen looking for something to make.
I had 3 VERY ripe bananas and decided to whip up Grant’s all time favorite cookies for a surprise in the morning – they just happen to be healthy, too! My mom is staying with us this week (hooray!) because all of the Schaefer family belongings are in cardboard boxes and plastic bins, so I had extra hands to make these quick cookies even faster.
They’re full of chocolate and peanut butter, with a mashed banana base. Mini chocolate chips give them texture and melt while baking so you don’t bite into big chunks of chocolate (although there is nothing wrong with that). The blend of almond flour and gluten free all purpose flour provides enough substance and adds a little gritty texture (not in a bad way) while making the cookies puffy.
Unfortunately, they don’t photograph well, so you’re just going to have to trust me that they’re good. Like really, really, really good. When I met Grant, he didn’t have a sweet tooth. NONE OF HIS TEETH WERE SWEET! What is wrong with that picture?! After we met, he quickly learned to enjoy sweets but still prefers lighter variations of them. He says that he can eat 2 or 3 of these a day and actually prefers these to Monsters. Slowly but surely we are making progress 🙂
In a medium bowl, mash the bananas with an electric mixer. (You could use a stand mixer, but I'm not sure how well that would actually mash the bananas).
Add peanut butter, vanilla, salt, baking powder, and cinnamon. Mix well.
Carefully add the cocoa powder. Don't blend it too quickly or else you'll end up with a counter full of chocolate and none in the bowl.
Stir in the almond flour. The "dough" should be thick - not too liquidy. If it looks like it needs more flour, add about 1/4-1/2 cup and combine.
Mix in the mini chocolate chips.
Refrigerate for at least 1 hour. While in the fridge, preheat oven to 350 degrees and line a baking sheet with parchment paper.
Drop tablespoons of dough onto prepared cookie sheets. You won't be able to form actual balls of dough, these are more like "drop" cookies. They don't spread too much, so you should be able to fit 12 onto one sheet. If not, just use 2 cookie sheets and rotate halfway through baking.
Bake for 10-12 minutes, or until tops feel firm.
Best enjoyed when completely cool or straight out of the refrigerator.
These keep well in an airtight container for up to 3 months in the freezer.
Outtakes. Because isn’t cookie making funny at 11:30PM?
Let me know if you end up making them and how they turn out! And if you get creative with mix-ins, be sure to share 🙂