These cookies are weird. And kinda wonderful. But mostly curious. I mean, how can you make a cookie by combining just 3 ingredients? Mashed banana, almond butter and cocoa powder…that’s it. Granted, these are lumpy, bumpy, odd little things that would be out of place on a holiday cookie tray. They’re best on a Tuesday night when that gotta-have-something-sweet-must-eat-cookie-now kind of craving hits.I affectionately refer to them as Chocolate Lumps. The texture is part cookie, part brownie…mostly lump. They aren’t pretty but they are pretty tasty when a craving hits. With just 3 simple ingredients, the flavor is really pure. You get sweetness from the banana, bitterness from the cocoa and nuttiness from the almond butter.
Did I mention the recipe makes a small batch? Just 7 bite-size cookies. A bakers half dozen!
Almond Butter Chocolate Banana Cookie Recipe (Chocolate Lumps)
1/3 cup mashed ripe banana (1 small)
2 tablespoons natural almond butter
2 tablespoons natural cocoa powder
Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl combine mashed banana and almond butter; stir well to mix. Add cocoa powder and stir until well combined and the mixture is smooth. It may look dry at first, but the banana releases moisture when you stir and the cocoa powder gets hydrated.
Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 lumps. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. Seriously, they are not good warm. (Unless you like warm, mushy banana cookies.) The cookies firm up after cooling.
Makes 7 small cookies
You’ve been warned about the curious nature of these cookies. If you’re still interested, here are a few tips and ramblings:
-The banana acts as a sweetener and a liquid. If you use an enormous banana, the cookies will be too moist. Opt for a small banana and measure the amount of mashed banana the first time you make these. Once you know the right size of banana to start with, you can skip the measuring cup and mash the banana right in your mixing bowl. Also, a ripe banana tastes sweeter. Use a ripe one.
-I use natural almond butter. Just almonds and salt. The kind that is slightly annoying because the oil rises to the top and I have to stir. Then I realize that wasn’t so bad and am happy I bought almond butter without additives.
-About that almond butter. It acts as both a fat and a nut “flour” in this recipe. I’ve made side-by-side batches testing the results of using 2 tablespoons vs. 3 tablespoons of almond butter. Both amounts result in a lump. Less almond butter = moister, more brownie-like center. More almond butter = drier, more sturdy texture. I decided I liked the moister version better. You may prefer a drier lump. Play around and let me know what you think!
-I made these with natural cocoa powder. You may get different results if you use Dutch-processed cocoa. Who knows, they may even turn out better.
-It can be difficult to tell when chocolate cookies are done because you can’t see browning. Don’t worry too much. There is nothing raw in the recipe like eggs or flour, so no big deal if you underbake. Try not to overbake because the cocoa can burn.
-I make a version of these cookies using almond flour (or another nut flour) and some coconut oil in place of the almond butter. The result is an even lumpier lump cookie. I’ll share that recipe soon, but here’s a picture that shows lump vs. lump.
Recipes you may also like:
Oatmeal Chocolate Chip Banana Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies