Chocolate Biscoff-nana Cookies
The other day, I melted down my entire stash of frozen bananas to make banana bread muffins only to be left with an awkward extra half-cup of liquid-y banana. Not in the mood for a smoothie, I decided to make a batch of cookies instead. I have no regrets.
I craved an oatmeal cookie that was both soft, chewy, and crunchy. I decided on using toasted oats, banana, and biscoff as a base for the cookie. The banana allowed me to cut down on butter without sacrificing texture and flavor. A combination of chocolate chunks and cocao nibs provided both melty goodness and crunch. Because banana puree has so much moisture, I decided to cook it on the stovetop with butter and sugar before mixing it into the batter.
I like to call these cookies “semi-healthy” since they’re 100% whole-grain and relatively low fat. (And according to me, chocolate is practically a health food.) They are on the sweet side, however. If I were to make them again, I would probably cut down the sugar to 2 tablespoons, as the Biscoff and banana provides plenty of sweetness. (Although I generally like my desserts less sweet than normal.) Since the cookies are a small treat, the extra sweetness isn’t too overwhelming. I might also try adding some other mix-ins next time like toasted almonds or hazelnuts.
The dough can be stored for quite a while in the fridge, so you can bake small batches and enjoy fresh cookies all week long. It’s especially great for late night study sessions. The recipe can be easily doubled if you’re feeding a crowd. I really like eating mine warm out of the oven with a scoop of vanilla soy ice cream. (So much for semi-healthy.) Next time you have some extra overripe banana, consider making these cookies instead of the usual banana bread. Happy munching!
Chocolate Biscoff-nana Oat Chewies
Loosely inspired by Sally's Baking Addition
Makes 1 dozen
Ingredients:
½ cup banana puree
⅓ cup dark brown sugar
¼ cup unsalted butter
2 tsps vanilla
2 cups rolled oats, toasted
¾ cup whole wheat pastry flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 large egg, lightly beaten
½ cup chunky Biscoff or cookie butter
1 cup semi-sweet chocolate chunks
¼ cup cocoa nibs
Preparation:
Bring the banana puree, brown sugar, and unsalted butter to a boil in a medium saucepan. Simmer until thickened and dark brown, about 6 minutes. Remove from heat and stir in the vanilla. Set aside and let cool to room temperature. The reduced mixture should equal about 1 cup.
Pulse the rolled oats 8-10 times in a food processor. Transfer to a large bowl and whisk together with the flour, baking soda, baking powder, and salt.
Whisk the egg and Biscoff into the cooled banana mixture. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until no streaks of flour remain. Fold in the chocolate and cocoa nibs.
Cover the dough tightly with plastic wrap and chill in the fridge for at least 2 hours and up to one week.
When ready to bake, preheat the oven to 325° F. Line a cookie sheet with parchment paper. Roll the dough into 2-inch diameter balls and place on the cookie sheet at least 2 inches apart. Bake in preheated oven for 13-15 minutes or until edges start to brown. Center will look under-baked. Remove from oven and place the pan on a wire cooling rack. Let the cookies cool on the pan.
Serve warm or at room temperature. Store leftover cookies in an airtight container for up to three days.
