Hello friends,
It’s election day and I’m here to bring you a quick little comfort-cookie recipe that literally takes minutes to put together. 😀
This recipe was born out of a serious chocolate craving I had one day, and these did not let me down! Each of these ingredients contribute to the most moist and fudgiest cookie ever with melty chocolate chips in every bite (they’re so good warm!). And the best part is that it’s such a low-maintenance cookie, you really can’t mess it up – even if your bananas aren’t exactly the same size as mine, or if you add more or less chocolate chips, or if your flour doesn’t get measured perfectly (don’t you just hate it when recipes are so persnickety you have to give them your full attention while you have little helping hands all around you? I do!). Also these cookies are eggless thanks to the binding power of the bananas, so you don’t have to worry as much about underbaking, as long as they’re firm and dry to the touch. Alright, on to the recipe!
Chocolate Banana Fudgies (GF)
Ingredients:
- 1 + 3/4 Cups gluten free flour (I used King Arthur’s Measure for Measure, but any 1:1 all-purpose gf flour would work)
- 1/2 Cup Cocoa
- 1 Cup brown sugar
- 3 small-medium ripe bananas
- 1 stick of softened salted butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a drizzle of vanilla
- 1 Cup chocolate chips
Method:
- Cream together mashed bananas, butter, sugar, add vanilla and set aside.
- In a separate bowl, mix all dry ingredients together (flour, cocoa, baking powder, baking soda).
- Add the dry ingredients to the wet, and combine, then add chocolate chips.
- Bake on a parchment-lined cookie sheet in an oven pre-heated to 350 degrees for about 12-15 minutes.
- Cookies are done when dry to the touch and slightly firm.
- Allow to finish setting in pan before enjoying warm. 🙂
Love,
