banana ‘n cardamom chocolate chip cookies. This is a cookie with all good ingredients (yes, I count good quality dark chocolate as good… at least in moderation ;)!), and with flavors unique enough not to rival the classic chocolate chip cookie (which in my book, I’m sorry to say it ought to be made with butter in order to achieve perfection).
Cardamom, banana and chocolate is a match made in heaven if there ever was one. Just a hint of cardamom will help to accentuate the banana in a nice subtle (non-sweet) way, perfect if you want to spiff up that classic tried through-and-through banana bread recipe. These guys are moist (in the best of ways), chewy, and veering on the soft scone-cake side of the cookie spectrum (aka they will never be your thin crisp cookies).
Oh, and if you are looking for an extra crunch I like to add every so often grated (or slivers) of dried coconut. #gnomgnom
So you know those summer afternoons when you have already had your fair share of pie (and hence butter), these will hit the spot just right. Or alternatively, if you are reading this in winter, omit the coconut, and you’ve got one heck of a cookie to balance out all your winter baking. It is a win win situation as you can see.
Now, I’ve yet to come across a cookie that doesn’t contain at least a hint of butter or an insane amount of almond butter (basically all almond butter) that spreads by itself (if you have a recipe please do enlighten me!). So you have two options for these guys: you can either place them in the oven as balls and flatten them out with a spatula after 4 mins (for the more rustic look in the first pictures), or you can shape them as you wish pre-baking (white picture). The texture is not affected, it just depends on whether you are say a ‘galette or pie’ sort of gal.
These guys are definitely gluten and dairy free, and I’ve got nothing against eggs, but if you want to make them vegan simply substitute with a chia egg (I have and they work great, just come out a tad bit more dense). Also, I highly suggest that you make your almond butter at home, it really isn’t that hard and you will save a truck load of $ in the
long short run.
Otherwise, make sure that you absolutely (and I mean absolutely) wait until these guys cool down completely before digging in. I know that you won’t listen to me and eat half of the batch just out of the oven (as any sane person would), but then you will try them once cool and you will know exactly what I am talking about now.
- 200g gluten free flour mix*
- ½ tsp xanthan gum**
- ½ tsp baking soda
- 1 tsp (scant) sea salt
- 1 tsp ground cardamom (you might want to use ½ to ¾tsp if freshly ground)
- 30g evaporated cane juice
- 50g dark brown sugar
- 25g agave nectar
- 1 egg
- 160g almond butter
- 1 very ripe banana, smashed (about 100g)
- 75g chocolate chips
- 90g chocolate chunks
- 30g dry coconut slices or rind (optional)
- Whisk together very thoroughly your gluten free flour with the xanthan gum (if needed), baking soda, sea salt (here we are talking of 1tsp of the one that is slightly chunky, if yours is super fine use ¼ tsp). Put aside.
- Whisk together the evaporated cane juice with the dark brown sugar. Add the almond butter and cream with an electric mixture on medium until thoroughly incorporated (I would say 3 to 4 minutes).
- Incorporate the agave nectar and mix until just combined, do the same with the egg and the banana.
- Add half of your dry ingredient mixture and continue to mix on medium, and the other half and mix until just incorporated.
- Fold in the chocolate chips and chunks (they melt at different temperatures, so they give the cookie a lovely consistency) and the dry coconut (if using). Form into a ball in the center of the ball as much as you can (it's sticky), cover the bowl with cling film and refrigerate for at least 30 minutes.
- Preheat oven to 180°C/355°F in the meantime. Take out your dough and spoon out (small) lemon-sized quantities of the dough unto a parchment lined baking sheet. You can either flatten them and shape them slightly now or 4 minutes into baking.
- Place in the oven and bake for 8-10 minutes just golden but tender to touch. I suggest rotating the tray halfway through baking, and if you did not shape them before, this is when you should take your spatula and flatten them for a nice rustic look.
- Now this is where it gets tough (and I learned my lesson with the first batch), you must allow them to cool completely. Because of the cardamom, these cookies (believe it or not!) are best once they have cooled down completely. Shocker I know.
- Enjoy with a nice glass of almond milk on the side. Boom.
1 cup sorghum flour (can be substituted by white rice flour)
3/4 cup brown rice flour
3/4 cup tapioca flour/starch
1/2 cup potato flour (can be substituted by sweet rice flour)
Note that when substituting flours in gluten free flour mixes, always substitute by volume (cups) rather than weight (grams).
Weigh out 200g and keep the rest for another recipe.
** If your gluten free flour mix has xanthan gum, do not add any more
In order to make these guys non gluten free, substitute the gluten-free flour mix for unbleached flour and omit the xanthan gum