Cooking may be a necessity for some people, but for me, it is about making memories. Being able to feel nostalgic when taking a bite of my favorite food and just feeling warm and fuzzy inside. It really is the best feeling. These Banana Almond Cookies are one such food which not only defines the essence of comfort food for me but makes me super nostalgic. In Bangladesh, we have these sweet snacks called “Kola Pitha”, which are essentially deep fried banana fritters. I mean these golden brown fritters, filled with gooey banana goodness, is one of the things that makes me love Bengali food. Luckily I have finally found a healthy and gluten free alternative to these dangerous little things.
Although these cookies are delicious on its own, they can be altered to make many different versions of the same cookie. Banana Chocolate Chip from Starbucks was the other thing that popped into my mind when trying these cookies. So just to experiment, I decided to dip some of the cookies in chocolate coating, and it was a definite success.
I have always thought that banana, chocolate, and coconut are three ingredients which go well together. Therefore, with the help of one of my favorite blogs, To Die For by Erin Ireland, I was able to find the perfect coconut oil chocolate coating recipe, to go with these cookies. Although I used a coconut chocolate coating, you can easily substitute for any other coating of your choice and Make It Your Way.
I hope you guys enjoy this simple and delicious recipe and believe me, they are truly addictive. Next time I make this recipe, I will surely mix in some chopped up nuts or even some oats, to make it a good breakfast replacement!
2 1/2 cups of Almond Flour
1/2 cup of Gluten Free All Purpose Flour
Egg whites of 3 eggs
1 cup of sugar
2 ripe bananas mashed
1/4 teaspoon salt
1/4 teaspoon cream of tartar (optional)
2 teaspoons of Vanilla bean paste
1/4 cup of cocoa powder (or your choice of melted chocolate!)
1/4 cup of coconut oil (1/8 cup if using melted chocolate)
1/4 tsp of Himalayan salt (or sea salt)
1 tsp vanilla bean paste
1/4 cup of powdered confectioners sugar (optional)
First, pre-heat your oven to 325 degrees Fahrenheit. Next, in a mixing bowl, whip the egg whites till fluffy. With the mixer on, sprinkle in the cream of tartar and gradually pour 1/2 cup of the sugar and mix for another good 5 minutes on medium speed. You want to mix until soft peaks form and should end up with a glossy but airy meringue.
Then in a separate bowl sift almond flour, GF flour, and salt. Then, 1/2 a cup at a time, fold in this flour mixture into the egg white mixture till well incorporated.
Once you have a smooth mixture, with no lumps, pour in your mashed bananas, vanilla bean paste and remaining 1/2 cup sugar.
Now keep folding till you have a well-incorporated dough mix. Use the picture below as a reference for consistency. If for any reason for dough is too runny, then sift 1/8 – 1/4cup of almond flour and mix.
At this point, line your baking tray with parchment paper and spoon in your cookie dough. I spooned in around a heaped tablespoon of dough for each cookie. This dough won’t necessarily change shape when baking, and will only slightly rise, so there is no worry about the cookies spreading and sticking to each other.
Now place your cookies into the oven for 20 minutes, till slightly browned.
While your cookies are baking, whip up your chocolate sauce, for which the steps are as simple as placing all ingredients in a bowl and whisking them together! I added the powdered sugar into my recipe because the cocoa powder by itself is super bitter. As this is a comfort food recipe, I didn’t want to loose its essence by making my chocolate coating too bitter.
At this point, you can either serve your cookies as it is, fresh and warm. Otherwise, allow the cookies to cool down completely, and then dip them in the chocolate sauce.
Once you dip your cookies into the chocolate coating, tilt sideways to allow any excess chocolate to drip off. Then place your cookies on a wire rack and pop it into the fridge for 10-15 minutes.