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The Kitchn: Mashed banana is the secret to these delicious cookies

By Meghan Splawn on

1/2 cup mini chocolate chips

1 1/2 teaspoons coconut oil

Make the cookies: Arrange a rack in the middle of the oven and heat to 350 F. Line a baking sheet with parchment paper.

Mash the banana with a fork in a medium bowl until smooth, then stir in the coconut. Scoop 1 tablespoon-portions onto the baking sheet, spacing them evenly apart. Bake until the edges of the cookies are golden-brown, 15 to 17 minutes. Place the pan on a wire rack and cool completely.

Melt the chocolate: Place the chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave on high until the chocolate is melted, 45 seconds to 1 minute.

 

Dip the bottom of each cookie into the chocolate and place back on the parchment-lined baking sheet. Transfer any remaining chocolate into a small zip-top bag. Snip the corner of the bag off and drizzle the chocolate over the tops of the cookies. Refrigerate until the chocolate is set, about 15 minutes.

Recipe notes: Refrigerate for three days in an airtight container or freeze for up to two weeks. Thaw before serving.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)


 

 

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