Wednesday, June 18, 2008

Chocolate-Chip Banana Cookies

I needed to celebrate this morning -- the A-man and I have booked a venue for our wedding! I was getting worried because after looking at many venues, dates were starting to go fast; apparently a one-year engagement isn't that long anymore. I really love the place that we booked: it's a historical estate run by an ecological organization on nintey acres of farmland and there are sheep and llama there. Yes, sheep and llama! I love them both! And because the wedding will be in the spring, there's a chance that there will be lambs there, and because they are the cutest animal ever, I hope to have a picture with a baby lamb (baby lamb -- repetitative, yes, but it helps describe how darn cute they are) on the wedding day. And not with a lamb lollipop -- something I am sure the A-man will insist upon having as an appetizer at the wedding since he loves to eat the animal that I adore so much... with mint jelly.

But I digress. I had a hankering for a "treat" this morning and had two ingredients that I wanted to use -- almond meal and the overly ripe bananas sitting on the counter; mix in some chocolate and you've got a winner. The only sugar in these cookies is found in the chocolate chips and the two tablespoons of agave nectar, so they're certainly not sweet. If you omit the chocolate chips even, these cake-like cookies would make a tasty breakfast-type cookie. Ooh! And they're even low carb!

Chocolate-Chip Banana Cookies (gluten-free, dairy-free, vegetarian)

2 1/2 cups almond meal
2 overly ripe bananas (makes about one cup)
1/2 cup organic shortening or vegan margarine
2 tablespoons agave nectar
1/2 teaspoon vanilla extract
1 egg
3/4 cup chocolate chips (I used Enjoy Life)
1/4 teaspoon baking powder
1 teaspoon xantham gum
1/4 teaspoon salt

Preheat your oven to 350 F and line a cookie sheet with parchment paper. Using an electric mixer, combine the shortening, banana, egg, vanilla, and agave nectar. Then mix in half of the almond meal and the baking powder and xantham gum. When that is combined add the rest of the almond meal, scraping down the sides until thoroughly combined. Mix in the chocolate chips by hand. The dough will be somewhat sticky. Form into heaping tablespoons and place one inch apart on cookie sheet. Bake these for 18-22 minutes, depending on your oven.

*not a banana fan (ahem, Kate) go ahead and omit them


Ricki said...

Congrats on your venue! Hope the lambs come out (and also don't get eaten. . . !!). I'd love to try those cookies. Do you think they'd work without the xanthan gum?

Sally said...

These look amazing!

The Good Eatah said...

Thanks, Ricki! It's such a neat place, though cross your fingers for me for the weather to be good; the ceremony is supposed to be outside and the reception under a tent. I do think they'd work without the xantham gum; the fat from the shortening/oil and the egg (or flaxseed) should bind it.

Thanks Sally! They actually look like of like macaroons now that I look at them more. And thanks for stopping by :)

Deb Schiff said...

Those look so tasty! I almost thought they were macaroons too. ;D

Love your dog photos. So wonderful!

Tiffany said...

mmmmm!! Those look so tasty :)

Jenny said...

Congrats on the venue! Cookies look yummy. :)

Emilia said...

Those look really good, very fluffy, that picture made me hungry even though I just ate :)

The adding of bananas is great, I need to try something like this too. I've been enjoying some banana ice-cream recently and found that you don't sugar with it at all, so maybe you don't need so much sugar in baking either when using ripe bananas.

Tina said...

Those cookies look and sound so delicious! I want to make these! :)

Kate said...

Banana?!? To each her own...

I will be making these though! Just sans banana. Should I try and add some other liquid though?

The Good Eatah said...

Thanks Deb! That reminds me that I want to post a macaroon recipe soon too :)

Thanks Tiffany! Not as tasty as your red velvet cupcakes; those sound awesome.

Thanks Jenny! As I'm sure you know from being a MOH, I have a whooole lot more planning to do, but it feels good to have a venue all set.

Great call Emelia (BTW, I love your name!) I definately found I didn't need any sugar when I make my banana smoothies.

Thanks Tina! Thanks for stopping by :)

One of these days Kate -- I'm going to get you to eat a banana. I'll just "sneak" it in something. Mwa hahahaaaaaaaa!