Banana ‘Flour’ Dark Chocolate Cookies

by Sarah on March 3, 2014 · 8 comments

When you’ve got a 14-lb. box of unsweetened banana chips taking up precious space in your (second) pantry–and don’t particularly like to eat them on their own–

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—you’ve got to get creative.IMG_3340 (1024x683)

Although continuing to make Caramelized Banana Wal-Nutty Butter or Banana Honey Roasted Peanut Butter  (will continue to be) a very obvious option–IMG_20140222_111335

—there was yet another banana-dventure on my mind.IMG_3273 (1024x681)

Lindsay told me at Blend last year about using dried bananas to make gluten-free ‘flour’ for her Healthy Bites and I’ve been thinking about it ever since.IMG_3285 (1024x681)

Inspired by Michelle, and her yes-I’m-still-thinking-about-them  Chewy Chocolate Meringue Cookies for this year’s Great Food Blogger Cookie Swap, I created this recipe using a bunch of (dried) bananas  and a WHOLE lot of dark chocolate.IMG_3308 (1024x683)

It’s a bit of a misnomer to even put banana in the title, because they don’t taste at all like bananas.IMG_3317 (1024x683)

(Whether or not this is due to the large amount of melty chocolate or not is still up for debate.)IMG_3140 (1024x683)

However, the texture of the crushed bananas helps make for a super chewy (gluten free) cookie creation.IMG_3343 (1024x683)

And they have yellow freckles.

Which is fun.

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Banana ‘Flour’ Dark Chocolate Cookies

[Makes 16 cookies]

  • 2 cups unsweetened banana chips
  • 1 1/4 cup chopped dark chocolate
  • 1/2 cup powdered sugar
  • 1/2 cup unsweetened cocoa
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 egg whites
  • 1-2 Tbsp. brewed coffee or water
  1. Preheat oven to 350 degrees.
  2. Process banana chips in a food processor until a coarse meal forms.
  3. Combine banana meal, dark chocolate, sugar, cocoa, baking powder, and salt in a mixing bowl.
  4. In a separate bowl, whisk together egg whites, vanilla, and coffee (or water).
  5. Combine wet and dry ingredients; stir well.
  6. Scoop dough onto a greased cookie sheet.
  7. Bake 10-15 minutes.