Soft, indulgent cookies made with ripe banana, nuts and dark chocolate chips. They are naturally free from milk, butter, eggs, flour and added sugar, perfect for a healthy but truly irresistible snack.
Peel the very ripe bananas and mash them in a bowl with the tines of a fork until you get a smooth purée.
Finely chop the almonds and cashews, setting aside a small amount for the tops of the cookies.
Add the chopped nuts to the banana purée, then add the chocolate chips and cinnamon. Mix well.
Line a baking tray with parchment paper and, using two spoons, shape the dough into small mounds spaced well apart.
Decorate each cookie with a few chocolate chips and with the reserved nuts, pressing lightly with your fingers.
Bake in a preheated conventional oven at 180 °C for about 15 minutes. Let cool completely before transferring the cookies to an airtight container.
Baking tray
Parchment paper
Large bowl
Store the completely cooled cookies in an airtight container at room temperature for 2-3 days. If the weather is very hot, keep them in the refrigerator and consume within 4 days; before serving, bring them back to room temperature to enjoy them at their best.
Italia
| Energy (kcal) | 329.2 |
| Carbohydrates (g) | 23.74 |
| of which sugars (g) | 16.13 |
| Fat (g) | 22.54 |
| of which saturates (g) | 5.57 |
| Protein (g) | 7.8 |
| Fibre (g) | 5.35 |
