Banana choc chip cookies


These are a tasty Chanucah treat ideal for a family tea. Cook them slowly at low heat as they will spread and burn if your oven is too hot.

Makes: approximately 20
Preparation: 25 minutes
Cooking: 20 minutes


● 3 large, ripe bananas, well mashed
● 1 tsp vanilla extract
● 60ml coconut oil, barely warm - so it isn't solid
● 400g rolled oats
● 75g ground almonds
● 55g shredded coconut
● 125g soft brown sugar
● 2 eggs
● 1 tsp cinnamon
● ½ tsp salt
● 1 tsp baking powder
● 170g plain chocolate chips or grated chocolate
● Icing sugar, to serve


● Preheat the oven to 160°C.

● Line 2 large baking trays with baking parchment.

● In a large bowl combine the bananas, vanilla extract and coconut oil.

● In another bowl stir together the oats, ground almonds, shredded coconut, brown sugar, eggs, cinnamon, salt and baking powder.

● Add the dry ingredients to the wet ingredients and stir until combined.

● Fold in the chocolate chunks/chips.

● Roll large tablespoons of mixture into rounds. Place onto the lined baking trays, leaving a 2cm gap. Flatten slightly with a fork.

● Bake for 20 minutes or until cooked. Dust with icing sugar.

● Once cool, enjoy or store in an airtight container for up to 4 days or freeze.

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