Quick (sugar-free) Chocolate chip cookies

This is a recipe from Derval O’Rourke’s cookbook ‘Food For The Fast Lane’ and is great for using up very ripe bananas that have been abandoned in the fruit bowl.  There are only 4 ingredients so the cookies are very simple and quick to make as well as tasty.  If like me you are trying to cut back on sugar these cookies are a great guilt-free alternative and are delicious (and filling) with a cup of tea!

Sugar-free cookies final wtmrk

(Makes 6 cookies)


2 bananas peeled and mashed

50g dark chocolate (70% cocoa solids) chopped

40g porridge oats

25g desiccated coconut


Preheat the oven to 160˚C/325˚F/gas 3. Line a large baking sheet with parchment paper or use a silicone baking sheet.

Place all of the ingredients in a large bowl and use your hands to  mix everything together. The bananas will bind the mixture so make sure to give them a good squeeze with your fingers. When the cookie dough has formed, roll it into balls, and place them a few centimetres apart on the prepared baking sheet. Use your hands to flatten the cookies slightly.

Bake for 15 minutes. Allow the cookies to cool slightly on the tray before removing to a wire rack. These are best kept in the fridge where they will last for 2/3 days.





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