John Myers
Ingredients for 1 servings:
- 150 g chocolate, vegan, dark
- 100 g margarine, vegan, at room temperature
- 150 g raw cane sugar
- 1 m.-large banana(s), ripe
- 2 pinches of vanilla, real
- 80 g hazelnuts or almonds
- 100 g wheat flour type 1050 or spelt flour type 650
- 1 tsp cream of tartar baking powder
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes
Ingredients for 36 medium cookies
Roast the hazelnuts or almonds in a dry pan until fragrant. Let them cool slightly and then grind them. Roughly chop the chocolate with a knife and mash the banana with a fork. Preheat the oven to 180°C (fan oven). Line two or three baking sheets with baking paper. Beat the margarine and sugar until fluffy. Gradually add the vanilla and mashed banana. Mix the flour and baking powder and sift them into another bowl. Then add the nuts to the flour and baking powder mixture. Mix well and quickly stir into the batter. Stir only until the flour mixture is incorporated. Fold in the chopped chocolate. Scoop the batter with two teaspoons and place in heaps on the baking sheet. Leave space between the heaps, as the cookies will spread during baking. Bake on the middle rack for 10 minutes. Remove the baking sheet from the oven and let the cookies rest for five minutes. Then let them cool completely on a wire rack. The cookies should be crispy on the outside and still slightly soft in the middle. The dough can also be made with a little less sugar and a large, ripe banana.
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