Ingredients

  • Ripe bananas 2
  • Spinneysfood Almond Butter 150g
  • Spinneysfood Organic Free-Range Egg 1 large
  • Coconut sugar 40g
  • Vanilla extract 1 tsp
  • Rolled oats 80g
  • Almond flour 100g
  • Bicarbonate of soda 1/2 tsp
  • Spinneysfood Fine Sea Salt 1/4 tsp
  • Chopped almonds 50g
  • Dark chocolate chips 100g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Magnesium-rich chocolate chip cookies

British 15 Mins Prep · 12 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper and set aside.
  2. Peel the bananas and place them in a bowl. Using a fork, mash the bananas then add in the almond butter and egg, and mix until smooth. Stir in the coconut sugar and vanilla extract. In a separate bowl, mix the rolled oats, almond flour, bicarbonate of soda and sea salt. Gradually add the dry ingredients to the banana mixture, stirring until well combined. Fold the almonds into the dough along with the chocolate chips.
  3. Using an ice cream scoop, scoop spoonfuls of dough onto the prepared baking sheet, spacing them approx. 5cm apart. Flatten them slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are lightly golden. They may look slightly soft but will firm up as they cool.
  4. Allow the cookies to cool for 5 minutes before transferring them to a rack to cool completely. Store for up to 3 days.