Pippur með bananasplitti

Chocolate banana cookies

Traditionally in Iceland you would use Pipp chocolate for this recipe, but since I don't have any on hand here at the moment (except Pipp with licorice, but that doesn't quite fit this time), normal chocolate will also work.

And traditionally you would also use banana skyr with chocolate chips instead of banana puree, yoghurt and quark - but you can make do with that too.

 

Ingredients

200 g yogurt with chocolate chips
100 g quark
1 banana
300 g grated chocolate
200 g brown sugar
150 g butter/margarine
375g flour
175 g coconut flakes
2 eggs


Preparation
 
Preheat the oven to 350 °F (175 °C) (upper/lower heat).

Melt the chocolate in a water bath. Puree the banana finely in the blender. Mix the yogurt, quark and banana puree with the melted chocolate.

Add the sugar, butter and two eggs one after the other and stir in well.

Finally, mix the flour and coconut flakes into the dough.

Using two teaspoons, place the dough in small heaps on a baking tray lined with baking paper and bake in the oven at 350 °F (180 °C)C for about 16 minutes on the middle shelf.

Then let it cool thoroughly and then remove it from the baking paper.

[Translated from here.]