Ingredients ¾ cup vegetable oil ½ cup ripe bananas, mashed ¾ cup organic sugar ½ tsp salt ½ tsp ground cardamom 1 ½ cups whole-wheat pastry flour ¾ cup all-purpose flour 1 tsp baking soda ¾ cup non-dairy dark chocolate chips (or little pieces of non-dairy chocolate) ½ cup chopped walnuts Method Preheat the oven to 190°C and line a half-sheet pan with unbleached parchment paper. In a large pot, combine oil, bananas, sugar, salt, and cardamon; warm over low heat for 2 minutes and whisk to incorporate; remove from stove top and set aside. Sift together pastry flour, all-purpose flour, and baking soda. Add ½ cup at a time to the oil mixture and gently combine with a rubber spatula until no flour spots remain (about 2 minutes). Gently fold in chocolate chips and walnuts until well incorporated and forming a ball. Place dough ball onto a cutting board. Roll into a rounded log, approximately 16" x 3". With a sharp knife, cut the dough into 12 even pieces. Place on the cutting board and press down, rounding the edges, ensuring that all pieces are evenly sized. Using a small spatula, transfer to the half-sheet pan. Bake for about 15 minutes. Remove from oven and let set on sheet pan for 5 minutes. Makes 12 cookies.