Mash the bananas well with the back of a fork to make a puree.

Pre-heat oven to 180°C. Line a baking tray with parchment paper, or a baking sheet and set aside.

Sift the flour, cinnamon powder, salt, and baking powder twice into a big bowl.

In another bowl, beat the butter and jaggery together for 2-3 minutes or until creamy using an electric beater or a hand blender.

Add the vanilla extract and the pureed banana and gently combine until you get a smooth mixture.

Finally, add the chocolate chips and fold in.

Now with the help of a spoon, gently scoop out a coin size mixture and give shape with your plams and place on the lined baking tray.

Repeat this step with rest of the mixture and keep cookies about 2 inches apart from each other and bake for about 15 mins.

The edges will become light brown and you will get that awesome aroma.

Take the tray out and let it rest and cool for about half an hour.

You can also enjoy them when warm or else
Cool completely before packing it up for a friend or storing it away for later.

They stay good in an air tight container