1. Mash the banana and add together with the rapeseed oil and sugar to a large bowl. Mix to combine. Add the egg yolk and vanilla extract and stir in.

2. Combine flour, baking soda, ground cinnamon, cardamom, and salt. Add the dry ingredients to the large bowl and mix (with a rubber spatula) until well combined. Next, add the chopped chocolate and fold in. Let the dough rest for about 10 minutes.

3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Use a cookie scoop* and place dough portions with some space in between on the baking sheet. Bake the cookies for about 11-12 minutes or until set around the edges. The cookies should not look wet anymore, but can be very soft in the centers. Take the cookies out of the oven and get them into shape, if necessary. Let them cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with leftover dough. All in all, you should get around 12 medium-sized cookies.