Soft, chewy, and rich double chocolate banana cookies. This little treats are both gluten-free and vegan.
Have some extra ripe bananas around? I know I had a handful and they were definitely calling my name. Forget banana bread, we are making double chocolate banana cookies. Second best? I think so.
These cookies are perfect soft, chewy, and just the right amount of richness. They contain healthier ingredients compared to your average cookie. Which doesn’t mean that these are considered “good” cookies compared to conventional cookies which may be considered “bad.”
It’s important to remember that no one food is deemed “good” or “bad.” All foods can fit into your diet it’s all dependent on how much you eat of certain foods over others. Balance! So incredibly important to remember.
These cookies contain simple ingredients, including: ripe bananas, melted coconut oil, maple syrup, creamy peanut butter, cocoa powder, rolled oats, almond flour, baking powder, and dark chocolate chunks.
I have not tried testing this recipe subbing any ingredients so I can not say how it will turn out if you do so. However, subbing the peanut butter for another nut butter, coconut oil for another liquid oil, and maple syrup for another liquid sweetener (honey, agave, brown rice syrup) won’t change the cookie too much in terms of taste/texture.
To make these cookies, start off by mashing two ripe bananas in a large mixing bowl. Add melted coconut oil, maple syrup, creamy peanut butter, and cocoa powder. Whisk until smooth.
Add rolled oats, almond flour, and baking powder. Use a spatula or wooden spoon and stir to combine until a sticky cookie dough forms. Fold in chocolate chunks. The batter might seem more on the wet side, but it should come together when you scoop it with a small cookie scoop.
Use a cookie scoop to scoop dough on to a lined baking sheet, spread evenly apart. Bake for 12-13 minutes at 350f until the top is matte and slightly firm to touch. Allow cookies to cool for 8 minutes before transferring to a wire cooling rack.
These Double Chocolate Banana Cookies are…
- Soft, chewy, and rich
- Simple and easy
- Gluten-free and vegan
- Oh so delicious!
Soft, chewy, and rich double chocolate banana cookies. This little treats are both gluten-free and vegan.
- 2 medium ripe bananas
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
- ¼ cup creamy peanut butter
- ⅓ cup cocoa powder
- 1 ½ cups almond flour
- 1 cup rolled oats
- 1 tsp baking powder
- ½ cup chocolate chunks
- Pinch of flaky sea salt
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
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In a large mixing bowl, mash the ripe bananas. Add maple syrup, coconut oil, peanut butter, and cocoa powder. Whisk until creamy. Add almond flour, rolled oats, and baking powder. Use a wooden spoon or spatula to stir to combine until a slightly sticky cookie dough forms. Fold in chocolate chunks.
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The dough may seem a bit wet, but should come together when scooped with a cookie scoop. Use a small cookie scoop to distribute dough on to the lined baking sheet. Slightly press down with the palm of your hand. Bake for 12-13 minutes until tops are slightly matte and firm to touch.
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Allow cookies to cool on the baking sheet for 8 minutes before transferring to a wire cooling rack. Finish with a sprinkle of flaky sea salt.
