Chocolate Banana Cookies
Ingredients
- 10.5 oz Very Ripe Banana
, peeled - about 3 medium bananas
- 1/2 cup Natural Peanut Butter
, no added sugar, no added oil
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 cup Dark Chocolate Chips
- 1/2 teaspoon Vanilla
Directions
- 1
Preheat oven to 350°F(180°C). Line one large cookie sheet with parchment paper. Lightly oil the paper with oil spray or coconut oil. Set aside.
- 2
Peel off the ripe bananas, very ripe bananas with lots of black spots on the skin are the best as this recipe is sugarless. For precision, weigh the peeled banana. You need 10.5 oz or 300g.
- 3
Roughly cut the banana into pieces and place them into a food processor with the S-blade attachment.
- 4
Add fresh runny peanut butter and unsweetened cocoa powder.
- 5
Process on medium/high speed until it forms a shiny, smooth, and sticky chocolate cookie batter. You may have to stop the food processor every 30 seconds, scrape down the sides of the bowl with a spatula and repeat until evenly combined and no more banana pieces show.
- 6
If you want to add chocolate chips, add them now and stir into the batter using a spatula, not the food processor blade, to avoid breaking the chips.
- 7
Scoop dollops of cookie batter using 2 tablespoons and release each dollop onto the prepared baking sheet, leaving 1 thumb of space between each cookie. The cookies won't expand while baking.
- 8
You can spread out the cookie or leave them thick, as you prefer. I like to use the back of a spoon to gently spread the batter and shape large cookies.
- 9
Repeat until you have used all the cookie dough and form 8 cookies.
- 10
Bake for 9-11 minutes maximum to keep the cookies soft and fudgy.
- 11
Remove from the oven and cool them for 5 minutes on the cookie sheet.
- 12
Slide a spatula under each cookie to transfer them onto a cooling rack.
- 13
Cool to room temperature before eating.
- 14
Store up to 3 days in a cookie jar in the fridge or freeze in zip bags and thaw at room temperature 3 hours before eating.
Chocolate Banana Cookies
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About this Recipe
Craving a sweet treat that's genuinely good for you? These Chocolate Banana Cookies offer a delightful solution, delivering rich flavor without a speck of added sugar or flour.
This recipe shines by expertly harnessing the natural sweetness and binding power of very ripe bananas, combined with creamy natural peanut butter. Together, these ingredients create a remarkably soft and chewy texture that defies expectations for an egg-free and flourless cookie. It's a clever and satisfying way to enjoy a rich chocolatey indulgence that's naturally free from added sugars, making it an accessible and genuinely healthy treat. The thoughtful combination ensures a delicious cookie that comes together with minimal effort, perfect for busy schedules.
Prepare for a wonderfully soft and delightfully chewy cookie that practically melts in your mouth, bursting with the comforting flavors of rich chocolate and ripe banana. Each bite offers a harmonious balance: the deep, slightly bitter notes from the unsweetened cocoa powder and dark chocolate chips are perfectly complemented by the inherent, mellow sweetness of the very ripe bananas. You'll find these cookies possess a distinctly fudgy, almost brownie-like consistency, making them a surprisingly decadent yet guilt-free pleasure. Their simple elegance and profound flavor prove that healthy eating can indeed be incredibly delicious and deeply satisfying.
While perfect as written, you can subtly adapt these Chocolate Banana Cookies to your preferences. If you're looking for a slightly different chocolate experience, consider using a different percentage dark chocolate chip, or even a sugar-free chocolate chip to maintain the recipe's core. For those with nut allergies, a seed butter like sunflower seed butter could be a suitable alternative to peanut butter, just ensure it's a natural variety without added sugars or oils to preserve the recipe's intent.
These wholesome cookies are ideal for a healthy snack, a light dessert after dinner, or a quick breakfast on the go. They pair beautifully with a glass of milk or a cup of coffee, perfect for satisfying a sweet tooth any time of day.