Banana Cocoa Cookies
Servings 16 cookies
These soft, chewy cookies are full of rich chocolate banana flavor. Use all-purpose, whole wheat, or gluten-free flour and are easily make them vegan with dairy-free chocolate chips.
Ingredients
- 1 1/3 cups + 1 tablespoon (174 grams) flour see notes
- 1/2 cup (55 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 1/2 tablespoons (91 grams) refined coconut oil or 1/2 cup (113 grams) vegan butter, melted, see notes
- 2/3 cup (133 grams) brown sugar or coconut sugar
- 1/2 cup (100 grams) granulated sugar or coconut sugar
- 1/3 cup (80 grams) ripe banana mashed, see notes
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup (170 grams) chocolate chips divided, see notes
Instructions
- In a medium bowl, mix together the dry ingredients (flour through salt). Set this bowl aside.1 1/3 cups + 1 tablespoon (174 grams) flour, 1/2 cup (55 grams) Dutch-process cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl, stir the remaining ingredients, except for the chocolate chips, together until well combined.6 1/2 tablespoons (91 grams) refined coconut oil, 2/3 cup (133 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 1/3 cup (80 grams) ripe banana, 1 tablespoon water, 1 teaspoon vanilla extract
- Stir in the dry mixture into the wet, just until combined.
- Mix in 3/4 cup (128 grams) chocolate chips. (Ignore that it says 1 cup below - it's a technical issue I can't change)1 cup (170 grams) chocolate chips
- The dough will likely be too soft to form into balls. If it is, place the bowl in the fridge for 20-30 minutes. If you do it much longer, the dough gets very firm. In that case, just let it sit at room temperature until soft enough.
- Preheat the oven to 350 °F (175 °C). Line a baking sheet with a piece of parchment paper.
- Roll the dough into sixteen 48-gram balls and place about 3" apart on the prepared cookie sheet.
- Press down lightly with your palm.
- Add the remaining 1/4 cup of chocolate chips on top. (Ignore that it says 1 cup below - it's a technical issue I can't change)1 cup (170 grams) chocolate chips
- Bake for 10 – 13 minutes or until the edges of the cookies are set and the middle doesn’t appear wet. Do not overbake! The middle of the cookie, under the surface, might appear underdone, but it'll continue to cook even after you take the cookies out of the oven.
- Let the cookies cool completely on the baking sheet, about 30 minutes
- Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Notes
- I used refined coconut oil because I didn't want any coconut flavor. If you don't mind coconut flavor, you can use unrefined coconut oil.
- My bananas had a few dark spots on them but weren't banana bread ripe. And the cookies still tasted strongly of banana. I wouldn't recommend mushy, almost black bananas. They should still be somewhat firm and not too brown.
- For the flour, you can use all-purpose, whole wheat, or for gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour.
- Use Enjoy Life Semi-sweet Chocolate Chips for a vegan option.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 247kcalCarbohydrates: 41gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 145mgPotassium: 119mgFiber: 2gSugar: 22gVitamin A: 2IUVitamin C: 0.3mgCalcium: 23mgIron: 1mgNet Carbs: 39
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