Sugared & Stirred

dairy-free. still delicious.

Rachael Ng

Double Chocolate Banana Cookies

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When I set out to make a dairy-free cookie with banana in it, I knew I wanted it to be loaded with chocolate. Chocolate + banana just works. The first time I made these, they came out a little cakey, so I called them “cake bites.” Since then, I’ve added just a bit more coconut sugar to give them more of a cookie texture. They’re definitely still on the cakey side of things, but if you love chocolate + banana as much as I do then I don’t think you’ll be disappointed. Fresh out of the oven, these bites of melted chocolate and banana are seriously magical.

I gave you the option of adding a bit more chocolate (3/4 cup vs 1 cup) and I recommend adding a whole cup. Save about 1/3 of those chips to push into the tops of your freshly baked cookies. I think the chocolate on top just adds a texture and prettiness that you don’t get otherwise. You’ll whip these up like a regular cookie and chill the dough for 30 minutes. I recommend using a cookie scoop to get these as round as possible. I hope you like these Double Chocolate Banana Cookies as much as I do, and happy baking!

Double Chocolate Banana Cookies
Makes ~22 cookies

1/3 cup coconut oil, solid
1/2 cup coconut sugar
1 large egg
1/2 tsp vanilla extract
1 ripe banana, mashed
3/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt or table salt
3/4-1 cup dairy-free chocolate chips

1.) In a large bowl, beat the solid coconut oil and coconut sugar until combined. Beat in the egg and then the vanilla and, finally, the mashed banana; set aside.

2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Stir dry ingredients into wet using a large spoon.

3.) Add the chocolate chips, reserving ~1/3 cup to top the cookies. Stir until combined. Cover and refrigerate dough for 30 minutes.

4.) Preheat oven to 350℉ and line baking sheet(s)* with parchment paper.

5.) Scoop 1 Tbsp-sized balls of dough onto a cookie sheet and bake at 350℉ for 6-8 minutes. Immediately press extra chocolate chips into tops of cookies. Let cool on the baking sheet for two minutes before removing to cool completely on a cooling rack. Enjoy!

*I like to have two baking sheets prepped, so I can immediately pop another batch in the oven when one comes out. Remember to always scoop cookies on a room temp cookie sheet. You never want to scoop your dough on a hot cookie sheet.

Dairy-free Blueberry Hazelnut Galette

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I’ve always seen galettes as the cooler, more sophisticated older sister to a traditional fruit pie. I’ve been ogling them for so long it’s embarrassing, so I’m thrilled to report (after making my first galette!) that they are actually easy to throw together! Seriously. Galettes are so much easer than making a double crust fruit pie. And with their exposed fruit and rustic look, they’re just as enticing for any pie lover! Since rustic is the name of the game, you don’t even really have to worry about making them pretty!

For this Blueberry Galette, you’ll whip up the dough in a food processor or blender, mix your berries with a few ingredients, and build your galette by wrapping the dough up and over the filling – that’s it! You don’t have to make a pretty border, cut a lattice, or worry about perfectly positioning a top crust. You just fold the dough right over, making sure to smooth together any tears and voilà! You have a beautiful dessert reminiscent of homemade pie but with half the work!

Dairy-Free Blueberry Hazelnut Galette
Serves 6-8

Crust
1/3 cup hazelnuts (with skin on)
1 2/3 cup all-purpose flour
2 Tbsp coconut sugar
3/4 tsp fine sea salt or table salt
1/2 cup coconut oil, solid
~5 Tbsp ice cold water
Filling
2 cups fresh* blueberries, rinsed and dried
1 1/2 Tbsp tapioca starch/flour (or 3/4 Tbsp corn starch)
2 Tbsp coconut sugar
3 Tbsp fresh lemon juice
Egg Wash
1 large egg, beaten

1.) Add hazelnuts, flour, salt, and coconut sugar to a food processor or blender and blend until hazelnuts are ground to a fine meal. Add the solid coconut oil and blend until combined. Add 2 Tbsp of ice water and blend, scraping down the sides as necessary. Continue adding ice water 1 Tbsp at a time until dough comes together (I ended up adding about 5 1/2 Tbsp of ice water).

2.) Dump the dough onto a piece of plastic and shape into a ball. Wrap dough ball in the plastic and flatten to a disc shape. Refrigerate for 20 minutes or until firm enough to roll out.

3.) Preheat your oven to 375°F. In a medium bowl, mix the blueberries with the tapioca starch, coconut sugar, and lemon juice; set aside.

4.) On a piece of parchment paper, roll your chilled dough out into a large circle about 1/8 – 1/4” thick (it can be a bit rectangular, too!). Use a little flour to keep the dough from sticking to your rolling pin. Pour blueberry mixture onto the middle of your rolled out crust, leaving ~1 1/2” of exposed crust at the edge for folding. Pour any extra liquid over the blueberries.

5.) Brush the exposed crust edge with the whisked egg and begin folding the entire edge over the blueberries. Work your way around the galette until you’ve folded it all up (don’t worry about it being perfect!), making sure to seal any holes or tears. Brush the top of the crust with egg and sprinkle with a bit of coconut sugar (optional).

6.) Gently transfer your galette (with the parchment paper) onto a baking sheet. Bake at 375°F for around 20 minutes or until the crust is golden brown and the fruit is bubbling. Let your galette cool a bit before topping it with your favorite ice cream. Slice and enjoy! Store leftovers in an airtight container in the refrigerator.

Dark Chocolate Zucchini Bread

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If there’s chocolate in my bread, it’s over. And by “over” I mean gone. The bread is gone, because I love a decadent, chocolatey bread!! This double chocolate zucchini bread is loaded with cocoa powder and dark chocolate chips and then drizzled with melted chocolate. YES. And it has a whole cup and a half of shredded zucchini in it! This bread is fluffy, moist, and reminds me of chocolate cake (minus the loads of sugar!). Seriously! If you’re looking for a simple, delicious, dairy-free zucchini bread then this loaf is for you. It can easily be made into muffins, too, if that’s more your thing (directions below)! Happy baking!

Dark Chocolate Zucchini Bread
Makes one 9×5″ loaf (see Notes for muffins)

Bread
1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1/2 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk, room temp*
2 large eggs, room temp*
1 tsp vanilla extract
1 1/2 cups grated zucchini
1/2 cup dark chocolate chips, chunks, or chopped chocolate
Chocolate Drizzle
2 Tbsp dark chocolate chips, chunks, or chopped chocolate
1-2 tsp coconut oil, solid

1.) Preheat oven to 350°F and spray loaf or muffin pan with olive oil. Bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.

2.) Sift together the flours and cocoa powder in a large bowl. Whisk in the baking soda, baking powder, and salt until combined; set aside. In a small bowl, combine the coconut sugar, coconut oil, almond milk, eggs, and vanilla; set aside.

3.) Grate zucchini (with the skin on) until you have 1 1/2 cups. Place zucchini shreds on a paper towel and gently squeeze out and discard the excess juice; set aside.

4.) Stir wet ingredients into dry until nearly combined. Fold in the zucchini shreds and chocolate chips or chunks and mix until no flour pockets remain. Pour your batter into the greased pan. If you prefer topping your loaf with extra chocolate chips vs the chocolate drizzle, add the chips now and slightly press them into the batter. Bake for ~30 minutes or until the loaf bounces back when lightly tapped. If you prefer the toothpick method, be aware that the chocolate chips inside the loaf may alter your test.

5.) Allow your bread to cool in the pan for 10 minutes before removing to cool on a cooling rack. If you turn your loaf pan over, the bread should pop right out. If you’ve added toppings, you can turn your loaf pan on its side and shimmy the loaf out with a butter knife – that way you don’t smash the toppings.

6.) After your bread has cooled, you can melt together the 2 Tbsp of chocolate chips and the coconut oil. Use a spoon to drizzle the melted chocolate over your loaf. Slice and enjoy!

*room temp is important, because you don’t want your melted coconut oil to solidfy once it hits the almond milk

NOTES:
To make ~10 regular muffins, reduce baking powder to 1/4 tsp, raise temp to 375°, and bake for 18-22 minutes or until muffin bounces back when lightly tapped

Recipe adapted from wyldflour

Double Chocolate Tahini Cookies

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Double Chocolate Tahini Cookies
Makes 14 small cookies

1/2 cup tahini
1/2 tsp vanilla extract
1 large egg, room temp
1 tsp neutral oil*
1 Tbsp maple syrup
1/3 cup coconut sugar
1/4 cup cocoa powder
1/2 Tbsp coconut flour
1/4 tsp fine sea salt
1/2 tsp baking soda
1/3 cup chopped dairy-free dark chocolate
1-2 Tbsp sesame seeds, toasted (optional for topping)

1. Preheat oven to 350°F and line two baking sheets with parchment paper. Bring egg to room temperature by placing it in a glass of warm water for about 10 minutes.

2. In a medium bowl, whisk together the wet ingredients – tahini, vanilla, egg, oil, and maple syrup – with a fork. Add the coconut sugar and mix until combined. Using a spoon or small spatula, stir in the remaining dry ingredients – cocoa, coconut flour, salt, and baking soda – until totally combined (the dough will be greasy). Stir in the chopped chocolate.

3. Use a 1 Tbsp cookie scoop to scoop balls of dough onto your parchment-lined baking sheet, making sure chopped chocolate chunks are visible on the top of each cookie. Space cookies ~2″ apart so you have 6-8 cookies per baking sheet.

4. Bake at 350°F for 5-7 minutes. Let rest on baking sheet for 2 minutes before transferring to a cooling rack. While the cookies are still warm, sprinkle with toasted sesame seeds**. Enjoy!

*neutral oils are those with less flavor: avocado, extra light olive oil, grapeseed, etc. It’s okay to use unrefined coconut oil if you don’t mind the coconut taste
**place sesame seeds on a dry pan over medium heat and stir until browned and toasted

Healthier Double Chocolate Banana Bread (DF + vegan option)

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This one-bowl Double Chocolate Banana Bread is a healthier version of the quick bread we all know and love! And with lots of chocolate chips, you’ve got an easy, delicious weekday snack!

Healthier Double Chocolate Banana Bread

My OG chocolate banana bread is back for a re-vamp in 2020! I’ve updated the photos (with lots of drool-worthy chocolate) and added a bit of extra oil to give this quick loaf maximum moisture! That’s right, you’ll never convince me to not use the word “moist” for my baked goods. Sorry not sorry.

This bread is healthier than a traditional banana bread loaf by utilizing low GI sweeteners…and a lot less of them. Seriously, there’s only 1/4 cup of granulated sugar in this loaf. But the agave, mashed banana, and chocolate chips all add enough sweetness to satisfy, so don’t worry.

And if you’re vegan or looking for an eggless recipe, I got you. Whip out that flaxseed meal and make your flax eggs. Alternatively, if you’re a fan of dairy, then you can make this bread with regular milk, too! I promise you, quick bread loaves like this one are so versatile and easy to customize. If you’re looking for a quick, delicious, chocolate-y banana bread that isn’t loaded with sugar, then I have no doubt you’ll love this Healthier Double Chocolate Banana Bread!

Some of the ingredients + substitutions for this Double Chocolate Banana Bread:

Coconut sugar is my favorite low GI baking sugar. It tastes nothing like coconut and is better for you than regular granulated cane sugar. You can use brown or white cane sugar in its place.

Agave is another low GI sweetener. It tastes sweeter than regular sugar, and it adds moisture to this banana bread. You can use honey* or maple syrup in its place.

Vegetable oil adds even more moisture! I like to use olive oil but feel free to use your favorite vegetable oil – avocado oil, melted coconut oil*, etc.

Eggs add moisture and fluff to this bread. For vegan/eggless bread, you can use flax eggs instead – find the instructions in the recipe notes below.

Whole wheat pastry flour is my favorite flour for quick breads and muffins. It lends a fluffier crumb, and truly makes a huge difference in the bread’s final texture. All-purpose flour will work just fine, or you can use 3/4 cup AP flour + 3/4 cup whole wheat flour for a healthier option.

*if using honey or melted coconut oil, make sure your eggs and milk are room temperature so the honey is easy to mix in and the coconut oil doesn’t solidify. You can place your eggs in a glass of warm water for 10 minutes and pop the plant milk in the microwave until warm.

Yield: 8 Slices

Healthier Double Chocolate Banana Bread

Healthier Double Chocolate Banana Bread

An easy, one-bowl Double Chocolate Banana Bread made better-for-you with low GI sweeteners! This moist, chocolate-y bread can easily be made vegan and makes for the perfect weekday snack!

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1/4 cup coconut sugar
  • 1/4 cup agave
  • 1/2 cup plant-based milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs (or two flax eggs - see notes)
  • 1 heaping cup mashed banana (about 3 medium bananas)
  • 1 1/2 cups whole wheat pastry flour
  • 1 cup natural cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dairy-free chocolate chips (plus more to sprinkle on top)

Instructions

  1. Preheat your oven to 350°F and spray a 9x5" loaf pan with non-stick spray - I used olive oil spray.
  2. In a large bowl, whisk together the coconut sugar, agave, milk, oil, vanilla, and eggs. Mix in the mashed banana.
  3. Sift in the flour, cocoa powder, baking powder, baking soda, and salt and gently incorporate the dry ingredients into the wet. Stir in the chocolate chips.
  4. Pour batter into your prepared loaf pan, top with extra chocolate chips (or banana slices, nuts, etc), pressing the chips slightly into the batter. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the loaf comes out with no wet batter.
  5. Allow the baked loaf to rest in the pan on a cooling rack for 10 minutes. Remove the loaf by loosening the sides with a butter knife, tilting the loaf pan, and gently pulling the loaf out of the pan with your fingers or butter knife, being careful not to smudge the chocolate chips.
  6. Slice and enjoy warm or allow to cool. Store any leftovers in an airtight container at room temperature.

Notes

  • For eggless/vegan bread, use two flax eggs in place of the eggs: 2 Tbsp flaxseed meal + 6 Tbsp warm water; stir and allow to thicken for 5 minutes
  • For muffins, prepare muffin wells with non-stick spray or paper liners and fill to the top with batter. Bake at 350°F 17-22 minutes.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

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