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.
These are so good! Totally recommend!
Thank you, Sheridan! 🙂
What if I don’t have any solid coconut oil? Can I just use regular coconut oil? Will the result of this cookie be different?
Hi! All coconut oil is solid below 76°F. If your oil is liquid, you can A) put it in the refrigerator just until it solidifies or B) use liquid coconut oil but refrigerate your dough for longer – possibly up to three hours.
Hello! Can I sub the coconut oil with butter? I don’t have any on hand
Hi Jenn! I believe butter would work 🙂
Is there a way to substitute the egg in this recipe?
Hi Vidya! You can try using flax egg. I have a feeling it will work, but I haven’t personally tried it.
1 flax egg = 1 Tbsp flaxseed meal + 3 Tbsp water; mix and allow to thicken for 5 minutes
Hi, bananas vary so much in size and so might affect the recipe if I use one that’s too big or too small – what size/ weight of banana would you recommend? Thanks
Hi Jondelle! I don’t usually measure my banana for these cookies, but I think 1/3 cup of mashed banana is a safe bet.
Can i use usual brown sugar or castor sugar instead???
Hi! Either should be okay for these cookies 🙂
Hi! Can I use olive oil instead of coconut oil?
Hi Christine! Since this recipe calls for solid coconut oil, you’ll have better luck using a plant-based butter (softened) OR regular butter if you’re not vegan/dairy-free 🙂