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 350โ and line baking sheet(s)* with parchment paper.
5.) Scoop 1 Tbsp-sized balls of dough onto a cookie sheet and bake atย 350โ 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! ๐
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 76ยฐF. 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 ๐
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 thatโs 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 ๐
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 ๐