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Double Chocolate Banana Cookies

July 5, 2018 by Rachael Ng 14 Comments

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.

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Filed Under: Cookies, Dairy-free, Fruit Tagged With: banana, chocolate, chocolate chips, coconut sugar, cookies, dairy-free

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Reader Interactions

Comments

  1. Sheridan Ely

    December 1, 2018 at 9:51 pm

    These are so good! Totally recommend!

    Reply
    • Rachael Ng

      December 3, 2018 at 3:17 am

      Thank you, Sheridan! 🙂

      Reply
  2. Wahyu Soesanto

    March 30, 2020 at 1:51 am

    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?

    Reply
    • Rachael Ng

      March 31, 2020 at 7:11 pm

      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.

      Reply
    • Jenn

      April 4, 2020 at 9:34 am

      Hello! Can I sub the coconut oil with butter? I don’t have any on hand

      Reply
      • Rachael Ng

        April 9, 2020 at 5:02 pm

        Hi Jenn! I believe butter would work 🙂

  3. Vidya

    April 23, 2020 at 1:12 pm

    Is there a way to substitute the egg in this recipe?

    Reply
    • Rachael Ng

      April 24, 2020 at 12:53 pm

      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

      Reply
  4. Jondelle

    April 28, 2020 at 12:38 am

    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

    Reply
    • Rachael Ng

      May 17, 2020 at 10:25 pm

      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.

      Reply
  5. adeeba

    June 24, 2020 at 1:32 pm

    Can i use usual brown sugar or castor sugar instead???

    Reply
    • Rachael Ng

      June 28, 2020 at 11:18 pm

      Hi! Either should be okay for these cookies 🙂

      Reply
  6. Christine

    August 13, 2020 at 6:26 pm

    Hi! Can I use olive oil instead of coconut oil?

    Reply
    • Rachael Ng

      August 17, 2020 at 3:07 am

      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 🙂

      Reply

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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