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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 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.

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

Previous Post: « Dairy-free Blueberry Hazelnut Galette
Next Post: Dairy-Free Classic Chocolate Chip Cookies »

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! ๐Ÿ™‚

      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 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.

      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 ๐Ÿ™‚

  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 thatโ€™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 ๐Ÿ™‚

      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 ๐Ÿ™‚

      Reply

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Meet Rachael

Hi! Iโ€™m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldnโ€™t have to give up everything we love in pursuit of wellness. Thatโ€™s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, letโ€™s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read Moreโ€ฆ

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