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.
