Fudgy Banana Cocoa Cookies
Soft and fudgy banana cocoa cookies made with ripe bananas, cocoa powder, and simple ingredients. Naturally sweetened, egg-free and easy to make in one bowl in 20 minutes.
Equipment
- Mixing bowls
- 1 Measuring cups and spoons
- 1 Parchment Paper
- 1 Baking Sheet
- 1 Spatula
- 1 Ice cream or cookie scoop optional
Ingredients
- 2 ripe bananas about 1 cup mashed
- ½ cup nut butter I used the mixed nut & seed butter from Costco, but any nut butter works or sunflower seed butter for nut free
- ¼ cup date paste or maple syrup
- ¼ cup cocoa powder
- ⅓ cup oat flour or almond flour
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup chocolate chips
Instructions
Preheat your oven
- Set to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the bananas
- In a medium bowl, mash until mostly smooth. A few small lumps are fine and won't affect the final texture.2 ripe bananas
Mix the wet ingredients
- Add nut butter, date paste (or maple syrup), and vanilla. Stir until smooth and creamy.½ cup nut butter, ¼ cup date paste or maple syrup, 1 tsp vanilla extract
I love to use my homemade date paste for this recipe but maple syrup or honey works well too. To make a small batch of date paste for this recipe, soak 4-5 dates in hot water for 10 minutes then blend with 2-3 tbsps of the hot water.
Add the dry ingredients
- Mix in cocoa powder, oat flour, coconut flour, baking soda, baking powder, and salt. Stir until a thick batter forms.¼ cup cocoa powder, ⅓ cup oat flour, 2 tbsp coconut flour, ½ tsp baking soda, 1 tsp baking powder, ¼ tsp salt
Fold in chocolate chips
- Add the chocolate chips. The dough will be thick and scoopable.⅓ cup chocolate chips
Scoop and shape
- Scoop into 10–12 cookies and gently flatten with a spatula or your fingers. These banana chocolate cookies won't spread much on their own, so flatten them to the thickness you want.
Bake & Cool
- Bake for 10–12 minutes, until the edges are set. Be careful not to overbake. I pull mine at exactly 10 minutes. They will look slightly underdone in the center, and that's perfect.Allow them to cool for 10 minutes in the pan and then transfer to a wire cooling rack or plate to finish cooling. They will firm up as they cool and get that fudgy texture.
Notes
Use very ripe bananas or the cookies won’t be sweet enough
- Don’t skip the coconut flour—it stabilizes the texture so that you don't end up with mushy cookies
- Slightly underbake for a fudgier center