Healthy Banana Chocolate Cookies
These Healthy Chocolate Banana Chocolate Cookies are soft, rich, and naturally sweetened with ripe bananas and date paste or maple syrup. Made in one bowl with wholesome ingredients, they're egg-free, easy to prepare, and ready in just 30 minutes.
Equipment
- mixing bowl
- measuring cups and spoons
- parchment paper
- baking sheet
- spatula
- cookie scoop optional
- wire cooling rack
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup nut butter
- 1/4 cup date paste or maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/3 cup oat flour or almond flour
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a medium mixing bowl until mostly smooth. A few small lumps are fine.
- Add the nut butter, date paste (or maple syrup), and vanilla extract. Stir until smooth and creamy.
- Mix in the cocoa powder, oat flour, coconut flour, baking soda, baking powder, and salt until a thick batter forms.
- Gently fold the chocolate chips into the batter until evenly distributed.
- Scoop the dough into 10–12 portions on the prepared baking sheet and gently flatten each cookie to the desired thickness.
- Bake for 10–12 minutes, until the edges are set but the centers still appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely and develop their fudgy texture.
Notes
Use very ripe bananas for the best natural sweetness. Do not omit the coconut flour, as it helps stabilize the cookies and prevents a mushy texture. Slightly underbake the cookies for an extra fudgy center. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.