JULY COOKIE OF THE MONTH: DOUBLE-CHOCOLATE BANANA COOKIE

Banana bread is not the only dessert you can create with your ripe bananas.  Let me introduce you to one of my daughter’s most favourite cookies of all time.  It incorporates 3 of her most favourite ingredients: banana, chocolate and oats.  They bake up crispy on the outside and soft inside.  I love freezing half the cookie dough so when she comes to visit we can enjoy a fresh batch together.

In a large bowl, mix all dry ingredients together and set aside.

Purée bananas in a mini food processor.

In a large bowl, mix together aquafaba, melted butter and puréed banana.

Combine dry ingredients with wet ingredients and stir in chocolate chips.   Refrigerate dough for 1 hour.

Preheat oven 350F. Place 2 tablespoons of dough for each cookie 3 inches apart on lined cookie sheet.

Bake for 15 minutes.

Print
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DOUBLE-CHOCOLATE BANANA COOKIE

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes + 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 36 cookies 1x
  • Category: snack/dessert
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Banana bread is not the only dessert you can create with your ripe bananas.  Let me introduce you to one of my daughter’s most favourite cookies of all time.  It incorporates 3 of her most favourite ingredients: banana, chocolate and oats.  They bake up crispy on the outside and soft inside.  I love freezing half the cookie dough so when she comes to visit we can enjoy a fresh batch together.


Ingredients

Scale
  • 3 ripe bananas
  • 2 cups rolled oats, uncooked
  • 1 cup organic vegan brown sugar
  • 1 cup organic cane sugar
  • 1 ¾ cups gluten-free flour
  • ½ cup + 2 tablespoons pure cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons aquafaba
  • 1 ¼ cups of vegan butter, melted
  • 1½ cups dairy free chocolate chips

 


Instructions

  1. In a large bowl, mix all dry ingredients together and set aside.
  2. Purée bananas in a mini food processor.
  3. In a large bowl, mix together aquafaba, melted butter and puréed banana.
  4. Combine dry ingredients with wet ingredients and stir in chocolate chips.
  5. Refrigerate dough for 1 hour.
  6. Preheat oven 350F
  7. Place 2 tablespoons of dough for each cookie 3 inches apart on lined cookie sheet.
  8. Bake for 15 minutes.

Notes

Note:  Cookie dough can be frozen up to 2 months.  Allow dough to sit out for 20 minutes to thaw before baking.

 

Keywords: Vegan cookie, gluten-free cookie, vegan chocolate cookie, vegan treat, eggless cookie, dairy-free cookie

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