soft and chewy double chocolate banana cookies

Soft and chewy double chocolate banana cookies could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This side dish has 209 calories, 3g of protein, and 5g of fat per serving. For 42 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. 157 people found this recipe to be flavorful and satisfying. It is brought to you by Running with Spoons. If you have vegan chocolate chips, banana, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 52 minutes. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. If you like this recipe, you might also like recipes such as Soft & Chewy Double Chocolate Cookies, Soft and Chewy Banana Peanut Butter Cookies with Chocolate Chunks and Bacon, and Soft & Chewy Banana Nut Butter Cookies (vegan, no refined sugars & GF!) & Fave Five Friday: Good-For-You Cookies.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt, mixing well to ensure that no clumps of flour or cocoa remain. Set aside.In a medium-sized mixing bowl, whisk together the mashed banana, brown rice syrup, coconut oil, and vanilla.Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips and banana chunks, giving everything a final stir before covering the bowl and placing it in the fridge to chill for at least 30 minutes.Preheat your oven to 325F (163C) and line a large baking sheet with parchment paper or a non-stick baking mat. Using a rounded tablespoon, drop the dough onto your prepared baking sheet, and use your fingers to flatten them slightly. The cookies won't spread too much, so make them roughly the shape you want them to be before baking.Bake for 10-14 minutes, depending on the final texture that you want. Less baking time will result in a slightly softer and fudgier cookie.Remove your cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. You can press additional chocolate chips into the tops to make them a little more presentable. Store the cookies in an airtight container at room temperature for up to a week.

 

Step by step:

1. In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt, mixing well to ensure that no clumps of flour or cocoa remain. Set aside.In a medium-sized mixing bowl, whisk together the mashed banana, brown rice syrup, coconut oil, and vanilla.

2. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips and banana chunks, giving everything a final stir before covering the bowl and placing it in the fridge to chill for at least 30 minutes.Preheat your oven to 325F (163C) and line a large baking sheet with parchment paper or a non-stick baking mat. Using a rounded tablespoon, drop the dough onto your prepared baking sheet, and use your fingers to flatten them slightly. The cookies won't spread too much, so make them roughly the shape you want them to be before baking.

3. Bake for 10-14 minutes, depending on the final texture that you want. Less baking time will result in a slightly softer and fudgier cookie.

4. Remove your cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. You can press additional chocolate chips into the tops to make them a little more presentable. Store the cookies in an airtight container at room temperature for up to a week.

Nutrition Information:

covered percent of daily need