Motto of the day: It’s my BIRTHDAY and I’ll eat as much CHOCOLATE as I WANT TO! If you hadn’t guessed it by now, today is indeed my birthday, and yes, I’m going to be eating a lot of chocolate. Actually, I initially made these cookies two days ago thinking they’d last till today (I was wrong). What can I say… we’re a chocolate-loving household.
If you’re reading this worried that I won’t get my sweet fix for the day, don’t fret! I have all the supplies to make another batch of these bad boys in my pantry later today 😉
I really still can’t believe that it’s already been another year. Isn’t it weird how birthdays sneak up of you like that?! I make a vow, here and now, to have chocolate EACH and EVERY birthday.
I’ve decided that every year I’ll develop a new, chocolatey recipe to share in celebration for the special day! (Mom, hold me to this!)
These cookies are wonderful because they’re so FREAKING chocolatey!
They’re also:
- Made of wholesome ingredients
- Don’t taste healthy
- CHOCOLATE flavored
If you’re looking for another fun dessert recipe, check out my vegan macaroons made with AQUAFABA!
If you end up making these wonderful bites of chocolate greatness, I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!
(Secretly) Healthy Banana BLACKOUT Cookies
Ingredients
- 1 cup whole wheat flour *
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 medium sized mashed bananas **
- 1/4 cup coconut sugar ***
- 1 tsp vanilla extract
- 2/3 cup chocolate chips
Instructions
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Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with a silicone baking mat or parchment paper and set aside. In a medium sized bowl, cream together mashed banana, coconut sugar, and vanilla extract until thoroughly combined.
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Add in flour, cocoa powder, baking soda, and salt and mix until everything is well incorporated. Add in chocolate chips at the end, making sure to fold them in gently (be sure to reserve some for the tops of cookies!).
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Portion the cookies onto the lined baking sheet in heaping 2 tablespoon sized servings and flatten them out slightly (it helps to have damp hands for this step). Place in the oven and bake for 8-11 minutes. They will look underdone when they first come out, but they'll firm up as they cool. These will keep for up to a week in the fridge (but I doubt they'll make it that long). Enjoy!
Recipe Notes
* Most flours (all purpose, gluten-free, etc.) should work for this recipe, with the exception of oat flour. Out flour will make the cookies chewy and less cookie-like, so I cannot recommend using it.
** Make sure your bananas are brown and spotty for the sweetest cookies!
*** You can sub regular cane sugar for the coconut sugar, but keep in mind that the cookies will no longer be refined-sugar free.
**** I use Lily's Sweets Chocolate Chips for almost all my recipes, but I actually recently fount that the Semisweet chips by the "O Organics" brand at Vons grocery stores are dairy free, so that's what I used in the recipe for the cookies that are photographed. The Semisweet Trader Joe's brand chips (but NOT the chunks) are dairy-free as well, as are many other commonly found grocery store brands...just check the labels! 🙂
Nutrition facts are estimated for 1 of 10 cookies, using regular chocolate chips that are NOT vegan (because the database, sadly, is not up with the plant-powered times). However, everything should be the same-ish except the cholesterol would be "0" with dairy-free chips.
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