Minimalist, yet magnificent, chocolate banana oat cookies! Healthy, vegan, gluten-free and oil-free, they are also low in sugar and only 56 calories each.
- 1/2 cup (125 mL) mashed very ripe banana
- 1/2 cup (125 mL) water
- 2 and 1/2 tablespoons (13 g) unsweetened cocoa powder
- 1 and 1/2 tablespoons coconut sugar
- 1 tablespoon smooth nut or seed butter (e.g., peanut, almond, sunflower seed)
- Optional: 1/8 teaspoon fine sea salt
- Optional: 1/2 teaspoon vanilla extract
- 1 cup (90 g) rolled oats (certified GF, as needed)
- 1/4 teaspoon baking soda
- 1 tablespoon miniature semisweet chocolate chips
- Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
- In a small saucepan, whisk the banana, water, cocoa powder, sugar, nut butter, and (optional) salt until blended. Bring to a low boil, whisking, over medium-high heat; boil 1 minute longer.
- Remove pan from heat and stir in (optional) vanilla and oats. Let stand for 5 minutes. Stir in the baking soda until completely blended.
- Using a small cookie scoop or spoon, scoop the dough into 12 equal mounds onto the prepared baking sheet, spacing 2 inches apart. Sprinkle tops of cookies with a few chocolate chips.
- Bake in the preheated oven for 9 to 11 minutes until surface of cookies appears dry. Transfer cookies from sheet to a cooling rack and cool completely.
Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
Banana options: Replace the banana with an equal amount of unsweetened applesauce. The applesauce is less sweet than bananas, so increase the sugar to a total of 2 and 1/2 tablespoons, or to taste.
Sweetener Options: An equal amount of other granular or liquid sweetener can be used in place of the coconut sugar.
- Serving Size: 1 cookie
- Calories: 56
- Sugar: 3.7 g
- Sodium: 43 mg
- Fat: 1.6 g
- Saturated Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 1.2 g
- Protein: 1.6 g
- Cholesterol: 0 mg