Hi there! Today, I want to share a delightful recipe that has become a family favorite in our home: Banana Cocoa Cookies. You know, there’s something magical about combining bananas and chocolate, isn’t there? Whenever I bake these cookies, the sweet aroma wafts through the house, drawing everyone in like a warm hug. It’s almost like a little love note to my family, reminding them that I care.
These cookies are incredibly simple to make, and they remind me of those lazy afternoons spent in the kitchen with my kids. We laugh, we spill a bit of flour, and in the end, we create something delicious together. My kids love helping to mash the bananas and stir in the chocolate chips, and I love watching their faces light up when they taste the finished product.
Not only are these cookies perfect for satisfying a sweet tooth, but they also make for a fantastic treat to share with friends or serve at gatherings. They’ve even become a go-to recipe when we have guests over for coffee. Everyone is always impressed that such a simple recipe can yield such a rich and flavorful cookie!
If you’re looking for a treat that’s not just tasty but also brings a little joy and nostalgia into your kitchen, I highly encourage you to give these Banana Cocoa Cookies a try. You might just find a new family favorite!
How to Make Banana Cocoa Cookies
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Ingredients
- 1 1/3 cups + 1 tbsp all-purpose flour (or whole wheat)
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 6 1/2 tbsp melted coconut oil or vegan butter
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup mashed ripe banana
- 1 tsp vanilla extract
- 1 tbsp water
- 1 cup chocolate chips, divided
Directions
Start by preheating your oven to 350°F (175°C) and lining a baking tray with parchment paper. This will help the cookies bake evenly and prevent sticking.
In a medium-sized bowl, combine the flour, cocoa powder, baking soda, and salt. Give it a good whisk and then set it aside for later.
In a separate large bowl, mix together the melted coconut oil, brown sugar, granulated sugar, mashed banana, water, and vanilla extract until everything is well blended and smooth.
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix!
Now, fold in 3/4 cup of the chocolate chips. If the dough feels too soft to handle, just pop it in the fridge for 20 to 30 minutes to firm up.
Once ready, roll the dough into balls weighing about 48 grams each. Place them on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading.
Using your hand, gently flatten each ball slightly and sprinkle the remaining chocolate chips on top for that extra chocolaty goodness.
Bake in the preheated oven for 10 to 12 minutes. The edges should look firm while the centers remain soft, giving that perfect chewy texture.
After baking, let the cookies cool completely on the baking sheet to firm up before transferring them to a wire rack.
Storing Suggestion
To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to save some for later, freeze them in a sealed bag for up to three months. Just let them thaw at room temperature when you’re ready to enjoy!
Cooking Tips
If you’d like to enhance the flavors, consider adding a pinch of cinnamon or a splash of espresso powder to the batter. For a nutty twist, you can mix in some chopped walnuts or pecans. If you don’t have coconut oil, any neutral oil or unsalted butter will work just fine!
Serving Suggestions
These cookies are perfect for an afternoon snack, and they pair wonderfully with a glass of cold milk or a cup of coffee. For an indulgent treat, serve them warm with a scoop of vanilla ice cream on the side. You can also garnish them with a sprinkle of sea salt for a delightful contrast!
Ingredient Substitutions
If you’re looking to make a few substitutions, you can use almond flour instead of all-purpose flour for a gluten-free option. For the coconut oil, you can substitute with any neutral oil or even butter. Dark chocolate chips can also be swapped in for a richer chocolate flavor!
Seasonal Variations
In the fall, you can add some pumpkin puree to the batter to create a seasonal twist. In the summer, consider folding in some fresh berries for a fruity variation that brightens up the flavor. During the holidays, a hint of peppermint extract would make these cookies festive!
Allergen Information
This recipe contains gluten and can be made nut-free if you choose to leave out any added nuts. For dairy-free options, ensure you use vegan butter or coconut oil and dairy-free chocolate chips. Always check labels for potential allergens!
FAQ
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas can work just as well. Just make sure to thaw them completely and drain any excess liquid before mashing and using them in the recipe.
How do I know when the cookies are done baking?
Look for the edges to be set and slightly firm, while the centers should appear soft. The cookies will continue to cook a bit after being removed from the oven, so don’t overbake!
Can I add nuts to these cookies?
Yes, you can definitely add nuts! Chopped walnuts or pecans would add a nice crunch and flavor to the cookies. Just be mindful of any nut allergies among your family and friends.
How can I make these cookies more chocolatey?
If you want an extra chocolaty kick, consider adding more chocolate chips or using dark chocolate cocoa powder instead of regular cocoa powder. You could even drizzle melted chocolate on top after baking!
What should I do if the dough is too sticky?
If your dough is sticky, you can chill it in the refrigerator for about 20-30 minutes to firm it up. Alternatively, you can add a little extra flour until the dough is manageable.
Can I make these cookies vegan?
Yes! To make them vegan, simply ensure you use vegan butter, and the chocolate chips are dairy-free. The bananas also add moisture, so they work perfectly as a substitute for eggs in this recipe!
Banana Cocoa Cookies
Ingredients
- 1 1/3 cups all-purpose flour (or whole wheat)
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 6 1/2 tablespoons melted coconut oil or vegan butter
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup mashed ripe banana
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 cup chocolate chips (divided)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In another larger bowl, mix the melted coconut oil, brown sugar, granulated sugar, banana, water, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients and stir until just combined.
- Fold in 3/4 cup of the chocolate chips. If the dough is too soft to handle, chill it in the fridge for 20-30 minutes.
- Roll the dough into balls, around 48 grams each, and space them out on the prepared baking sheet about 3 inches apart.
- Gently press each ball down slightly with your hand and sprinkle the remaining chocolate chips on top.
- Bake for 10-12 minutes or until the edges are firm, but the centers remain soft.
- Remove from the oven and let the cookies cool completely on the baking sheet.
