Discover the magic of these incredibly easy Banana Cocoa Cookies! Soft on the inside with a delightful hint of crispness on the outside, these cookies are not just absolutely delicious, but also come with a healthy twist. They are the perfect treat for anyone craving a satisfying dessert without compromising on nutrition or flavor. Get ready to bake a batch of cookies that will disappear faster than you can say “yum!”

These easy double chocolate banana cookies are a revelation! Crafted with the ideal balance of sweet banana and rich cocoa, they boast innovative ingredient swaps that make them truly special. We’ve used nutrient-packed chia seeds as an egg replacement and heart-healthy olive oil instead of butter. The best part? You’d never guess they’re dairy-free and egg-free, tasting every bit as indulgent as traditional cookies!

While updating my popular list of top recipes with overripe bananas, I realized a crucial omission: banana cookies! The idea sparked, and I set out to create a recipe that was both wholesome and utterly delightful. The result is this fantastic Banana Cocoa Cookie recipe. I poured a lot of love and careful testing into them, and I sincerely hope you find as much joy in baking and eating them as I do!

Why You’ll Fall in Love with This Healthy Banana Cookie Recipe

These Healthy Banana Cocoa Cookies aren’t just another dessert recipe; they’re a delightful experience packed with goodness and simplicity. Here’s why they’ll quickly become a staple in your kitchen:

• Effortless Baking: Say goodbye to complicated steps! You can whip up these delicious banana chocolate chip cookies without needing to crack an egg or even getting out your stand or hand mixer. A simple bowl and a fork are all you need, making cleanup a breeze and baking accessible for everyone, regardless of their baking experience.
• Perfectly Plant-Based (Dairy-Free & Egg-Free): This recipe is a dream come true for those with dietary preferences or allergies. We cleverly use chia seeds to create a “chia egg” that perfectly binds the cookies, and rich olive oil steps in for butter, offering a healthier fat profile without sacrificing texture or flavor. These healthy banana cookies prove that vegan baking can be incredibly rich and satisfying!
• Kid-Approved Goodness: Looking for a treat that satisfies both parents and picky eaters? If your kids are fans of the classic banana and chocolate combination, they will absolutely adore these cookies. The natural sweetness of overripe bananas combined with the familiar taste of cocoa and chocolate chips makes them an instant hit with children.
• Simple, Wholesome Ingredients: You won’t find any exotic or hard-to-pronounce ingredients here. This recipe calls for everyday pantry staples like ripe bananas, cocoa powder, flour, quick oats, baking soda, salt, vanilla extract, olive oil, and sugar. Chia seeds, our secret egg replacer, are now widely available in most grocery stores, including popular chains like Trader Joe’s and Costco, making them easy to source.

Dietitian’s Insight: The Power of Chia Seeds and Healthy Fats

As a Registered Dietitian, I love incorporating nutrient-dense ingredients into everyday treats. This recipe does just that by utilizing chia seeds as a fantastic egg alternative. Chia eggs (formed by mixing chia seeds with water until a gel consistency is achieved) are not actual eggs, but their unique gelling property makes them an excellent binder in many baked goods, especially for vegan recipes.

Beyond their functional role, chia seeds are a nutritional powerhouse. They are exceptionally high in fiber, omega-3 fatty acids, and other essential nutrients. The fiber content supports digestive health and can help keep you feeling full, while omega-3s are crucial for heart and brain health. Replacing butter with olive oil further enhances the nutritional profile, providing beneficial monounsaturated fats that contribute to overall well-being. It’s a small change that makes a big difference!

Key Ingredients for Perfect Banana Cocoa Cookies

Understanding the role of each ingredient will help you achieve the best results and even inspire creative variations for these vegan banana cocoa cookies:

1. Bananas: The star of the show! It’s crucial to use overripe bananas—those with plenty of brown spots on their yellow skins. As bananas ripen, their starches convert to sugars, making them naturally sweeter and easier to mash, which is perfect for baked goods. They also contribute moisture and a delightful aroma. Bananas are an excellent source of potassium and dietary fiber, adding a nutritional boost. Avoid using completely brown or black bananas, as they can have an off-flavor and won’t contribute the desired sweetness.
2. Chia Seeds: Our innovative egg replacement. When mixed with water, chia seeds create a gelatinous “chia egg” that acts as a powerful binder, holding these cookies together without the need for traditional eggs. Beyond their binding capabilities, chia seeds are celebrated for their impressive nutritional profile, being rich in omega-3 fatty acids, fiber, and various micronutrients.
3. Quick Oats: These provide a wonderful texture to the cookies, adding a slight chewiness and helping to absorb moisture for a perfectly balanced crumb. Oats are also an excellent source of soluble fiber, which can help regulate blood sugar levels and contribute to a feeling of fullness. They also add a subtle nutty flavor that complements the banana and cocoa.
4. Golden Wheat Flour: This is King Arthur’s new name for their white whole wheat flour. It’s an unbleached whole grain flour that offers the nutritional benefits of whole wheat (like higher fiber and nutrients) but with a lighter texture and milder flavor, making it a great choice for these cookies. It can be found in the flour section of many grocery stores or purchased online. If you can’t find it, regular all-purpose flour works as a straightforward substitute, though the cookies will have a slightly less wholesome profile.
5. Olive Oil: A fantastic heart-healthy alternative to butter. We specifically recommend extra virgin olive oil for its rich flavor and numerous health benefits. It’s high in monounsaturated fats, contains virtually no saturated fats, and boasts many other promising health-promoting properties, including antioxidants. While olive oil lends a unique depth of flavor, if preferred, you could experiment with melted coconut oil or even melted dairy-free butter for a slightly different taste.
6. Cocoa Powder: Essential for that rich chocolatey flavor that makes these “double chocolate” cookies so irresistible. Opt for unsweetened cocoa powder to control the sugar content. Sifting the cocoa powder helps prevent clumps and ensures it’s evenly distributed throughout the dough, leading to a consistent color and flavor in every bite.
7. Sugars (Brown Sugar & Granulated Sugar): This combination provides both sweetness and helps achieve the desired texture. Brown sugar adds moisture and a subtle caramel note, contributing to the cookies’ soft, chewy interior. Granulated sugar provides crispness around the edges and balances the overall sweetness. We use raw cane sugar (unrefined cane sugar) for a slightly more natural option.
8. Baking Soda & Salt: These are crucial leavening agents and flavor enhancers. Baking soda reacts with the acidic components in the batter (like cocoa and banana) to create lift and a tender texture. Salt balances the sweetness and enhances all the other flavors, making the chocolate and banana notes pop.
9. Vanilla Extract: A splash of vanilla extract deepens the overall flavor profile, adding warmth and complexity that rounds out the sweetness and chocolate notes. Don’t skip it!
10. Chocolate Chips: These are what make them double chocolate! Semi-sweet chocolate chips are a classic choice, offering a balanced sweetness. Feel free to use dark chocolate chips for a richer flavor or dairy-free chocolate chips to ensure the cookies remain entirely vegan.

Step-by-Step Guide: How to Make Irresistible Banana Cocoa Cookies

Baking these healthy banana cookies is incredibly straightforward. Follow these simple steps for a perfect batch every time:

1. Prepare the Chia Egg: In a small bowl, combine the chia seeds and water. Give it a quick stir, then set it aside for 5-10 minutes. This time allows the chia seeds to absorb the water and form a gel, creating the perfect egg replacement for our healthy banana cookies.
2. Mash the Bananas: While your chia egg is setting, add the overripe bananas to a large mixing bowl. Use the back of a fork or a food masher to thoroughly mash them until mostly smooth with a few small lumps remaining. This ensures even banana distribution and flavor throughout your cookies.
3. Combine Wet & Dry Ingredients: To the mashed banana, whisk in the sugar, brown sugar, olive oil, and vanilla extract until well combined. The mixture should be smooth and fragrant. Next, gently stir in your prepared chia egg. In a separate medium bowl, whisk together your dry ingredients: golden wheat flour, quick oats, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies. Finally, fold in the chocolate chips.
4. Bake to Perfection: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a large baking sheet with parchment paper or grease it lightly. Using a spoon or a cookie scoop, evenly distribute the cookie dough onto the prepared baking sheet, forming 12 cookies. Leave about an inch of space between each cookie, as they will spread slightly during baking. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.

Baking & Serving Tips for Your Banana Cocoa Cookies

Ensure your healthy banana cookies turn out perfectly every time with these helpful tips:

• Prepare Your Baking Sheet: Always line a large baking sheet with parchment paper or a silicone baking mat before spooning out your cookie dough. If you don’t have parchment, lightly grease the sheet to prevent sticking and ensure easy removal.
• Perfecting the Chia Egg: For the best gel consistency, stir the chia seeds and water mixture after the first minute or two. Then, allow it to sit for another 3-5 minutes while you measure out the remaining ingredients. This ensures the gel is fully formed and acts as an effective binder.
• Achieving Your Preferred Texture: These Banana Cocoa Cookies are naturally light and soft, almost cakelike, on the inside. If you prefer a cookie with a slightly chewier texture and crispy edges, extend the baking time by an extra minute or two, aiming for 13-14 minutes in total. Keep an eye on them to prevent over-browning.
• Embrace the Banana Flavor: Be aware that the delicious, natural sweetness and flavor of banana are quite prominent in these cookies. This is part of their charm, especially for banana lovers!
• Garnish with Extra Chocolate Chips: For an extra-appetizing look and an added burst of chocolate, reserve a small handful of chocolate chips and gently press them onto the tops of each cookie dough ball right before baking.
• Maximize Your Batch: This recipe yields exactly 12 perfect cookies. To ensure you get every last drop of that delicious cookie dough, use a rubber spatula to scrape down the sides of your mixing bowl thoroughly.
• Proper Storage: Once completely cooled to room temperature, store your Banana Cocoa Cookies in an airtight container. They will remain fresh and delicious for up to 3 days at room temperature. For longer storage, you can freeze them for up to 2-3 months.
• Cooling Patience is Key: These are soft cookies, so resist the urge to move them directly to a cooling rack right out of the oven. Let them cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from falling apart.

Frequently Asked Questions About Healthy Banana Cocoa Cookies

More Delicious & Healthy Recipes to Try

If you loved these healthy banana cocoa cookies, you’ll surely enjoy these other wholesome and delicious treats:

• Kid-Favorite Vegan Blondies with Chocolate Chips
• The Best Chocolate Chip Pan Cookies (Cookie Bars)
• Easy Raspberry and White Chocolate Blondies
• Simple & Moist Dairy-Free Banana Bread

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Banana Cocoa Cookies

Kristi