To be honest, I’m a bit of a fly-by-the-seat-of-my-pants kind of cook…even when I’m using one of my own recipes.
A few days ago I had a couple of overripe bananas and my plan was to make a batch of my Chocolate Banana Cookies…but then I thought I’d try something new. And they were AMAZING!
At the core, this is a very similar recipe to the Chocolate Banana Cookies and still solves my I-don’t-like-overripe-bananas problem. But, with these new tweaks it becomes a brand-new recipe and my new favourite food (although it might be tied with my Black Bean Brownies)
This recipe is fast and easy and you’ll be enjoying them in no time!
Double Chocolate Coconut Cookies
They're also gluten-free and dairy-free...just in case that matters :)
Prep time: 10 mins. Cook time 10 - 12 mins (longer for bigger cookies). Makes approx 10 cookies (depending on the size.
Ingredients -
2 - 3 tbsp coconut sugar (adjust to your taste)
3 tbsp coconut oil
2 ripe bananas (mashed)
2 eggs, beaten (or a vegan egg replacer, see below)
1 tsp vanilla
2 cups quick or rolled oats (quick oats makes for a nicer texture)
3 tbsp unsweetened cocoa powder (raw cacao would also work)
1/2 tsp baking powder
1/4 tsp of salt
1/4 cup shredded coconut (optional, if you want it extra coconuty :)
1/3 - 1/2 cup dark chocolate chips (truthfully, I eyeballed it. About a handful was a good amount, adjust according to your taste)
Cream (thoroughly mix) the coconut oil with the coconut sugar. Once they’re combined, add the banana, eggs, and vanilla. Mix thoroughly.
Add in the oats, cocoa, baking powder, coconut, and salt, and give it a good stir. Once mixed, add the chocolate chips.
Plop each cookie-sized mount of mixture onto a baking sheet with parchment paper. Makes about 10 -12 cookies depending on the size.
Bake at 350 degrees for 10 - 12 mins.
Let them cool a bit and enjoy!
Easy Vegan Egg Replacer -
1 tbsp of chia seeds or ground flax seed
3 tbsp of warm water
Mix together and let sit for about 5 mins (until it gels). Add to your recipe!
*** I find this recipe works beautiful as a binder, but isn't enough liquid to equal a full egg. For this recipe, I added a splash of coconut milk (about a tbsp). Any non-dairy milk would work :)