Banana Cocoa Cookies

Double chocolate chip banana cookies on a white plate.

Easy Banana Cocoa Cookies with the perfect amount of banana and cocoa are made with chia instead of egg and olive oil instead of butter, and you'd never know!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 142kcal

Author Kristi

Equipment

1 Mixing bowl
1 measuring cups and spoons set

Ingredients

Chia egg

1 tablespoon chia seeds
3 tablespoon water

Banana Cocoa Cookies

¾ cup golden wheat flour also known as white whole wheat flour
¼ cup quick oats
2 tablespoon cocoa powder sifted
½ teaspoon baking soda sifted
¼ teaspoon salt
¼ cup brown sugar I used dark brown sugar. Can use light brown sugar or coconut sugar instead.
¼ cup sugar I used raw cane sugar (unrefined cane sugar).
½ teaspoon vanilla
½ cup mashed banana two small or one very large overripe banana
¼ cup olive oil extra virgin
3 tablespoon chocolate chips semi-sweet chocolate

Instructions

Mix chia seeds and water together in a small bowl. Let sit for at least 5 minutes to form a gel. This is known as a chia egg. Set it aside
1 tablespoon chia seeds, 3 tablespoon water
Add all dry ingredients to a small or medium bowl. set aside
¾ cup golden wheat flour, ¼ cup quick oats, 2 tablespoon cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
Mash banana in a separate large bowl.
½ cup mashed banana
Add sugar, brown sugar, vanilla, and olive oil to the mashed banana. Mix well., then stir in the chia egg.
¼ cup brown sugar, ¼ cup sugar, ½ teaspoon vanilla, ¼ cup olive oil
Stir in chocolate chips.
3 tablespoon chocolate chips
scoop and drop 2 tablespoons of the batter per cookie onto the a greased or lined baking sheet, keeping at least one inch of space between cookies. The batter will spread as they cook.

Notes

Nutrition Information is estimated using a database that this owner is not responsible for maintaining. Exact nutrient information will depend on the actual ingredients and amounts used when making this recipe.

Line the baking sheet with parchment paper or grease it with avocado oil, butter, or coconut oil.
Stir the chia and water mixture after a minute or two. Then let it set for another 3-5 minutes, while you measure out the rest of the ingredients.
The banana flavor is noticeable.
These Banana Cocoa Cookies are light and soft (almost cakelike) on the inside. If you want a crispy edge, bake them for 13-14 minutes.
Reserve some of the chocolate chips to place on the tops of the cookies right before baking.
Once completely cooled, cookies can be stored at room temperature in an airtight container for a couple of days (up to 2-3 days).
Don't move these cookies to a cooling rack right away or they may fall apart.

Nutrition