Fudgy Banana Brownie Cookies
These eggless and butter-free Fudgy Banana Brownie Cookies are deliciously moist, combining the rich flavors of bananas, cocoa powder, and dark chocolate chips for a guilt-free sweet snack.
Ingredients
Wet Ingredients
- 1 medium overripe banana, mashed until smooth Ensure the banana is very ripe for maximum sweetness.
- ⅓ cup neutral-flavored vegetable oil Can substitute with canola oil or melted coconut oil.
- ¾ cup organic cane sugar Reduce the amount slightly if you prefer less sweetness.
- ½ teaspoon fine sea salt
Dry Ingredients
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup Dutch-process cocoa powder, sifted if needed
- 1 cup all-purpose flour Can be replaced with a gluten-free flour blend.
Add-Ins
- ½ cup toasted chopped pecans or walnuts Choose according to preference.
- ½ cup vegan dark chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.
- In a large mixing bowl, blend the mashed banana with vegetable oil, sugar, and salt until the mixture looks smooth and unified.
- Add cocoa powder along with baking powder and baking soda, then mix until fully incorporated and glossy.
- Gently fold in the flour, nuts, and chocolate chips until the dough comes together with no dry streaks remaining.
- Portion the dough into about 20 equal mounds and place them spaced out on the prepared trays.
Baking
- Bake the cookies until set and lightly cracked on top, about 14-17 minutes, swapping the tray positions halfway through.
- Allow cookies to cool completely on the trays before serving or storing in an airtight container.
Notes
These cookies can be served warm with vanilla ice cream or with coffee/tea. They are portable and perfect for lunches or picnics. Store in an airtight container for freshness, or freeze for up to three months.