Fluffy 1-Bowl Banana Chocolate Chip Cookies
User Reviews
5
Fluffy 1-Bowl Banana Chocolate Chip Cookies
Description
This cookie recipe requires mixing a flaxseed meal and water blend to mimic an egg's binding properties. Mashed banana and almond butter provide moisture and richness, with melted coconut oil and brown sugar adding fat and sweetness. The addition of almond meal and oat flour contributes structure and a mild nutty flavor. Baking soda, baking powder, vanilla, and a pinch of salt enhance texture and taste.
Chopped or chip vegan dark chocolate is folded in for bursts of bittersweet chocolate in each cookie. After mixing, the dough is refrigerated briefly to firm up before dropping uniform spoonfuls onto a parchment-lined baking sheet. The cookies bake at 350°F for 15-17 minutes until slightly golden, retaining a soft, fluffy center.
The resulting cookies have a balanced sweetness from banana and brown sugar, with a tender crumb from the flours and a satisfying chew. They're suitable for those avoiding eggs and dairy and can be stored at room temperature or in the fridge.
Substitutions such as dried fruit or nuts for chocolate chips are possible, and nutritional information estimates are provided based on using coconut oil and dairy-free chocolate.
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1 medium banana 1 medium banana equals ~118 g unpeeled, ripe
- 1/3 cup almond butter if salted, forgo additional pinch of sea salt, roasted
- 1 Tbsp coconut oil or non-dairy butter, melted
- 3 Tbsp brown sugar organic
- 1 tsp vanilla extract pure
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt sea salt
- 1/3 cup almond meal (ground from raw almonds)
- 3/4 cup oat flour (ground from gluten-free oats)
- 1/3 cup dark chocolate vegan, roughly chopped or chocolate chips
Instructions
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- In a large bowl, combine flaxseed meal and water and let sit for a few minutes to achieve “eggy” texture.
- Add the banana and mash. Then add almond butter, melted coconut oil, brown sugar, vanilla, baking soda, baking powder, and salt and whisk to combine.
- Add almond meal and oat flour and mix again with a wooden spoon. Add chocolate chips and stir again. If batter appears very wet, add 1 Tbsp additional almond flour. Refrigerate for 5-10 minutes to harden.
- Drop cookies in uniform 1 ½ Tbsp spoonfuls (I like using this scoop) onto prepared baking sheet. They won’t expand much so spacing isn’t a concern.
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to 3-4 days, or in the freezer up to 1 month.
Notes
- You can substitute dried fruit or nuts in place of chocolate chips to vary the flavor and texture.
- Nutrition information is estimated using coconut oil and dairy-free dark chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13(cookies)
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 140 | 7% |
| Carbohydrates | 14.1g | 5% |
| Protein | 3.5g | 7% |
| Fat | 9.1g | 14% |
| Saturated Fat | 2.8g | 14% |
| Sodium | 75mg | 3% |
| Potassium | 129mg | 3% |
| Fiber | 2.9g | 12% |
| Sugar | 5.7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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