Healthful Double Chocolate Cookies

Healthful Double Chocolate Cookies


A lot of people have baked these cookies over the past decade. People love them because they're free of any added refined sugar, egg-free, no butter, and gluten-free. They're studded with generously with chocolate, and they're fantastic. The number one question related to them is how to make them nut-free - so kids can take them to school. I took a trip to Tucson last week (I'll post the video soon :), and took the opportunity to remix the recipe. The originals are favorite travel snacks, and I was confident that experimenting with a chocolate version wouldn't be a bad idea. The new version is double chocolate (chips and cacao), and made with crushed sunflower seeds, in place of almond meal. Enjoy! -h

Healthful Double Chocolate Cookies

Healthful Double Chocolate Cookies

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Healthful Double Chocolate Cookies

You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop a bar of 70% dark chocolate. You can make your own crushed sunflower seeds in a mortar and pestle or by in a food processor until it is the texture of sand - don't go too far or you'll end up with sunflower seed butter. Ground pepitas will also work in this recipe. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats. You can watch a video of this recipe here.

2-3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid
2 cups rolled oats
1/3 cup ground sunflower seeds
1/3 cup cacao powder
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, sunflower seeds, cacao powder, shredded coconut, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 1 - 2 tablespoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 13 - 15 minutes. Until golden on the bottoms.

Makes about 2 dozen cookies.

Prep time: 5 min - Cook time: 15 min

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Comments


Susan

Looks like my son might even eat those! If we prefer almond meal, how much of it to replace the crushed sunflower seed?


HS: Hi Susan! No problem, use the same amount - a straight swap.

February 9, 2017
 

Jessica

Can regular, unsweetened cocoa powder replace the cacao? What is the difference between the two?

HS: Hi Jessica, you can use whatever cocoa or cacao powder you like here.

February 9, 2017
 

Laura

Hi Heidi! I love this :) May I ask you what scoop number you use to make the cookies? Thanks!!


HS Thanks Laura - I think it's about 3 tablespoons-ish....

February 9, 2017
 

Betsy

If my little is adverse to bananas or we may not have handy at the moment, what is a good substitute (no food allergies)?


HS: Hi Betsy, this one is a bit tricky because of the volume and consistency of the banana...I'll have to think on it a bit, but my sense is a swap might not work here. :/

February 9, 2017
 

Adda Birnir

I can't do rolled oats - do you have any suggestions for a good substitute? Flour is fine for me!

HS: Hi Adda! - keep an eye out for other rolled grains - I've seen rolled quinoa, rolled rye, rolled barley, etc...

February 9, 2017
 

Sarah

These look delicious! I'm excited to try them. Oh, and thank you so much for writing "healthful," not "healthy!" ;)

February 9, 2017
 

Kelsey Lane

The cookies look big. Would it be a problem to make them a quarter of the size?

HS: Hi Kelsey, you can make them any size you like, just adjust the baking time accordingly - smaller cookies will bake a bit faster.

February 9, 2017
 

Charlotte Rolt

I think my 2 year old son would love these! Do you think the dough would freeze ok?

HS: Hi Charlotte - yes, absolutely!

February 10, 2017
 

Erin

Just wanted to stop in and say that I made these last night, and they are delicious. Super easy, too. Thanks!

February 10, 2017
 

Stacey

Is there a sub you recommend for coconut oil? Thanks.

February 10, 2017
 

Ruth

Is there any substitute for the coconut? My other half is allergic to all nuts, plus coconut.

February 10, 2017
 

These look amazing. I've made something similar without the sunflower seeds and with the addition of oat flour. I'll be trying these as soon as my bananas ripen!

February 10, 2017
 

Debraj76

I tripled checked the recipe, since there was no sweetener in these. I proceeded, thinking perhaps the 6 ounces of chocolate would compensate. These are good, but not quite sweet enough for us. I think they are worth tweaking to our tastes, and I will repeat with the addition of a bit of coconut or brown sugar!

February 10, 2017
 

Kim

Wondering if pumpkin .or applesauce could be substituted, in reference to Betsy's question? I often trade out based on what's available and ripe at home.

February 10, 2017
 

Nora

Would another kind of oil work?

February 11, 2017
 

EM

Yum! I've just eaten three. Super fun to make with my 3-year-old, too! The mortar and pestle and banana-mashing steps were particularly thrilling.
Oh, and my son says to tell you the chocolate chips were really good. ;)

February 11, 2017
 

Clover88

Made them with cocoa nibs ground to make "powder." With the addition of dark chocolate, they're plenty sweet. Without chocolate, the bananas lend a very slight sweetness. I doubled the recipe and everything worked fine but a bit too salty (we're pretty low salt). Will make again.

February 11, 2017
 

Louise

I love the addition of video to your already wonderful blog. You asked for recipe requests. Quinoa walnut cookies, spinach chop, pomegranate glazed eggplant with tempeh, miso curry delicate squash, to name just a few? Thank you.

February 12, 2017
 

Tarah M

Recipe worked great. So yummy for that late afternoon chocolate craving. Thanks Heidi!

February 12, 2017
 

suzanne

These double chocolate cookies are delicious! Followed the recipe exactly, except made them a bit smaller (more cookies!), used 1 cup of Enjoy Life dark chocolate chunks, flavour is great!

February 12, 2017
 

Looks so delicious!

February 15, 2017
 

Greta

I really enjoyed making these: after watching the gem video, I thought of travel as I assembled them. (On the topic of misc. media posts: also a fan of the HK/Making a Cookbook post from before and your appreciation of the publishers there - shout out to my childhood city!) Re. the video production: since the recipes have been simple, it occurred to me you might consider a special label on the blog/youtube channel for those recipes that use easy-to-find ingredients and simple appliances (e.g. mortar and pestle, yaay). Perhaps it could be called the "101"s of 101? This site remains such a treasure, thank you.


HS:Thanks Greta~! I'm trying to think through how to organize them, so thank you for your feedback :)

February 15, 2017
 

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