Rich. Chocolatey. Easy. Healthy.
These chocolate fudge cookies are so rich and fudgy, and they really melt in your mouth. The most unbelievable part is that they are vegan, grain free, and refined sugar-free! Win win win.
I’ve been making an effort to reduce the amount of white sugar that we consume around here. While I don’t see us completely eliminating it – there are some desserts that are for special occasions that I don’t plan to stop making – I have been trying to reduce the amount that we consume on a daily basis.
But we still like our treats, and I still LOVE my chocolate, so I needed to come up with a recipe that would satisfy my chocolate craving and be a bit healthier. I’ve seen those two ingredient cookies on Pinterest – you know, the ones with just the oats and banana? And I liked the idea of using a banana, but I wasn’t looking for an oatmeal cookie, so that wasn’t going to work.
Then I thought, what if I used a banana as the base of the cookie, and just added a ridiculous amount of peanut butter, cocoa powder, and some maple syrup? Would it bake up into a cookie?
And the answer is YES. Yes, it will, and it will be a delicious little cookie at that!
You’re going to want to start with an overripe banana – think brown spots kind of ripe, not total mushy mess kind of ripe. I used Hershey’s unsweetened cocoa powder, JIF Naturals peanut butter, and we get our 100% maple syrup from Costco. The large sea salt flakes on top are optional, but I think they add a lot to these cookies – I’m a huge fan of salted chocolate.
You can taste a little bit of the banana here, but it isn’t overpowering. It’s mostly just a really rich, delicious, fudgy cookie. You will definitely want to use parchment paper for baking – these are very soft, and the parchment makes it easier to remove them from the cookie sheet.
- 1 large ripe banana
- ½ cup unsweetened cocoa powder
- ½ cup peanut butter
- ½ cup plus 1 Tablespoon maple syrup
- large flake sea salt for the top
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
- In a medium sized bowl, mash the ripe banana with a fork.
- Add the peanut butter, cocoa powder, and maple syrup, and stir until totally combined. (It will take a minute to get all the cocoa powder incorporated into the mix).
- Drop the batter by rounded tablespoons onto the prepared cookie sheet.
- Bake at 325 degrees for 15 minutes.
- Top with the large flake sea salt as soon as the cookies come out of the oven.
- Let the cookies cool completely on the cookie sheet. Store in an airtight container
These couldn’t be any easier to make, and I think you’ll really love them! If you can’t do peanut butter, I’m thinking that sunbutter would work, but I haven’t tried it that way yet.
Do you have a healthy treat recipe that your family loves?