These grain free 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.
Rich. Chocolatey. Easy. Healthy.
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 (or another nut butter, or sunbutter)
- 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, you can use sunbutter – they are still delicious that way!
Do you have a healthy treat recipe that your family loves?
Latest posts by Kelly Roenicke (see all)
- Gluten Free and Vegan Sugar Cookie Bars. - February 13, 2017
- Chocolate Valentine Cupcakes (Gluten Free, Vegan). - February 9, 2017
- Sweet and Spicy Barbecue Sauce. - February 6, 2017