I always forget about frozen chocolate covered bananas, but then I’ll see them somewhere and it will trigger memories of me begging my mom to buy me one at Dairy Queen. Somewhere along the way I graduated to Buster Bars and dipped cones and kind of forgot about the chocolate covered bananas, but they came to mind again today when I was making these cookies.
Like some of the other recipes I’ve been posting lately, these are vegan. The original version from Vegan Cookies Take Over Your Cookie Jar is made with canola oil, but I used coconut oil and loved the extra hint of flavor. I also used pecans instead of walnuts, but any nut will do. This dough is very sticky, so I recommend letting it chill for a bit so that the oats soak up some of the moisture. To keep with the frozen chocolate covered banana theme, I’ve been storing the cookies in the freezer and eating them cold, but they are good at room temperature as well.
Update: Here’s another photo. These can also be made with 1:1 Gluten Free Flour (1:1 means the kind that measures like all-purpose and includes xanthan gum).
- 1 ripe banana (between 4 and 5 oz)
- 2/3 cup granulated sugar or 1/2 cup tightly packed brown sugar
- 1/3 cup melted coconut oil or any other vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups quick-cooking (not instant) oatmeal or rolled oats**
- 1/2 cup chopped pecans (or Brazil Nuts)
- 1/2 cup chocolate chips
- Put the banana in a mixing bowl and beat it until it is completely mashed. Add the sugar and beat until smooth, then beat in the coconut oil and vanilla.
- Mix the flour, baking soda and salt together in a bowl.
- Add flour mixture to banana mixture and stir until blended, then stir in oats and nuts.
- Chill the dough for about an hour or until it is easy to scoop and you can shape it into balls.
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Spoon up tablespoons of dough and shape into balls.
- Arrange 2 inches apart on baking sheets, press balls down slightly, and bake for about 10 minutes or until cookies appear set.
- Remove from baking sheet and let cool completely. Transfer to the freezer and let the cookies get very cold.
- Microwave the chocolate chips on high, stirring every 30 seconds. If you'd like a softer, shinier, chocolate, coat them in a small bit of coconut oil before melting.
- Drizzle the melted chips over the cookies, then put on a parchment lined plate and freeze until chocolate is set.