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chocolate covered banana cookies

Chocolate Covered Banana Cookies

Chocolate Covered Cookies are vegan oatmeal banana cookies dipped in chocolate.
Course Dessert
Cuisine American
Keyword Chocolate Covered Banana
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Author Anna
Cost 5


  • 1 ripe banana between 4 and 5 oz
  • cup granulated sugar or ½ cup tightly packed brown sugar
  • cup melted coconut oil or any other vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 cups quick-cooking not instant oatmeal or rolled oats**
  • ½ cup chopped pecans or Brazil Nuts
  • ½ 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.


I used rolled oats, but quick oats make the cookies taste less "healthy" if you know what I mean.