Dark and fudgy Chocolate Banana Brownie Cookies made with oat flour and cacao powder for a rich and indulgent breakfast cookie that tastes just like the dessert! These healthy chocolate banana cookies are gluten-free, sugar-free and are a great freezer-friendly snack too.
Ingredients
2smallOverripe Bananas, 200g, ¾ cup + 1 Tbsp Mashed
1Egg
2TbspPeanut Butter, 32g
1tspVanilla Extract
⅓cupCacao/Cocoa Powder
⅓cupOat Flour, 40g
2Tbsp1:1 Sugar Substitute (or regular sugar)
¼tspBaking Soda
1Tbsp(Optional) Chopped Chocolate or Chocolate Chips, 14g
Instructions
In a bowl, mash the banana with the back of a fork until smooth. Blend with a hand mixer on low till pureed, about 10 seconds.
Add egg, peanut butter, and vanilla and whisk.
Sift in cacao or cocoa powder, oat flour, sugar substitute, and baking soda and mix.
Cover the bowl with plastic wrap and place in the fridge overnight or for at least 4 hours, or overnight.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop out about 2 Tbsp mixture at a time and drop on cookie sheet. Spread to shape. Top with chocolate chunks or chips if desired.