Soft-Baked Double Chocolate Chip Cookies
I gotta admit, I was skeptical how this one was going to go…
Making cookies using only bananas, nut butter, cacao powder and chocolate chips? How was this possible??
I am so happy I decided to trust my mama friend Jennifer on this one, who provided the inspiration for this recipe from Fit Bottomed Meals.
These cookies are SO rich and gooey and chocolatey; they require only FOUR ingredients; and they are grain-free, gluten-free, Paleo, vegan and have zero processed sugar. The original recipe is a muffin recipe, but since the batter ended up being super thick, I decided to fill half a full muffin tin and call them soft-baked cookies instead, which (I think) provided the perfect amount of chocolatey goodness. 🙂
This recipe couldn’t be simpler and it will have you absolutely amazed at how you can make such a decadent chocolate dessert without flour, eggs or sugar.
Soft-Baked Double Chocolate Chip Cookies
Ingredients (makes 6 cookies):
- 1 ripe banana (if it’s not super ripe, Jennifer recommended heating it in the oven to soften for about 7-10 minutes on 350˚F)
- 1/2 c. of creamy almond butter
- 1 tbsp. unsweetened cacao powder
- 1/4 c. of Lily’s all-natural dark chocolate baking chips (aka: our current obsession)
Directions:
Preheat oven to 350˚F. Put banana, almond butter and cacao powder in a blender or food processor and mix until smooth. (You may want to add a splash of water or coconut milk to thin out the batter just a little bit.) Add the chocolate chips and gently stir.
Fill the muffin tins half way with the batter. Top with extra chocolate chips.
Bake for 13-14 minutes and allow to cool for about 5 minutes so they can fully solidify.
For more “clean chocolate” desserts, try our chocolate-chunk truffles or our no-bake pecan brownies next!
XO,
-P
-0 Comment-