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Banana Chocolate Chip Superfood Cookies

  • Author: Brittany | i love vegan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 25 1x
  • Category: Cookies, Dessert, Snack


An ultra-healthy, delicious recipe for Banana Chocolate Chip Cookies. These cookies are loaded with healthy ingredients, plant protein, vitamins, and minerals. They're dense and moist like a granola bar and studded with crunchy seeds. Absolutely delicious served with an ice-cold glass of almond milk. (Soy-free, nut-free, gluten-free, and no sugar added.)


  • 1 cup (250 ml) soft pitted dates, packed
  • 1 large, ripe banana
  • 1 cup (250 ml) oats (quick or rolled, not instant)
  • 2/3 cup (165 ml) pumpkin seeds (pepita seeds), plus extra for decoration
  • 1/4 cup (60 ml) vegan semi-sweet or dark chocolate chips
  • 2 tbsp (30 ml) ground flax seed
  • 2 tbsp (30 ml) chia seeds
  • 2 tbsp (30 ml) hemp hearts (hulled hemp seeds)
  • 1/2 tbsp (8 ml) coconut oil, melted


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Ensure that there are no pits/pit fragments in the dates before adding them to your food processor. Add the ripe banana and process until semi-smooth. Use a spatula to scrape down the sides as needed.
  3. Add the remaining ingredients and process until well combined and uniformly chopped. Use a spatula to scrape the sides as needed.
  4. Transfer mixture to a small bowl (you can skip this step to save on dishes, I just find it's easier to scoop the dough from a bowl rather than my processor.)
  5. Drop heaping tablespoonfuls of dough onto your cookie sheet. They cookies won't spread very much so don't worry about spacing.
  6. Use a fork to gently flatten the cookies before decorating with extra pumpkin seeds.
  7. Bake for 10-13 minutes until the cookies are firm with lightly browned bottoms.
  8. Cool completely on a cooling rack before storage.
  9. Drop tablespoonfuls of cookie dough onto a baking sheet lined with parchment paper. Gently flatten each cookie with a fork. Decorate with 3-4 pumpkin seeds and bake for 10 minutes.
  10. Allow 10+ minutes to cool and enjoy! Great served with a cold glass of almond milk.


Once fully cooled, store the cookies in a vented container for the first day or two before storing them in an air-tight container. I found that leaving them open to air kept the texture firm, while storing them in a air-tight container from day one made them a little too moist. After a couple of days I sealed the container to keep them from becoming dry. These cookies store well at room temperature for up to a week. These cookies would be great to keep in the freezer to thaw as needed.


  • Calories: 2037
  • Sugar: 137 g
  • Sodium: 35 mg
  • Fat: 72 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 42 g
  • Carbohydrates: 318 g
  • Fiber: 60 g
  • Protein: 53 g
  • Cholesterol: 4 mg