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
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- 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.
- Add the remaining ingredients and process until well combined and uniformly chopped. Use a spatula to scrape the sides as needed.
- 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.)
- Drop heaping tablespoonfuls of dough onto your cookie sheet. They cookies won't spread very much so don't worry about spacing.
- Use a fork to gently flatten the cookies before decorating with extra pumpkin seeds.
- Bake for 10-13 minutes until the cookies are firm with lightly browned bottoms.
- Cool completely on a cooling rack before storage.
- 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.
- 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