Hey all, remember when I told you all about my Bake Night a few days ago?
Well, remember the Chocolate Chunk Monster cookies I told you about?
No? Well, here’s the recipe anyway. These cookies are extremely delicious, and naturally sweet!
Teenage Health Freak had suggested that I try this recipe before. Well, I finally did (and added a few changes, of course). Boy am I glad I finally tried them π
Chocolate Chunk Monster Cookies
~This recipe can be gluten-free if using gluten-free oats. It is also vegan, dairy-free, and of course, sugar-free! Makes about 30-35 cookies
Ingredients
- 3 very ripe bananas
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut oil (or olive oil works, too)
- 2 cups rolled oats
- 3/4 cup finely chopped almonds
- 1/2 cup unsweetened, shredded coconut
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 4-5 ounces 100% dark chocolate bar (Found in the baking section in the grocery store. I suggest Baker’s chocolate or Ghiradelli unsweetened)
Preheat oven to 350*. Mash the bananas, and mix in the other wet ingredients. Then add the dry ingredients and mix until well-incorporated. Next, chop the chocolate bar into small chunks and mix into batter. Drop Tablespoons-full of dough onto a cookie-sheet about 1/2 inch apart. Bake for 15 minutes, or until the bottoms of the cookies are golden brown.
Thought-provoking, mind-prodding question of the day:
Have you tried unsweetened chocolate yet????
Amazing! I have three superripe bananas on my counter right now, and I was thinking of trying yet another banana bread recipe…but maybe these instead?
Do it!!! You will love it, trust me! You can even sub dried fruit for chocolate, or a different kind of nut. You really can’t go wrong with these cookies!
I can’t wait to try these! Yes, I have tried unsweetened chocolate. Can’t say I loved it straight up. Maybe one day???
Are you a fan of the peanut butter and chocolate combo? Because if you are, a small dab of peanut butter on unsweetened chocolate actually makes the chocolate taste even more decadent!
Tell me if you try the cookies!
Hey Alex!!
I’ve got the recipe printed and ready for next week’s linup (or maybe this weekend)
they look and sounds great! especially for my toddler! well, especially for ME too
plus I just bought another box of Baker’s Unsweetened baking chocolate. ( i nibble on it too)
I was going to make another batch of that unsweetened fudge but I might save some for the cookies!
you might just save me!!!
thanks
Great! I can’t wait for you to try it! isn’t unsweetened chocolate amazing? I feel like I’m splurging on something decadent, yet still filling my body with good antioxidants!
totally…
I will let you know how my cookies turn out and I added you to my blog-roll.
I think you are going to be my go to blog for ways to feel normal away from sugar.
I need a support group for that!!!
haha
have a great day!
Thanks for adding me to your blogroll! Email me anytime you need sugar-free advice π
Those look so good!!! YUM! And they’re vegan π horray! They sort of look like no bake cookies, but banana, instead of chocolate. You know? They look yummy either way!
They taste good when you don’t bake them, too. I purposely didn’t bake all the dough for the last batch because I wanted to eat the dough plain π
I love unsweetened chocolate! It gets rid of that craving so much faster. I ended up doing some baking of my own. They aren’t healthy at all though. The oatmeal is misleading. http://milieus.wordpress.com/2010/10/14/celebrate-cranberries/
I noticed that you often make vegan stuff, and that you have some vegan readers. I’m hoping someone can help me. I’m note vegan, but I don’t like eggs. They weird me out. I use them in my baking because I have to. Does anyone know of a good egg substitute?
Thanks!
<3 Milieu
I, personally, am not vegan. A lot of the times I make my recipes vegan because I know I have vegan readers (and I’d rather eat my eggs for breakfast-I like the way the taste…sorry if I just grossed you out). My favorite egg substitute for baked goods is 1 tablespoon chia seed mixed with 3 tablespoons water. Let it sit for a little while, so that it turns into a gel-goo-thing. I like to make big batches of this stuff to use in baking, and drink to keep my blood sugar stable and my body hydrated. You can use ground flax and water, too. The chia is my favorite, though. I’ve seen that Bob’s Red Mill carries an egg substitute powder, too. There are lots of possibilities!!!
Those cookies do sound delicious. And I love dark chocolate. Best kind there is. π
Thanks for the blog comment!! These cookies look like some of the banana cookies that I make, but I love the addition of chocolate is yours!! I can only imagine how delish these would be straight out of the oven!
Oh they are heavenly straight out of the oven! My mom and I ate a whole batch in one morning-right out of the oven!
Thanks for the idea for these monster cookies– I’d love to give them a shot, when I have time, that is π
Cause then again, why not indulge in my fav. combo: chocolate, coconut, vanilla, almonds, oats…. oh my goodness, heavenly.
Do it do it do it!!! Trust me, you will love them, and make them again and again!
oh yum!!! so glad you tried them, your additons sound good too!!
Just wondered if you could tell me if these taste very banana’y as I’m not much of a fan of the taste of banana but some recipes that use banana don’t have a strong taste of it.
Hi Carla,
They do have a banana taste to them. If you want, you may try substituting pureed dates for sweetness. I can’t vouch for this, though, since I have never tried it. Best of luck!