My husband, who used to do puppet shows for adults with special needs, often entertains our three-year-old son by bringing to life all his toys. Although I didn’t intentionally give these cookies a face, it was no surprise to hear Leo say “talk um, talk um” after I set a plate of them on the table. I can’t tell you how entertaining it is to watch him respond to these characters as if they were real persons.
These skinny banana chocolate chip cookies are soft, chewy, and naturally sweetened. If you want to make them more interesting, like I did, you can dip them in the chocolate sauce. This way each cookie gets a hard chocolate shell as well as a unique hairstyle.
Our son, Leo, definitely has a sweet disposition. He not only loves sweet treats, but will often say things that make people say “Oh, that’s so sweet”. A few days ago when I was in the kitchen, he said to me: “Mama, I can help you when papa is working.” What a sweet surprise! When he later went to the park with his papa, I baked him these skinny banana chocolate chip cookies that are both child satisfying and healthy.
My rule for making healthy cookies for Leo is less sugar and more fiber. If you’ve been following my blog, you probably know I don’t like to sweeten my desserts with sugar, especially refined sugar. To make these cookies skinny and low in added sugar, yet perfectly sweetened, I used a couple of ripe bananas and some pure stevia extract. Mixing some gluten-free oat flours with my homemade all-purpose gluten-free flour gives the fiber content a boost. Leo gobbled up these healthy sweet treats, both with and without a fancy chocolate hairdo.
I happened to have some chocolate sauce that was left over from making the fresh cherry chocolate cake bites. So, after chilling the baked banana chocolate cookies in the fridge, I dipped them into the chocolate sauce. If you really want to satisfy your sweet tooth, be sure to dip them in the chocolate sauce with the added bonus of getting to create a fun new hairstyle.
- 2 large ripe bananas
- ¼ cup coconut oil
- 2 tablespoons unsweetened applesauce
- 1 tablespoon coconut sugar
- 2 teaspoon vanilla extract
- 1 cup gluten-free oat flour
- ¾ cup homemade all-purpose gluten-free flour (see note)
- ½ teaspoon pure stevia extract powder (Now brand)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon powder
- ⅛ teaspoon sea salt
- 2 tablespoons vegan mini chocolate chips, (Enjoy Life)
- 1 oz unsweetened baking chocolate
- 2 tablespoons coconut oil, liquid
- ⅛ teaspoon pure stevia extract powder (Now brand)
- 1 teaspoon organic agava nectar
- In a food processor, puree ripe bananas together with coconut oil, applesauce, coconut sugar, and vanilla extract
- Whisk together the dry ingredients except the mini chocolate chips. Add the dry ingredient mixture into the banana puree and blend in food processor until well combined.
- Transfer the cookie dough into a mixing bowl and mix in 1½ tablespoons of chocolate chips. Use a medium size cookie scoop (1½ tablespoon) to form approximately 18 mounds of dough. Place them onto a baking sheet lined with a baking mat or parchment paper. Use a clean palm to flatten the mounds of dough to form a ⅛” thick disc. Arrange the remaining chocolate chips on the cookie dough discs, making eyes and mouth patterns if desired.
- Let the dough set in refrigerator for at least an hour before baking.
- Preheat oven to 350 °F. Bake on the middle rack for 15 minutes.
- Let the cookies cool completely on a cooling rack. Transfer them into refrigerator and chill for at least 1 hour. Dip in chocolate sauce and refrigerate again to let the chocolate shell set. Serve cold.