Ingredients and Weight: - 1 1/2 cups (180g) all-purpose flour - 3/4 cup (150g) granulated sugar - 1/2 cup (100g) dark cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup (120ml) mashed ripe banana - 1/4 cup (60ml) unsweetened almond milk - 1/4 cup (60ml) coconut oil, melted - 2 teaspoons vanilla extract
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. 3. In a separate medium bowl, whisk together the banana, almond milk, coconut oil, and vanilla extract. 4. Add the wet ingredients to the dry ingredients and mix until just combined. 5. Roll the dough into 1-inch balls and place on the prepared baking sheet. 6. Bake for 10-12 minutes, or until the edges are just set and the centers are still slightly soft. 7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information: - Calories: 150 - Fat: 5g - Carbohydrates: 25g - Protein: 2g
Dish Characteristics: - Chewy and fudgy texture - Rich chocolate flavor - Hint of banana sweetness - Vegan and allergy-friendly
User Comments: - "These cookies are the perfect balance of chocolatey and banana-y." - "I love that they're vegan and gluten-free, so everyone can enjoy them." - "They're the perfect after-dinner treat or snack." - "The texture is amazing, and they're so easy to make." - "I highly recommend these cookies to anyone who loves chocolate and bananas."
Special Precautions and Tips: - For a gluten-free version, use gluten-free flour. - To make the cookies even chewier, use dark chocolate cocoa powder. - If you don't have coconut oil, you can use melted vegan butter instead. - Let the cookies cool completely before storing them in an airtight container.