Very easy to make, delicious and economical recipe for soft whole wheat chocolate cookies without eggs and without added sugars!
This is the recipe I am really replicating quite frequently (alternating it with the Apple and Pistachio Nuggets ) because it is quick to make both in a bowl and in a blender, and the result satisfies me greatly; in fact, the cookies are perfect both for dipping and snacking at any time of the day with 0 guilt!
To make this recipe, bananas are needed that don’t necessarily have to be overripe, but that give us the right sweetness and allow us to avoid adding various sweeteners, whole wheat flour, and the essential chocolate chips that, along with cocoa and cinnamon, complete the recipe for soft whole wheat chocolate cookies.
While waiting to try other recipes that help me in this dietary journey I have undertaken to eat in a healthy and tasty way, I leave you to read the recipe.
READ THE TIPS AND SUBSTITUTIONS AT THE END OF THE RECIPE
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 12 cookies
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All Seasons
- Energy 67.27 (Kcal)
- Carbohydrates 9.10 (g) of which sugars 3.07 (g)
- Proteins 1.29 (g)
- Fat 3.35 (g) of which saturated 0.63 (g)of which unsaturated 0.06 (g)
- Fibers 1.15 (g)
- Sodium 1.76 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6.35 oz banana (equivalent to one)
- 1/2 cup whole wheat flour
- 1 tbsp unsweetened cocoa powder
- 2 tbsp extra virgin olive oil (or any other oil available)
- 2 tbsp chocolate chips
- ground cinnamon (to taste)
- 1 tsp baking powder
- chocolate chips (to taste for cookie surface)
Tools
- 1 Bowl
- 1 Fork
- 1 Parchment paper
- 1 Baking tray
Steps
Preheat the oven to 347°F both static and fan-assisted
– Peel, chop, and mash the banana to turn it into a puree (the banana should be at the right ripeness), then pour in the oil and mix. Finally, add ground cinnamon to taste.
– Sift directly into the bowl, the flour, cocoa, and baking powder, then blend and add the chocolate chips.
– Form small mounds of dough on the parchment-lined baking tray (if you don’t want to dirty your hands, use two spoons to help), decorate the surfaces with a few more chocolate chips and bake for about 10 minutes (they should come out soft)
Tips and Storage:
– Soft Whole Wheat Cookies are normally stored in a pantry.
– Instead of whole wheat flour, you can also use whatever you have in your pantry (but they will no longer be whole wheat), and you can replace the cinnamon with other flavors to your liking such as vanilla, ginger, or grated citrus peels.
– I also tried putting all the ingredients in a blender-food processor, starting with the banana, and I must say that it really takes just a few minutes.
