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It’s Super Bowl Sunday here in the USA!  So, I have been busy cooking all day.  I made some killer chicken wings, which will be coming to the blog soon.  For now though, we needed a dessert for the big game.

This was adapted from The Paleo Mom.  She made Decadent Double Chocolate Cookies here.

Chewy Chocolate Cookie with bananas

Enter Chewy Chocolate Cookies!


2 small bananas

3 TBSP molasses

2 TBSP honey

1/3 cup Enjoy Life mini chocolate chip morsels, plus an additional 1/2 cup morsels (divided)

2 TBSP coconut oil

1/4 cup cacao powder

1/4 cup tapioca starch/flour

2 tsp vanilla

pinch of salt

1/8 tsp baking soda

Chewy Chocolate Cookie platter


Preheat the oven to 350 degrees.  Make sure to line your baking sheet with parchment paper.

Melt your 1/3 cup of chocolate morsels and coconut oil together.  Use a double boiler to melt.

Put bananas, molasses, and honey in the food processor.  Let run for a while until smooth.

Add your chocolate mixture and the vanilla to the food processor and mix.

In a separate bowl, mix the dry ingredients and then add to the food processor.

Finally, stir the additional chocolate chips in the batter by hand.

Use a small cookie batter scoop and make sure to leave plenty of space between each cookie.  I put nine on each cookie sheet.  Once I place all of the scoops on the cookie sheet, I shake the cookie sheet to get the batter to spread out a bit.  Thin cookies turn out better, so aim for 2 inches across or so.  This batter won’t really spread during cooking.

Bake for 10 minutes.  Put the whole parchment sheet on a cooling rack.  Once cooled, use a silicone spatula to put them on a plate and place in the freezer.  Approximately 10 minutes to get them to “gel” further.  I would keep them in the freezer until ready to eat.

Chewy Chocolate Cookie - close up