These rich, soft fudge cookies are easy and quick to make.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2 inches apart onto baking sheets.

  • Bake in the preheated oven until edges are golden, about 8 minutes.

Cook's Note:

Use yogurt in place of the mashed banana for a non-vegan version, if desired.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

108 calories; 4.2 g total fat; 0 mg cholesterol; 36 mg sodium. 18.3 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (13)

Read More Reviews
16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/21/2017
I made 2 batches 1 w/banana , 1 w/yogurt followed recipes exactly much prefer the YOGURT recipe VERY CHEWY COOKIES if thats what your hoping for Read More
(6)
Rating: 5 stars
11/18/2016
Delicious soft and very fudge-like. I had to mix the dough by hand and it resembled more like a play doh consistency but that made it super easy to roll into a long log and cut into the size cookies I wanted. Very good vegan cookie. Read More
(4)
Rating: 5 stars
01/20/2019
I did leave out a few things only because i didn't have them on hand and a trip to the market was not an option at that time, I am glad i did as they came out fantastic ! I didn't add the bananas and i used all purpose flour. I used more cocoa powder and added brown sugar and a tsp of cornstarch so the cookies weren't oily , I also added a tsp of coffee to enhance the cocoa and a 1/2 tsp of cinnamon . Definitely keeping this one in my recipe files Read More
(3)
Advertisement
Rating: 5 stars
12/29/2017
I made this for my niece who has dairy and egg allergies and it was great!! Everyone in the house loved it. Read More
(2)
Rating: 5 stars
02/19/2017
First vegan cookies I've ever made and they are fantastic. Read More
(1)
Rating: 5 stars
11/29/2016
Our first ever vegan cookie and it is delicious. EasonLight soft and very chocolatey. We'll definitely make this again Read More
(1)
Advertisement
Rating: 4 stars
12/26/2017
I used melted butter instead of coconut oil so my version was NOT vegan. I also added 1/2 teaspoon of vanilla to wet mixture. Prior to baking I weighed each drop of dough to 1oz rolled into a ball then flattened before putting into oven. 8 minutes at 350 worked well for me. I like that I have the flexibility to make this vegan if needed. Read More
(1)
Rating: 3 stars
12/21/2016
Did these gluten free not as tasty as I'd hoped though not horrible. Could taste the banana & salt Read More
(1)
Rating: 4 stars
12/20/2018
Used reg flour & had to add almond milk to make it i to a doughy texture. Without it it was a dry powder that just fell apart. Just add non dairy milk Read More