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

Recipe Summary

prep:
15 mins
cook:
13 mins
additional:
1 min
total:
29 mins
Servings:
18
Yield:
18 cookies
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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).

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  • 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.

Nutrition Facts

108 calories; protein 1.4g; carbohydrates 18.3g; fat 4.2g; sodium 35.6mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

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
(8)

Most helpful critical review

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)
27 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 3
  • 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
(8)
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
(7)
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
(7)
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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: 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
(2)
Rating: 5 stars
02/19/2017
First vegan cookies I've ever made and they are fantastic. Read More
(1)
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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)
Rating: 5 stars
05/28/2020
We really liked these. They were fudgy and delicious. We used too much banana because we didn't want to waste any but next time I will try it with just the 1/3 cup or maybe sub applesauce in for it to make it taste less like bananas. My sister, Sarah, says it tastes like chocolate banana bread. I would agree, but the texture is more like brownies than bread. I will probably try adding chocolate chips to it next time. Read More
(1)
Rating: 2 stars
12/13/2016
They stuck to the pan. Teenager says they are OK tasting and he will eat them. I'm not making these again. 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)
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