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



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


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

  • 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
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
I made this for my niece who has dairy and egg allergies and it was great!! Everyone in the house loved it. Read More
Rating: 5 stars
First vegan cookies I've ever made and they are fantastic. Read More
Rating: 5 stars
Our first ever vegan cookie and it is delicious. EasonLight soft and very chocolatey. We'll definitely make this again Read More
Rating: 4 stars
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
Rating: 3 stars
Did these gluten free not as tasty as I'd hoped though not horrible. Could taste the banana & salt Read More
Rating: 4 stars
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