Healthy Double Chocolate Cookies














You know that feeling when you are craving some guilt-tripping, chocolaty goodness but you just refuse to give in to the temptation? This wholesome double chocolate cookie recipe will do the trick as you indulge in its brown richness without any of that refined sugar, eggs, butter, and gluten! They’re safe for you nut-allergic cookie lovers as well.


Makes about 2 dozen cookies.

Prep time: 5 min – Cook time: 15 min



  • 2-3 large, ripe bananas, mashed (about 1 1/2 cups)
  • 1 tsp vanilla extract
  • 1/4 cup barely warm coconut oil (not solid)
  • 2 cups rolled oats
  • 1/3 cup ground sunflower seeds
  • 1/3 cup cacao powder
  • 1/3 cup coconut, finely shredded & unsweetened
  • 1/2 tsp fine grain sea salt
  • 1 tsp baking powder
  • 170 grams chocolate chips or dark chocolate bar chopped



  1. Preheat oven to 350 degrees.
  2. Mix the bananas, vanilla extract, and coconut oil in a large bowl. Set aside.
  3. In a separate bowl, whisk together the oats, sunflower seeds, cacao powder, shredded coconut, salt, and baking powder. Add the mixture and stir until combined.
  4. Fold in the chocolate chunks/chips.
  5. Drop 1-2 tablespoons dollops of the dough for each cookie, an inch apart, onto a parchment lined baking sheet. Bake for 13 – 15 minutes or until golden on the bottoms.
  6. Serve and enjoy!


Recipe and image courtesy of




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