Dark Chocolate Almond Butter Banana Cookies – a delicious recipe with eggs, almond butter, baking powder, cocoa, banana, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F (177u00b0C) and line two large baking sheets with parchment paper or silicone baking mats.
2
In a medium/large sized bowl, crack the eggs and beat them.
3
Then add the Almond butter, brown sugar, baking powder and cocoa powder in and mix into a big dough. You may need some real arm strength for this!
4
Blend the Dark Chocolate and Banana in a blender (I used a Nutri Bullet for this). Once blended, add to your bowl and continue mixing until everything has merged into one dark chocolaty dough!
5
Scoop some dough onto the baking tray and make them into nice round shapes. They may be a little oily from the almond butter, but thats ok! I managed to get about 8 cookies on each baking tray.
6
Bake in the oven for 9 minutes each - up to 11 minutes if you want them nice and crunchy.
7
Take out, allow them to rest on the baking sheet for 10minutes
8
Then you can place them in your tray or wire rack to serve!
9
Repeat for the rest of your batch!
483
kcal
Calories
39
g
Fat
21
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggs, 1 cup almond butter Room temp, 2 teaspoons baking powder, 20 grams unsweetened cocoa powder, and more.
Yes, Dark Chocolate Almond Butter Banana Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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