I feel like, as of recent, my recipes sound like something out of a sitcom punchline. The wife says, “Honey, I made some vegan, gluten-free, no sugar added cookies for dessert.” And then the husband turns to the camera with a look of disgust on his face. And then there is a laugh track.
I hate sitcoms like that. Because usually they consist of a wife that is smart, beautiful and savvy paired with a husband that is dumb, lazy and not-so-attractive. You’d never see a sitcom with the roles reversed. Thankfully, Babyface is not a sitcom husband. He loves these cookies. The only laughing you’ll hear is our giggles of joy when we bite into these cookies. No laugh track required.
Thanks to the elimination diet, Babyface and I have been struggling a bit with quick and easy dessert choices that fit in with our stipulations. Pre-elimination, we’d almost always ended dinner with a square of dark chocolate or a black bean brownie. But since both of those were out, it was time to figure out a elimination-friendly quick dessert.
- No refined sugars
- Preferably, no added sugar
- Deeply chocolate
These suckers passed the test with flying colors.
If you want these to be truly vegan and soy-free (like we do), look for chocolate chips that are non-dairy and soy free. A lot of vegan chocolate chips have soy lecithin in them as an emulsifier. If you want to avoid soy, make sure to look out for this. There are brands out there that only have three ingredients: cane juice, chocolate liqueur and cocoa butter. Sounds good to me.
These cookies are sweetened thanks to the service of two bananas. I think bananas often get a bad rap when it comes to cooking and baking. They are relegated to banana bread and muffins, but really, a banana is a great way to add moisture and sweetness to almost anything. When paired with a strong flavor like chocolate, the banana tends to fade away and be a background flavor.
Unlike a lot of vegan cookies, these actually hold their shape at room temperature. They are a little softer than the traditional no bake, but they definitely stick together. For the ultimate staying power, keep them in the fridge or freezer for quick access. When cold, they become fudgy and somehow, even more decadent. Pair a few of these with a nice tall glass of (almond) milk and you have one awesome dessert that doesn’t just taste good, but also packs a nice nutrition punch as well.
Banana No Bake Cookies
Inspired by Oh She Glows
Deeply-chocolatey and sweetened with bananas, these cookies are a great way to squash a sweet craving. Use dairy-free chocolate chips and gluten-free oats and you’ve got a vegan and gluten-free treat that’ll satisfy anyone. They’ll stay intact at room temperature, but pop ’em in the fridge or freeze for a solid, fudgy treat.
Makes 18 large cookies
- 2 medium bananas, cut into chunks
- 1 cup soy-free, dairy-free chocolate chips
- 1/4 cup almond butter
- 2 tablespoons chia seeds
- 1 tablespoon cocoa powder
- 1/3 cup non-dairy milk
- Pinch of salt
- 2 teaspoons vanilla extract
- 2 cups rolled gluten-free oats
- In a medium saucepan over low heat, combine banana chunks, chocolate chips, almond butter, chia seeds, cocoa power, milk and salt. Heat for 2-3 minutes or until just beginning to bubble.
- Using a potato masher or fork, mash the bananas in chocolate mixture until smooth. Bring mixture to a boil and boil for 2-3 minutes. Remove from heat, add in vanilla.
- Stir in oats until well-coated.
- Spoon rounded tablespoonfuls onto waxed paper and let cool. Chill in fridge or freezer for a more solid cookie.
Do you eat dessert after dinner often?