Galletas de chocolate y plátano

Estos Galletas de chocolate y plátano are the best fudgy, soft chocolate brownie cookies made with only 3 ingredients! This chocolate cookie recipe is also 100% flourless, egg-free, and sugar-free.

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I created this recipe to use all the ripe bananas sitting on my kitchen benchtop. I usually bake my brownies de plátano saludables, banana protein cookies o pan de platano sin huevo to use black bananas, but today I was craving a mix between cookies and brownies.

That’s why I made these fudgy chocolate banana cookies. They are soft and fudgy, taste like brownies, but hold very well in one hand like a cookie.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas de chocolate y plátano

¡Estas galletas de chocolate y plátano son las mejores galletas de brownie de chocolate, suaves y masticables, hechas con solo 3 ingredientes! 

4.80 desde 64 votos

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 10 minutos minutos

Tiempo Total: 20 minutos minutos

Curso: Snack

Tipo de cocina: American

Porciones: 8 galletas grandes

Calorías: 149.8 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 3 large Very Ripe Banana - peeled – about 3 large bananas (note 1)
• ▢ ½ taza de Mantequilla de cacahuete (sin sal) - no added sugar, no added oil (note 2)
• ▢ ⅓ taza de Cacao en polvo sin azúcar

Opcional

• ▢ ⅓ taza de Pepitas de chocolate negro sin lácteos - para dulzura
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ⅓ taza de Harina de avena casera - for firmer texture

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line one large cookie sheet with parchment paper. Lightly oil the paper with oil spray or coconut oil. Set aside.
• Use a fork to mash the ripe bananas into a smooth puree.
• Stir in fresh, runny peanut butter, unsweetened cocoa powder, and any additional ingredients you like.
• Stir until a sticky, fudgy chocolate batter forms.
• Use a cookie dough scoop to release a dollop of batter on the baking sheet. Leave two thumbs of space between the cookies – they expand in the oven.
• Bake the cookies at 350°F (180°C) for 15-16 minutes until the top is dry and the center is still soft and fudgy.
• Remove the cookies from the oven and let them cool down for 5 minutes on the cookie sheet.
• Slide a spatula under each cookie to transfer them onto a cooling rack.
• Cool to room temperature before eating.

Notas

Nota 1: This recipe has no added sugar, so the darker the bananas, the sweeter the cookies will be. I recommend picking very ripe bananas with many black spots on the skin. For precision, mash the ripe bananas and pack them in a measuring cup. You should have 1 1/2 cups of mashed ripe banana for the best result.

Nota 2: You can replace the peanut butter with sunflower seed butter or almond butter. Make sure you are using fresh, natural seed or nut butter with no added oil or sugar. 

Dulzura: To increase the sweetness (if your bananas are not very ripe), add up to 1/3 cup of any granulated sweetener like coconut sugar, brown sugar, or sugar.

Almacenaje : You can store the cookies for up to 3 days in a cookie jar in the fridge or freeze them in zip-lock bags and thaw them at room temperature for 3 hours before eating.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Tazas y cucharas medidoras

Procesador de alimentos

Hoja para hornear

Papel pergamino

Rejilla de Enfriamiento:

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Nutrición

Servicio: 1galleta | Calorías: 149.8kcal | Carbohidratos: 17.3g | Proteína: 4.9g | Grasa: 8.9g | Grasa saturada: 2g | Grasa poli-insaturada: 2g | Grasa monosaturada: 4.3g | Sodio: 70.4mg | Potasio: 328mg | Fibra: 3.4g | Azúcar: 8g | Vitamina A: 32.6IU | Vitamina C: 4.4mg | Calcio: 15mg | Hierro: 0.9mg | Magnesio: 58.9mg | Fósforo 92.2mg | Zinc: 0.7mg

Por qué te encantarán estas galletas

• Easy made with just 3 ingredients
• Libre de lactosa
• Sin huevo
• Vegano
• Sin azúcar añadido
• Gluten-free and flourless
• Fudgy, soft chocolate cookie

Ingredientes y sustituciones

All you need to make these chocolate banana cookies are 3 simple ingredients, go to the recipe card below for measurement.

• Plátanos demasiado maduros. These chocolate cookies contain no added sugar. That’s why the ripeness of the bananas is so important to ensure sweet cookies. My tip, pick ripe bananas with many black, dark spots on their skin. If you don’t have these bananas and you are craving these cookies, follow these tips. Stir in up to 1/3 cup of coconut sugar in the mashed bananas to boost the sweetness of your cookies!
• Cacao en polvo sin azúcar or cacao powder. Make sure to fill the measuring cup with a spoon and level up the top to avoid adding too much cocoa powder that turns the cookies bitter.
• Mantequilla De Maní Natural with no added oil and no added sugar. My tip to make nut-free banana chocolate cookies is to swap the peanut butter for the same amount of tahini or sunflower seed butter. If you are a fan of almond butter, swap the peanut butter for fresh drippy almond butter.

Making Chocolate Banana Cookies

1. First, preheat the oven to 350°F (180°C). Line a large (or 2 small) baking sheet with parchment paper and oil the paper with coconut oil or an oil spray. You can make this recipe with or without a food processor. I like easy vegan baking recipes, so I am simply use a mixing bowl, a fork, and a spatula to make the dough in barely 5 minutes.

2. First, peal and mash your ripe bananas until a smooth puree, with almost no lumps, can be seen.

3. Then, fold in peanut butter, unsweetened cocoa powder and use a silicone spatula to stir and create a fudgy, thick chocolate batter. The dough looks like brownie batter, and that’s normal.
4. Taste the batter, and adjust it if it doesn’t taste, sweet enough or you want to boost the flavors of the cookies. See my tips below to adjust the flavor.

5. Now that the cookie dough is to your liking, use a cookie dough scoop to release dollops onto the prepared baking sheet. Leave two thumbs’ space between each cookie as these cookies expand in the oven.

6. Bake the cookies for 15 minutes or until the surface is set and slightly hard but the cookies are still soft and fudgy in the center. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack. Cool at least 30 minutes before eating – this gives time for the cookies to firm up and hold their shape.

Boosting The Flavor

This is a very simple chocolate banana cookie recipe that you can upgrade by stirring a few of the following ingredients.

• Dulzura – If it’s not sweet enough, then stir and add 1/4 cup to 1/3 cup of coconut sugar, white sugar, or unrefined cane sugar.
• Chispas de Chocolate – Fold 1/3 cup of vegan semi-sweet chocolate chips into the cookie dough.
• Extracto de vainilla – Add 1 teaspoon of vanilla extract or vanilla stevia drops.
• Firmeza – These cookies are soft like brownies. For a firmer texture, stir in 1/3 cup of oat flour.
• Copos de avena – Turn this into a breakfast cookie and stir in 1/3 cup of instant oats or rolled oats.
• Coco rallado – Add up to 1/2 cup of unsweetened desiccated coconut.
• Nueces picadas – Add up to 1/3 cup of chopped walnuts, pecans, or peanuts.

Preguntas frecuentes

Más recetas veganas con plátano

If you love baking with bananas, you will want to try one of these vegan recipes:

Galletas de plátano con 3 ingredientes

Galletas de avena con plátano y mantequilla de cacahuete

Magdalenas de plátano y zanahoria

Pan de plátano vegano y sin gluten