Imagine you, one afternoon, feeling that slump, needing a fresh-out-of-the-oven cookie (or two) to pick yo self up and going again.

This recipe is it.

These cookies came out like bakery-style cookies yet they’re made with a fork and 4 simple main ingredients (+salt, baking soda, vanilla):

Nut butter (peanut butter works best)
Sugar (brown works best)
Banana (might be able to sub other purees like pumpkin, applesauce, sweet potato etc)
Chocolate

Impossible I tell you.

The recipe makes only 4 cookies (mini-batch style) which is perfect for this small fam. But feel free to use the slider below to double/triple/quadruple it up!

And let me know what you think!

Print Recipe

4.53 from 17 votes

Impossible Mini-batch Chocolate Chip Cookies

Prep Time5

Cook Time12

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate chip, chocolate chip cookies, cookies, easy recipes, flourless, gluten-free, plant-based, small-batch, vegan

Servings: cookies

Calories: 186kcal

Equipment

Cookie sheet or similar

Ingredients

1/4 cup nut/seed butter (64 g) peanut butter works best
1/4 cup sugar (48 g) brown/coconut sugar works best for that chewy texture
1 tbsp mashed banana (15 g) trust me on this!
1/2 tsp baking soda
1/4 tsp vanilla extract
pinch of salt (more coarse salt to sprinkle tops)
2 tbsp chocolate chips (30 g) I used chocolate chunks, yum.

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
In a medium bowl add all but chocolate chips and mix together using a fork until nice and smooth. Stir in chocolate chips.
Using 1 heaping tablespoon per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie.
Bake for 12-13 minutes until the cookies are beautifully crackly and set.
Sprinkle with some extra sea salt on top (optional) and let your cookies cool another 5-10 minutes (they firm up as they cool) and enjoy!

Notes

I have tried these cookies with peanut and almond butter, both worked beautifully. If your nut/seed butter is very runny you might want to chill your cookie dough in the fridge before baking to avoid cookies spreading too much. Alternatively you can add 1-2 tsp of oat/almond/regular flour to thicken the dough back up.