Recipe: Chocolate Banana Icebox Cookies
- Written By:Carla Contreras
Do you have over-ripe bananas? This is the recipe for you! It comes together in less than five minutes and uses just one bowl (and an ice cream scoop, if you have one). Bonus: You don’t have to turn on your oven.
Makes about 10–12, depending on what size you make them.
2 ripe bananas
1 cup rolled oats
1/2 cup preferred nut or seed butter
2 tbsp. cacao powder
1 scoop EVOLUTION_18 Relaxing Vanilla
1/8 tsp. sea salt
Optional add-ins: 1 tsp. vanilla, 1 tsp. cinnamon, 1/2 cup chocolate chips, 1/4 cup cacao nibs, shredded coconut, or a small pinch of crunchy sea salt like Maldon.
Mix everything in a medium bowl until the banana is no longer visible. Scoop the cookies with a small ice cream scoop or 1 tbsp. onto a rimmed lined baking sheet. Use parchment or a silicone mat (these will stick if placed directly on the pan).
Press down slightly to give them a cookie shape.
Freeze at least two hours and place in an airtight container up to one month in the freezer.
Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.