These Gooey Chocolate Chip Cookie Bowls for Two have NO added sugar and are sweetened solely with banana!
As a kid, I loved mashed banana.
Among various snacks, including apples with sunflower seeds, my mom would often make a plate of mashed banana for me. I don’t think I ate them any other way until I was in the double digits!
Though my kids don’t like them mashed, they still all love bananas.
Jade has had a rocky relationship with them over the years, as have I, but we are both currently doing well with one or two a week.
They are such great, convenient snacks, and they’re also wonderful for sweetening smoothies and treats…assuming you want the banana taste.
If you don’t want that banana flavor, this cookie may not be for you, as it’s this treat’s sole source of sweetness.
I’ve paired it with some almond butter and oat flour (or I use almond meal for the hubs), along with a modest bit of baking powder, for a gooey, no sugar added delight.
I top this with Pascha’s 85% dark chocolate chips, but to keep it totally sugar-free, just use the unsweetened chocolate chips (which Pascha also sells). No affiliation, I just like their ingredients! 🙂
Be sure to use a rather large, brown-spotted banana for best texture and flavor. As the banana and almond butter are the sole sources of ‘wet’ ingredients, this recipe is dependent upon them for proper moistness.
I like to add in a few dashes of cinnamon for blood sugar properties and flavor, but that is optional.
This recipe makes two good servings that you’ll want to share with someone you love! ♥♥
Sugarless Gooey Chocolate Chip Cookie Bowl
- 1/2 cup oat flour (almond meal also works)
- 1/8 tsp baking powder
- 1/8 tsp sea salt
- couple dashes cinnamon optional
- 1 large brown-spotted banana mashed well
- 2 Tbsp almond butter (I use a salted, creamy variety)
- 1 tsp vanilla
- 2 Tbsp chocolate chips
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a medium bowl.
- Stir in the wet ingredients until a smooth batter forms.
- Divide the batter between two small, well-oiled 8-10 ounce ramekins.
- Top with chocolate chips.
- Bake 9-12 minutes (it should be a bit springy to the touch, but don't overbake it).
As stated above, both oat flour and almond meal work in this recipe.
Some of the items I use in this recipe include:
Mix the dry ingredients…
Mix the wet ingredients…
Pour batter into two ramekins and top with choc-o-LOT…