Like sweet treats? Got 5 minutes? Make these ridiculously easy banana bread cookie dough freezer bites. Your taste buds will thank you!
Craving cookie dough? Banana bread? Ice cream?
If you answered “all of the above,” this recipe is for you!
These addictive little treats combine everything you love about these desserts with no baking, no big mess to clean up, and virtually no time in the kitchen. Seriously, in the time it takes you to read this post, you could have a batch of banana bread cookie dough freezer bites chilling in your freezer.
So what are you waiting for? Let’s get started!
Why you’ll love this recipe
They are SO EASY. And SO GOOD.
Ingredients
Only 8 ingredients—that’s it!
- Banana: We all know bananas have potassium. But did you know they also are high in fiber, vitamin C and vitamin B6? These nutrients can help lower blood pressure, boost immunity, and regulate metabolism. Any ripe banana will do—no need to wait for the perfect stage of brown like you do when making banana bread. Bananas provide flavor and sweetness and help bind the other ingredients together, eliminating the need for added oil or refined sugar.
- Soy milk (or other nondairy milk): Soy milk is a bit higher in protein, potassium, and iron than most varieties of plant-based milk. Any other type of nondairy milk is a fine substitute.
- Maple syrup: Maple syrup is a great alternative to refined sugar. It includes antioxidants and also has a lower glycemic index.
- Vanilla extract: Provides a touch of sweetness to enhance the flavor.
- Almond flour: Almond flour is gluten-free and a good source of vitamin E, which has antioxidant properties and may help protect against heart disease. Its natural subtle sweetness adds a warmth and balance to the recipe.
- Oat flour: Oat flour is an incredibly versatile, gluten-free alternative to all-purpose flour. It is high in fiber and helps support a healthy metabolism.
- Coconut sugar: Another alternative to refined sugar, adding a touch of sweetness.
- Nondairy chocolate chips: I prefer dark chocolate chips because of their higher antioxidant content. Make sure to read the label to ensure your chocolate chips are dairy-free. Nondairy chocolate chips typically contain cocoa butter (a type of oil) and sugar, both of which I try to avoid or minimize in recipes. However, the chocolate chips are the only source of these ingredients in this recipe: unlike typical cookie dough recipes, this healthier version does not require extra oil or refined sugar.
Instructions
Line a baking sheet or a large plate with parchment paper. Then, use a fork to mash the banana in a large bowl.
Next, add the nondairy milk, maple syrup, and vanilla extract to the bowl. Stir to combine.
Add the dry ingredients—almond flour, oat flour, and coconut sugar—to the bowl. Stir until the wet and dry ingredients are fully incorporated. Stir in the chocolate chips until they are distributed throughout. The resulting mixture will be quite soft and may be slightly sticky.
Use your hands to roll the dough into 12 small balls (about 1 inch in diameter). Place the balls on the prepared baking sheet or plate. (It’s okay if the dough sticks to your fingers a bit here—there’s no shame in licking your fingers after finishing this step).
Prep done! Now, all that’s left to do is pop the baking sheet or plate of balls in the freezer for 30 to 45 minutes, or until they have firmed up but are not too hard to bite. If you won’t be serving these until later, skip the freezer and just chill them in the fridge for 1 hour or longer, until you are ready to serve them. They are best enjoyed chilled.
In the (unlikely) event you have leftovers, just pop them back in the fridge, where they’ll keep for about a week.
What are you waiting for? Grab a bowl and start mixing!
Adapted from: Chocolate Chip Cookie Dough Bars from Vegan Richa’s Everyday Kitchen
Related
Other desserts to try:
Easy Banana Bread Cookie Dough Freezer Bites
Equipment
- large bowl
Ingredients
- 1 banana
- 1 tablespoon soy milk or other nondairy milk
- 2 tablespoons maple syrup
- 1½ teaspoons vanilla extract
- ¾ cup + 2 tablespoons almond flour
- ¾ cup oat flour
- 2 tablespoons coconut sugar
- ¼ cup nondairy chocolate chips
Instructions
- Line a baking sheet or large plate with parchment paper.
- Using a fork, mash the banana in a large bowl.
- Add the nondairy milk, maple syrup, and vanilla extract to the bowl and stir to combine.
- Add the almond flour, oat flour, and coconut sugar to the bowl. Stir to combine. The mixture should be soft and slightly sticky.
- Add the chocolate chips to the bowl and stir until just incorporated.
- Roll the dough into 12 small balls (about 1 inch in diameter) and place them on the prepared baking sheet or plate. Don’t worry if the dough sticks a bit to your fingers—it will be less sticky after chilling.
- Freeze the banana bread cookie dough freezer bites for 30 to 45 minutes, until they are firm but not rock solid. Alternatively, chill them in the fridge for at least 1 hour. Before serving, roll the freezer bites gently between your hands to smooth out any lumps. Serve immediately.
Notes
- Oat flour is available in the baking section of most well-stocked supermarkets. However, store-bought oat flour can be pricey. Make your own by grinding rolled oats in a food processor or blender until they become a fine powder.
- Store leftovers in the fridge for up to a week, or freeze them for up to a month. If frozen, allow them to partially thaw before serving so they become soft enough to bite.
- Adapted from: Chocolate Chip Cookie Dough Bars from Vegan Richa’s Everyday Kitchen
