Almond Butter and Banana Chocolate Bar Cookies

Almond Butter and Banana Chocolate Bar Cookies are the perfect example of a whole food nutrient-dense sweet treat. They are a brownie-like or coffee cake-like treat with the magical combination of peanut butter, banana, and chocolate.

Featured Ingredients

Almonds are among the most researched foods, with over two decades of continuous research and more than 175 peer-reviewed published papers outlining numerous health benefits.

Bananas are the most popular fresh whole fruit eaten in the USA and provide more than just potassium! In fact, a 1-cup serving of banana only delivers 11% of the daily value (DV) of potassium, which isn’t even enough to make it as a top 25 food source. The good news is bananas also provide at least 10% or more of the DV of 9 other nutrients including vitamins, minerals, phytonutrients, and fiber.

Unsweetened cocoa powder is a phenomenal source of polyphenols, containing a whopping 2249.2 mg of polyphenols per 1-ounce serving! To put that in perspective, fruits and veggies typically contain 200-300 mg of polyphenols per 100-grams (3.5 ounces). That means ounce per ounce cocoa powder contains over 25 times more polyphenols! In addition, per serving unsweetened cocoa powder delivers at least 10% or more of the daily value of 9 other nutrients.

Almond Nutrients

Banana Nutrients

Unsweetened Cocoa Powder Nutrients

Almond Butter and Banana Chocolate Bar Cookies

Nutrivore Score: 187

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 20

Calories 145kcal

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Ingredients

• 2 bananas large and overripe (ideally so ripe you are thinking about tossing them in the compost)
• 1/2 cup almond butter crunchy
• 3 large eggs
• 1/4 cup coconut oil extra virgin, melted
• 1 cup almond meal (or blanched almond flour)
• 3 tablespoon coconut flour (measure after sifting)
• 1/2 teaspoon baking soda
• 1/4 teaspoons salt
• 1/3 cup chocolate chips mini

Optional Topping

• 1 ounce dark chocolate
• 1 1/2 teaspoons butter or coconut oil or palm shortening (only use coconut oil if your interior temperature is less that 74F)

Instructions

• Preheat oven to 350F.  Grease a 9″x13″ baking pan with coconut oil, palm shortening, lard or butter (or use a silicone pan and skip the greasing).
• Peel bananas and mash with a fork until mushy and smooth.  Add eggs, coconut oil, almond butter, almond meal, coconut flour, baking soda, and salt.  Mix thoroughly to form a batter. Fold in chocolate chips.
• Pour batter into prepared baking sheet, and spread batter out evenly with a spatula or spoon.
• Bake for 17-18 minutes. Let cool. Cut into squares.
• If using the chocolate drizzle, simply melt chocolate and your chosen fat together. Use a spoon to drizzle over the top. Let the drizzle harden at room temperature or pop it in the fridge for faster setting (Tip: cut squares before drizzling, but you don’t have to).

Nutrition

Nutrition Facts

Almond Butter and Banana Chocolate Bar Cookies

Amount per Serving

Calories

145

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

29

mg

10

%

Sodium

 

73

mg

3

%

Potassium

 

118

mg

3

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

4

g

8

%

Vitamin A

 

58

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

42

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.