Double Chocolate Brownie Cookies & S’more Brownie Cookies (vegan, gluten free, and allergen friendly)

Healthy cookies seem to be a staple in our house when things get busy and we are always on the go. They are filling, are great for breakfast or snack, great for a pre or post soccer or gymnastics snack, snack for bike rides, and camping in the summer! Since the Double Chocolate Strawberry Oatmeal Cookies were such a hit I decided to make them again but tweaking them a little. They are like a textured brownie so we made some simple double chocolate ones but since I just made a batch of Graham Crackers I also whipped up some S’more ones! Nothing screams summer like s’mores and after the long winter we are so ready for summer here! I also added a protein option for the cookies as when we are our camping or the girls take cookies for after their soccer they are great with the extra protein. So quick and easy to whip up and we can grab them and go when we need them, of course a batch doesn’t last more than a day in our house.

Double Chocolate Brownie Cookies & S’mores Cookies
Makes about 12-15 big cookies
2 1/4c gluten free oats, pulse a few times in a Vitamix or food processor if using regular oats (used Purely Elizabeth Ancient Grain Gluten Free Oatmeal)
1/3c cacao/cocoa powder
3 large ripe bananas (about 1 3/4 to just under 2c banana puree)
1/4 c milk (used So Delicious Unsweetened Vanilla Coconut Milk)
2 TBSP coconut palm sugar (or brown sugar can be used)
1 tsp pure vanilla
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4c chocolate chips or cacao nibs (Enjoy Life Chocolate Chips for vegan and allergen friendly cookies)

Substitutions and variations:
If using gluten free oats and you don’t have Purely Elizabeth Ancient Grain Oatmeal and you want to add an extra nutritional boost you can add 1 to 2 tablespoons of hemp seeds or chia seeds, just being sure to use 2 cups of oats and the total amount needs to still be 2 1/4 cups. Pulse in a Vitamix or mini food processor to chop up seeds and oats.

If you want to add a little protein to the cookies using 1/3-1/2c of chocolate protein powder and omit cacao/cocoa powder. I like to use Vega Protein Smoothie as it is family friendly (safe for kids) and is vegan, gluten free, and soy free.

To make S’more cookies add in 1/3c of chopped graham crackers and 1/3c mini marshmallows chopped (I used Dandies Marshmallows which are vegan but do include SOY, so be sure to use marshmallows that fit your dietary needs).

Preheat oven to 350F. In a medium/large bowl combine oats, cinnamon, cacao powder, baking soda, and salt. In a Vitamix, or high-speed blender, blend together bananas, coconut milk, coconut palm sugar, and vanilla.You can also make these by hand mashing the banana with a fork, stirring in milk, sugar, and vanilla. Pour the wet ingredients into the dry and mix until well combine. Stir in chocolate chips/cacao nibs or add ins of choice. Spoon onto a cookie sheet lined with parchment paper or a silpat mat. Bake for 10-15 minutes (10-12 should do but if your bananas are larger or making only 12 they may need 15 minutes). Let cool slightly before removing from pan to a wire rack or enjoying warm. Enjoy!

It’s Healthy Cookie Week this week for Foodie Friday so I had to link up with these delicious cookies. Find more healthy cookie recipes by clicking the Foodie Friday link.

While I do receive some Vega products from time to time, which I listed as an option in this recipe, I do purchase much of it on my own. It has been my plant-based protein of choice since before I started blogging. Even though most Vega products used are purchased by myself I do add this disclaimer. I do not make any money off any Vega sales or posts. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.