Double Chocolate Banana Truffle Cookie Bites

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Double Chocolate Banana Truffle Cookie Bites–Made with Quinoa Flakes (top), with Oat Flour (middle), and with Almond Flour (bottom)

It will take you longer to say this recipe’s name, Double Chocolate Banana Truffle Cookie Bites, than it will to eat one of these two-bite (maybe three-bite) tasty treats. Okay, truthfully, these cookie bites are small, only 1 ½ to 2 inches in diameter depending upon the ingredient options you choose, and you can most definitely eat them in a few quick bites, but I like to nibble them a little at a time. The combination of bittersweet chocolate from the cacao powder (or cocoa powder) and the semi-sweet chocolate chips yields a rich, meant-to-be-savored, cookie bite, not one that is best gobbled down. (Can you tell I’m in fall mode by the use of that word?)

This recipe comes from my recent obsession with using all my bananas to create recipes versus throwing them all in the freezer. Otherwise, I have a fear that I’ll become the star of a reality show like Confessions of a Banana Hoarder. No kidding. Plus, I’ve also been preoccupied with creating recipes that have less sugar of late. Well, with the exception of the Texas Sheet Cake (what my family calls Secret Cake) that I made for my mother’s birthday. Holy moly, now there was some sugar in that cake! It really needs to be renamed Candy Cake. Thank goodness the last time I made that recipe was 9 years ago.

But, of course, I am digressing a bit. Most of the time, I really am looking for a treat recipe that satisfies and does not ignite cravings to the point that I rationalize “I’ll just get one more” … and then proceed to wear a path to the kitchen in doing so. So recently I created Chocolate Chip Coconut Cookies and then Banana Ice Cream and now these Double Chocolate Banana Truffle Cookie Bites.

It was a sort of non-recipe for banana oat chocolate chip balls on a friend’s Facebook page that I used as the inspiration and launching point for these soft healthy cookie bites that fit my personal preferences and can fit most anyone’s needs and preferences. In the spirit of responsible testing, I made these treats several different ways and each version is a winner. I love it when that happens!

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I included more chocolate than the inspiration cookie had (yeah, baby), made two oat-free versions for those who can’t do gluten-free oats, omitted the nut butter/seed butter for one batch, left out the coconut flour for those who don’t eat coconut, etc. These Banana Double Chocolate Truffle Cookie Bites, which are delicious every way shown—and are egg free and vegan, with grain-free, paleo options–are the end result.

In closing, I’ll tell you that the version I made using almond flour is by far the most trufflelicious but, again, I don’t think you can go wrong with any of them. Oh, and the double chocolate factor in these cookie bites does make them a little harder to resist than I’d originally intended. Four days later several cookies remain, but admittedly there are not many. We all know the siren call of chocolate, right?

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Double Chocolate Banana Truffle Cookie Bites

Double Chocolate Banana Truffle Cookie Bites
  • 3 very ripe bananas, mashed
  • 1 cup almond flour OR certified gluten-free oats (or certified gluten-free oat flour) OR quinoa flakes
  • 1 tbsp raw cacao powder (or cocoa powder)
  • ½ cup dairy-free chocolate chips (like these, optional; can add a wee bit more cacao powder instead or cacao nibs)
  • 1 tbsp almond butter (or peanut butter or sunbutter; optional, but preferred)
  • 1 tbsp coconut flour, sifted (optional, but preferred; dry milk powder could also be used)
  • 1 tbsp hemp seeds (optional)
  1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large bowl, mix all ingredients well. If going with the coconut flour option, allow the batter to sit a few minutes to thicken on its own.
  3. Use a spoon to drop cookie batter in small amounts on parchment-lined baking sheets. Batter will not spread much (if at all) so be sure to drop the batter in the shape you want. Because the batter doesn’t spread, you don’t have to leave much room between the cookie bites.
  4. Bake for about 8 to 10 minutes until cookie bites look set.
  5. Remove baking sheet from oven and let cookie bites sit on the baking sheet an additional 10 minutes (or so) before removing to cool.
  6. Makes about 18 to 20 cookie bites about 1½ to 2 inches in size.
Because these are very moist, they should not be stored in a closed container. I left mine in an uncovered cookie tin on the counter.

Quinoa flakes have a somewhat strong flavor. I like them and think the flavor complements the chocolate in this recipe, but if you have not enjoyed quinoa flakes previously, you’re unlikely to like them in this recipe. Almond butter, peanut butter, or Sunbutter really makes a big difference to this recipe, giving it the true truffle factor. Coconut flour adds both sweetness and binding, but it can be omitted if you don’t eat coconut. (Dry milk powder could *probably* be used instead if you’d like.) I enjoy the nut-free nuttiness and added nutrition of hemp seeds in this recipe (especially when combined with quinoa flakes or oats), but they are not a required ingredient.

This recipe is linked to 5-Ingredient Mondays, Gluten-Free Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, Whole Food Fridays, Healing with Food Fridays, and Wellness Weekends. 

Not just gf, but gfe!

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28 Responses to “Double Chocolate Banana Truffle Cookie Bites”

  1. Alisa on September 23rd, 2013 5:38 pm

    I’m beginning to think of you as the cookie queen Shirley! Wishing you lived next door so you could feed my hungry household with these treats. We’d happily be taste-testers :)

    • Shirley on September 26th, 2013 11:36 pm

      Alisa–Cookies have ALWAYS been my favorite dessert, and my specialty. ;-) Believe me, I wish you all lived next door, too. I could do a lot more baking if I knew I had you all to help me out! :-)


  2. Cheryl Harris on September 23rd, 2013 9:00 pm

    Oooh, me! I just need to get bananas. Can’t wait!

    • Shirley on September 26th, 2013 11:36 pm

      Cheryl–Try the almond flour ones first. I’ve been dreaming of those. ;-)


  3. Pat @ Elegantly, Gluten-Free on September 24th, 2013 11:48 am

    Hi Shirley,
    Oh, these look so tempting! I’ll have to hide them from myself (and my husband) or they’ll be gone in no time :-)
    Thanks so much for sharing your inspiration –

    • Shirley on September 26th, 2013 11:37 pm

      Thanks, Pat! I completely understand. And to be honest, I have an even worse situation. Mr. GFE rarely helps eat the goodies here. :-(


  4. Ina gawne on September 24th, 2013 9:33 pm

    Sounds yummy Shirley! I love the idea of quinoa flakes, and almond flour will always be a winner!

    • Shirley on September 26th, 2013 11:39 pm

      Ina–Thanks! The almond flour version is my first choice and the one with quinoa flakes is second. :-)


  5. Ricki on September 24th, 2013 10:42 pm

    Shirley, these sound amazing! I have to think of a sub for the banana so I can give them a try (or else just make an entire batch for the HH!) :D

    • Shirley on September 26th, 2013 11:39 pm

      Ricki–Thanks, dear! I’m sure you’ll come up with a substitution OR make HH very happy! ;-)


  6. Nance on September 25th, 2013 11:11 am

    Oh, I am a famous Banana Hoarder. I think I have at least 6 in my freezer right now. I feel like bananas ripen so much faster now than they used to years ago. I’m adding this recipe to my Banana File. I’m not on any sort of diet by necessity, so I’ll be making it with rolled oats and peanut butter. It sounds like a great lunchbox treat, too.

    • Shirley on September 26th, 2013 11:45 pm

      Nance–It’s really good to see you here, dear, but 6 bananas hardly qualifies you as a Banana Hoarder. I have at least 10 usually. ;-) I have to agree with you on the bananas ripening faster though, or is it just that old time going by more quickly thing? ;-) I think you’ll enjoy these with the rolled oats and peanut butter. One thing I love about egg-free recipes like this one is that you can sample the dough without worries to see if you want additional sweetener. I did not, as I’ve shown of course. And, you’re also right that these would make a good lunchbox treat! So much better than the individual size puddings and the like.


  7. Linda on September 25th, 2013 1:27 pm

    I have the opposite problem here. We go through bananas so quickly. This week I bought two bunches just so I could have some to freeze. Next time I will have to buy extra to make these. They sound perfect!

    • Shirley on September 26th, 2013 11:48 pm

      Linda–Thanks! Bananas always seems to be feast or famine here. ;-) It depends on if Mr. GFE decides that he’s in an eating bananas phase.;-) Hope you enjoy these cookies when you get to them! Happy banana recipe making?


  8. Kim-Cook It Allergy Free on September 26th, 2013 12:25 pm

    What a perfect little treat, Shirley! I have a feeling I could eat way too many of these!! Forget the kids, I might make a stash of these and hide them from everyone else. I love the health factor in these too! :D

    • Shirley on September 26th, 2013 11:51 pm

      Kim–Yes, these have that tiny voice, which talks to us. ;-) I’ll be interested to hear which version you like best. :-)


  9. amber on September 27th, 2013 3:00 am

    Hi Shirley,

    What wonderful little treats! Just loving all your healthy recipes. :-)

    Have a great weekend.


    • Shirley on September 27th, 2013 10:40 pm

      Thank you, Amber! I feel pretty good when I create the healthier ones. ;-)

      Happy first full weekend of fall! xo,

  10. Vicky on September 27th, 2013 12:53 pm

    Don’t you think the word “bites” makes something extra inviting! These look delicious, all my favourite ingredients – I don’t need the options though I’m extremely impressed with them!

    Have you noticed throughout your experiments making things with less sugar that other sweet treats taste too sweet? Would you believe I actually threw away some chocolate birthday cake from the freezer the other day because I knew I wouldn’t enjoy it!

    Getting ready to send your parcel – sorry for the delay :( I just haven’t stopped working but I’m hoping it will go in the post tomorrow.

    Have a lovely weekend xo

    • Shirley on September 27th, 2013 11:15 pm

      Vicky–I do think the “bites” factor make recipes sound more appealing! :-) It was fun to try out all the options and it was actually not that hard to do via partial batches. ;-)

      Yes, I have definitely noticed and I actually kind of worry about it when I post recipes because I think that some who try them will not think the recipe are sweet enough. So I try to “caveat” the recipes to some degree.

      No worries on the package, but I will look forward to it! Hope you are managing to get enough rest while you are working so hard. Enjoy your weekend, too, dear! xoxo,

  11. Heather @Gluten-Free Cat on October 6th, 2013 8:11 pm

    Oh, these sounds absolutely divine!! Addictive, in fact. I am totally a banana hoarder too! Thankfully I’ve discovered banana soft serve, so that helps, but now I have another recipe to turn to next time the bananas get out of control. (Actually, I might not be able to wait that long!)


    • Shirley on November 15th, 2013 1:59 pm

      Ouch, I totally missed replying to your comment, Heather! I remember reading it because I liked seeing that you are a banana hoarder, too. ;-) There are many ways to use bananas, but I tend to go in spurts with using them well and letting them “pile up.” LOL


  12. Kate {Eat, Recycle, Repeat} on November 15th, 2013 5:55 am

    You had me at truffle

    • Shirley on November 15th, 2013 1:59 pm

      Kate–Truffle does immediately bring forth a delicious connotation, doesn’t it? :-)

      Happy weekend!

  13. Kara on December 4th, 2013 12:13 pm

    How do these freeze? Would they be better frozen after baking or could they be frozen in dough form to pop from the freezer to oven as desired?

    • Shirley on December 4th, 2013 3:15 pm

      Hi Kara–Welcome to gfe! :-) I’ve never frozen them either way, but my guess is that they would freeze best after baking. In fact, I think they would probably taste phenomenal while still frozen or slightly thawed! I’m going to have to try them that way next time. YUM! Thanks for the idea!


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