Researchers' Choco-Nutties
Chewy, chocolate-nut cookies with a hint of coffee and banana, perfect for vegans and health-conscious snack lovers seeking rich flavor and wholesome ingredients.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine sunflower or safflower oil, fruit source or honey, egg replacer, and banana in a food processor until well mixed.
- Mix in whole wheat pastry flour, carob powder, and coffee substitute if using.
- Stir in coarsely ground walnuts, vanilla extract, and a pinch of salt.
- Drop teaspoons of batter onto an oiled cookie sheet.
- Bake for 10 to 12 minutes until cookies are slightly firm around the edges.
Tips & Substitutions
For a sweeter cookie, consider using maple syrup as a substitute for honey. If you prefer a nut-free version, sunflower seeds or pumpkin seeds can replace the walnuts. Ensure to blend the banana thoroughly for a smoother texture. Adjust the carob powder based on your taste; it can be reduced if you prefer a milder chocolate flavor. This recipe can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
These cookies are delightful on their own or served with a cup of Caf Cappuccino for a cozy treat. For a fun twist, try pairing them with a dollop of almond butter or a sprinkle of coconut flakes. They also make a great addition to a dessert platter alongside Aunt Mary'S Hystaquita or Currant Nut Cookies for a variety of flavors.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer bag. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in the oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Researchers' Choco-Nutties contains roughly 147 calories, with 1g protein, 12g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies vegan?
Yes, you can easily make these cookies vegan by using a suitable egg replacer, which is already included in the recipe. Additionally, ensure your honey is replaced with a vegan alternative, like agave syrup or maple syrup.
What can I use instead of carob powder?
If you don't have carob powder, you can substitute it with cocoa powder for a more traditional chocolate flavor. However, keep in mind that cocoa powder is more bitter than carob, so you may want to adjust the sweetness of the recipe accordingly.
How do I know when the cookies are done baking?
The cookies are done when they are slightly firm around the edges and still soft in the center. They will continue to firm up as they cool. Keeping an eye on them during the last few minutes of baking is a good way to ensure they don’t overbake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).