Chocolate Banana Buttons

Who can resist this cuteness?  I mean, come on.  It’s called a banana button.  It’s made with melted chocolate… and it’s just the right size.  Just the right size for eating several.


This recipe was made last minute and out of the blue from ingredients I often keep on hand.  Hardly had the thought, “cookies!” popped into my head, and there they were – fluffy little chocolatey buttery things that looked just like large buttons.  Yep.  Pretty and quick.


I’m afraid I can’t take credit for this deliciousness, though.  Bananas and chocolate held a vast wealth of tasty before I ever dreamed of making anything out of them.  Luckily, bananas and chocolate have a decadent affair going on… They are quite the pair for making something healthful taste sinfully delicious.


These two plus a fluffy duvet of whole grains, a little butter, a bit of sugar, and a couple peanut butter chips, make a cookie you won’t even want to resist.

Chocolate Banana Buttons

¾ c. whole wheat flour

2 c. oats, ground in food processor

2 T. cocoa powder

1 t. baking soda

½ t. baking powder

½ t. salt

½ c. brown sugar

½ c. chocolate chips, melted

2 overripe bananas

¼ c. butter, softened

2 T. ground flax seed

Peanut butter chips (or white chocolate chips)


Preheat oven to 350 degrees F.

Combine oats through salt in one bowl.  Combine brown sugar through flax seed in another bowl.

Add dry ingredients to wet and combine until all the dry ingredients are just incorporated and form a sticky and soft dough.  Use a small round scooper to portion out cookies onto a cooking-sprayed baking sheet, about 1-2 inches apart.

Press 2 or 4 chips into the top of the cookie to make them look like button holes on a cute little button.

Bake 8-10 minutes.  When you’re ready to take them out, the cookies should still be very soft and seem almost under done but not at all wet or overly doughy.

Cool on the sheets for a couple minutes, then transfer to a baking sheet to cool the rest of the way.