Cookies, Healthy Baking

3 Ingredient Chocolate Banana Cookies (Vegan)

4.42 from 212 votes
My 3 Ingredient Chocolate Banana Cookies are ready to bake in minutes and these fudgy chocolate cookies are gluten-free, vegan, wholesome and delicious!
Easy 3 ingredient Vegan cookies?? it's true!! and they are SO good.....

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This 3 Ingredient Chocolate Banana Cookies recipe is an irresistible combination of simplicity, healthfulness, and indulgence.

  • Simplicity: The 3-Ingredient Chocolate Banana Cookies stand out for their straightforward recipe, calling for ONLY mashed bananas, peanut butter, and cocoa powder.
  • Healthfulness: These are remarkably wholesome, being gluten-free, egg-free, refined sugar-free, and oil-free, and contain no added sugar or grain.
  • Flavor and Satisfaction: With their fudgy texture and rich chocolate taste, these cookies offer a satisfying indulgence suitable for any time of day, whether as a snack, dessert, or even breakfast treat.

We know how much you guys love quick and easy recipes and how important bold flavors, high-quality ingredients, and over-the-top results are to you and your family. This recipe delivers on that promise!

IMPORTANT NOTES: This recipe was improved and updated on 5/26/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips. 

Table of Contents

What are 3 Ingredient Chocolate Banana Cookies?

3 Ingredient Chocolate Banana Cookies are a delightful treat crafted from just three simple ingredients: bananas, peanut butter, and cocoa powder.

  • Ingredients:
    • In comparison, traditional cookie recipes have many ingredients like flour, sugar, butter, and eggs, plus flavorings.
  • Preparation and Baking:
    • Traditional cookies: Involve mixing or creaming ingredients, shaping cookie dough, and longer baking times for proper cooking and browning.
    • 3 Ingredient Chocolate Banana Cookies: Simply mix, shape, and bake for a shorter time.
  • Texture and Flavor:
    • Traditional cookies: Come in various textures and flavors.
    • 3 Ingredient Chocolate Banana Cookies: Are soft, fudgy, and have a rich chocolate taste with a mild hint of banana flavor.

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Key Ingredients and Why

Bananas

  • Bananas provide natural sweetness, moisture, and structure.
  • Alternatively, you can use applesauce, pumpkin puree, or mashed sweet potatoes. However, keep in mind that they might alter the flavor slightly.

Peanut Butter

  • Peanut butter adds richness, flavor, and binding properties to the cookies.
  • Alternatively, you can use almond butter, cashew butter, macadamia nut butterpecan butter, or sunflower seed butter. They provide similar richness and binding properties, although the flavor may vary slightly.

Cocoa Powder

  • Cocoa powder adds chocolate flavor and color to the cookies.
  • Alternatively, you can substitute Dutch-processed cocoa powder or cacao powder for all-natural cocoa powder.

How to Make 3-Ingredient Chocolate Banana Cookies?

  1. Prep:

    • Preheat the oven to 350℉ (180℃) and line a baking tray with parchment paper.
  2. Make the cookie batter:

    • In a large mixing bowl using a fork mash your bananas well.
    • Add in the peanut butter and mix with the banana until evenly combined.
    • Lastly, stir in the cocoa and mix until the cookies come together into a thick batter.
  3. Bake the cookies:

    • Scoop a heaping tablespoons of dough onto the baking tray about 1 inch apart.
    • Bake for 15-18 minutes or until the cookies lose their sheen.
  4. Serve the cookies:

    • Allow to cool and set on the cookie sheet for 3-5 minutes before transferring to a wire rack to cool. Serve and enjoy!
  5. Store the cookies:

    • Store in an airtight container in the fridge for up to 2 days.

Can I Make 3-Ingredient Chocolate Banana Cookies in Advance?

Yes, you can make these cookies in advance. You can store baked cookies or unbaked cookie batter per the instructions below.

How to Store 3-Ingredient Chocolate Banana Cookies

  1. To store baked cookies:

    • Allow the baked cookies to cool completely at room temperature before storing.
    • Place the cooled cookies in an airtight container, in a cool, dry place, such as a pantry or cupboard.
    • Baked cookies can typically be stored at room temperature for up to 2 days. If you live in a hot or humid climate, you may want to store them in the refrigerator to extend their freshness.
  2. To store unbaked cookies batter:

    • If you prefer to store the unbaked dough, scoop it into individual cookie dough balls.
    • Place the cookie dough balls on a baking sheet lined with parchment paper and freeze them until solid.
    • Once frozen, transfer the cookie dough balls to a freezer-safe bag or container, removing as much air as possible before sealing.
    • Store the frozen cookie dough in the freezer for up to 2-3 months.
    • When ready to bake, simply remove the desired number of cookie dough balls from the freezer and let them sit at room temperature for roughly half an hour.  Bake according to this recipe’s instructions.

By following these storage methods, you can enjoy freshly baked 3-Ingredient Chocolate Banana Cookies whenever you like, whether you prefer them baked or unbaked.

FAQs

Can I use crunchy peanut butter instead of creamy?

  • Creamy peanut butter is recommended for this recipe as it helps to bind the ingredients together and contributes to the texture of the cookies.
  • However, if you prefer the taste and texture of crunchy peanut butter, you can certainly use it, but the cookies may have a slightly different texture.

What are other optional add-ins?

  • While the recipe for 3-Ingredient Chocolate Banana Cookies keeps it simple with just three basic ingredients, you can certainly customize it by adding extras like chocolate chips, chopped nuts, raisins, dried cranberries, or shredded coconut if desired.

Can I freeze the baked cookies?

  • Yes, you can freeze the baked cookies for longer storage. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature before serving or warm them up in the oven for a few minutes.

Gemma’s Pro Chef Tips

  1. Make sure to use ripe bananas for the best flavor and sweetness. Overripe bananas will mash more easily and provide a sweeter taste to the cookies.
  2. If your peanut butter is very thick or dry, you can microwave it for a few seconds to soften it slightly. This will make it easier to mix with the bananas and cocoa powder.
  3. To prevent lumps in your cookie batter, sift the cocoa powder before adding it to the mixture. This will ensure a smooth and consistent texture.
  4. Be careful not to overmix the cookie batter, as this can result in dense or tough cookies. Mix just until the ingredients are combined and no streaks of flour or cocoa powder remain.
  5. For evenly sized cookies, use a cookie scoop or spoon to portion out the dough onto the baking sheet. This will help ensure that all the cookies bake evenly and are the same size.
  6. While the basic recipe calls for just three ingredients, feel free to customize your cookies by adding mix-ins like chocolate chips, chopped nuts, or dried fruit for added flavor and texture.
  7. Keep an eye on the cookies while they’re baking, as oven temperatures can vary. Bake them just until they lose their sheen and are set, being careful not to overbake them, as they can become dry.

More 3-Ingredient Cookies Recipes

IMPORTANT NOTES: This recipe was improved and updated on 5/26/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips. 

Watch The Recipe Video!

3 Ingredient Chocolate Banana Cookies (Vegan)

4.42 from 212 votes
My 3 Ingredient Chocolate Banana Cookies are ready to bake in minutes and these fudgy chocolate cookies are gluten-free, vegan, wholesome and delicious!
Author: Gemma Stafford
Servings: 12
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
My 3 Ingredient Chocolate Banana Cookies are ready to bake in minutes and these fudgy chocolate cookies are gluten-free, vegan, wholesome and delicious!
Author: Gemma Stafford
Servings: 12

Ingredients

  • 3 large bananas (12 oz/360 g)
  • ½ cup (4 oz/115 g) creamy peanut butter
  • ½ cup (2 oz/58 g) unsweetened cocoa powder, sifted

Instructions

  • Preheat the oven to 350℉ (180℃) and line a baking tray with parchment paper.
  • In a large mixing bowl using a fork mash your bananas well.
  • Add in the peanut butter and mix with the banana until evenly combined. Lastly, stir in the cocoa and mix until the cookies come together into a thick batter.
  • Scoop a heaping tablespoons of dough onto the baking tray about 1 inch apart.
  • Bake for 15-18 minutes or until the cookies lose their sheen.
  • Allow to cool and set on the cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container in the fridge for up to 2 days.

Recipe Notes

  1. Make sure to use ripe bananas for the best flavor and sweetness. Overripe bananas will mash more easily and provide a sweeter taste to the cookies.
  2. If your peanut butter is very thick or dry, you can microwave it for a few seconds to soften it slightly. This will make it easier to mix with the bananas and cocoa powder.
  3. To prevent lumps in your cookie batter, sift the cocoa powder before adding it to the mixture. This will ensure a smooth and consistent texture.
  4. Be careful not to overmix the cookie batter, as this can result in dense or tough cookies. Mix just until the ingredients are combined and no streaks of flour or cocoa powder remain.
  5. For evenly sized cookies, use a cookie scoop or spoon to portion out the dough onto the baking sheet. This will help ensure that all the cookies bake evenly and are the same size.
  6. While the basic recipe calls for just three ingredients, feel free to customize your cookies by adding mix-ins like chocolate chips, chopped nuts, or dried fruit for added flavor and texture.
  7. Keep an eye on the cookies while they're baking, as oven temperatures can vary. Bake them just until they lose their sheen and are set, being careful not to overbake them, as they can become dry.
Nutrition Facts
3 Ingredient Chocolate Banana Cookies (Vegan)
Amount Per Serving (1 g)
Calories 93 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 5g
Sodium 48mg2%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

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Kristen Forbing
Kristen Forbing
4 years ago

These were horrible, used my last but of pb for nothing

Myr
Myr
2 years ago

This cookies are great source of carbs/fat. They taste like brownies. If you use good quality ingredients, they would turn out good. Thanks fr this recipe.

Shelley Gosselin
Shelley Gosselin
4 years ago

Delicious! Made this recipe twice now. First time the cookies were a bit bitter. Tonight I added approximately 1/3 cup of cocoa powder instead of 1/2 cup and I added almost 1/4 cup dark chocolate chips. I love thembhhis way!

Mari
Mari
4 years ago

Hi Gemma,

If I only have cacao powder as opposed to cocoa, do I use the same amount or do I need to modify in some way? I know cacao is usually more bitter and intense than cocoa…

Thank you!

Reshma Chopde
Reshma Chopde
3 years ago

Hi Gemma, the banana cookies came our soft n bitter I think the cocoa pwdr should be reduced I am using regular cocoa and it came out quite bitter.But next time I will reduce it for sure.
Thanks
Reshma

joe
joe
3 years ago

I made the batter and it was super bitter so I added lots of sugar. Idk if i can trust these recipes anymore, because the three ingredient coconut ones were so bad.

Eileen Elledge
Eileen Elledge
3 years ago

We love 3 Ingredient cookies, but this one was awful. Really bitter. Had to throw them out.

Marija
Marija
6 years ago

I haven’t tried this recepie yet but when I do I know it’s gonna turn out great! Gemma you have the best easy to follow recepies and they’re always so delicious!

Kate
Kate
2 months ago

Sadly these were awful, a waste of ingredients. Bitter and too soft to set properly

Angie
Angie
10 months ago

It’s been my experience that when using a powder cocoa in a recipe weather it is cookies, cakes or hot chocolate,,most recipes would add a pinch of salt to calm the bitterness in baking cocoa powder. I have used a pinch of salt and found the bitterness gone… just a thought…

Last edited 10 months ago by Angie

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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