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Easy 3 ingredient Vegan cookies?? it's true!! and they are SO good.....

3 Ingredient Chocolate Banana Cookies (Vegan)

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Hi Bold Bakers!

I know how much you guys love quick and easy recipes! With this in mind I’ve created an insanely simple, satisfying, and surprisingly healthy 3 Ingredient Chocolate and Banana Cookie recipe, which is gluten free and egg free too. I also know how important bold flavors, high-quality ingredients and over-the-top results are to you and your family. This recipe delivers on that promise!

My 3 Ingredient Chocolate Banana Cookies are a crowd pleaser. From chocoholics, to those watching their waist,  everyone will be amazed by the fudgy texture and deep chocolate flavor that is achieved by combining 3 basic and healthy ingredients. It is easy to make these 3 Ingredient Chocolate Banana Cookies. I simply mash 3 bananas in a bowl, mix in smooth peanut butter and good quality cocoa powder. I just make it into a batter, then spoon dollops of the chocolate banana mixture onto a cookie sheet, and straight into the oven. It could not be easier!

After just 15 minutes in the oven my 3 Ingredient Chocolate Banana Cookies bake up into rich little bites of chocolate perfection. With no added sugar, flour or egg, it is hard to believe how yummy these babies are. Soft and chewy on the inside, crisp on the outside and just sweet enough, I cannot really imagine such a simple recipe getting any better. And the best part, these 3 Ingredient Cookie wonders are so good for you they can be enjoyed for breakfast, lunch or dinner!

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For more 3 ingredient cookie recipes, check out my 3 Ingredient Shortbread Cookies and 3 Ingredient Chocolate Banana Cookies! Happy Baking!

4.6 from 5 reviews
3 Ingredient Chocolate Banana Cookies (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 large ripe bananas,(4oz,120g) or so each, mashed.
  • ½ cup (4oz/120g) creamy peanut butter
  • ½ cup (2oz/60g) cocoa powder, sifted
Instructions
  1. Preheat the oven to 350oF (180oC) and line a baking tray with parchment paper.
  2. In a large mixing bowl using a fork mash your bananas.
  3. Add in the peanut butter and mix with the banana until evenly combined. Lastly, add in the coco and mix until the cookies come together into a thick batter.
  4. Using two spoons, scoop heaping tablespoons of dough onto the baking tray about 1 inch apart.
  5. Bake for 15-18 minutes or until the cookies lose their sheen.
  6. Allow to cool and set on the cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely.
  7. Store in an airtight container in the fridge for up to 2 days.
Notes
These cookies are fresh and will not last as long as a traditional cookie. Keep them in the fridge for up to 2 days.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 6 g Saturated fat: 1 g Unsaturated fat: 5 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 5 g Sodium: 48 mg Fiber: 3 g Protein: 3 g Cholesterol: 0 g

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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27 Comments

  1. نسيم البحر Sea Breeze on January 19, 2018 at 12:56 am

    I have a sweet tooth and always craving for sweets but also feel guilty for eating unhealthy, this recipe is so healthy and tastes even better than store bought, my mother also loves it. Thanks alot.

    • Gemma Stafford on January 19, 2018 at 4:18 am

      Good!
      I am really happy to hear this, it is becoming more important to be conscious of how and what we eat, never too much of one thing or another.
      Good that you are with us,
      Gemma 🙂

  2. Prachi B on January 17, 2018 at 11:58 pm

    This recipe was found and shortlisted by my 6 yr old. i must say, he is a huge fan of you Gemma, he follows all your recipes as and when they are uploaded on your uploaded channel; first day first show. So after going through the videos, he zeros down on few that I can make quickly and check if the ingredients needed are available in the house. so this recipe was saved and noted by him. I made them after coming back from office and within no time they were ready. super yummy. I’ve also posted a pic of the small batch of cookies i made. (pardon the shape, well the taste is super awesome). Thank you so much Gemma for all your wonderful and super easy recipes. keep posting newer stuff!!

    Love,
    Prachi

    • Gemma Stafford on January 18, 2018 at 2:50 am

      Hi Prachi,
      How lovely, and what a smart little boy, I had better watch my place here, I feel a young star rising. Imagine being that organized at age 6, I certainly was not.
      I am happy to have you both with me, I will be over there to see the photos in a few minutes, thank you for being in touch,
      Gemma 🙂

  3. LadyIreland on January 17, 2018 at 12:03 pm

    Such chocolatey goodness! I’m not good at spooning doughs so I practiced my piping skills and piped them onto the parchment paper. It made them a little bigger but more to love. Thanks Gemma

    • Gemma Stafford on January 17, 2018 at 9:03 pm

      Delighted you liked them.

      P.s Practice makes perfect 🙂
      Gemma.

  4. Tanya on January 17, 2018 at 2:33 am

    Hey gemma, can I replace the bananas with eggs? If so how many?

    • Gemma Stafford on January 17, 2018 at 3:33 am

      Hi Tanya,
      Haha! That is the question I get asked so often, in reverse!
      NO! (https://www.biggerbolderbaking.com/?s=Cookies) I have lots of cookies here, and most of these contain egg.
      The banana in this recipe is a feature of the recipe, and provides the sugar, the flavor and binds too, so it has a big function.
      I hoe this is of help to you,
      Gemma 🙂

  5. Elza Dias de Xucuru on January 13, 2018 at 3:05 pm

    Amo suas receitas. É um prazer aprender com você. Você tem um coração muito humilde e é uma pessoa iluminada! Deus Abençoe a sua vida em todas as coisas. “JESUS TE AMA!!! DEUS É FIEL !!!!! -ELZA DIAS *DE XUCURU-INTERIOR DO BRAZIL (PERNAMBUCO-BRAZIL).

  6. Cici on January 13, 2018 at 6:33 am

    I just made the chocolate one and they turned out really bitter ever!!
    I used dutch process cocoa powder as my usual.
    I’ll check other people comment before trying any recipe again.

    • Gemma Stafford on January 13, 2018 at 8:05 pm

      Dutch process Cici tends to be quite bitter. I just use regular unsweetened. Hope this helps.

      Gemma.

  7. Gracie on January 12, 2018 at 9:20 pm

    Hey Gemma!

    Does the cocoa have to be sweetened or not? If it’s not sweetened will it taste bitter?

    Thanks!

    • Gemma Stafford on January 13, 2018 at 5:00 am

      Hi Gracie,
      Banana is very sweet, particularly when it is very ripe. That really is what makes these cookies wholesome. You could add a touch of honey if you wish, or maple syrup, but I do not think it needs it,
      Gemma 🙂

  8. Mita on January 12, 2018 at 5:23 pm

    Just made the banana chocolate cookie. They’re very soft to the touch after 18 minutes. They smell delicious, couldn’t figure out if I should bake them longer, so took them out and left them to cool. I tasted the batter to make sure it wasn’t bitter. Cakes turn out great for me but I’m never sure when the time is right for the cookies to come out of the oven. Either they remain soft or become semi-burnt on the bottom.

    • Gemma Stafford on January 12, 2018 at 8:24 pm

      So these cookies aren’t regular cookies, they don’t bake crisp, they are quite soft because of all the banana so it sounds like for these you were spot on.

      Hope this helps,
      Gemma.

  9. Ariela on January 12, 2018 at 4:13 pm

    Hi Gemma

    I love how simple this recipe is! Do you think it would turn out okay if I used frozen bananas?

    • Gemma Stafford on January 12, 2018 at 8:14 pm

      Hi Ariela,

      yes for sure use frozen banana that has been thawed. Thats what I do 🙂

  10. Yashita Bhushan on January 12, 2018 at 9:03 am

    Hi Gemma ,
    Can I use egg in my chocolate cookies instead of banana ,if yes then in what proportion ?

    • Gemma Stafford on January 12, 2018 at 6:07 pm

      I son’t know about that. I wouldn’t recommend it.

      Gemma.

  11. Connie on January 12, 2018 at 7:10 am

    I’m making some of these today! Can they be frozen?

    • Gemma Stafford on January 12, 2018 at 8:25 am

      Hi Connie,
      I think yes! You may however need to refresh them in a hot oven when you wish to serve them,
      Gemma 🙂

  12. Marija on January 11, 2018 at 6:06 pm

    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!

    • Gemma Stafford on January 11, 2018 at 7:35 pm

      Thank you so much, I really appreciate you lovely comment. Hope you like them cookies 🙂

      Gemma.

  13. Ayesha de Silva on January 11, 2018 at 10:42 am

    Hi Gemma, I watched your video straight away and wanted to make the cookies so I decided to make the coconut cookies and the chocolate cookies. I followed both recipes to the measurement and the coconut ones just did not turn into cookies it ended up being roasted desiccated coconut. Also, the chocolate ones had a very bitter taste and I didn’t enjoy them . I still love your videos though and one of my favorite videos is your mug meals!

    • Gemma Stafford on January 11, 2018 at 7:58 pm

      Hi,

      Aw no I’m sorry to hear that. I’m surprised you found the chocolate ones bitter. Was your cocoa ‘dutch process’ ? that can be very bitter.

      I hope this doesn’t deter you form making my other recipes. 🙂

      Gemma.

      • Melissa on January 13, 2018 at 4:50 am

        Hi Gemma. How can I use the ‘dutch process’ cocoa to avoid bitterness? We only have dutch process cocoa available. I’d also love to try this recipe!

        • Gemma Stafford on January 13, 2018 at 8:04 pm

          You can try it, but in my opinion that is the one that tends to be more bitter.

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