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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!
For more 3 ingredient cookie recipes, check out my 3 Ingredient Shortbread Cookies and 3 Ingredient Chocolate Banana Cookies! Happy Baking!
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3 Ingredient Chocolate Banana Cookies (Vegan)
Ingredients
- 3 large ripe bananas ,(4oz,120g) or so each, mashed.
- 1/2 cup (4oz/120g) creamy peanut butter
- 1/2 cup (2oz/60g) cocoa powder, sifted
Instructions
- Preheat the oven to 350oF (180oC) and line a baking tray with parchment paper.
- In a large mixing bowl using a fork mash your bananas.
- 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.
- Using two spoons, scoop 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
Get Even More 3 Ingredient Cookies
These were horrible, used my last but of pb for nothing
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.
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!
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
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.
We love 3 Ingredient cookies, but this one was awful. Really bitter. Had to throw them out.
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!
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!
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…
Loved the coconut cookies but these not so much. Like others have said, they were bitter and too soft.