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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!

4.47 from 41 votes
Easy 3 ingredient Vegan cookies?? it's true!! and they are SO good.....
3 Ingredient Chocolate Banana Cookies (Vegan)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12
Calories: 93 kcal
Author: Gemma Stafford
  • 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
  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.
Recipe 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 Facts
3 Ingredient Chocolate Banana Cookies (Vegan)
Amount Per Serving (1 g)
Calories 93 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g
Sodium 48mg 2%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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  1. Annie on July 29, 2018 at 8:01 am

    I was really excited to make these cookies, but after putting it in the oven, I realized I had used dutch process coco powder. And now my cookies are really bitter, so do you have any ideas of what I can do to sweeten it after it already baked?

    • Gemma Stafford on July 30, 2018 at 7:19 pm

      Unfortunately Annie there is nothing you can do now that they are baked. What you could do is dip them in semi sweet chocolate and that will make them sweeter 🙂


  2. Manjari on June 20, 2018 at 12:34 am

    Hi Gemma,
    Firstly I must say I am totally impressed by your skills, and grateful for the tricks of the trade which you so generously share with us.

    I tried this recipe, measuring perfectly, and also did take ripe bananas but the cookies were bitter.
    So I tried dusting then with icing sugar but they were still bitter to taste. So finally I just converted these into a milk shake which was super tasty!!

    • Gemma Stafford on June 20, 2018 at 1:09 am

      Hi there,
      I am sorry you found these bitter, though I am not sure why!
      These are designed to be a touch healthier than the norm, getting their sweetness from the bananas. You can add a little brown sugar to this recipe too if you wish, and ounce or so would make a difference,
      Gemma 🙂

  3. Raksha Prasad on May 7, 2018 at 2:18 am

    Hi Gemma,
    Can I replace the peanut butter with Nutella? If Yes, how much should I put?

  4. Annie on May 3, 2018 at 2:19 pm

    Hi! Do you think these cookies can be frozen and eaten later? Thanks!

    • Gemma Stafford on May 4, 2018 at 4:36 am

      Hi Annie,
      I do! Wrap them as well as you can, they will defrost quickly enough.
      Good to have you with us,
      Gemma 🙂

  5. smthndfrnt on April 29, 2018 at 9:00 am

    Hi Gemma! I tried this recipe and it was sooo good. I loved the softness of the cookie as well as the simplicity. I makes me feel great, as a reborn calorie counter, to know that I’m doing triple duty in my baking instead of omitting frosting or guessing how much sugar I can reduce a recipe to without it tasting off. I can’t wait to try more of your healthier recipes. Do note, however, that I am not giving up your other recipes. I’ll just eat less slices in one sitting hahaha

    • Gemma Stafford on April 30, 2018 at 3:52 am

      Hi there,
      Yes! That is the idea, eat like a French lady, just a taste! hah, not to follow my own advice!
      I am happy to have you baking with us, we will add more to the Healthy recipes as the year goes on,
      Gemma 🙂

  6. Marianne08 on April 19, 2018 at 9:12 am

    Hi Gemma, these cookies are amazing. They are like warm dark chocolate truffles, if that makes sense to you. I made some modifications – added a touch of honey and vanilla extract, and topped the cookies with chopped dark chocolate (I’m a chocoholic, can’t stop adding chopped dark chocolate to all the cookies I bake). My three year old son and husband loved them. Thanks a million for making me look like a super star baker at home!

    • Gemma Stafford on April 20, 2018 at 7:14 am

      Marianne, you are a super baker!
      Look at the great ideas you have given me here, and other bold Bakers will be delighted with this too. well done you,
      Gemma 🙂

  7. Radha on March 4, 2018 at 12:03 am

    Ma’am I’ve micro wave oven and I’m eager to make it at which temp ,mode (micro ,convection) should i make and for how much time
    Ok help ma’am

  8. tasnim on February 13, 2018 at 12:15 pm

    can i use other nut butter like homemade hazelnut butter ?

    • Gemma Stafford on February 15, 2018 at 5:30 am

      Hi there,
      Yes, do use what you have to hand, it is great to be able to do this. Let us know how this worked for you,
      Gemma 🙂

  9. supergenkilife on February 4, 2018 at 4:31 pm

    I’ve baked a double batch of these to take to work for a little brunch we do Fridays. I used metric measures and made sure to beat the bananas well, combine the peanut butter little by little until amalgamated, and then sift in the cocoa. They turned out a treat. I used regular cocoa, by the way. I baked them around 15 minutes but in a fan oven. They were quite firm, which I had hoped for. I froze them on a tray and have them squirreled away in the deep freeze to be taken in this Friday. I might put them in a low oven or toaster oven just before to freshen them up, but they look fine. I love these and appreciate the no-added sugar piece. I might try them with all-natural peanut butter next time, as I opted for one with stabilizers this time. For anyone who likes dark chocolate, these are primo.

    • Gemma Stafford on February 4, 2018 at 5:58 pm

      I’m thrilled to hear that!

      Thanks so much for trying it out 🙂


  10. Paige on February 2, 2018 at 7:25 am

    For anyone, DO NOT USE holland cocoa powder! The result is uneatable! 🙁

    • Gemma Stafford on February 3, 2018 at 12:02 pm

      Hi Page,

      Whats Holland cocoa powder? do you mean dutch process cocoa powder?

      I agree and don’t recommend using it for this recipe because there is not much sweetness. I’ll write a note in the recipe.


  11. Julie on January 26, 2018 at 10:13 pm

    Hi Gemma,
    I don’t have any parchment paper. With these cookies should I spray or grease the pan, or do you think there is enough oil in the peanut butter to keep them from sticking?

    • Gemma Stafford on January 27, 2018 at 4:36 pm

      Hi Julie,

      just grease the tray with some butter. that will stop them form sticking 🙂


  12. Neda Branch on January 25, 2018 at 7:43 am

    I made some of these cookies last night and they turned out great. No problems at all. Totally enjoyed the taste and was happy that these delicious cookies were healthy; a big plus in my book!

    • Gemma Stafford on January 26, 2018 at 5:39 am

      Hi Neda,
      That is really great to hear, thank you for letting me know,
      Gemma 🙂

  13. Miyi on January 22, 2018 at 6:52 pm

    Hi Gemma, I tried today to make the cookies but it ended up in a disaster! I don’t know why. I had to let them on the oven a lot of time because they never semeed to have hardened. I used the recomended quantities but still they ended up being too bitter. Is there a kind of coco ideal to use?
    I love your videos and I love baking. All of your other recipies that i’ve tried have gone well, even if I don’t practice a lot since I just bake as a hobby. I had made little mistakes sometimes, but i had never made something I could not eat. These cookies were my first time for that. How sad is that!? Haha

    Please help me! I still have some batter (the half i guess) and I would like to use it to make a cake, to turn it into a cake. Is it possible? I would be very grateful if you could give me some advise! Thank you!

    • Gemma Stafford on January 23, 2018 at 10:45 am

      Hi there,
      I really cannot tell what happened here!
      I do not have enough information. What oven did you use?
      The banana here does two things, it is the sugar, and the binding agent, like egg really.
      If the banana is not ripe it will not have sufficient sugar.
      Dutch processed cocoa, which is not available everywhere, is de-alkalized, which means that it has a ‘soft’ flavor, and is not so bitter.
      I am a bit mystified!
      Gemma 🙂

      • Deepa on February 22, 2018 at 10:26 pm

        Hi…. your recipe for the banana chocolate cookie says the weight of banana is 120gm each… does this mean we use 360 gm of mashed banana. .? Pls reply

        • Gemma Stafford on February 23, 2018 at 1:58 pm

          Hi there,
          Yes! 3 x 4oz/120g = 12oz/360g.
          A little more or less will not matter,
          Gemma 😉

  14. Maddy on January 21, 2018 at 5:10 am

    Hi Gemma,

    I encountered a serious problem while making these: your recipe said to let them cool, but when I smelled that delicious smell, I was too tempted and had to try it hot 😋 !! Yum yum yum.

    On a serious note, I wonder if part of the reason some people are finding this bitter is the peanut butter they’re using. I know some peanut butters can have a fair bit of salt and sugar added, and this will change the taste.

    Thanks for another awesome recipe.

    • Gemma Stafford on January 21, 2018 at 6:14 pm

      Hi Maddy,

      That is known to happen. Unfortunately there is no solution :).

      So some others did mention to me a bitter taste which I didn’t experience. The only thing I think it is is actually the cocoa powder. Did you use dutch process? because that can be very bitter when there is no added sugar.

      Hope this helps,

  15. Felipe on January 20, 2018 at 4:41 pm

    hi Gemma, could it be possible to change the peanut butter for dulce de leche?

    • Gemma Stafford on January 21, 2018 at 4:33 am

      Hi Felipe,
      I do not think so!
      The peanut butter in this recipe is there to bind the ingredients, Dulce De leche may do this for you, but I can see it being a touch over sweet, and as it is a caramel it may burn. You can try a little sample! If you do, let us know how it worked for you,
      Gemma 🙂

  16. Labelab on January 20, 2018 at 3:28 am

    Hey Gemma, I’ve been part of this community for two years and can safely say everything just works perfectly. Now with these cookies, the batter tasted perfectly sweetened, but I found that after baking, it became slightly bitter. I’m not sure if this could’ve been because I only made six large cookies from this batter or if I just have a sweet tooth. I dusted these with powdered sugar and they were soft and dense and delicious. My mum loved these even more than I did, and cooked them for her food technology class, who, unsurprisingly, loved them too! Thank you, Gemma 🙂

    • Gemma Stafford on January 20, 2018 at 7:46 am

      Hi there,
      I am happy that you mum liked these, and that she introduced them to her class, a healthy option!
      You are right, these are not so sweet, and the ripeness of the bananas will dictate how much sugar is available. If you find a Dutch Processed cocoa it tends to have a milder/less bitter flavor, as it is de-alkelized. You can add a little powdered sugar to these cookies, it will blend well with the banana and may suit your taste well too.
      Thank you for telling me about your experience with this recipe, other #BoldBakers will appreciate it,
      Gemma 🙂

  17. 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

      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 🙂

  18. PrachiB 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!!


    • 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 🙂

  19. 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 🙂

  20. 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! ( 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 🙂

  21. 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).

  22. 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.


  23. 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?


    • 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 🙂

  24. 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,

  25. 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 🙂

  26. YashitaBhushan 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.


  27. 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 🙂

  28. 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 🙂


  29. 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


      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. 🙂


      • 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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