These chocolate banana cookies are rich, fudgy, and perfectly soft, with a texture that sits right between a brownie and a cookie. Made with just a few wholesome ingredients, they are naturally sweetened by ripe bananas and come together quickly for an easy treat any day of the week.
Why You’ll Love This Recipe
These cookies are incredibly simple and require minimal preparation. They are naturally sweet without refined sugar, completely egg-free and dairy-free, and have a deep chocolate flavor with a soft, melt-in-your-mouth center. They are also gluten-free and flourless, making them suitable for a wide range of dietary needs while still tasting indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large very ripe bananas, peeled and mashed (about 1 1/2 cups mashed banana)
1/2 cup natural unsalted peanut butter, no added oil or sugar
1/3 cup unsweetened cocoa powder
Optional additions for flavor or texture:
1/3 cup dairy-free dark chocolate chips
1 teaspoon vanilla extract
1/3 cup oat flour for a firmer cookie texture
Directions
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly grease it with coconut oil or oil spray.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth and no large lumps remain.
Add the peanut butter and cocoa powder to the mashed bananas. Stir until a thick, glossy, and fudgy batter forms. If using any optional ingredients, fold them in at this stage.
Using a cookie scoop or spoon, drop portions of batter onto the prepared baking sheet, leaving space between each cookie as they will spread slightly.
Bake for 15 to 16 minutes, until the tops look set and dry while the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before serving for the best texture.
Servings and timing
This recipe makes 6 cookies.
Preparation time: 5 minutes
Baking time: 15–16 minutes
Total time: about 20 minutes
Variations
For extra sweetness, add up to 1/3 cup coconut sugar or brown sugar if your bananas are not very ripe.
For a breakfast-style cookie, stir in 1/3 cup rolled oats.
For added crunch, mix in up to 1/3 cup chopped nuts such as walnuts or pecans.
For a nut-free version, replace peanut butter with sunflower seed butter or tahini.
For a coconut flavor, add 1/2 cup unsweetened shredded coconut.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to 3 days. They can also be frozen in freezer-safe bags for up to 1 month. Thaw at room temperature for a few hours before eating. These cookies are best enjoyed at room temperature and do not require reheating.
FAQs
Can I make these cookies without peanut butter?
Yes, you can substitute peanut butter with almond butter, sunflower seed butter, or tahini in the same amount.
How ripe should the bananas be?
The bananas should be very ripe with plenty of dark spots on the peel. The riper they are, the sweeter the cookies will be.
Are these cookies gluten-free?
Yes, the base recipe is completely gluten-free and flourless.
Can I add sugar to the recipe?
You can add up to 1/3 cup of granulated sweetener if you prefer a sweeter cookie or if your bananas are not very ripe.
Why are my cookies too soft?
These cookies are meant to be soft and fudgy. For a firmer texture, add oat flour or bake them for an extra 1–2 minutes.
Can I use cacao powder instead of cocoa powder?
Yes, cacao powder works well and will give a slightly more intense chocolate flavor.
Do these cookies spread a lot?
They spread slightly but mostly hold their shape. Leaving space between them is still recommended.
Can I make the batter in a food processor?
Yes, but it is not necessary. A bowl and fork work just fine.
Are these cookies suitable for kids?
Yes, they are made with simple, wholesome ingredients and contain no eggs or dairy.
Can I double the recipe?
Absolutely. Simply double all ingredients and bake in batches if needed.
Conclusion
Chocolate banana cookies are the perfect solution for using up ripe bananas while satisfying a chocolate craving. With their soft, brownie-like texture and simple ingredient list, they are easy to make and enjoyable for everyone. Whether eaten fresh or stored for later, these cookies are a delicious and wholesome treat you’ll want to make again and again.
These rich and fudgy chocolate banana cookies are naturally sweetened, egg-free, dairy-free, gluten-free, and flourless. With a brownie-like texture and deep chocolate flavor, they make a wholesome and indulgent treat.
Ingredients
3 large very ripe bananas, peeled and mashed (about 1 1/2 cups mashed banana)
1/2 cup natural unsalted peanut butter, no added oil or sugar
1/3 cup unsweetened cocoa powder
Optional: 1/3 cup dairy-free dark chocolate chips
Optional: 1 teaspoon vanilla extract
Optional: 1/3 cup oat flour (for firmer texture)
Instructions
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly grease it.
In a mixing bowl, mash the bananas until smooth and lump-free.
Add the peanut butter and cocoa powder. Stir until a thick, glossy batter forms.
Fold in any optional ingredients like chocolate chips, vanilla extract, or oat flour if using.
Drop spoonfuls of batter onto the prepared baking sheet, spacing them apart as they spread slightly.
Bake for 15 to 16 minutes, until tops are set and dry but centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a cooling rack and let cool completely before serving.
Notes
Use very ripe bananas for maximum sweetness and best texture.
For a firmer cookie, add oat flour or bake 1–2 minutes longer.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Best enjoyed at room temperature—no reheating required.
