Description
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.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
