Chocolate Banana Cookies

These Chocolate Banana Cookies are the best fudgy, soft chocolate brownie cookies made with only 3 ingredients! This chocolate cookie recipe is also 100% flourless, egg-free, and sugar-free.

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I created this recipe to use all the ripe bananas sitting on my kitchen benchtop. I usually bake my healthy banana brownies, banana protein cookies, or eggless banana bread to use black bananas, but today I was craving a mix between cookies and brownies.

That’s why I made these fudgy chocolate banana cookies. They are soft and fudgy, taste like brownies, but hold very well in one hand like a cookie.

Why You’ll Love These Cookies

• Easy made with just 3 ingredients
• Dairy-free
• Egg-free
• Vegan
• No added sugar
• Gluten-free and flourless
• Fudgy, soft chocolate cookie

Ingredients and Substitutions

All you need to make these chocolate banana cookies are 3 simple ingredients, go to the recipe card below for measurement.

• Overripe Bananas. These chocolate cookies contain no added sugar. That’s why the ripeness of the bananas is so important to ensure sweet cookies. My tip, pick ripe bananas with many black, dark spots on their skin. If you don’t have these bananas and you are craving these cookies, follow these tips. Stir in up to 1/3 cup of coconut sugar in the mashed bananas to boost the sweetness of your cookies!
• Unsweetened Cocoa Powder or cacao powder. Make sure to fill the measuring cup with a spoon and level up the top to avoid adding too much cocoa powder that turns the cookies bitter.
• Natural Peanut Butter with no added oil and no added sugar. My tip to make nut-free banana chocolate cookies is to swap the peanut butter for the same amount of tahini or sunflower seed butter. If you are a fan of almond butter, swap the peanut butter for fresh drippy almond butter.

Making Chocolate Banana Cookies

1. First, preheat the oven to 350°F (180°C). Line a large (or 2 small) baking sheet with parchment paper and oil the paper with coconut oil or an oil spray. You can make this recipe with or without a food processor. I like easy vegan baking recipes, so I am simply use a mixing bowl, a fork, and a spatula to make the dough in barely 5 minutes.

2. First, peal and mash your ripe bananas until a smooth puree, with almost no lumps, can be seen.

3. Then, fold in peanut butter, unsweetened cocoa powder and use a silicone spatula to stir and create a fudgy, thick chocolate batter. The dough looks like brownie batter, and that’s normal.
4. Taste the batter, and adjust it if it doesn’t taste, sweet enough or you want to boost the flavors of the cookies. See my tips below to adjust the flavor.

5. Now that the cookie dough is to your liking, use a cookie dough scoop to release dollops onto the prepared baking sheet. Leave two thumbs’ space between each cookie as these cookies expand in the oven.

6. Bake the cookies for 15 minutes or until the surface is set and slightly hard but the cookies are still soft and fudgy in the center. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack. Cool at least 30 minutes before eating – this gives time for the cookies to firm up and hold their shape.

Boosting The Flavor

This is a very simple chocolate banana cookie recipe that you can upgrade by stirring a few of the following ingredients.

• Sweetness – If it’s not sweet enough, then stir and add 1/4 cup to 1/3 cup of coconut sugar, white sugar, or unrefined cane sugar.
• Chocolate Chips – Fold 1/3 cup of vegan semi-sweet chocolate chips into the cookie dough.
• Vanilla extract – Add 1 teaspoon of vanilla extract or vanilla stevia drops.
• Firmness – These cookies are soft like brownies. For a firmer texture, stir in 1/3 cup of oat flour.
• Rolled oats – Turn this into a breakfast cookie and stir in 1/3 cup of instant oats or rolled oats.
• Shredded Coconut – Add up to 1/2 cup of unsweetened desiccated coconut.
• Chopped Nuts – Add up to 1/3 cup of chopped walnuts, pecans, or peanuts.

Frequently Asked Questions

More Vegan Banana Recipes

If you love baking with bananas, you will want to try one of these vegan recipes:

3-Ingredient Banana Cookies

Peanut Butter Banana Oatmeal Cookies

Banana Carrot Muffins

Vegan Gluten-Free Banana Bread

Chocolate Banana Cookies

These chocolate banana cookies are the best fudgy, chewy chocolate brownie cookies made with only 3 ingredients! 

4.78 from 58 votes

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Course: Snack

Cuisine: American

Servings: 8 large cookies

Calories: 149.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 3 large Very Ripe Banana - peeled – about 3 large bananas (note 1)
• ▢ ½ cup Peanut Butter (Unsalted) - no added sugar, no added oil (note 2)
• ▢ ⅓ cup Unsweetened Cocoa Powder

Optional

• ▢ ⅓ cup Dairy-Free Dark Chocolate Chips - for sweetness
• ▢ 1 teaspoon Vanilla Extract
• ▢ ⅓ cup Oat Flour - for firmer texture

Instructions

• Preheat the oven to 350°F (180°C). Line one large cookie sheet with parchment paper. Lightly oil the paper with oil spray or coconut oil. Set aside.
• Use a fork to mash the ripe bananas into a smooth puree.
• Stir in fresh, runny peanut butter, unsweetened cocoa powder, and any additional ingredients you like.
• Stir until a sticky, fudgy chocolate batter forms.
• Use a cookie dough scoop to release a dollop of batter on the baking sheet. Leave two thumbs of space between the cookies – they expand in the oven.
• Bake the cookies at 350°F (180°C) for 15-16 minutes until the top is dry and the center is still soft and fudgy.
• Remove the cookies from the oven and let them cool down for 5 minutes on the cookie sheet.
• Slide a spatula under each cookie to transfer them onto a cooling rack.
• Cool to room temperature before eating.

Notes

Note 1: This recipe has no added sugar, so the darker the bananas, the sweeter the cookies will be. I recommend picking very ripe bananas with many black spots on the skin. For precision, mash the ripe bananas and pack them in a measuring cup. You should have 1 1/2 cups of mashed ripe banana for the best result.

Note 2: You can replace the peanut butter with sunflower seed butter or almond butter. Make sure you are using fresh, natural seed or nut butter with no added oil or sugar. 

Sweetness: To increase the sweetness (if your bananas are not very ripe), add up to 1/3 cup of any granulated sweetener like coconut sugar, brown sugar, or sugar.

Storage : You can store the cookies for up to 3 days in a cookie jar in the fridge or freeze them in zip-lock bags and thaw them at room temperature for 3 hours before eating.

Equipment

Measuring Cups and Spoons

Food Processor

Baking Sheet

Parchment Paper

Cooling Rack

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Nutrition

Serving: 1cookie | Calories: 149.8kcal | Carbohydrates: 17.3g | Protein: 4.9g | Fat: 8.9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.3g | Sodium: 70.4mg | Potassium: 328mg | Fiber: 3.4g | Sugar: 8g | Vitamin A: 32.6IU | Vitamin C: 4.4mg | Calcium: 15mg | Iron: 0.9mg | Magnesium: 58.9mg | Phosphorus: 92.2mg | Zinc: 0.7mg