Chocolate Banana Cookies

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Six Chocolate Banana Cookies next to each other on a chopping board covered with white parchment paper

4.78 from 58 votes

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-banana-cookie/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: large cookies

Calories: 149.8kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Equipment

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.

Nutrition