These cookies are the perfect healthy treat that’s simple, quick, and delicious. Made with just bananas, almond butter, and cacao powder, they’re naturally sweet, gluten-free, and packed with wholesome ingredients.
All it takes is mashing ripe bananas, mixing in almond butter and cacao powder, and baking for 8-10 minutes. The result? Soft, rich cookies with a deep chocolate flavour. For an extra touch, add chocolate chips right after baking for that irresistible melted look.
These cookies are perfect for last-minute baking and use ingredients you likely already have at home.
Tips
- Make sure the bananas are very ripe for the best sweetness and texture. Overripe bananas with brown spots are ideal as they’ll give the cookies a natural sweetness.
- Use 100% creamy almond butter for a smooth dough. If your almond butter is a little on the oily side, mix it well before adding to ensure consistency.
- Make sure to use unsweetened cacao powder to keep the recipe healthy. Adding too much sweetened cocoa powder could make the cookies too sugary.
- The batter should be thick but scoopable. If it’s too runny, add a spoonful of ground oats or almond meal to thicken it up. If the batter is too thick, a teaspoon of plant-based milk can loosen it just enough to form the perfect cookie dough.
- Watch the cookies carefully as they bake. They cook quickly, so start checking them around the 8-minute mark.
- Let the cookies cool on the tray for a couple of minutes before transferring them to a wire rack. This will allow them to set and prevent them from falling apart while still soft.
Swaps
Banana: Applesauce for a different texture and flavour should also work (keep in mind it will change the sweetness and consistency). I haven’t tried this option so I can’t guarantee the result!
Almond Butter: Swap with: Peanut butter, sunflower seed butter, or cashew butter for a nutty flavour. Each option will slightly alter the taste, but they’ll still work well.
Chocolate chips: you could try Chopped dark chocolate, dried fruit (like raisins or cranberries), or coconut flakes for a twist on the classic chocolate chip cookie.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 1 week for a firmer texture.
More nibble ideas
- No Bake Chocolate Chip Cookies
- Wholesome Apple Cookies
- 4 Ingredients Flourless Chickpea Cookies
- Granola Cookies
3-Ingredient Chocolate Banana Cookies
Ingredients
- 2 ripe bananas
- 80 g almond butter
- 20 g cacao powder
Optional
- 40g g chocolate chips
Instructions
- In a plate or bowl add the bananas and mash to create a purée. Add almond butter and cacao.
- Mix well until all the ingredients are well incorporated and bound into a batter.
- Spoon the mixture onto a baking tray (add baking paper to the tray) and bake 8-10 mins at 180C