Florencia Baldini Last Updated on May 7, 2025These 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
Video
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