4 Ingredient Chocolate Banana Cookies (Vegan + Gluten Free)
We are always on the lookout for quick and foolproof recipes that are yummy yet good-for-you. This cookie recipe definitely fits the bill! You most likely have all the ingredients already in your kitchen and can easily sub in different ingredients if needed.
I used almond butter, but you can sub in peanut butter or sunflower seed butter in its place. Just make sure its the stir kind with only the nut or seed as the ingredient listed (and salt if that’s what you prefer). You can leave the base recipe as is or add in chocolate chips and coconut sugar, like I did.
We hope you love cooking this dish as much as we loved creating it! If you have the time, please come back and drop a comment and a rating for the recipes you try – it would be greatly appreciated! Now LOVE YOUR LIFE!
4 Ingredient Chocolate Banana Cookies
Equipment
Ingredients
- 3 medium bananas, mashed well
- 1/2 cup natural almond butter
- 1/3 cup cacao powder
- 1/4 cup oat flour (or any flour)
- pinch salt
Optional Add Ins:
- 1/4 cup chocolate chips
- 1/2 tsp vanilla extract
- 1/4 cup sweetener of choice
Instructions
- Preheat your oven to 350℉. Line a large baking sheet with parchment paper.
- In a medium bowl, mix the well smashed bananas, nut butter, cacao powder, flour and salt (and if you're adding in the chips, vanilla etc.). Once mostly smooth, use a cookie scoop to transfer the dough to your pan and flatten the cookies out. They do not spread, Bake for 12-14 minutes. Allow to cool slightly on the pan and then transfer to a wire rack. Enjoy!
Notes
Nutrition
Looking for more?
I love you so much ! Healthy chocolate cookies ! I added chocolate protein powder too. My question is : How do you store them ? Air tight container ? Fridge ? Counter ?
These hit the chocolate-craving spot! I added the chocolate chips as well but they didn’t necessarily need them. So delicious and satisfying! Thanks for the recipe!!
Amazing cookies
Hi Janet, I’m so glad you liked them!
Out of the oven—these are to die for! Very easy and a great way to use overripe bananas!
Hi Jennie, so glad you liked the cookies and thanks for the kind feedback!
Thank you for the recipe. It’s one of those uncomplicated recipes when you’re craving something sweet, want something semi-healthy and have limited ingredients on hand. It is also wonderful that you can adjust the amount of sweetener to taste. Conventional cookies just have So much unnecessary ingredients that are not really good for our bodies. So I am in love with how I can adjust this recipe to my liking and feel good about what I I am putting in my body.
I made these with a few adjustments after reading recommendations for substitutions: I also used less of the cacao powder (due to my bitter cacao) that was recommended and adjusted by adding it to the almond flour that I used instead of the oats. I incorporated some unrefined, coconut sugar and put my favorite peanut butter in the recipe. Oh, and I also added some walnuts that I Lightly toasted before incorporating it into the batter. I made sure to taste my batter so I could make the appropriate adjustments so I would have a delicious cookie. Since there are no eggs in the recipe, which is a plus for me, one can taste the batter because that’s a pretty good indication of what the cookies going to taste once it’s done.
Thank you Beauty for your wonderful recipes.
Hi Lily, I’m so glad the cookie recipe was a winner for you – I feel the same way as you about them! Also a big thanks for sharing your feedback with us which is super helpful to others and their questions about the recipe! Cheers!
Saw these on YouTube shorts and had to give them a try immediately! So delicious ❤️
Hi Mikaela, glad you liked the recipe! And thanks for trying them! <3
These are so good. I’ve added walnuts or coconut shreds and used coconut flour instead of almonds. Delicious
Hi Sandra, sounds great with the add-ins! Thanks for the feedback!
I didn’t have any bananas on hand so I substituted with 1 cup canned pumpkin puree. I also used all purpose flour and for the sweetener I used ¼ cup packed brown sugar. I used Lily’s Milk Chocolate Chips that are sweetened with stevia. The cookies came out delicious. Soft and fudgy. The recipe is correct…you do have to flatten them out before baking because they will not spread. I baked mine for 18 minutes which was perfect. At 100 calories a cookie (I got 18 out of my batch), they make a super yummy treat. Thank you so much for this wonderful recipe. Next time I’ll make sure I have bananas on hand!
Hi Laurie, Sounds delicious! Glad you were able to modify the recipe to your pantry! And thanks for sharing the info with us – definitely helpful to others!
can I ask how much coconut sugar you added?
Hi Robyn, I used a heaping 1/4 cup coconut sugar on my batch.
i didn’t see sugar in this recipe? Thanks for all your great recipes!
thanks a lot of information keren
Hi!
Just wondering if you have any substitutes for nut butter? I’m allergic to nuts so I’m afraid I can’t use any kind of nut butter…
Thank you!
Hi Eve, I would recommend sunflower seed butter or tahini.
Would cocoa powder be okay instead of cacao powder?
HI Ana, yes absolutely!
I thought these were supposed to be 4 ingredient cookies. Why the pinch of salt? You have potassium in the mashed bananas which will serve the same purpose…
Hi Nunya, I dont consider salt and ingredient because it can be omitted if desired. And everyone has salt in their kitchen. I personally always salt my food, it brings out the flavor of the ingredients tenfold!
I tried these but used the almond butter that says no stir.
cookies came out soggy?
wow now I see what you meant by stir natural kind.
thanks Sandy
Hi Sandy, yes that type of nut butter usually has other ingredients included in it. I’m sorry the recipe was a bust for you!
This recipe sounds amazing! Could I possibly substitute almond flour? (I know you said “any flour” but I’m not sure if you just meant the glutinous flours.)
Hi Laurie, yes you can definitely use almond flour here! Enjoy!
I was craving for some peanut butter cookies and stumbled upon your recipe. I must say that this is going to be one of my go-to recipe. Easy and no fuss, although I’m not really sure if the consistency of my cookies are correct since it ended up chewy (not the rubbery chewy) and not crunchy. Next time I’m gonna make a thinner spread since I like the taste of the caramelized banana it made. I used Dutch cocoa powder (use only around 20-22gr) and it came out perfect for my taste. Thanks for sharing this recipe!
can I use chocolate protein powder instead of the cacao powder?
Hi Jodie, great idea – Yes!!