3-ingredient no-flour vegan banana peanut butter cocoa cookies
These 3-ingredient vegan banana peanut butter cocoa cookies are easy to make, gluten-free, and a healthy treat. With just bananas, peanut butter, and cocoa powder, they offer a rich, chocolaty flavor in a simple method.
Cook time 15 min
Prep time 15 min
Ingredients:
3 bananas1/2 cup peanut butter
1/2 cup dry cocoa powder
Welcome to a simple and delightful recipe for 3-ingredient no-flour vegan banana peanut butter cocoa cookies. These cookies are great for a quick snack or a healthy dessert. They are made with just bananas, peanut butter, and dry cocoa powder, ensuring they are not only vegan but also gluten-free and packed with natural ingredients.
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
- Peel the bananas and place them in a large mixing bowl. Use a fork or potato masher to thoroughly mash the bananas until they are smooth and free of lumps.
- Add the peanut butter to the mashed bananas. Mix well until the peanut butter is fully incorporated and the mixture is creamy and well combined.
- Gradually add the cocoa powder to the banana and peanut butter mixture. Stir until the cocoa powder is completely blended in and the dough is uniform in color and texture. It should be thick and sticky.
- Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet. Leave some space between each portion. If desired, you can gently flatten the tops of the cookies with the back of the spoon or your fingers, as they will not spread much during baking.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookies are set and slightly firm to the touch. They will firm up more as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy your delicious, healthy, and vegan banana peanut butter cocoa cookies! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
And there you have it! Delicious, simple, and healthy 3-ingredient no-flour vegan banana peanut butter cocoa cookies. Perfect for vegans, individuals with gluten intolerance, or anyone looking for a guilt-free sweet treat. Enjoy them fresh out of the oven or as a quick grab-and-go snack.
3-ingredient no-flour vegan banana peanut butter cocoa cookies FAQ:
Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until they are set and slightly firm to the touch.
The cookies should be set and slightly firm to the touch. They’ll continue to firm up as they cool, so avoid overbaking.
Yes, you can substitute peanut butter with any other nut or seed butter, such as almond butter or sunflower seed butter, although this may slightly alter the flavor.
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to maintain freshness.
Yes, using ripe bananas is ideal as they are naturally sweeter and easier to mash, enhancing the flavor of the cookies.
Cooking Tips:
- Use ripe bananas for better sweetness and easier mashing.
- Natural peanut butter with no added sugar works best for this recipe.
- Ensure the dry cocoa powder is unsweetened to maintain the health benefits.
- Mix the ingredients thoroughly to ensure an even consistency.
- For an added crunch, you can incorporate some chopped nuts or vegan chocolate chips.
- Chill the dough for about 30 minutes before baking if you want slightly firmer cookies.
- Use a cookie scoop for evenly sized cookies.
Nutrition Facts
24 ServingsCalories 55kcal
Protein 1.67g
Carbohydrates 6g
Fiber 1.17g
Sugar 2.93g
Fat 3.03g
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