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