Effortless Indulgence: Your new favorite 3 Ingredient Chocolate Banana Cookies (Gluten-Free & Sugar-Free)

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2

   In a large mixing bowl, thoroughly mash the ripe bananas with a fork or potato masher until completely smooth. Ensure there are no large lumps.
3. 3

   Add the unsweetened cocoa powder to the mashed bananas. Stir well until the cocoa powder is fully incorporated and the mixture is a uniform chocolate color.
4. 4

   Add the natural creamy peanut butter (or almond butter) to the chocolate banana mixture. Mix thoroughly until all ingredients are completely combined and form a thick, uniform dough.
5. 5

   Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, leaving about an inch between each cookie. Gently flatten each cookie slightly with the back of a spoon if desired, as they won't spread much during baking.
6. 6

   Bake for 12-15 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean. The cookies will be soft when hot.
7. 7

   Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
8. 8

   Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.