3 Ingredient Cookies


  • 3 ripe bananas, about 1 1/2 cups puree, mashed or pureed until smooth

  • 1/2 cup natural creamy peanut butter or almond butter, unsweetened

  • 1/2 cup good quality cocoa powder

  • Handful coarse sea salt, for garnish


  1. Preheat the oven to 350F.

  2. In a large mixing bowl, use a fork to thoroughly combine the first three ingredients until it reaches a smooth and uniform consistency.

  3. Scoop heaping tablespoons of dough onto a greased or lined cookie sheet, about 1 inch apart. 

  4. Sprinkle the tops of the cookies with a pinch of sea salt.

  5. Bake for 8-15 minutes (see note) until cookies lose their sheen. 

  6. Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

Troubleshooting tips:

  • If your cookies are too lumpy, try running the dough in the food processor for 30-60 seconds.

  • The moisture content of the dough may vary (for example if your large banana is bigger than they ones I used). If the batter is too thin and watery, you can try two things: add more cocoa to absorb the moisture, and/or bake for longer.

  • Make sure you thoroughly stir your peanut butter. If it is too oily (such as from the top of a new jar), that might be another reason why your batter could be too runny.

  • On the other hand, if your PB is the right consistency, it can be tough to stir into the batter. Try microwaving it for 15-20 seconds until it's smooth and easier to work with.

  • Depending on the moisture content of your bananas, your baking time could vary from 8 minutes to 15 minutes.

  • If your dough is more like a thick batter, just plop the portions of dough on the cookie sheet and they will spread out by themselves. No need to flatten with a fork.

  • If you don't want to garnish your cookies with salt, add a pinch to the batter.


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