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Home » Desserts » 4 Ingredient Grain Free Chocolate Cookies (Vegan).

4 Ingredient Grain Free Chocolate Cookies (Vegan).

Aug 8, 2021 · Modified: Aug 10, 2022 by Kelly Roenicke · 15 Comments

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fudge cookies with sea salt

These grain free chocolate cookies are rich, fudgy, and so delicious! A few simple ingredients are all it takes to make these chewy cookies. Try a sprinkle of sea salt on top for a sweet and salty treat!

chocolate fudge cookies on a cooling rack

Sometimes when you have special dietary needs, everything feels very complicated, doesn’t it?

You want to bake cookies, but then you need to buy a bunch of new ingredients to make the recipe work properly. And that’s fine for some days, but it would also be nice to just make a quick recipe that tastes great with normal ingredients.

That’s where these grain free chocolate cookies come in. They’re easy to make – they only require four ingredients, and the ingredients are simple to find. If you have bananas, cocoa powder, maple syrup, and a seed or nut butter in you pantry, you can whip these up in just minutes!

I have so many allergy friendly dessert recipes on my site, but this is one of the very easiest cookie recipes to try if you’re new to allergy friendly baking.

Jump to:
  • Ingredient Notes
  • Taste
  • Special Equipment
  • Storage
  • More Cookie Recipes
  • Recipe
brown spotted bananas

Ingredient Notes

  • Nut or Seed Butter – I like to make these with sunflower seed butter. You can use any nut or seed butter that works for your diet. Before we had nut allergies in our house, I used to make these with peanut butter.
  • Banana – You’re going to want to start with an overripe banana – think brown spots kind of ripe, not total mushy mess kind of ripe. The ripeness adds sweetness to these cookies. If you have a very overly ripe banana, the texture may be a little bit off, and you may wind up with cookies that spread out more.
  • Cocoa Powder – Unsweetened cocoa powder works well in this recipe. I used Hershey brand cocoa powder.
  • Maple Syrup – Maple syrup adds a nice flavor to this recipe. You could also use honey or agave syrup if you like.

Taste

You can taste a little bit of the banana in the final product, but it isn’t overpowering. It’s mostly just a really rich, delicious, fudgy cookie. You will definitely want to use parchment paper for baking – these are very soft, and the parchment makes it easier to remove them from the cookie sheet.

Special Equipment

  • You don’t need a mixer for this recipe. You will simply mash the banana with a fork, and then stir in the other ingredients by hand.
  • I recommend lining the baking sheet with parchment paper so that these cookies don’t stick to the baking sheet.
chocolate cookies on a wire rack

Storage

Store leftover cookies in an airtight container. They should stay fresh for about 3 days.

You can also freeze these cookies. Store in a freezer safe container for up to 3 months.

More Cookie Recipes

  • Whole Grain Chocolate Chip Cookies
  • Dark Chocolate Salted Sunbutter Cookies
  • Frosted Sugar Cookie Bars
  • Chocolate Covered Vegan Shortbread

Disclosure: This post contains affiliate links.

Recipe

vegan grain free chocolate fudge cookies
4 from 1 vote
Print

4 Ingredient Grain Free Chocolate Cookies.

You'll love these chewy and delicious grain free chocolate cookies! These fudgy treats require only 4 simple ingredients!

Course Dessert
Cuisine Dairy Free, gluten free, Grain Free, vegan.
Keyword chewy, fudgy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14
Calories 103 kcal
Author Kelly Roenicke

Ingredients

  • 1 large ripe banana
  • ½ cup unsweetened cocoa powder
  • ½ cup sunbutter or peanut butter
  • 9 Tablespoons maple syrup (½ cup plus 1 Tablespoon)
  • large flake sea salt for the top optional
US Customary – Metric

Instructions

  1. Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.

  2. In a medium sized bowl, mash the ripe banana with a fork.
  3. Add the sunbutter, cocoa powder, and maple syrup, and stir until totally combined. (It will take a minute to get all the cocoa powder incorporated into the mix).

  4. Drop the batter by rounded tablespoons onto the prepared cookie sheet.
  5. Bake at 325 degrees F for 15 minutes.

  6. Top with the large flake sea salt as soon as the cookies come out of the oven if desired.

  7. Let the cookies cool completely on the cookie sheet. Store in an airtight container

Recipe Notes

This recipe makes about 14 cookies.

Nutrition facts are for 1 cookie.

This recipe should work with any nut or seed butter. You can use whichever butter is best for your particular dietary needs.

Store leftover cookies in an airtight container. They should stay fresh for about 3 days.

Nutrition Facts
4 Ingredient Grain Free Chocolate Cookies.
Amount per Serving
Calories
103
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
2
mg
0
%
Potassium
 
113
mg
3
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
3
g
6
%
Vitamin A
 
10
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in April 2015. It has been updated.

Related

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Vegan Chocolate Donuts with Glaze and Sprinkles. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Holiday Cookies, Nut Free, Recipes, Sweets, Vegan Tagged With: 30 minutes or less, Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Grain Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, refined sugar free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Kenneth Grant

    February 06, 2018 at 2:11 am

    4 stars
    Hello, the cookie seem easy enough and that too with the plus point of it being healthy, but what I wanna ask is for how long can we store these cookies for and will they taste the same as other sugary cookies or even close to it? moreover can we add honey rather than maple syrup?

    Reply
  2. Gayle @ Pumpkin 'N Spice

    April 13, 2015 at 7:41 am

    These cookies sound delicious, Kelly! I can’t believe they’re grain free. Looks so delicious and full of flavor!

    Reply
  3. genevieve y

    April 11, 2015 at 7:01 pm

    These cookies look so yummy and I love that they are so easy to make! Excited to try them :)

    Reply
  4. olivia - Primavera Kitchen

    April 10, 2015 at 10:32 am

    Wow these cookies look so delicious and healthy too ;-)

    Reply
  5. Audrey @ Unconventional Baker

    April 09, 2015 at 10:43 pm

    Love these cookies! I make something similar as well — these look so nice and fudgy though! ♥

    Reply
  6. madparmors

    April 09, 2015 at 12:59 pm

    I wouldn’t be able to have them because the maple syrup and banana will still spike my blood sugar, but I’m trying to curb everyone else’s intake of sugar, so these will be perfect for them. I can maybe have one to try :) They look so yummy. What is that font on “Chocolate Fudge” on the bottom picture? I love that. I’m a font freak :)

    Reply
    • Kelly

      April 09, 2015 at 2:32 pm

      I hope they like them! The font is Jenna Sue, and you can download it right here: http://www.dafont.com/jenna-sue.font

      Reply
  7. Natalie @ Tastes Lovely

    April 09, 2015 at 12:19 pm

    What a great and healthy treat!

    Reply
    • Kelly

      April 09, 2015 at 2:33 pm

      Thanks, Natalie!

      Reply
  8. Maru

    April 09, 2015 at 12:07 pm

    Oh wow this recipe looks amazing! I can’t wait to try it. I’m so glad I found your blog, is lovely!

    Reply
    • Kelly

      April 09, 2015 at 2:33 pm

      Thanks so much, Maru!

      Reply
  9. Kristine's Kitchen

    April 09, 2015 at 10:11 am

    These cookies look so fudgy and delicious! We are also trying to reduce the amount of refined sugars that we eat, so I’ll have to try these!

    Reply
    • Kelly

      April 09, 2015 at 2:35 pm

      I hope you like them, Kristine!

      Reply
  10. Sarah@ Whole and Heavenly Oven

    April 09, 2015 at 9:29 am

    Love these cookies, Kelly! I can’t wait to try them for my mom who’s on a grain-free diet! They look sooo moist and fudgy!

    Reply
    • Kelly

      April 09, 2015 at 9:33 am

      I hope she loves them! I can’t get enough of them. :)

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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