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!
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.
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.
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
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!
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
Instructions
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Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
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In a medium sized bowl, mash the ripe banana with a fork.
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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).
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Drop the batter by rounded tablespoons onto the prepared cookie sheet.
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Bake at 325 degrees F for 15 minutes.
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Top with the large flake sea salt as soon as the cookies come out of the oven if desired.
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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.
This recipe was originally published in April 2015. It has been updated.
Kenneth Grant
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?
Gayle @ Pumpkin 'N Spice
These cookies sound delicious, Kelly! I can’t believe they’re grain free. Looks so delicious and full of flavor!
genevieve y
These cookies look so yummy and I love that they are so easy to make! Excited to try them :)
olivia - Primavera Kitchen
Wow these cookies look so delicious and healthy too ;-)
Audrey @ Unconventional Baker
Love these cookies! I make something similar as well — these look so nice and fudgy though! ♥
madparmors
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 :)
Kelly
I hope they like them! The font is Jenna Sue, and you can download it right here: http://www.dafont.com/jenna-sue.font
Natalie @ Tastes Lovely
What a great and healthy treat!
Kelly
Thanks, Natalie!
Maru
Oh wow this recipe looks amazing! I can’t wait to try it. I’m so glad I found your blog, is lovely!
Kelly
Thanks so much, Maru!
Kristine's Kitchen
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!
Kelly
I hope you like them, Kristine!
Sarah@ Whole and Heavenly Oven
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!
Kelly
I hope she loves them! I can’t get enough of them. :)