2-Ingredient Cookies (Vegan + Flourless)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
10
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Calories
162 kcal
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Course
Baked Goods
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Cuisine
British
2-Ingredient Cookies (Vegan + Flourless)
Description
The 2-Ingredient Cookies recipe uses medium-ripe bananas blended with almond flour to form a creamy but scoopable dough. The dough is dropped by spoonfuls onto parchment-lined trays and gently flattened before baking until the edges are golden and the outside is crisp. The interior remains soft and moist from the banana.
Optional melted dark chocolate can be drizzled over cooled cookies for added flavor and richness. These cookies rely on natural banana sweetness and almond flour's nutty taste, making them suitable for gluten-free and vegan diets without the need for added sugars or oils.
The simple ingredient list and straightforward preparation make these cookies an accessible treat. They keep well stored in airtight containers in the refrigerator for up to five days, maintaining their texture and flavor nicely.
Ingredients
- 2 banana medium-ripe, medium-sized
- 250 g almond flour
To serve (optional)
- 3 tablespoon dark chocolate melted
Instructions
- Preheat the oven to 170°C/ 340°F /Gas Mark 3, and arrange the oven tray onto the middle shelf.
- Place the bananas and almond flour in a food processor ( a blender should work just fine).
- Mix until combined, about 1 minute. Your cookie dough mixture should be creamy but firm enough to be scooped with an ice cream scoop or a spoon.
- If it's too creamy, add a little more almond flour (start with 1 tbsp, then add another 1 tablespoon if necessary).
- Use an ice cream scoop with a spring release or a spoon to drop the cookies onto a baking tray covered with parchment paper.
- Flatten each cookie ball just a tiny bit with the palm of your hand or the back of a spoon.
- Place the baking tray in the oven (on top of the preheated oven tray) and bake for about 20-30 minutes (depending on your oven type), or until they look golden and crunchy on the outside.
- Take the cookies out of the oven, and allow to cool slightly.
- Drizzle some optional melted chocolate if you like, allow the chocolate to set and serve.
Notes
- Use a cookie or ice cream scoop for evenly sized dough portions to ensure consistent baking.
- Store cookies in an airtight container in the fridge for up to 5 days to maintain moisture and prevent odor absorption.
- Two cookies count as a serving; melted dark chocolate used for topping is not included in nutritional calculations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 84mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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