No flour, no butter, no eggs, no sugar needed. These magic 2-Ingredients cookies are ready in no time and are actually good for you!

These magic 2-Ingredient cookies make a delicious gluten-free and dairy-free treat that the whole family will love.

They're crispy on the outside, cakey and soft on the inside, naturally sweet and simply delicious!

Best of all, you can satisfy your cookie cravings in just 30 minutes!

I've been finding baking really therapeutic during this difficult time.

However, flour has quickly disappeared from most supermarkets, and I'm trying to save the basic ingredients we have at home (eggs, flour, butter) for our main meals.

This means I can't bake sweet treats as often as I would like.

So to help my cookie cravings, I had to come up with a healthy cookie recipe made with the ingredients I have at home. And this is the ONE!

No flour, no butter, no eggs, no sugar necessary.

These accidentally vegan cookies are pure magic and incredibly easy to make, even if you have never made cookies before.

In fact, they're so simple to make, you can even ask your kids to help you out with this. My 2 years old loves drizzling a little chocolate on top!

Just 2 Ingredients

As the title suggests, these cookies are made with just 2 healthy ingredients:

• almond flour 
• banana

Almond flour: Although it sounds fancy, this flour is basically just almonds ground to a fine consistency.

I like to use almond flour (also called almond meal) made with blanched almonds, but I've also tried this recipe with almond meal made from raw (unpeeled) almonds. It works just fine, but the cookies have a more hearty flavour.

Banana: Go for medium-sized bananas that are not too overripe. Medium-ripe super yellow bananas with little tiny brown spots are just perfect. They're sweet enough and just soft enough.

Although optional, I strongly suggest adding some melted chocolate on top of your cookies. Because, who doesn't love chocolate, right?

Just drizzle them with melted chocolate once they're baked and ready. Alternatively, you can drizzle a little caramel sauce or dulce de leche.

Instructions

This cookie recipe is absolutely foolproof and straight-forward.

Here are the step-by-step recipe pictures, to make these magic cookies even easier to prepare.

*Please keep scrolling down for the full printable recipe and ingredients quantities, it’s at the end of the post.*

1. Place the bananas and almond flour in a food processor ( a blender should work just fine).

2. Mix until combined. Your cookie dough mixture should be creamy but firm enough to be scooped with an ice cream scooper.

If it's too creamy, add a little more almond flour (start with 1 tbsp, then add another 1 tbsp if necessary).

3. Use an ice cream scoop with a spring release or a spoon to drop the cookies onto a baking sheet covered with parchment paper.

Note: A cookie scoop or ice cream scoop is the best tool for scooping the cookie dough.

It allows you to drop cookies with the same amount of dough. That means the cookies will bake more evenly, too.

4. Flatten each cookie ball just a tiny bit with the palm of your hand or the back of a spoon.

5. Place the baking tray in the oven and bake for about 20-30 minutes (depending on your oven type), or until they look golden and crunchy on the outside.

6. Take them out of the oven and allow to cool slightly.

7. Drizzle some optional melted chocolate if you like, allow the chocolate to set and serve.

These gluten-free cookies are not your regular cookies. They're crispy on the outside, but super soft and chewy on the inside. And the best bit is, you can snack on them as often as you want.

I ate four in one go, and I don't feel one bit guilty about it!

Customize Your Cookies

The thing I love about these cookies is that they are really versatile and easy to customise.

You can add lots of different ingredients to change the flavour profile, or add extra sweetness, texture or nutritional value.

Below are a few add-in ideas. Feel free to experiment and ask your kids to help you too, I'm sure they will come up with lots of creative ingredients combos.

Spices: cinnamon, ginger, vanilla, allspice, nutmeg or cardamom.

Nuts (chopped): almond, hazelnut, pecan, peanut, walnuts or cashew.

Dried fruit: cranberries, sultanas/raisins (soak in hot water for 10-15 min before use), candied ginger, mango, apricot, fig or plum.

More: coconut (shredded or desiccated), chocolate chips, pumpkin seeds, citrus zest (orange, lime or lemon).

Storage tips

These easy vegan cookies would keep well in the fridge for up to 5 days.

Store in an airtight container. This will prevent the cookies from drying out, and from catching the smell of other foods in the fridge.

To freeze them, arrange on a baking tray covered with parchment paper in a single layer.

Once frozen transfer to an airtight container and store for up to 3 months.

More simple desserts

Looking for more easy vegan desserts ideas made with basic cupboard ingredients? I've got you covered! 

Try my popular Magic Water Cake, these 4-ingredient Bounty Bars, or this 3-Ingredient Mango Sorbet for easy treats the whole family love.

And if you’re looking for more cupboard recipes, check these easy recipes with pantry ingredients.

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4.87 from 30 votes

2-Ingredient Cookies (Vegan + Flourless)

Cook ModePrevent your screen from going dark

No flour, no butter, no eggs, no sugar needed. These magic vegan 2-Ingredients cookies are ready in no time and are actually good for you!

Prep Time5 mins

Cook Time20 mins

Course: Cookies

Cuisine: British

Serving: 10

Calories: 162kcal

Author: Andrea Soranidis - The Petite Cook

Ingredients

• 2 medium-sized bananas medium-ripe
• 250 g almond flour

To serve (optional)

• 3 tbsp dark chocolate melted

Metric - US Customary

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 tbsp 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.

Video

Notes

Baking tip: A cookie scoop or ice cream scoop is the best tool for scooping the cookie dough.

It allows you to drop cookies with the same amount of dough. That means the cookies will bake more evenly, too.

How to store: These cookies will keep well in the fridge for up to 5 days.

Store in an airtight container. This will prevent the cookies from drying out, and from catching the smell of other foods in the fridge.

Nutritional info: serving portion is 2 cookies, dark chocolate is not included in the nutritional calculation.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

Calories: 162kcal | Carbohydrates: 11g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 84mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.