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    Home » Recipes » Dessert Recipes

    2-Ingredient Cookies (Vegan + Flourless)

    Published: Apr 26, 2020 · Modified: Sep 8, 2022 by Andrea

    Jump to Recipe
    Magic 2-ingredient cookies pinterest image

    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!

    2-ingredient cookies with a glass of milk on the side

    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!

    4 cookies served on top of each other on a plate with melted chocolate and milk on the side

    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.*

    step by step recipe collage: bananas in food processor, almond flour in the food processor, ice cream scooper scooping cookie dough on a baking tray, baked cookies with chocolate drizzled on top

    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 tablespoon 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.

    hand holding cookie

    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.

    Print SaveSaved!
    4.88 from 32 votes

    2-Ingredient Cookies (Vegan + Flourless)

    Prevent 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

    Ingredients

    • 2 medium-sized bananas, medium-ripe
    • 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.

    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.

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    Reader Interactions

    Comments

    1. Galit says

      December 09, 2022 at 3:38 pm

      Can I use oat flour instead?

      Reply
      • Andrea says

        December 13, 2022 at 3:00 pm

        Hi Galit, I haven't tried but I feel it's worth experimenting it!

        Reply
    2. Billy Lo says

      December 26, 2021 at 5:36 am

      Love this extreme simplicity of just 2 healthy ingredients especially when I'm a big fan of Almond flour banana bread. Made it tonight and realized it doesn't have the crunchiness of the traditional cookie that I am longing for. Is there a way to make it happen? Or it's too much to ask for?

      Reply
    3. David says

      February 18, 2021 at 5:26 am

      Hi, how can these cookies be called flourless then you use almond flour?

      Reply
      • Andrea says

        February 18, 2021 at 7:58 am

        Hi David, almond flour is not real flour, it is simply finely ground almonds.

        Reply
    4. Eva says

      February 17, 2021 at 5:15 pm

      Hi
      Can I use my frozen black bananas?
      Thank you

      Reply
      • Andrea says

        February 18, 2021 at 8:01 am

        Hi Eva, I've not tried it before, but if they're not too overripe, you should be able to use them (you need to defrost the bananas before)!

        Reply
    5. Em says

      September 25, 2020 at 5:38 am

      Hi Andrea
      I'm gonna make them this morning as a treat during my diet.
      Can I ask you if the calories indicated are per 10 biscuits or i1 please?

      Reply
    6. Susan says

      June 29, 2020 at 9:22 pm

      These look so good. Will be making some as soon as it cools off!

      Reply
    7. Dennis Yannakos says

      June 27, 2020 at 2:47 am

      I'm amazed that this healthy and yummy recipe is made of only 2 ingredients!

      Reply
    8. Mrs Eileen Fibbens says

      May 02, 2020 at 12:14 pm

      I made these today but didnt seem that big,have I done something wrong!!

      Reply
      • Andrea says

        May 02, 2020 at 3:50 pm

        Hi! The size depends on the ice cream scoop you use (mine is a regular-sized ice cream scoop) or the amount of cookie mixture you use for each cookie 🙂 hope they tasted yummy!

        Reply
    9. Maureen says

      April 30, 2020 at 8:12 pm

      Hi! These look delicious and I plan on making some. Question since I don't use almond flour or coconut flour often, could I use the coconut flour instead. Not sure if there is a difference. Thanks, look forward to hearing from you!

      Reply
      • Andrea says

        May 02, 2020 at 9:46 am

        Hi Maureen, thank you! I haven't tried this recipe with coconut flour yet, so I'm not really sure about the result. If you give it a try please share your feedback here, I'd love to hear it!

        Reply
        • Rhea Rosenburg says

          January 17, 2021 at 1:05 am

          5 stars
          So does Coconut Flour work?

          Reply
          • Andrea says

            January 20, 2021 at 10:46 am

            Hi Rhea, I wouldn't recommend replacing the almond flour with coconut flour.

            Reply
    10. Cathy Godwin says

      April 27, 2020 at 2:57 pm

      5 stars
      Making banana almond cookies for breakfast. Thanks!

      Reply

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    Andrea Soranidis, founder of The Petite Cook.


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