Fudgy 3-Ingredient Detox Cookies (Gluten-Free, Dairy-Free, Sugar-Free, Whole30, Paleo, Vegan)

Fudgy 3 Ingredient Cookies

3 ingredient cookies with NO gluten, grains, dairy, eggs, or added sugar! These moist and fudgy detox cookies come together in a snap! They only require a bowl and spoon to make. And they're gluten free, vegan and paleo-friendly! 
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 32kcal
Author Nora (A Clean Bake)


  • 3 ripe bananas about 1 1/2 cups puree, mashed or pureed until smooth
  • 1/2 cup natural creamy peanut butter. Substitute almond butter for paleo or Whole30 compliance. unsweetened
  • 1/2 cup good quality cocoa powder
  • handful coarse sea salt for garnish


  • Preheat the oven to 350F.
  • In a large mixing bowl, use a fork to thoroughly combine the first three ingredients until it reaches a smooth and uniform consistency.
  • Scoop heaping tablespoons of dough onto a greased or lined cookie sheet, about 1 inch apart. 
  • Sprinkle the tops of the cookies with a pinch of sea salt.
  • Bake for 8-15 minutes (see note) until cookies lose their sheen. 
  • Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.



  • Store in an airtight container at room temperature for up to 5 days.
  • Yield: About 2 dozen cookies.
  • Troubleshooting tips:
  • If your cookies are too lumpy, try running the dough in the food processor for 30-60 seconds.
  • The moisture content of the dough may vary (for example if your large banana is bigger than they ones I used). If the batter is too thin and watery, you can try two things: add more cocoa to absorb the moisture, and/or bake for longer.
  • Make sure you thoroughly stir your peanut butter. If it is too oily (such as from the top of a new jar), that might be another reason why your batter could be too runny.
  • On the other hand, if your PB is the right consistency, it can be tough to stir into the batter. Try microwaving it for 15-20 seconds until it's smooth and easier to work with.
  • Depending on the moisture content of your bananas, your baking time could vary from 8 minutes to 15 minutes.
  • If your dough is more like a thick batter, just plop the portions of dough on the cookie sheet and they will spread out by themselves. No need to flatten with a fork.
  • If you don't want to garnish your cookies with salt, add a pinch to the batter.


Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Sodium: 29mg | Potassium: 63mg | Calcium: 0.4% | Iron: 1.9%