These healthy 5-Ingredient Guiltless Elvis Cookies will definitely satisfy any chocolate craving in just a few easy steps (and in only 15 minutes)!
Why this Recipe Works:
- These treats aren’t only d-lish, but they’re on the healthier side, too! This is all thanks to their high-fiber and minimally processed ingredient
- Easy to assemble, these cookies are perfect to make with kids.
Why are they called Elvis Cookies?
- Elvis Presley loved the combination of peanut butter and banana, hence the name, Elvis Cookies!
Want to try some other easy cookie recipes? Then you have to try my Vegan Cinnamon Shortbread Cookies, my 4-Ingredient Peanut Butter Cookies, my 5-Ingredient Pumpkin Spiced Peanut Butter Cookies, my Vegan and Gluten Free Monster Cookies, and my Peppermint Chocolate Chunk Brownie Cookies!
How to Make 5-Ingredient Guiltless Elvis Cookies:
1. Preheat your oven to 350°.
2. In a bowl, mash the banana with a fork until it’s mostly smooth.
3. Add the remaining ingredients to the bowl and mix well.
4. Drop 6 equal sized and evenly spaced mounds onto a parchment-lined or lightly greased baking sheet.
5. Bake for 10 minutes. Transfer to a cooling rack once they’re done. Enjoy!
Top Tips for Making 5-Ingredient Guilt-Free Elvis Cookies:
- Take these cookies to the next level of deliciousness by adding a sprinkle of salt (the coarse type, if you have it) to the tops of each one.
- I like using big chocolate chunks so the chocolate really stands out.
- Try to use a banana that’s on the riper side – avoid using very green bananas.
- When buying peanut butter, look for a type that only has peanuts and salt listed on the ingredient label.
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
5-Ingredient Guiltless Elvis Cookies
Ingredients
- 1 Ripe Banana
- 1/2 cup Rolled Oats
- 1/3 cup Chocolate Chunks or Chips
- 1 Rounded Tb. Creamy Peanut Butter
- 1 Tb. Maple Syrup
- Optional but recommended: One pinch of salt.
Instructions
- Preheat your oven to 350°.
- In a bowl, mash the banana with a fork until it's mostly smooth.
- Add the remaining ingredients to the bowl and mix well.
- Drop 6 equal sized and evenly spaced mounds onto a parchment-lined or lightly greased baking sheet.
- Bake for 10 minutes. Transfer to a cooling rack once they're done.
Video
Notes
- Take these cookies to the next level of deliciousness by adding a sprinkle of salt (the coarse type, if you have it) to the tops of each one.
- I like using big chocolate chunks so the chocolate really stands out.
- Try to use a banana that's on the riper side - avoid using very green bananas.
- When buying peanut butter, look for a type that only has peanuts and salt listed on the ingredient label.
Related Posts
Vegan Cinnamon Shortbread Cookies (Gluten free, too!)- Vegan and Gluten Free Monster Cookies
- Single Serving Cinnamon Apple Crisp! (Vegan and Gluten Free)
- Pumpkin Spiced Chocolate Chunk Cookies (Vegan and Gluten Free)
- Vegan and Gluten Free Peppermint Chocolate Chunk Brownie Cookies
- Hawaiian Chocolate Chunk Cookies (Vegan and Gluten Free)
I really liked these. I added a pinch of Himalayan salt when they came out and they were really good! I am looking forward to trying more of your recipes because my dad just started a plant based diet to try and save his kidneys. He can’t have these but I saw so many things that he can have 🙂
Actually we calculated the potassium and phosphorus for 1 cookie and he was able to have one and liked it 🙂
So happy to hear it!! Thanks for letting me know.