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This image shows freshly baked Banana Bread Cookies stacked in a white round bowl, showcasing their soft texture and golden-brown color.

Banana Bread Cookies Recipe

These Banana Bread Cookies are soft, naturally sweet, and made with just six wholesome ingredients. They’re a perfect blend of classic banana bread flavors in a bite-sized cookie form, ideal for breakfast, snacking, or dessert. With minimal prep, they’re simple, delicious, and gluten-free.
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Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 15 cookies
Calories 103 kcal

Equipment

  • Parchment paper
  • Wire rack
  • Baking sheet
  • Mixing bowl
  • Cookie scoop (1.5 tablespoons)
  • Fork or potato masher

Ingredients
  

  • ¼ tsp cinnamon
  • 1½ cups almond flour
  • ⅛ tsp sea salt
  • 1¼ cup overly ripe mashed bananas
  • ¼ tsp baking soda
  • 1 tbsp pure maple syrup

Optional Additions

  • 2 tbsp nut butter
  • 1 egg or sub 1 flax egg
  • ½ tbsp vanilla extract
  • pinch ground cloves
  • ½ cup chocolate chips
  • chopped nuts
  • ¼ tsp cinnamon

Instructions
 

  • Preheat the oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
    This image shows a baking sheet lined with parchment paper, ready for scooping the banana bread cookie dough.
  • In a bowl, combine almond flour, baking soda, salt, and cinnamon, stirring until well mixed.
    This image shows dry ingredients, including flour, baking soda, salt, and cinnamon, being whisked together in a bowl for an evenly blended mixture.
  • Mash the bananas thoroughly with a fork, then measure and add them to the dry mixture.
    This image shows ripe bananas being mashed in a bowl with a fork, creating a smooth and creamy texture for the cookie batter.
  • Pour in the maple syrup and add the egg if using.
    This image shows melted butter, vanilla extract, and an egg being added to the mashed bananas, forming the wet mixture for the cookies.
  • Stir everything together until the batter is smooth and fully combined.
    This image shows dry and wet ingredients being combined in a mixing bowl, forming a soft and thick banana bread cookie dough.
  • Use a 1.5-tablespoon cookie scoop to portion out the dough onto the lined baking sheet.
    This image shows a cookie scoop being used to portion out banana bread cookie dough onto a prepared baking sheet for even baking.
  • Press down gently on each dough mound with a fork or the back of a spoon to flatten slightly.
    This image shows a spoon gently flattening cookie dough balls on a baking sheet, ensuring they bake evenly with a slightly crisp edge.
  • Bake in the preheated oven for 26-30 minutes, or until the cookies are set and the centers are no longer wet.
  • Transfer the cookies to a wire rack immediately after baking and allow them to cool.
  • Let the cookies reach room temperature before enjoying.
    This image shows a stack of freshly baked banana bread cookies with chocolate chips, highlighting their soft, moist texture and rich flavor.

Notes

  • For extra flavor, add a handful of chocolate chips or chopped nuts.
  • If using overripe bananas, the cookies may be slightly softer and sweeter.
  • To make them vegan, replace the egg with a flax egg.