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.
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.
- In a bowl, combine almond flour, baking soda, salt, and cinnamon, stirring until well mixed.
- Mash the bananas thoroughly with a fork, then measure and add them to the dry mixture.
- Pour in the maple syrup and add the egg if using.
- Stir everything together until the batter is smooth and fully combined.
- Use a 1.5-tablespoon cookie scoop to portion out the dough onto the lined baking sheet.
- Press down gently on each dough mound with a fork or the back of a spoon to flatten slightly.
- 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.
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.