If you’re in need of a way to use up those brown bananas sitting on your counter, look no further than these delicious gluten free banana bread cookies!
These healthy banana bread cookies are moist, naturally sweet, and only call for 6 simple ingredients – yay!
Love banana? Check out these Healthy Banana Muffins!
I wanted to keep this paleo banana cookie recipe as simple as possible, using as few ingredients as I could. I think I rose up to the challenge if I do say so myself.
Here’s what you’ll need to make these dairy free banana bread cookies – which, by the way, are vegan, gluten free, AND paleo!
Banana Bread Cookies – Ingredients
- Almond flour – a great alternative to regular flour and commonly used in gluten free baking. It’s one of my favorite flours to bake with and gives a soft texture to baked goods.
- Baking soda – gives these cookies a little rise.
- Salt – avoid table salt when you can and opt for pure sea salt!
- Bananas – the star of the show! Make sure to use overripe bananas as most of the sweetness in this recipe is from the bananas.
- Maple Syrup – make sure to use maple syrup in it’s pure form. It’s a great natural sweetener.
- Cinnamon – Adds a little warmth to these banana bread cookies.
By using only a handful of ingredients, it allowed the banana flavor to really shine. I mean, you can’t have banana cookies without banana! And you’ll never guess these banana bread cookies are made without eggs.
These almond flour banana bread cookies are easy to make. Like really easy. Here’s what you do:
Banana Bread Cookies – How To Make
- Mix up the dry ingredients (almond flour, baking soda, cinnamon, salt)
- Mash the bananas with a fork and add them to the dry ingredients
- Add in maple syrup and mix until combined
- Scoop onto a parchment lined cookie sheet, flatten, and bake for 26-30 minutes.
I just can’t get over how ridiculously simple these are!!
If making an actual loaf of banana bread intimidates you, give these cookies a shot. They are practically fool proof and I know you’ll love them. And if you have kids…they’re gonna go bananas over these!
Banana Bread Cookies – Tips
- Don’t mash the bananas to death – keep a little texture in them!
- Always measure the mashed bananas with measuring cups. Don’t just guess by the size of the banana.
- Ovens vary. Keep an eye on them and take them out when the tops are golden brown and your kitchen smells like banana bread!
- They will continue to set up as they cool, so for the best texture, let them come to room temperature.
- I personally like the recipe as written, but listed a few optional add-ins for people wanting more flavor. Also, my readers have added some yummy things with great success (like nut butter, flax seeds, oats etc.) so be sure to read the comments for more ideas!
- If you love these cookies, you should try my banana split ice cream sandwiches! They are DELISH!
Follow me on Instagram and use #simplyjillicious if you make these banana bread cookies! I’d love to see them!
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If you try these banana bread cookies, or any of my recipes, please leave a review and star rating – thank you!
More cookie recipes to try:
Banana Bread Cookies (gluten free, vegan)
- 1 egg (recommended but you can omit or sub 1 flax egg)
- 1/2 cup chocolate chips
- 2 tablespoons nut butter
- chopped nuts
- 1/2 teaspoon vanilla extract
- extra 1/4 teaspoon cinnamon
- pinch ground cloves
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well.
- Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure).
- Add the maple syrup and the egg if using.
- Mix until all the ingredients are evenly incorporated.
- Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet.
- Gently flatten the cookies with a fork or back of a spoon.
- Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
- After the cookies come out of the oven, place them on a wire rack to cool.
- Let the cookies come to room temperature before eating.
- Store in an air tight container in the fridge for up to 5 days.
Hungry for more? Try some of my favorite recipes!
Paleo Spice Cake with Cinnamon Maple Glaze
Gluten Free Pancakes
Crunchy Almond Butter Cups
Coconut Lime Date Balls
Pineapple Chicken Fajitas
Paleo Whoopie Pies
Peanut Butter Snack Balls
Pumpkin Spice Energy Balls
Instant Pot Baked Potatoes
Balsamic Chicken Drumsticks
Fudgy Paleo Brownies
Paleo Chocolate Chip Cookies With Pecans
Strawberry Banana Valentine’s Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Healthy Lemon Popsicles
Vegan Peanut Butter Banana Nice Cream
Double Chocolate Walnut Cookies