Breads and Muffins/ Breakfast/ Egg Free

Banana Bread Cookies (gluten free, vegan)

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If you’re in need of a way to use up those brown bananas sitting on your counter, look no further than these delicious banana cookies!  These banana bread cookies are moist, naturally sweet, and only call for 6 ingredients – yay!

banana cookies

I wanted to keep this 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 cookies:

Ingredients for banana 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!

banana cookies

These cookies are easy to make.  Like really easy.  Here’s what you do:

How to make banana bread cookies:

  • 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 26-28 minutes.

I just can’t get over how ridiculously simple these are!!

banana cookies

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!

If you try this recipe, or any of my recipes, please leave a review and star rating – thank you!

banana cookies

Tips for making banana cookies

  • 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 – so be sure to read the comments for more ideas!

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banana cookies


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banana cookies
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Banana Bread Cookies (gluten free, vegan)

These easy vegan and paleo banana bread cookies are a delicious and healthy treat the whole family will enjoy. Their banana bread flavor is to die for!
Prep Time5 mins
Cook Time28 mins
Total Time33 mins
Recipe Type: Cookies
Servings: 15
Author: Simply Jillicious


  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 1/4 cup overly ripe mashed bananas about 4 medium bananas
  • 1 tablespoon maple syrup

Optional Add-ins

  • 1/2 teaspoon vanilla extract
  • extra 1/4 teaspoon cinnamon
  • pinch ground cloves
  • 1/2 cup chocolate chips


  • 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
  • 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


These cookies won't spread too much so I put all 15 cookies on one baking sheet, so I won't have to bake 2 batches.
For this recipe I used a 1.5 tablespoon cookie scoop.
**These cookies are almost entirely sweetened by bananas, so make sure your bananas are overripe!**
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Paleo Spice Cake with Cinnamon Maple Glaze
Gluten Free Pancakes
Crunchy Almond Butter Cups
Coconut Lime Date Balls
Pineapple Chicken Fajitas
Paleo Whoopie Pies

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  • Reply
    July 31, 2019 at 6:33 am

    I was really surprised this recipe hadn’t received any comments yet when I decided to make it — but I do see now it’s very new — I give it 5 stars for both simplicity and taste!! I love finding real food recipes that are quick and easy yet tasty and healthy — it’s a win win. Thanks for a perfect recipe!

    • Reply
      July 31, 2019 at 7:41 am

      Yay! Thanks for being the first to comment, Melanie! Don’t you love how simple they are?! I’m so glad you enjoyed the cookies and THANK YOU for your feedback!

  • Reply
    August 2, 2019 at 5:26 am

    I saw this recipe on Pinterest and because it was so easy I made them at 11pm!! I actually really liked them!! I didn’t give 5 stars because with the first bite, the texture throws you off for a bit BUT the flavor is amazing. I ran out of almond flour so I had to use regular flour to equal the flour amount. However, my diabetic father who doesn’t like anything healthy loved these! I added some unsweetened applesauce to the mix and they still turned out amazing! Thank you for the recipe!

    • Reply
      August 2, 2019 at 7:51 am

      Haha nothing like a late night baking sesh! Glad you and your father enjoyed the cookies, Ciera! Please note that if you switch up the ingredients, it will definitely change the texture. The original recipe has a texture just like banana bread! It’s delicious! 😋

  • Reply
    August 4, 2019 at 8:57 am

    These cookies are sooo good! We loved the clean ingredients! Thanks for the recipe!

    • Reply
      August 4, 2019 at 9:01 am

      Thanks for your comment Tyler! Glad you enjoyed the cookies. 🙂

  • Reply
    August 4, 2019 at 12:01 pm

    Absolutely amazing!!! Thank you so much for this 😍

    • Reply
      August 4, 2019 at 12:33 pm

      Oh you’re so nice! Thank YOU for your sweet comment! I’m so glad you loved them.

  • Reply
    August 4, 2019 at 12:56 pm

    Do you slide the parchment paper onto the rack to cool? My cookies are sticking to the parchment paper when they come hot out of the oven.

    • Reply
      August 4, 2019 at 1:18 pm

      Hi Pam! Hmm, my cookies didn’t stick at all. I use this parchment paper.
      You can just leave them on the pan to cool, but it sounds like they might need a little more time in the oven. Did you happen to make any substitutions?

  • Reply
    August 4, 2019 at 6:02 pm

    Hi! Can I substitute the flour for whole wheat? There’s nut allergies in this home 🙂

    • Reply
      August 4, 2019 at 9:57 pm

      Hi Fiorella! You could try it but unfortunately wheat flour doesn’t work well as a 1:1 sub. Especially with an egg free recipe. I would guess that it wouldn’t turn out very well so I wouldn’t recommend it. I’m so sorry!

    • Reply
      August 28, 2019 at 6:38 pm

      Delicious! Stumbled across this recipe and had all the ingredients on hand. Easy and tasty. My kitchen smells divine. Don’t expect a traditional cookie, but the banana bread taste is spot on. May try a batch with mini chocolate chips.

      • Reply
        August 28, 2019 at 7:06 pm

        Chocolate chips sound delicious! Thanks for your feedback, Jen!

        • Reply
          September 10, 2019 at 6:08 pm

          I tried this with mini chocolate chips, a tsp of vanilla and 1/2 tsp of butter extract and they were HEAVEN. I’m not vegan, and normally don’t like healthier versions of things. But these will be a new regular in my weekly meal prep. So SO good.

          • Jill
            September 10, 2019 at 7:17 pm

            Thanks for sharing your add-ins Anna! So glad you love them! Next time you comment, if you could leave a star rating as well – I’d love you forever 🤗 Thanks for your kind comment!

  • Reply
    August 7, 2019 at 7:33 pm

    Sort of bland, needs more spice or sweet. 26 to 28 min. Cooking truly needed. Good texture. Super easy.

    • Reply
      August 7, 2019 at 8:39 pm

      Sorry these didn’t do it for ya Deb! If your bananas aren’t spotty or ripe enough, the cookies will definitely turn out a little bland, as it’s mostly sweetened by the bananas. And feel free to add in more spice if you’d like! I wanted to keep this recipe as simple as possible which is why I opted for few spices. 🙂

  • Reply
    August 7, 2019 at 7:55 pm

    Can you substitute honey for the maple syrup?

    • Reply
      August 7, 2019 at 8:34 pm

      I haven’t tried substituting honey for the maple syrup, but I think it should work just fine. Let me know how they turn out if you give it a shot!

      • Reply
        August 8, 2019 at 3:12 pm

        I substituted a little local wildflower honey for the maple syrup, added shredded carrot, nutmeg and a pinch of ground clove, and the result was fantastic. What a great grain-free use for old bananas! Thank you for this recipe!

        • Reply
          August 8, 2019 at 4:16 pm

          WOW, that sounds delicious! Thanks for the feedback Kristi, I really appreciate it! Enjoy the cookies. 😊

  • Reply
    August 9, 2019 at 1:49 pm

    So yummy! Thank you!

    • Reply
      August 9, 2019 at 1:50 pm

      You’re so welcome! Enjoy!

  • Reply
    August 14, 2019 at 7:39 pm

    Loved these! I added nutmeg and raisins. Also i only had to bake for 23 minutes but maybe this was due to my bananas being extremely mushy? Either way these are delicious! Thanks for the recipe!

    • Reply
      August 14, 2019 at 7:51 pm

      Yay! I’m so happy to hear you loved them Steph! Your additions sound DIVINE. Thanks for leaving a comment and star rating, I really appreciate it! 🙂

  • Reply
    Angela Waits
    August 20, 2019 at 6:48 pm

    These were so good. My son loved them. If you dont have ripe bananas put them in the oven till they turn brown!

    • Reply
      August 20, 2019 at 8:37 pm

      I love when recipes are a hit with the kiddos! Glad you enjoyed the recipe, and thanks for the tip!!

  • Reply
    Liz Glidewell
    August 23, 2019 at 11:39 am

    My son has an almond allergy. Do you GF flour would work?

    • Reply
      August 23, 2019 at 2:44 pm

      Oh I’m so sorry about that. I’d be surprised if GF flour worked as a 1:1 swap. But you could always give it shot! If you decide to try it out maybe half the recipe first to see how it turns out. I’ll have to do some experimenting on my end next time I make them and update the recipe. 🙂

  • Reply
    August 23, 2019 at 4:28 pm

    Do you know have nutrition info on these cookies? I’m. Diabetic and have to watch my carbs and sugar as well as calories. Thanks.

  • Reply
    Michelle Ralston
    August 27, 2019 at 6:50 am

    So yummy and so easy! My whole family loves these! Such a life saver with a gluten free kiddo!

    • Reply
      August 27, 2019 at 8:22 am

      Thanks for taking the time to comment, Michelle! So glad everyone loved them. 🙂

  • Reply
    September 4, 2019 at 12:11 pm

    My bananas weren’t brown-ripe, so I added a little shredded carrot (as other reviewer mentioned) and 1/2 tsp vanilla, just in case. They are like little banana breads with a twist. I’m wondering if I added a little coconut oil if they might crisp up a little more. I think I’m craving some fat in these. Thoughts? Still very delicious for being such a simple healthy recipe!

    • Reply
      September 5, 2019 at 11:49 am

      Thanks so much for taking the time to leave a review, Tina! I’m glad you liked them. 🙂 I’m not sure about the coconut oil. I would hesitate to add more moisture to these since the batter is pretty wet to begin with. You may be better off adding fat after they’re baked…topping it with ghee or nut butter for example. Let me know if you give it a shot though!

  • Reply
    September 6, 2019 at 7:39 am

    Wow! What an easy and deliscious recipe! I really loved how few ingredients that these required and the elimination of added sugar! I will definitely be making this many more times and sharing this recipe! Thanks, Jill!

    • Reply
      September 8, 2019 at 1:04 am

      You’re so welcome! Thanks for your comment, Melissa!!

  • Reply
    September 8, 2019 at 8:35 am

    Loved the simplicity of the recipe and the clean ingredients! I experimented with my batch by adding some ingredients on top of some of them before going in the oven. My “sprinkles” included: chopped walnuts, dark chocolate chips (Enjoy Life!), cloves and finally, raisins. This gave me 4 different flavors to try and they were all wonderful!!!! Thanks so much for sharing this recipe! I can’t wait to try the Crunchy Almond Butter Cups next!

    • Reply
      September 8, 2019 at 7:53 pm

      Yummy!!! Your “sprinkles” sound delicious! 😋 Thank you for your comment and star rating Debbie – I REALLY appreciate it!

  • Reply
    September 9, 2019 at 12:44 pm

    These look so good! I love the ingredient list is so simple! What a great way to use up some over ripe bananas!

    • Reply
      September 9, 2019 at 1:24 pm

      Thanks Suzanne, hope you give them a try!

  • Reply
    September 9, 2019 at 12:45 pm

    Thanks for sharing! Do they freeze well?

    • Reply
      September 9, 2019 at 1:25 pm

      You’re welcome! I actually haven’t tried freezing them, sorry! I would guess they would freeze just fine though. Next time I make them I will freeze a batch and update the recipe. 🙂

  • Reply
    September 9, 2019 at 4:10 pm

    Hey could I use coconut flour with this recipe?

    • Reply
      September 9, 2019 at 6:40 pm

      Unfortunately I wouldn’t recommend coconut flour. Coconut flour is a very unique flour because it needs SO much moisture. If you wanted to experiment I would start with a tablespoon of coconut flour at a time until it held together…but I really don’t think there’s enough of the right moisture in this recipe (eggs, almond milk, water etc.) for coconut flour to work.

  • Reply
    September 10, 2019 at 6:07 pm

    Definitely easy to make, but I also found them rather bland. I see some others added additional ingredients which probably would amp up the flavor. Sadly not a keeper for me.

    • Reply
      September 10, 2019 at 7:21 pm

      Thanks for your honest feedback, Jackie. Sorry these didn’t do it for ya. Make sure your bananas are really ripe, as this recipe is mostly sweetened by the bananas. I will update the recipe with some optional add-ins for people who want to amp up the flavor. As my post states, I was just trying to keep these as simple and basic as possible. We love them, but everyone’s tastes are different! I appreciate you taking the time to comment.

  • Reply
    September 11, 2019 at 10:19 am

    These didn’t exactly come out as I expected them to. They got super dark in the oven so I couldn’t cook them for the full time. So they came out reeeeeally soft (and moist), I’m guessing as a result of not cooking long enough? They still tasted amazing and had the texture of banana bread. Just wondering if you have any suggestions?

    • Reply
      September 11, 2019 at 3:06 pm

      Hey Mimi! Hmm, that sounds like a classic case of an overly hot oven. Do you have an oven thermometer by chance? It might be a good idea to double check the temperature of your oven is accurate. For most ovens, these will need the full baking time. So I’d say you’re correct on that one. They’re super soft as it is so not baking them for the full amount of time won’t result in a set cookie. Did you happen to make any substitutions? Sorry they didn’t turn out! I hope you give them another try!

  • Reply
    September 13, 2019 at 7:22 am

    I’m going to try this today! However, I do not have almond flour. Will regular flour work??

    • Reply
      September 13, 2019 at 11:38 am

      Hi Christin! I’d be surprised if regular flour worked as a 1:1 sub. However, there’s been some comments left on Pinterest where people have said it worked. Having not tried it myself, I can’t guarantee they will turn out. Let me know if you give it a shot! Good luck!

  • Reply
    September 14, 2019 at 7:46 pm

    I just took my batch out of the oven. They seem really floppy, but have been in the oven for the correct amount of time and are brown on both sides. I won’t know truly know the texture until they cool off. The dough seemed very wet before I even baked them. I could tell because they didn’t really seem like they needed to be pressed by a fork. The only thing that I think could have possibly affected the moisture is that I used fat medium bananas, 4 1/2 total. I used almond flour/meal and not just “almond flour.” From everything I found online said that the two are basically the same thing. I hope I can get them off the parchment without them crumbling. I love the recipe and the fact that there is no added sugar. If they don’t turn out this time, I will try again. Thanks so much for sharing.

    • Reply
      September 15, 2019 at 11:38 am

      Hi Carol! I agree with you, it sounds like they didn’t turn out quite right and you figured out why. Did you measure the bananas? You should definitely measure as too much banana will result in a batter that’s too wet. It’s already a fairly wet batter but it sounds like yours had a little too much moisture. Almond meal is not the same as almond flour – it’s a coarser grind and contains the skins. It shouldn’t affect the moisture level though and would probably work just fine as a sub for almond flour, but the end result would be a slightly different texture than the original recipe. I hope you give them another shot!!

  • Reply
    September 16, 2019 at 8:15 am

    Wondering if I could use coconut flour instead of almond?

    • Reply
      September 16, 2019 at 10:51 am

      No, unfortunately coconut flour won’t work in this recipe – sorry about that!

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