Breads and Muffins/ Breakfast/ Egg Free/ Vegan

Banana Bread Cookies (gluten free, vegan, paleo)

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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 gluten free banana cookies!  These banana bread cookies are moist, naturally sweet, and only call for 6 simple ingredients – yay!

banana cookies

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!

Ingredients For Gluten Free 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!  And you’ll never guess these banana bread cookies are made without eggs.

banana cookies

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

How To Make Paleo 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 26-30 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!


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!
  • If you love these cookies, you should try my banana split ice cream sandwiches!  They are DELISH!

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banana cookies

 

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banana cookies
Print Recipe Pin Recipe

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

Ingredients

Optional Add-ins

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

Instructions

  • 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

Notes

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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145 Comments

  • Reply
    Melanie
    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
      Jill
      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
      June
      October 16, 2019 at 11:41 am

      These cookies are light as air and really taste like banana bread!! (I added another 1/8 tsp of cinnamon and 1/2 cup of chocolate chips) banana bread is nothing without chocolate chips! Just made these and I’m hoping they will last till the kids get home to try them! I guess I will have to make more if they don’t 😉 Thank you for this great recipe! I’m always searching for simple, vegan and gluten free cookies to make instead of buying junk. My son has celiac disease and the treats at the supermarket are so expensive and really not good! Thank you again!

      • Reply
        Jill
        October 16, 2019 at 3:48 pm

        Oh this comment made me so happy! Thank you so much for your feedback, June! Hope those kiddos of yours love them – enjoy!

    • Reply
      April
      November 2, 2019 at 1:09 pm

      These were ok. My family tried them and said eh. I won’t make them again.

      • Reply
        Jill
        November 9, 2019 at 7:50 am

        Thanks for your honest feedback April. Everyone has different tastes and preferences – thanks for trying out the recipe!

    • Reply
      Melissa
      November 24, 2019 at 7:06 pm

      I made these tonight and I was really surprised how well they turned out! No sugar, no eggs, and no oil and they were still wonderful. I went a little light on the maple syrup (my bananas were REALLY ripe) and I added the extra cinnamon as well as a good handful of pecans. Yum!

      • Reply
        Jill
        November 24, 2019 at 10:56 pm

        Yum, I’ll have to throw some pecans in there next time! Thanks for the review, Melissa!

    • Reply
      Dana
      December 3, 2019 at 6:15 pm

      Made these tonight and my 3 kids wanted to eat the entire batch! Thank you so much for a delicious, low sugar recipe!

      • Reply
        Jill
        December 3, 2019 at 6:32 pm

        Happy to share it, Dana! Glad they were a hit. Thanks so much for taking the time to leave a comment and star rating!

      • Reply
        Nani
        February 8, 2020 at 6:35 pm

        Love these vegan creations. They were such a treat and so simple to make. It’s been hard being on my diet and not finding tasty treats so I really appreciate your recipe. Can’t wait to make them into ice cream sándwiches!! Thanks again!!

        • Reply
          Jill
          February 9, 2020 at 8:29 am

          You’re so welcome! Thanks so much Nani!

    • Reply
      Susie
      January 17, 2020 at 11:32 am

      Hey Jill! Absolutely LOVE the banana cookies and since we are eating like it’s the last meal around here, do you have any idea about the nutritional information, specifically the calorie count?? Thx for sharing such a wonderful recipe! I’ve finished making our 3rd batch and am Amazon looking to buy Almond Flour in bulk!! 🙂

  • Reply
    Ciera
    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
      Jill
      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
    Tyler
    August 4, 2019 at 8:57 am

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

    • Reply
      Jill
      August 4, 2019 at 9:01 am

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

  • Reply
    January
    August 4, 2019 at 12:01 pm

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

    • Reply
      Jill
      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
    Pam
    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
      Jill
      August 4, 2019 at 1:18 pm

      Hi Pam! Hmm, my cookies didn’t stick at all. I use this parchment paper. https://amzn.to/2GLXlGu
      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
        Emily
        December 6, 2019 at 6:18 pm

        Super easy and delicious!

        • Reply
          Jill
          December 6, 2019 at 6:37 pm

          Thanks Emily! So happy you love them!

      • Reply
        Kristen
        February 3, 2020 at 7:38 am

        Agree with some of the other comments, definitely taste like a muffin top or top of the banana bread SO good and so quick to make! I made them smaller in size and they took maybe 17minutes in the oven. Definitely a keeper!

        • Reply
          Jill
          February 9, 2020 at 8:28 am

          I love how quick they are too! Thanks for the review Kristen!

    • Reply
      Carla
      September 30, 2019 at 6:06 pm

      I bought some parchment paper once & everything stuck to it! Some brands are like that. Read the reviews to make the right choice next time like I did!

  • Reply
    Fiorella
    August 4, 2019 at 6:02 pm

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

    • Reply
      Jill
      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
      Jen
      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
        Jill
        August 28, 2019 at 7:06 pm

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

        • Reply
          Anna
          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
    Deb
    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
      Jill
      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
        Kathy
        December 28, 2019 at 2:44 pm

        I have coconut flour and white flour. Can I sub?

        • Reply
          Jill
          December 29, 2019 at 8:41 pm

          No, I’m sorry! Subs won’t work in this recipe.

    • Reply
      Gabi
      January 5, 2020 at 6:54 pm

      Love the simple ingredients! I’m sure they would have been even better but I made them with oat flour instead because I can’t eat almond flour. They were good but very chewy and a bit dry. My second batch was better when I added vanilla. My bananas weren’t ripe so I put them in the microwave them to ripen them up but maybe that’s why they weren’t really sweet. I’ll try more maple syrup and a little bit of sugar next time. Maybe some applesauce to add moisture.

      • Reply
        Jill
        January 9, 2020 at 2:35 pm

        Thanks for the review, Gabi! Yes, the oat flour will for sure yield a dryer cookie. So you’ll have to play around with adding more moisture, or less oat flour to get a similar consistency as the original recipe. Good luck on your future batches!

  • Reply
    Kristi
    August 7, 2019 at 7:55 pm

    Can you substitute honey for the maple syrup?

    • Reply
      Jill
      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
        Kristi
        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
          Jill
          August 8, 2019 at 4:16 pm

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

      • Reply
        Lisa Collins
        October 17, 2019 at 8:55 am

        I am wondering if you mean TRUE maple syrup or just store bought table syrup. BiG difference but I’d like to give this recipe a try.

        • Reply
          Jill
          October 17, 2019 at 10:04 am

          Hi Lisa! I always use 100% pure maple syrup like this one here. Hope that answers your question – enjoy!

          • lisa collins
            October 17, 2019 at 10:11 am

            It sure does! Thank you!

          • Jill
            October 17, 2019 at 10:23 am

            You’re very welcome!

    • Reply
      Nani
      February 8, 2020 at 6:39 pm

      I used honey in my recipe and they cake delicious!! I say go for it!!

  • Reply
    Addie
    August 9, 2019 at 1:49 pm

    So yummy! Thank you!

    • Reply
      Jill
      August 9, 2019 at 1:50 pm

      You’re so welcome! Enjoy!

  • Reply
    Steph
    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
      Jill
      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
      Jill
      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
      Feathers
      November 24, 2019 at 8:24 pm

      Can regular flour be used?

      • Reply
        Jill
        November 24, 2019 at 10:52 pm

        Hey Feathers! I’m allergic to gluten so unfortunately I can’t test that out for you. However, a few of my readers have tried it and said it worked, but was a little flour-y. If you give it a shot I’d recommend using a little less flour. Good luck!

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

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

    • Reply
      Jill
      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
    Paula
    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
      Jill
      August 27, 2019 at 8:22 am

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

  • Reply
    Tina
    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
      Jill
      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
    Melissa
    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
      Jill
      September 8, 2019 at 1:04 am

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

      • Reply
        Melissa
        September 23, 2019 at 7:03 am

        I made these a second time for a big group of vegan and gf yogis who loved them! Thanks again!

        • Reply
          Jill
          September 23, 2019 at 7:10 am

          Oh that makes me so happy!! Thank you so much for sharing that with me!

  • Reply
    Debbie
    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
      Jill
      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
    Suzanne
    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
      Jill
      September 9, 2019 at 1:24 pm

      Thanks Suzanne, hope you give them a try!

  • Reply
    Vanessa
    September 9, 2019 at 12:45 pm

    Thanks for sharing! Do they freeze well?

    • Reply
      Jill
      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
    Shanay
    September 9, 2019 at 4:10 pm

    Hey could I use coconut flour with this recipe?

    • Reply
      Jill
      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
    Jackie
    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
      Jill
      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
    Mimi
    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
      Jill
      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
        Mimi
        September 22, 2019 at 1:55 pm

        Hi Jill! Thanks for replying! We’ve just moved into a new apartment and our oven is in Celcius so I think you’re right- oven was probably too hot and I didn’t know. I’m going to try again for this recipe very soon 🙂

        • Reply
          Jill
          September 22, 2019 at 7:35 pm

          Congrats on the move! I’ll cross my fingers they work out for you next time 😅

  • Reply
    Christin
    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
      Jill
      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
    carol
    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
      Jill
      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
    Christine
    September 16, 2019 at 8:15 am

    Wondering if I could use coconut flour instead of almond?

    • Reply
      Jill
      September 16, 2019 at 10:51 am

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

  • Reply
    Cindy
    September 22, 2019 at 7:04 am

    Could I add two eggs? I want to increase the protein. These look perfect for school lunches!

    • Reply
      Jill
      September 22, 2019 at 12:16 pm

      Hi Cindy! I’m not sure about adding 2 eggs. You may have to add more flour if you do that, but you could give it a shot! Do you have collagen powder? That would be a great way to add some extra protein without making the batter too wet. Let me know how it goes if you try it out!

  • Reply
    Michelle
    September 22, 2019 at 5:03 pm

    These are so easy and delicious! My toddler loved them too! Didn’t have any maple syrup on hand so used honey and they were perfect. Might add vanilla next time. Definitely a keeper. Thanks so much!

    • Reply
      Jill
      September 22, 2019 at 7:31 pm

      Yaaaayy! So glad they were toddler approved! Thank you for your comment and star rating, Michelle!!

  • Reply
    Liz
    September 26, 2019 at 5:49 am

    I originally looked at this recipe because there were no eggs. My grand daughter has allergies and I am always on the look for new recipes. This is a great recipe and I love the fact that there are only a few ingredients. Added some chocolate chips to make it special. Turned out great and will definitely make again.

    • Reply
      Jill
      September 26, 2019 at 6:54 am

      Thanks for your comment, Liz! I’m so glad you found a special treat for your grand daughter. 🙂

  • Reply
    Joanne
    September 29, 2019 at 5:41 am

    In addition to having recently been diagnosed as gluten sensitive my son is allergic to almonds. Could you recommend another flour to use in this recipe? I am new to gluten free cooking and baking. Thank you!

    • Reply
      Jill
      September 29, 2019 at 7:29 am

      Hi Joanne, sorry to hear that. I haven’t tried this recipe with any other flours. You may be able to sub the almond flour for 1 – 1 1/4 cup of Bob’s Red Mill Gluten Free 1:1 flour which is also nut free. I can do some experimenting next time I make them and update the recipe. But for now, that’s my best guess. Let me know how they turn out if you give it a shot! And just know that it will get easier, and gluten free baking will become second nature to you. 🙂

  • Reply
    Brina
    October 1, 2019 at 11:16 am

    These turned out PERFECT! I added some chocolate chips, a little vanilla, more cinnamon, some nutmeg, and clove, and oh my lord I am obsessed. These were the easiest cookies to make and I had all the ingredients! Can’t recommend enough!

    • Reply
      Jill
      October 2, 2019 at 1:32 pm

      Okay, you’re my new favorite person! 😉 Thank you for the nice comment! It made my day!

  • Reply
    Nona
    October 3, 2019 at 9:54 am

    I was wondering .. as a diabetic, do you know the nutritional value for these ? Without adding chocolate chips? These taste amazing, but the sugar content may be too great for me, so I want to eat them in moderation.

  • Reply
    Autumn
    October 4, 2019 at 2:51 pm

    Love these so much!!

    • Reply
      Jill
      October 4, 2019 at 7:02 pm

      Thanks Autumn!

  • Reply
    Laurene
    October 6, 2019 at 11:45 am

    Sometimes gluten free can be blah. Not These!! Delicious! My crowd devoured them and were wanting more, not just my Celiac friend, everyone! Guess what, so many asked me for the recipe – I didn’t share it – I just told them where to find it. Hope you get lots of new visitors!

    • Reply
      Jill
      October 6, 2019 at 2:57 pm

      Oh my heck, that’s so nice!! Thank you!! Enjoy the cookies Laurene! 😊

  • Reply
    Barbara phelan
    October 6, 2019 at 1:11 pm

    I too thought the dough too wet so added more flour. They browned quickly almost felt like if I left in oven entire time they would burn. Came out doughy and under cooked. My oven is new and spot on, temperature wise. Any suggestions. Can’t really give a review as I felt I must have done something wrong. How much do you flatten these cookies? Should oven be lower temp?

    • Reply
      Jill
      October 6, 2019 at 3:13 pm

      I’m sorry they didn’t turn out Barbara. Yes, it definitely sounds like something went wrong. I would still recommend getting an oven thermometer to check the internal temp of your oven – even though it’s new. What you described is a classic case of an oven that’s too hot. My other question would be, did you measure the bananas with measuring cups? Or just mash them up and dump them in the bowl? The bananas for sure need to be measured out with measuring cups. Otherwise it will be too wet. The batter is more wet than typical cookie dough, but it’s not runny. It should hold together enough for you to gently flatten the tops down. Flatten them enough to make it so they resemble a cookie, and not the shape of the cookie scoop. The finished product will be very soft – like banana bread. If your oven is too hot, you could try to lower the temperature to 325, but these definitely work with the temperature stated in the recipe in a properly calibrated oven. I hope you give these another try! Let me know if you do!

  • Reply
    Denise
    October 8, 2019 at 12:27 pm

    I am on the AIP diet for health reasons and can not have almond flour. You probably haven’t tried using cassava or tigernut flour, but thought maybe one of your readers have and can chime in if it works or not. Thank you.

  • Reply
    Giovanna Iervella
    October 12, 2019 at 6:57 pm

    LOVE LOVE LOVE!!!

    • Reply
      Jill
      October 13, 2019 at 11:22 am

      Yay! Glad to hear it! Thank you so much for commenting!

  • Reply
    Melissa
    October 13, 2019 at 5:34 am

    Delicious!! I was actually surprised on how good these were using so few ingredients. I substituted pure honey for the maple syrup, but other than that followed the recipe exactly. I will definitely make these again!!

    • Reply
      Jill
      October 13, 2019 at 11:23 am

      Thanks for your comment and star rating, Melissa! I appreciate is so much and am so glad you love the cookies!

  • Reply
    Laura
    October 22, 2019 at 3:21 pm

    Even with my goofs and adjustments, these turned out absolutely delicious!!

    My adjustments? I only had about 3/4 C of almond flour in my pantry, so I used coconut flour for the balance. And, I was out of maple syrup, so I used pure maple sugar. And, thanks to one of my goofs, the consistency was off so I added a flax egg to help bind. I did double the cinnamon and added the chocolate chips and maybe 1/4 C chopped walnuts.

    My goofs? I forgot to measure the mashed banana and just dumped in all of my banana. Then, I didn’t flatten. I missed that part apparently. Lol!

    So, I ended up with more of a chocolate chip banana nut bread macaron. Regardless, they’re amazing and will make the vegan in my Bible study group very happy! Thanks for the delish recipe – I’m definitely asking these again (hopefully the right way)!!

    • Reply
      Laura
      October 22, 2019 at 3:22 pm

      Macaroon*

    • Reply
      Jill
      October 23, 2019 at 3:55 pm

      Haha! I LOVE your attitude and how you just kept going, even with your goofs! Your chocolate chip banana nut bread macaroons sound absolutely amazing! 😉 Thank you for the review, Laura! Have a great day!

  • Reply
    Marisol
    October 24, 2019 at 2:55 pm

    These are AMAZING. We have a couple of allergies in this house (milk being one) so to find a tasty treat that I don’t have to sub ingredients for, us a true gem.
    I did add the chocolate chips because, well, chocolate.
    They were so good I had to make a second batch later that day!
    These are going to be a re ulnar recipe around here. Thank you!!

    • Reply
      Jill
      October 24, 2019 at 6:59 pm

      Can’t go wrong with chocolate! Us allergy people need yummy treats too. 🙂 I’m thrilled it will be a regular recipe for you – thanks for the review Marisol!

  • Reply
    Guinea Girl
    October 26, 2019 at 9:19 am

    I was pretty skeptical about these. I also didn’t bother measuring the bananas. I added some almond flavoring, too. She’s right that they don’t spread. The flavor was really good though and I’m glad I finally opened up the almond flour that’s been sitting in my freezer for two years. Will make again.

    • Reply
      Jill
      October 26, 2019 at 9:39 am

      Hooray! Glad you found a use for that almond flour haha. Thanks for the review, Guinea Girl! Have a great weekend!

  • Reply
    Liz
    November 11, 2019 at 7:08 am

    These look amazing! Always looking for great wholesome recipes like this one, and I literally always have tons of bananas laying around. Glad to have something different other than actual banana bread lol!

    • Reply
      Jill
      November 11, 2019 at 1:59 pm

      Thanks Liz!

  • Reply
    Michelle Sowa
    November 17, 2019 at 10:11 am

    Absolutely delicious! The only sub I made was replacing pure maple syrup with Lakanto Maple Syrup. I’m going to put them in the freezer for a quick grab and go snack. So good. Thank you!

  • Reply
    Jennifer Beth
    November 17, 2019 at 10:55 am

    I love love love this recipe!!!! So simple my kids loved them in fact they were gone the next day. I had to make more since I only had 3 and the kids ate the rest. (The things we do for our kids)! Anyway I added some nutmeg and spice. And sprinkled the tops with sugar and cinnamon mix. It gave it a little crunch. They were really good. Great job on the recipe. It’s a great base to start with so everyone can change up to their own liking. Thx again!🍪🥧🧁🍰🎂🍡🍩 Happy Baking!!!!!!

    • Reply
      Jill
      November 19, 2019 at 2:48 pm

      Haha they go fast, don’t they! Love the added sugar on top for some extra crunch – delish! Thanks for the review Jennifer!

  • Reply
    kathleen
    November 18, 2019 at 3:28 am

    these were outrageous. i just made them for a work function and literally had to make a second batch because i ate half of them. they are that good. thank you! also anyone who subs ingredients and then gives you less than 5 stars is a bit ridic.

    • Reply
      Jill
      November 19, 2019 at 2:46 pm

      This comment made me lol! I must admit, that is one of my biggest pet peeves! If you tried it and don’t like it, fine. Everyone has different tastes and preferences. But yeah if you switch things up and then give me a low rating….um that’s not my recipe! Haha! Thanks for trying and rating the cookies Kathleen! I’m so glad you loved them.

  • Reply
    Alison
    November 22, 2019 at 2:59 am

    Can you use coconut sugar in place of the maple syrup?

    • Reply
      Jill
      November 22, 2019 at 9:09 am

      Hi Alison! I haven’t tried it but I think it would work just fine!

  • Reply
    Nadia
    December 2, 2019 at 10:10 am

    These turned out amazing! I did add the extra cinnamon, vanilla and some chocolate chips and they cooked for 30 mins. They are exactly like eating banana bread. Absolutely love.

    • Reply
      Jill
      December 2, 2019 at 10:48 am

      Thanks for the review, Nadia! I’m thrilled you love them – enjoy!

  • Reply
    Michelle
    December 3, 2019 at 2:03 pm

    These are great! I make them for my 2 year old when our bananas are too brown to eat as is. She loves them and I don’t mind if she eats a few since they don’t have any actual sugar added to them. I’ve made them with and without the vanilla and I honestly don’t taste a difference. Great recipe! Thanks!

    • Reply
      Jill
      December 3, 2019 at 4:16 pm

      You’re welcome, Michelle! I feel the same way about letting my kids eat a few at a time – no guilt here! Thank you so much for the review, have a great day!

  • Reply
    Karen A. Hunt
    December 8, 2019 at 2:49 pm

    Wow! These were awesome. I’ve got to say, I was skeptical at first. I figured they would turn out too banana flavored, not sweet enough, but I was totally wrong. I followed the recipe, except two things, I decided to add some raisins and I extra tablespoon of maple syrup. That’s all I changed (but that was because of my skepticism that they would not be sweet enough). I’m sure the 1 tbl would have been enough. I will make these again. No more tossed bananas. This is my go to recipe. Thanks Jill!!

    • Reply
      Jill
      December 11, 2019 at 9:12 am

      You’re welcome! Your additions sound delicious – thanks for the review, Karen!

  • Reply
    Christine
    January 4, 2020 at 5:25 am

    Yum Yum Yum!!!
    Made these and substituted the maple syrup with honey! Amazing! Tastes like the best banana bread ever!

    • Reply
      Jill
      January 4, 2020 at 5:37 pm

      Thanks for your kind words, Christine! Made my day! Enjoy the cookies 🙂

  • Reply
    Catherine
    January 14, 2020 at 9:41 am

    Not sure what I did wrong, but mine came out super dry!! And I only cooked for 20 min. I followed the instructions to a T! Might try again, needs more moisture for sure.

    • Reply
      Jill
      January 14, 2020 at 10:36 am

      Hi Catherine! I’m sorry the recipe didn’t work out for you. If you know from the recipe, description, and other comments that these cookies are not dry, why would you rate the recipe based on a mistake? These cookies are not dry AT ALL. The batter is extremely wet, yielding a very soft (almost too soft) cookie. Please make sure your bananas are ripe, your measurements are correct, and your oven is calibrated properly. The only people who have mentioned their cookies being dry are those who subbed for regular wheat flour – which doesn’t work as a 1:1 sub in this recipe – which they all understood was their mistake and were still very pleased with the recipe. I make these cookies all the time (and so have hundreds of others) and they are not dry. 🙂 I hope you give it another go! But I really do recommend getting an oven thermometer and checking your oven. Also, is it possible you made a mistake in your measuring? Or didn’t mash the bananas enough? Good luck on your next batch. Let me know how it goes!

  • Reply
    Christina Ward
    January 23, 2020 at 3:48 pm

    These were really good! I wasn’t so sure how they’d turn out as the “dough” was rather wet but my daughter and I loved them. I added in the extra amt of cinnamon, the vanilla extract plus 2 pinches of ground cloves.

    • Reply
      Jill
      January 23, 2020 at 6:36 pm

      Thanks for the feedback, Christina! Enjoy!

  • Reply
    Irina
    February 1, 2020 at 10:02 am

    Love-love-love the cookies!!! Many thanks for the recipe!!!

    • Reply
      Jill
      February 1, 2020 at 5:53 pm

      Oh thank you for the kind comment, Irina! You’re so welcome!

  • Reply
    Angie
    February 9, 2020 at 6:26 am

    I keep returning to read the comments to see if someone has experimented with cassava or coconut or some other flour cause I can’t have almond flour. Lol. These sound delicious and the answer to left over bananas!

  • Reply
    Megan
    February 13, 2020 at 7:32 am

    I absolutely love these! I’ve made them twice now, and eat 2 for breakfast. They keep me full. Thanks for the recipe!

    • Reply
      Jill
      February 13, 2020 at 10:57 am

      You’re welcome, Megan! Thank you for commenting!

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