Banana Bread Cookies (gluten free, vegan)
These banana bread cookies are a fun healthy snack that are crazy easy to make. They call for only 6 ingredients but feel free to add in any of the optional ingredients!
Servings 15
Calories 103kcal
Ingredients
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 1 1/4 cup overly ripe mashed bananas about 4 medium bananas
Optional Add-ins
- 1 egg 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
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 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.
Video
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 really overripe!**
Substitutions:
Regular Flour: Regular flour cannot be subbed 1:1 with almond flour. Therefore I wouldn't recommend making this recipe with normal wheat flour.
I'm unable to test regular flour because of my gluten allergy so I cannot guarantee your results, but others have tried it and said 1 1/4 cup of regular flour worked well. However, others have also tried the 1 1/4 flour substituiton and not liked it. So bake at your own risk. :) I would recommend following the recipe as written.
Nut Free: I've had a reader say that using 1/2 cup sunflower seed flour and 1 cup oat flour worked well. I have not tested this and cannot guarantee your results.
This recipe was orignially published on July 11, 2019 and was updated and republished on March 11, 2024.
Nutrition
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 10.5g | Protein: 3g | Fat: 5.7g | Cholesterol: 11mg | Sodium: 46mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Calcium: 4mg