These 4-Ingredient Chewy Banana Cookies are easy, soft, and chewy banana cookies for toddlers or small kids. They are low in sugar, quite filling, and perfect to use the ripe bananas sitting on your kitchen counter.
I love to make small, easy cookies for my kids, like my Healthy Sugar Cookies and 3-Ingredient Banana Cookies and I wanted to use my bananas so I decided to make these easy, healthy, chewy cookies that are low in sugar and high in taste.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 4 ingredients for these simple cookies. Here’s how to pick them.
- Mashed Banana – Bananas act as a natural sweetener and bring moisture to these cookies. They give the dough its soft, chewy texture while keeping the sugar content low. If your banana is very ripe, you might even be able to reduce or skip the additional sweetener.
- Coconut Sugar – This brings a mild, caramel-like sweetness with a lower glycemic index than refined sugar. It works really well with the banana. You can swap it with brown sugar or unrefined cane sugar if preferred, but avoid liquid sweeteners which would make the dough too sticky. If your banana is very sweet, you can even skip the sugar altogether.
- All-Purpose Flour – I’ve tested the recipe with all-purpose flour but a reader (Jennifer) had great results with King Arthur’s Gluten-Free blend.
- Coconut Oil – Coconut oil helps bind the ingredients, contributing to the soft, chewy texture. Any light flavor oil such as olive oil or melted plant-based butter can be used as a substitute, but coconut oil’s subtle flavor works best here.
How to Make 4-Ingredient Chewy Banana Cookies
These cookies are really easy to whip up, here’s how in pictures.
Mash the bananas in a bowl and measure the amount needed.
Pour the coconut oil and coconut sugar and mix until well combined.
Incorporate the flour and work the dough to form a dough ball.
Flatten the dough into a thin disc with a rolling pin.
Use cookie cutters to cut the shapes you like – I used animal shapes.
Bake the cookies for 12-14 minutes at 350 °F (180 °C).
Carine’s Baking Tips
I have a few more tips for you to make the best cookies.
- Expect Soft & Chewy: These cookies are intentionally soft and chewy—not crunchy. They’re ideal for toddlers and small kids.
- Measure Banana Precisely: Ensure you measure out ½ cup of mashed banana accurately; too much banana can make the dough overly wet, requiring extra flour to balance it.
- Adjust Dough Consistency: If your dough is too sticky or wet, gradually add a bit more flour. If it’s too dry, mix in a little more mashed banana or 1–2 tablespoons of water.
- Work on a Lightly Floured Surface: Roll out your dough on a lightly floured surface with a rolling pin to achieve an even 1/4-inch thickness for uniform baking.
- Even Spacing on the Sheet: Place the cut cookies about an inch apart on the prepared baking sheet to allow for slight spreading during baking.
- Cooling is Key: Allow the cookies to cool on a rack. They’ll firm up as they cool, giving you that perfect chewy texture.
- Flavor Variations: For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough. For a different twist, fold in a few chopped walnuts or pecans if you’re not serving them to very young kids.
- Serving Suggestions: Serve these cookies as a wholesome snack with a glass of plant-based milk or alongside a dollop of dairy-free yogurt. They also make a great addition to lunchboxes for a low-sugar treat.
More Simple Cookie Recipes
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4-Ingredient Chewy Banana Cookies
These 4-Ingredient Chewy Banana Cookies are easy, soft, and chewy banana cookies for toddlers or small kids. They are low in sugar, quite filling, and perfect to use the ripe bananas sitting on your kitchen counter.
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Servings: 20 cookies
Calories: 51.6 kcal
Ingredients
- ½ cup Mashed Banana - equivalent 1 large ripe banana
- ¼ cup Coconut Sugar - (note 1)
- 1 ¼ cup All-Purpose Flour - (note 2)
- 2 tablespoons Coconut Oil - (note 3)
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray. Set aside.
- In a mixing bowl, mash the ripe banana with a fork until smooth. Measure the amount needed by packing the mashed banana in a 1/2 cup.
- Return the mashed banana to the mixing bowl, add the flour, melted coconut oil, and coconut sugar. Stir with a rubber spatula to form a smooth mixture.
- When it looks dry and crumbly, use your hands to squeeze the dough and form a dough ball.
- Roll on a lightly floured surface, using a rolling pin, into a 1/4-inch thickness.
- Use a cookie cutter to cut out some shape. I am using my animal cookie cutters but any shape works. These are chewy cookies, it means the dough is elastic and shrinks back as you cut cookies, that's normal.
- Place the cookies with an inch of space between each on the prepared baking sheet.
- Repeat rolling and cutting the cookies with the remaining dough left from cutting the first batch of cookies.
- Bake the cookies for 12-14 minutes at 350 °F (180 °C) until golden brown on the sides.
- Let them cool down on a cooling rack. They will firm up as they cool down.
Notes
Note 1: Any crystal sweetener can be used, like brown sugar, sugar, unrefined cane sugar. You can’t use liquid sweetener or the cookies will be way too soft and sticky to roll.
Note 2: I didn’t try another flour for this recipe but a reader (Jennifer) had great results with King Arthur’s Gluten-Free blend.
Note 3: Any light flavor oil can be used like olive oil or melted plant-based butter.
Storage: Store the cookie in the fridge in an airtight container for up to 4 days.
Equipment
Nutrition
Serving: 1cookie | Calories: 51.6kcal | Carbohydrates: 9g | Protein: 0.9g | Fat: 1.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4.1mg | Potassium: 28.5mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 3.6IU | Vitamin C: 0.5mg | Calcium: 1.5mg | Iron: 0.4mg | Magnesium: 3.2mg | Phosphorus: 9.7mg | Zinc: 0.1mg
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