These Banana Bread Cookies are healthy, vegan, soft banana cookies with a thick, fluffy banana bread texture. They are easy to make with just 3 ingredients, so it’s up to you to add chocolate chips or walnuts to make these cookies even more delicious.
I love banana baked goods and am never running out of ideas to create recipes with ripe bananas. This new 3-ingredient cookie recipe is inspired by a recipe I was making for my babies, the 3-ingredient banana cookies.
That recipe was delicious, but I wanted to create a fluffier cookie recipe. I was dreaming about a cookie that tastes like my eggless banana bread, but in a large, thick, soft cookie that bakes in less than 15 minutes.
Why You Will Love These Cookies
- Just 3 ingredients
- Easy and healthy
- No added sugar
- Thick, soft banana cookies
- Vegan
- Egg-free
- Dairy-free
Ingredients and Substitutions
- Self-Raising Flour – This is a premade mix of all-purpose flour and baking powder. You can make your own by using 1 cup of all-purpose flour and stir in 2 teaspoons of baking powder. I didn’t try gluten-free flour blend in this recipe, it may work as well.
- Ripe Bananas – The riper the bananas, the stronger the flavor and sweetness of the cookies. In this recipe, there’s no added sugar. The bananas are the ones adding sweetness. If your bananas are yellow and not ripe enough to make sweet banana cookies, then add up to 1/3 cup of coconut sugar, brown sugar, or any crystal sweetener. Stir it in the mashed banana before adding the flour. You can also try my vegan banana chocolate chip cookies for a classic banana cookie recipe with added sweetener.
- Melted Coconut Oil – This is my favorite option to make flaky cookies that almost taste like a vegan scone. You can also use melted plant-based butter or avocado oil.
Optional Add-Ons
Banana bread is always better with some additional crunchy ingredients. That’s why I like to add some of the below ingredients to my cookie batter. They make the cookies even better.
Try adding up to 1/2 cup of one or two of the below add-ons:
- Chopped walnuts
- Chopped pecans
- Dark chocolate chips
- Dried raisins or cranberries
- Shredded coconut
You can also boost the banana bread flavor of your cookies by adding spices. Add the spices in the flour, following the suggestions below:
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg or allspice
- 1/2 teaspoon of ginger
- 1 teaspoon of vanilla extract
How To Make Banana Bread Cookies
- In a large bowl, mash the ripe banana into a smooth puree using a fork.
- Add melted, cooled coconut oil and self-raising flour. Stir until the dough is smooth and moist.
- If you like, stir in some of the suggested add-ons. I like to stir in 1/4 cup of chopped walnuts and 1/4 cup of dark chocolate chips.
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and oil it with a cooking oil spray.
- Use a cookie dough scoop to release dollops of dough on the baking sheet. Leave two thumbs of space between each cookie. They expand in the oven.
- Bake the cookies on the center rack for 15 to 18 minutes until golden brown on the top.
- Let the cookies cool down for 10 minutes on the baking sheet, then transfer them to a cooling rack.
Frosting Banana Cookies
I didn’t frost these cookies, but you can add a salted caramel peanut butter frosting on top like I did with my almond flour banana cookies. Or, try some of the frosting recipe below.
- Cashew frosting – this is a vegan version of the classic cream cheese frosting.
- Protein frosting – a chocolate frosting made from protein powder.
Tips for the Best Banana Bread Cookies
For a foolproof batch of banana bread cookies that’s ideal for baking beginners, follow these three simple tips:
- Pick the ripest banana: Choose a banana that’s gone all brown and spotty for maximum banana flavor and sweetness in your cookies.
- Spice it up: Adding spices like allspice or nutmeg really brings out the banana flavors.
- Easy on the mixing: Once you’ve combined all the ingredients, stop mixing as soon as there are no more lumps of flour. Overmixing can result in a more bread-like and dry texture.
- Spacing Matters: These cookies expand more than your average cookie. So it’s crucial to leave enough space between them on the cooking sheet.
- Underbake them slightly: Your cookies will continue to set as they cool down. Take them out when they still seem a bit soft in the middle, and they’ll firm up as they cool.
Frequently Asked Questions
You can store the cookie in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge.
You can keep these cookies in the freezer in zip-lock bags for up to 1 month. Thaw at room temperature the day before serving.
More Banana Cookie Recipes
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Banana Bread Cookies
Ingredients
- ½ cup Mashed Banana - (note 1)
- ⅓ cup Coconut Oil - melted, cooled (note 2)
- 1 cup Self-Rising Flour - (note 3)
Optional
- ¼ cup Chopped Walnuts
- ¼ cup Dairy-Free Dark Chocolate Chips
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease with cooking oil spray. Set aside.
- In a large mixing bowl, add ripe banana and mash into a smooth puree with a fork.
- Stir in melted, cooled coconut oil and self-raising flour until the dough is moist and consistent.
- If you like, fold in cinnamon, vanilla extract, walnuts, and chocolate chips. Stir to incorporate evenly.
- Use a cookie dough scoop to release dollops of dough on the baking sheet, leaving two thumbs of space between the cookies. They puff and expand a lot in the oven.
- Bake the cookies on the center rack of the oven for 15-18 minutes until fluffy and golden brown on top, and a toothpick inserted in the center comes out with almost no crumbs on it.
- Cool down for 10 minutes on the baking sheet, then transfer them to a cooling rack.
Can these cookies be made as bar cookies? And if so, what size of pan would be best? Thank you.
I don’t see why it wouldn’t work, I would use a loaf pan 9 inches x 5 inches as the dough is small and will end up too thin in a larger baking dish.
Hi there,
If I want to swap the self-raising flour for a cup of flour and baking powder, what quantity should I add of baking powder?
Thank you!
2 teaspoons of baking powder per cup of flour!
The recipe looks amazing. How much baking powder do I need if I use regular flour?
Thank you!
2 teaspoons per cup of flour!
Carine, this is the best recipe I’ve tried!
Thank you so much!!!! Glad you liked it!
Can you use bananas that have previously been frozen?
I am not too sure, I didn’t try this option I am sorry.
How much baking powder would I need to add to regular AP flour in lieu of self rising flour? Tku
in 1 cup self rising flour you have 2 teaspoon of baking powder. It means you will need a cup all-purpose + 2 tsp baking powder to swap 1 cup self-rising flour.