Almond Flour Banana Cookies

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a stack of three Almond Flour Banana Cookies with whole almonds

4.76 from 102 votes

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www.theconsciousplantkitchen.com

These 2-ingredient Almond Flour Banana Cookies are easy, healthy vegan banana bread cookies perfect for using lots of ripe bananas. Bonus, these banana cookies are also gluten-free, paleo, and grain-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-banana-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: cookies

Calories: 108.3kcal

Author: Carine Claudepierre

Ingredients

2 ½ cups Almond Flour scoop, lightly packed, sweep (note 1)
¾ cup Mashed Banana a bit less than 2 large peeled bananas (note 2)

Optional

2 tablespoons Maple Syrup (note 3)
2 tablespoons Melted Coconut Oil (note 4)
½ teaspoon Cinnamon
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with coconut oil to avoid the cookies to stick. Set aside.
Peel, mash the bananas in a mixing bowl until it forms a smooth puree with small lumps of banana.
Pack the mashed bananas in a measuring cup or weigh the amount required by the recipe, then return to the large mixing bowl.
If you choose to add the optional ingredients, stir them now (note 5).
Stir in the almond flour with a spatula at first. When it starts to be difficult to stir, knead the dough with your oiled hands until the dough is consistent. It should be wet, soft, dense, and sticky but easy to form balls.
Wash and dry your hands, and lightly oil them with coconut oil. Roll 1 tablespoon of dough between your hands to form a ball.
Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving one thumb of space between the balls.
Slightly oil your finger again and flatten the cookie.
Repeat until all cookies are formed. The recipe makes 16 cookies. They won't expand in the oven, but you flatten the ball, and you don't want the cookies to touch each other.
Bake the cookies for 13-16 minutes at 350°F (180°C) until slightly golden brown on the edges and bottom.
Let them cool down on the baking sheet for 15 minutes before transferring them to a cooling rack. The cookies are soft banana cookies and won't firm up much.

Notes

Note 1: You can't use coconut flour instead of almond flour. If you use almond meal the batter will be darker and a bit dry, you may need to add more mashed banana.

Note 2: Use ripe bananas for the best sweetness and avoid the sweetener.

Note 3: Any liquid sweetener can be added to boost the cookie's sweetness. It won't change the flour ratio.

Note 4: The oil adds a buttery taste to the cookies and crisps the edge. It's optional and it won't change the flour ratio. You can use melted plant-based butter or canola oil instead of coconut oil Nutrition panel is for one cookie without the optional flavorings or topping.

Note 5: Adding the optional ingredients makes the batter a bit softer. If the batter is too wet, add more almond flour to dry out. It should be like playdoh and easy to roll into balls with grease, oiled hands.

Storage: Store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.

Nutrition