These banana bread cookies are just 2 ingredients and very easy to make! They also don’t contain any wheat flour, refined sugar, butter, eggs or dairy. Everything is mixed in one bowl with a spoon, no mixer needed. They taste like banana bread in cookie form.
I’m attempting to eat healthier this week but I don’t want to give up eating cookies, so I made these banana bread cookies. These cookies are so quick and easy, you don’t even need a whisk! They are low in sugar but still satisfy my cravings for something sweet.
- Almond Flour
Just like banana bread, this recipe works best with a very overripe banana. An overripe banana will be sweeter and easier to mash. Banana is the source of sweetness for these cookies and provides the banana flavor.
This recipe also uses superfine blanched almond flour instead of white flour. Make sure to use superfine almond flour and not regular almond flour or almond meal. If you need a nut-free substitute, I have a similar recipe that uses oats. Check out my 2 ingredient banana oatmeal cookies recipe.
When these cookies first come out of the oven, they will be slightly crispy on the outside and soft on the inside. After a few hours they will no longer have a crispy exterior and will just be soft cakey cookies.
Since these cookies are only sweetened with bananas, they are not that sweet. If you let the cookies sit overnight, they will be sweeter the next day because the banana flavor will be more pronounced (just like banana bread). I wanted to make a healthy cookie, which is why this cookie has a very low amount of sugar. If you want a sweeter cookie you can add chocolate chips to the batter or add 1 tbsp of maple syrup to the batter.
These cookies taste fine by themselves but there are also some little things you can do to make them taste even more flavorful:
- Add chocolate chips to the batter for chocolate chip banana bread cookies
- Add 1/2 tsp cinnamon if you enjoy cinnamon flavor in your banana bread
- Add a dash of vanilla extract
More Easy Healthy Cookie Recipes
- 2 Ingredient Banana Oatmeal Cookies
- 2 Ingredient Healthy Shortbread Cookies
- 3 Ingredient Healthy No Bake Cookies
2 Ingredient Banana Bread Cookies
- 1 large (approx 144 grams without peel) overripe banana mashed to a puree consistency
- 1 1/2 cups (approx 134 grams) superfine blanched almond flour
- Preheat oven to 350°F. Line a baking sheet with silicone baking mat.
- In a medium bowl, add banana and mash thoroughly with a spoon until it turns into a puree consistency with no chunks of banana left. Stir in almond flour until thoroughly combined and a dough forms. The dough should feel wet but not too sticky. If you touch it with your finger, the dough should not stick to it. If your dough is too sticky, you can add a little more almond flour.
- Using a 1.5 tbsp cookie scoop, scoop cookie dough and place onto prepared baking sheet, spacing the dough balls 2 inches apart. Use the back of a spoon or the palm of your hand to press down gently on the dough balls until they form round disks about 3/8 inch thick.
- Place cookies into oven and bake about 15-25 minutes or until the edges are golden brown. The surface of the cookies should also be slightly firm. Let cookies cool on baking sheet before removing. Cookies will be initially crispy on the outside and soft on the inside if eaten within a few hours after they are baked. After that, they will be soft and cakey all over. The cookies will be sweeter and have a stronger banana flavor the next day, similar to banana bread.
- These cookies are meant to be low sugar. If you want a sweeter cookie you can add 1 tbsp of maple syrup or add chocolate chips.
- To add more flavor to these cookies, you can add chocolate chips or a little cinnamon.
- For a nut-free version, you can try my 2 ingredient banana oatmeal cookies linked in the post.
- Cookies should be stored in an airtight container. They will keep around 2 days at room temperature and longer in the fridge or freezer.
- I used Kirkland Signature superfine almond flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.