Kirbie's Cravings

2 Ingredient Healthy Banana Bread Cookies (No White Flour, Butter, Refined Sugar or Eggs)

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.
a stack of six cookies

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.

Ingredients

  • Banana
  • Almond Flour

Banana

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.

Almond Flour

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.
overhead shot of cookies on a rack

Cookie Texture

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.

Cookie Sweetness

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.

Cookie Variations

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

a stack of banana cookies

More Easy Healthy Cookie Recipes

2 Ingredient Banana Bread Cookies

Servings: 11 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These easy cookies taste like banana bread in cookie form. They also don't contain any wheat, butter, refined sugar, eggs or dairy.
4.88 from 16 votes

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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).

Nutrition

Serving: 1cookie, Calories: 110kcal, Carbohydrates: 6g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 146mg, Fiber: 2g, Sugar: 2g, NET CARBS: 4g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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86 comments on “2 Ingredient Healthy Banana Bread Cookies (No White Flour, Butter, Refined Sugar or Eggs)”

  1. A bit dry the first 2 timesi made them BUT THEN I realized I was over baking them so I adjusted the heat a bit (my toaster oven runs hot) and I removed them from the oven when they looked like they weren’t done — but they were!! Remember there are no eggs or anything in them that needs real COOKING so they were perfect! And moist! I’ve made them like 8 times since– each time delicious!! Thank you!!!

  2. I tried this the first time but I think I used too much flour and not enough banana.

    So, is it too much to ask if the measurements can be in cups? I would also like to use all-purpose flour because I tried almond and didn’t like the consistency and probably not enough flour.

    I’m rambling but help! Thank you

    • We included the weighted measurements for this recipe because that is the most accurate to measure the ingredients for the best results. Did you use a scale? Also, we haven’t tested the recipe with all-purpose flour and can’t say for sure how much you should use.

  3. Is it too much to ask to have the ingredients in cups? I’m finding it hard getting the measurements.

    Thanks!

  4. Hi, can we add butter during mixing process. If yes, how much butter do u think we can use.
    Thanks

  5. Bppdelicious! Ive made them 7 times now. I find they are better undercooked just a bit as they will continue cooking as they come out if oven and as they cool down. The first 5 times they were too dry. Loved the last two times!!!!

  6. I put in some thawed frozen wild blueberries and crushed walnuts and they were great! 

  7. I’m looking forward to making these cookies. Read all the comments and made notes. The almond flour I have is from Costco, it is wonderful. I will leave a comment as soon as I make these cookies. Glad I found you. Have a nice day.

  8. Awesome cookies, made them with ease, shared with my parents who are on cardiac diets, they loved them with tea and coffee! Thanks!

  9. Long ago I learned a variation of this recipe from a very elderly woman from Eastern Europe whom I only knew as “Granny”. She was diabetic and used to make what we called Granny Crackers. Ingredients were a ripe banana, a pinch of salt, and as much rye flour as could be kneaded into it. Roll out as thin as possible, score before baking, and break apart as soon as possible. Thank you for your recipe, I look forward to trying it.

  10. If I use frozen bananas, should I drain them first?

  11. If I use frozen banana, do I need to drain them?

  12. Mine came out delicious, but a little dry in the sense that they took moisture of of my mouth. I definitely want to make them again (the cinnamon and vanilla were a great addition, as well as some chopped walnuts); do you think a little butter or oil just for texture would change them?

  13. The recipe worked great. The preparation and taste were as described. These cookies will satisfy my sweet cravings without too much sugar. These taste great with tea.

  14. I tried this recipe because my kids love banana bread but we try to stay gluten and dairy free. Both the flavor and texture were excellent! I used a larger scoop to made 8 cookies instead of 11 and they turned out perfectly. Since they are not sweet, I told my toddlers they were “banana muffins” so they didn’t expect cookie level sweetness. My family liked them so much we’ve made multiple batches with cinnamon, vanilla, walnuts, and chocolate chips. These will be a regular in our house. Thank you!

  15. Do you know of hazelnut flour will work?

  16. My husband is pre-diabetic and trying to avoid all refined sugar. The almond flour has a very small amount of sugar, 1gm and 3gms of fiber per 1/4 cup. Cookies taste good but did not flatten out like the picture. Used a ripe banana not overripe maybe thats why. Did add vanilla extract. Still, we will eat these and try recipe again. Glad I had a gram scale to measure correctly.?

    • I’m glad the cookies worked out for you. The cookies will not flatten by themselves. You need to flatten them before baking them if you want them flat like in the pictures. It’s stated in step 3 of the instructions to flatten to round disks about 3/8 thick. the cookies stay the same as they bake and will not spread out any further.

  17. Can I thaw a frozen banana ans use that?

  18. Not too bad at all. Little different but I would definitely make it again. Husband likes it so that’s a plus. Good mix of flavors. 

  19. hi hun, looking forward to making this recipe… thank you for having something that doesn’t consist of eggs, gluten, wheat, dairy, sugar, & yeast  ( i’m sure a lot of others out there appreciate it also). do u have more recipes that are similar to this one without the listed ingredients above please;) 

    thank you, 
    Del 

  20. Can I use coconut flour?

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