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.
Ingredients
- Banana
- Almond Flour
Banana: Just like banana bread, this recipe works best with a very overripe mashed 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.
Recipe Tips
The bananas need to be mashed until they are a puree consistency. You don’t want lumps of banana.
Once you mix the almond flour and banana, the dough should be wet but not sticky. If it’s sticky, you can add a little more almond flour.
Once you’ve baked the cookies, allow them to cool to room temperature. You can store them in an airtight container at room temperature or in the refrigerator. You can also freeze them.
Cookie Texture and Sweetness
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 or 1 tablespoon 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
- I prefer these cookies plain, but you can lightly frost them with cream cheese frosting if you want to add sweetness.
More Banana Cookie Recipes
- 3 Ingredient Chewy Banana Oatmeal Cookies
- Banana Chocolate Chip Cookies
- No Bake Banana Cookies
- 2 Ingredient Peanut Butter Banana Cookies
2 Ingredient Banana Bread Cookies
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
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.
Great recipe! I added 1T maple syrup, as suggested, and it was just right. They taste a little like marzipan candy. I plan to make them again!
We’re so glad you loved the cookies!
These cookies are excellent I added 1 Tbsp of maple syrup and 3 Tbsp of Lily’s Chocolate Chips. YUM.
Love those additions! So glad you liked the recipe.
Can you use coconut flour instead of almond
Sorry, but we haven’t tested it with coconut flour.
Fab!
So glad you liked them!
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!!!
I’m so glad you figured it out and are enjoying them!
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.
Is it too much to ask to have the ingredients in cups? I’m finding it hard getting the measurements.
Thanks!
The sugar measurement is in cups – for the banana, the best way to measure it is by weight.
Hi, can we add butter during mixing process. If yes, how much butter do u think we can use.
Thanks
Sorry, but we haven’t tried the recipe with butter.
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!!!!
Thank you for sharing your experience!
I put in some thawed frozen wild blueberries and crushed walnuts and they were great!
I’m so glad you enjoyed!
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.
hope you enjoy!
Awesome cookies, made them with ease, shared with my parents who are on cardiac diets, they loved them with tea and coffee! Thanks!
I’m so glad you and your parents liked them!
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.
thank you for sharing!
If I use frozen bananas, should I drain them first?
yes
If I use frozen banana, do I need to drain them?
yes
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?
I think that should be fine
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.
I’m so glad they worked out for you!
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!
I’m so thrilled your family enjoys them!
Do you know of hazelnut flour will work?
I haven’t tried but I think it should work
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.
Can I thaw a frozen banana ans use that?
yes
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.
I’m glad you and your husband liked them. They definitely aren’t your typical cookie but I like snacking on them.
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
I hope you enjoy!
Can I use coconut flour?
It will not work with coconut flour.
Can you use almond meal ?
It should work but the amount you would need to add would be different than when using superfine almond flour. Also almond meal will give the cookies a little more texture
I used almond meal (increased amount) and they came out pretty good 🙂 I had cut the recipe in third (because that’s how much almond meal I had), using 5/8 cup meal and 48 grams banana. So I think that was an increase of 1.25 on the amount of almond meal, which would come out to about 1-7/8 cup almond meal for the full recipe. Thanks for the recipe!
thank you for sharing your results with almond meal!
These are very good, I added dark chocolate bits and chopped walnuts to mine. Yum, just the right sweetness. Thank you for sharing.
I’m so glad you liked them!
I live in high altitude. Do I need to add anything to the recipe?
I don’t know. I haven’t baked at high altitutde
Nice to see recipe egg as baby granddaughter is allergic to eggs and nuts
I hope you enjoy.
Mine totally turned out like banana pita bread. Still tasty and definitely will try again. So since I made banana pita bread im just gonna dip them in peanut butter.
I’m glad you still liked it!
Will definately try this. Thanks.
I hope you enjoy!
Since I live with short gut syndrome, I can’t have more than 5 grams of fat, butter or oil in one meal. These banana offerings are really good. I might add if you can use oatmeal or oats in them, that’s a double win, because you are feeding your gut, prebiotics. The stuff that makes your gut healthy.
Actually science shows if you eat oats in one form or another, everyday, you can lower your LDL cholesterol levels. The bad one
thanks for sharing!
Could you use banana or chickpea flour?
I have not tried
Excellent! These indeed taste like banana bread. I added cinnamon, vanilla, and chopped walnuts. Not too sweet, but sweet enough to kill a sweet tooth. My grandkids loved them, too. Thank you for sharing!
I’m so glad you and your grandkids enjoyed!
Can you use AP flour?
I have not tried with AP flour
Can I use this with coconut flour?
coconut flour will not work.
Why do you have to line the sheet with a silicone mat?
to prevent the cookies from sticking
Amazing! always looking for a treat
I hope you enjoy!
Lové this idea great for the kids who love cookies too
thank you!
Can’t wait to try these!
I hope you enjoy!
Haven’t yet tried them since I don’t have bananas on hand. I will try them and share with my parents since dad can’t eat eggs
I hope they enjoy!
Thank you for sharing , i loved it perfect for me since I can’t have gluten, dairy , sugar, and yeast ! Thank you very much !
I’m glad you enjoyed!
Yessss??
yes!
Coolest recipe, healthy, fun and easy to make! Perfect all around!!
I’m so glad you enjoyed!
Can I use oat flour instead of almond flour?
I think it will work with oat flour though I’m not sure how much you will need to add.