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Thesebanana bread cookiesare just 2ingredientsand very easy to make! They also don’t contain any wheat flour, refined sugar,butter,eggsor dairy. Everything is mixed in onebowlwith 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 thesebanana 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, thisrecipeworks best with a very overripemashed banana. An overripe banana will be sweeter and easier tomash. Banana is the source of sweetness for these cookies and provides thebanana flavor.
Almond flour:Thisrecipealso 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 similarrecipethat uses oats. Check out my2 ingredient banana oatmeal cookiesrecipe.
RecipeTips
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 toroom temperature. You can store them in anairtight containeratroom temperatureor in the refrigerator. You can also freeze them.
CookieTextureand 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:
- Addchocolate chipsto thebatterfor chocolate chipbanana bread cookies
- Add 1/2 tspcinnamonif you enjoycinnamonflavor in your banana bread
- Add a dash ofvanilla extract
- I prefer these cookies plain, but you can lightlyfrostthem withcream cheese frostingif 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
Servings: 11 cookies
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes 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.
4.89 from 18 votes
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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 usedKirkland 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, Fiber: 2g, Sugar: 2g, NET CARBS: 4
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!
