Almond Flour Banana Cookies

This almond flour banana cookies is soft, tender, and naturally sweetened with ripe bananas for a wholesome treat you can feel good about. With just a few simple ingredients, these cookies are gluten-free, dairy-free, and easy enough to whip up anytime you have overripe bananas sitting on the counter.

The beauty of almond flour banana cookies is how flexible they are. You can keep them simple with just bananas and almond flour, or add maple syrup, coconut oil, vanilla, and cinnamon for extra flavor. If you’re a fan of healthy banana bakes, you might also enjoy these easy healthy banana cookies, banana walnut breakfast cookies, or even these banana maple oatmeal cookies for another naturally sweet option.

In This Post

Soft, moist, and naturally sweetened with banana.
Gluten-free and dairy-free with no refined sugar.
Only a handful of ingredients, ready in under 25 minutes.
Great way to use up ripe bananas.
Customizable with chocolate chips, nuts, or spices.

table talk

With Liliya!

These cookies are one of my favorite ways to use up ripe bananas. They’re naturally sweet, soft in the center, and a little chewy on the edges. The almond flour gives them a light, cake-like texture, while the banana keeps them moist without needing butter or eggs. I love how they can be a quick breakfast, a mid-afternoon snack, or even a simple dessert with a hot cup of tea.

Liliya

Ingredients Needed For Almond Flour Banana Cookies

Almond flour. Finely ground blanched almond flour creates a light, soft cookie texture. Don’t use almond meal, as it makes cookies dense and grainy.
Bananas. Mashed ripe bananas naturally sweeten the cookies and add moisture. Measure carefully for consistent results.
Maple syrup (optional). Adds a richer sweetness and balances the nutty flavor of almond flour.
Coconut oil (optional). Helps with texture and moisture, especially if your bananas aren’t extra ripe.
Cinnamon (optional). Brings warm spice and enhances the banana flavor.
Vanilla extract (optional). Adds depth and sweetness to the cookie flavor.

How I Make Almond Flour Banana Cookies

(This is a quick overview of how I make almond flour banana cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Preheat the oven to 350°F and line a baking sheet with parchment. Lightly grease to prevent sticking.
Mash the bananas in a bowl until mostly smooth with small lumps. Measure to ensure accuracy.
Mix in the optional ingredients like maple syrup, coconut oil, cinnamon, and vanilla if you’re using them.
Stir in almond flour with a spatula, then knead gently with oiled hands until a soft dough forms.
Shape the cookies by rolling 1 tablespoon of dough into a ball, then flattening slightly on the baking sheet.
Bake for 13–16 minutes, until the edges are lightly golden.
Cool on the baking sheet for 15 minutes before transferring to a wire rack.

Expert Tips for Almond Flour Banana Cookies

Use ripe bananas. The riper, the sweeter. Speckled bananas give the best flavor and natural sweetness.

Measure bananas correctly. Too much banana makes the dough sticky and hard to bake through.

Choose almond flour, not almond meal. The fine grind makes cookies soft and cake-like.

Flatten before baking. These cookies don’t spread, so shape them how you want them to look.

Add mix-ins. Chocolate chips, chopped walnuts, or shredded coconut make them extra delicious.

Don’t overbake. They stay soft in the center, so remove once the edges are golden.

Almond Flour Banana Cookies Variations and Substitutions

Chocolate Chip Banana Cookies. Fold in ½ cup chocolate chips for a dessert-style cookie.
Banana Nut Cookies. Add ½ cup chopped walnuts, pecans, or almonds for crunch.
Cinnamon Spice Cookies. Mix in ½ teaspoon cinnamon and ¼ teaspoon nutmeg for cozy flavor.
Coconut Banana Cookies. Add ¼ cup shredded coconut for extra texture and sweetness.
Peanut Butter Banana Cookies. Swap 2 tablespoons almond flour with 2 tablespoons peanut butter powder for a nutty twist.
Sweetener Options. Use honey, agave nectar, or coconut sugar instead of maple syrup.
Keto-Friendly Banana Cookies. Use just enough mashed banana for binding (½ cup) and add monkfruit or erythritol for sweetness.
Egg-Enhanced Cookies. Stir in 1 egg for firmer cookies that hold together more like traditional ones.

Storing / Freezing Almond Flour Banana Cookies

Store cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. They’ll keep well for up to 2 months.

How to Reheat Almond Flour Banana Cookies

Warm cookies in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to enjoy them soft and fresh again.

How to Pack Almond Flour Banana Cookies for Work and School

For Work. Slip 2–3 cookies into a reusable container or silicone bag. Pair with fruit or coffee for a quick desk-side breakfast.

For School. These cookies are nut-based, so check school allergy rules. They’re perfect for after-school snacks or in lunchboxes with parchment between layers.

Make-Ahead Tip. Bake a double batch, freeze, and grab one each morning. It will thaw by snack time.

FAQs About Almond Flour Banana Cookies

Are almond flour banana cookies healthy?

Yes, they’re naturally gluten-free, dairy-free, and sweetened mostly with bananas. Adding almond flour boosts protein and healthy fats.

Can I use frozen bananas?

Yes, thaw them fully and drain excess liquid before mashing.

Do I need maple syrup?

Not necessarily. Ripe bananas provide natural sweetness, but maple syrup makes them richer.

Can I make these nut-free?

Swap almond flour for oat flour or sunflower seed flour. Texture will be slightly different.

Why are my cookies too soft?

They’re meant to be soft, but if they’re too mushy, you may have added too much banana. Measure carefully.

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Print Recipe

Almond Flour Banana Cookies

Recipe by Liliya

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Total Time25 minutes
Yield16 cookies 1x
DietGluten Free

These almond flour banana cookies are soft, naturally sweet, and gluten-free. Made with ripe bananas and almond flour, they’re a quick, healthy cookie option perfect for breakfast, snacks, or dessert.

Ingredients

Scale

2 ½ cups almond flour (finely ground, blanched)
¾ cup mashed banana (about 2 medium ripe bananas)
2 tablespoons maple syrup (optional)
2 tablespoons melted coconut oil (optional)
½ teaspoon cinnamon (optional)
1 teaspoon vanilla extract (optional)

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Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly grease with coconut oil.
In a mixing bowl, mash bananas until smooth with small lumps. Measure ¾ cup to ensure accuracy.
If using, stir in maple syrup, coconut oil, cinnamon, and vanilla.
Add almond flour and mix with a spatula. When thick, knead with lightly oiled hands until a soft, sticky dough forms.
Roll dough into 1-tablespoon balls, place on baking sheet, and flatten slightly. Leave space between cookies.
Bake for 13–16 minutes, until edges are golden brown.
Cool on the baking sheet for 15 minutes before transferring to a rack.

Notes

Use very ripe bananas for maximum natural sweetness.
Almond flour (not almond meal) gives the best soft texture.
These cookies don’t spread in the oven flatten slightly before baking.
Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American