Almond Flour Banana Cookies
- 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)
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
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 3g
- Sodium: 2mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://wearerecipes.com/almond-flour-banana-cookies/