These soft and chewy banana cookies are made with just three simple ingredients and come together in minutes. They are naturally vegan, oil-free, and refined sugar-free, making them a wholesome treat for quick snacks, lunchboxes, or last-minute cravings. With a texture similar to banana bread in cookie form, they are comforting, lightly sweet, and incredibly easy to make.
Why You’ll Love This Recipe
These banana cookies are perfect when you want something homemade without spending much time in the kitchen. The ingredient list is short and pantry-friendly, the method is beginner-proof, and the cookies bake quickly. They are naturally egg-free and dairy-free, making them suitable for a wide range of diets, and they can easily be adapted with simple add-ins for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium bananas (about 236 grams total, peeled)
1/4 cup maple syrup
1 cup self-rising flour
Directions
Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper and lightly grease the paper.
In a medium mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine. Measure the mashed banana to ensure you have about 1 cup.
Add the maple syrup to the mashed bananas and stir until well combined.
Add the self-rising flour and mix gently until a thick, sticky dough forms. The texture should resemble banana bread batter.
Scoop spoonfuls of dough onto the prepared baking tray, leaving space between each cookie. These cookies do not spread much during baking.
Use the back of a spoon to gently shape the dough into round cookies if desired.
Bake for 12 to 15 minutes, until the tops are set and lightly golden. Let the cookies cool slightly before removing them from the tray.
Servings and timing
This recipe makes about 12 cookies.
Preparation time: 5 minutes
Baking time: 12 to 15 minutes
Total time: about 20 minutes
Variations
For chocolate banana cookies, fold 1/3 cup dairy-free chocolate chips into the dough.
For a nutty version, add 1/3 cup finely chopped walnuts or pecans.
For warm spice flavor, mix in 1/2 teaspoon cinnamon or a pinch of nutmeg.
For extra aroma, add 1 teaspoon vanilla extract.
For lower sweetness, replace the maple syrup with unsweetened almond milk if using ripe bananas.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 1 month. To reheat, warm briefly in the oven at low temperature or let them thaw at room temperature for a soft texture.
FAQs
Can I use ripe bananas for this recipe?
Yes, but the cookies will be noticeably sweeter. Fresh yellow bananas give the best balance of flavor and texture.
What size bananas should I use?
Medium bananas work best. Using very small bananas can make the cookies dry, while large bananas may make them too wet.
Can I skip the maple syrup?
If your bananas are ripe, you can replace the maple syrup with unsweetened almond milk for a no-added-sugar version.
Can I use all-purpose flour instead of self-rising flour?
Yes, but you must add 2 teaspoons of baking powder per cup of all-purpose flour to get similar results.
Are these cookies suitable for kids?
Yes, they are soft, lightly sweet, and made with simple ingredients, making them great for kids.
Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking.
Why are my cookies too soft?
This usually happens if the bananas are too large or overripe. Measuring the mashed banana helps avoid this.
Do these cookies spread while baking?
No, they hold their shape, so shaping them before baking is important.
Can I add oats to the dough?
Not in this recipe, as oats change the texture and liquid balance. A separate oatmeal cookie recipe works better.
Can I bake these in an air fryer?
Yes, bake at 350°F (180°C) for about 8 to 10 minutes, checking early to prevent overbaking.
Conclusion
These 3-ingredient banana cookies prove that simple baking can still be delicious and satisfying. With minimal prep, wholesome ingredients, and endless variation options, they are an ideal go-to recipe for busy days when you want something sweet, comforting, and homemade without the fuss.
These soft and chewy 3-ingredient banana cookies are naturally vegan, oil-free, and refined sugar-free. Perfect for quick snacks, they’re easy to make and taste like banana bread in cookie form.
Ingredients
2 medium bananas (about 236 grams total, peeled)
1/4 cup maple syrup
1 cup self-rising flour
Instructions
Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper and lightly grease it.
In a medium mixing bowl, mash the bananas with a fork until mostly smooth. Measure to ensure you have about 1 cup of mashed banana.
Add the maple syrup to the mashed bananas and stir until well combined.
Add the self-rising flour and mix gently until a thick, sticky dough forms.
Scoop spoonfuls of dough onto the prepared baking tray, leaving space between each cookie.
Use the back of a spoon to gently shape the dough into round cookies if desired.
Bake for 12 to 15 minutes, until the tops are set and lightly golden.
Let the cookies cool slightly before removing them from the tray.
Notes
Use yellow bananas for best texture and balanced sweetness.
Add-ins like chocolate chips, nuts, or spices can enhance flavor.
Do not expect cookies to spread—shape them before baking.
Cookies can be stored in the fridge for up to 3 days or frozen for 1 month.
