Description
These soft almond flour banana cookies are naturally gluten-free, dairy-free, and lightly sweetened with ripe bananas for a wholesome homemade treat perfect for breakfast, snacking, or dessert.
Ingredients
- 2 1/2 cups blanched almond flour
- 3/4 cup mashed ripe banana (about 2 large bananas)
- 2 tablespoons maple syrup (optional)
- 2 tablespoons melted coconut oil (optional)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Extra coconut oil for greasing hands and baking paper
Instructions
- Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper and lightly grease it with coconut oil.
- Place the ripe bananas in a mixing bowl and mash thoroughly until mostly smooth.
- Add the maple syrup, melted coconut oil, cinnamon, and vanilla extract if using. Stir until combined.
- Gradually add the almond flour and mix with a spatula until a soft dough forms.
- Use lightly oiled hands to gently knead the dough until fully combined.
- Scoop about 1 tablespoon of dough and roll into balls. Place on the prepared baking tray.
- Flatten each dough ball gently into cookie shapes about 2 inches wide.
- Bake for 13 to 16 minutes or until the edges become lightly golden.
- Remove from the oven and allow the cookies to cool for at least 15 minutes before transferring to a cooling rack.
- Serve slightly warm or fully cooled.
Notes
- Very ripe bananas create the best sweetness and texture.
- Blanched almond flour gives the softest and most tender cookies.
- These cookies remain naturally soft even after cooling.
- Optional chocolate chips or nuts can be added for extra flavor and texture.
- Store refrigerated because of the fresh banana content.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 108
- Sugar: 4g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
