These banana almond thumbprint cookies are soft, naturally sweet, and made with only four simple ingredients. They are egg-free, dairy-free, and contain no added sugar, making them a wholesome treat that’s perfect for everyday snacking or a light dessert.
Why You’ll Love This Recipe
This recipe is quick, beginner-friendly, and requires no fancy tools or chilling time. The cookies are naturally sweet from ripe bananas and have a rich, nutty flavor thanks to almond flour and almond butter. They are perfect for anyone looking for a simple, plant-based dessert with clean ingredients and minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas: 2 medium (about 240 g mashed)
Almond flour: 1½ cups (150 g)
Almond butter: ¼ cup (64 g), smooth and unsweetened
Dark chocolate: 40 g, melted
Directions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Mash the bananas in a mixing bowl until completely smooth.
Add the almond flour and almond butter to the mashed bananas. Mix until a soft and slightly sticky dough forms.
Scoop about 1½ tablespoons of dough, roll into a ball, and place it on the prepared baking sheet. Gently flatten each ball.
Press your thumb or the back of a spoon into the center of each cookie to create a small indentation.
Bake for 12 to 15 minutes, or until the cookies are set and lightly golden around the edges.
Remove from the oven and allow the cookies to cool completely. Once cooled, fill the center of each cookie with melted dark chocolate.
Let the chocolate set before serving.
Servings and timing
Servings: 12 cookies
Preparation time: 10 minutes
Baking time: 12–15 minutes
Cooling and filling time: 15 minutes
Total time: approximately 40 minutes
Variations
Replace the chocolate filling with almond butter for a fully refined-sugar-free option.
Add a pinch of cinnamon or vanilla powder to enhance the flavor.
Mix in 1 tablespoon of coconut flour for a slightly firmer texture.
Sprinkle finely chopped almonds or shredded coconut on top of the chocolate before it sets.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to 5 days.
They can be frozen for up to 2 months. Thaw at room temperature before eating.
These cookies do not require reheating and are best enjoyed at room temperature.
FAQs
Can I use almond meal instead of almond flour?
Yes, but the texture will be slightly coarser and less soft.
How ripe should the bananas be?
Very ripe bananas with brown spots work best for sweetness and moisture.
Can I skip the chocolate filling?
Yes, the cookies are delicious on their own or filled with almond butter.
Are these cookies gluten-free?
Yes, almond flour is naturally gluten-free.
Can I use a different nut butter?
Yes, cashew butter works well and has a mild flavor.
Why are my cookies too soft?
Banana-based cookies are naturally soft, but adding 1 to 2 tablespoons of almond flour can help.
Can I bake these cookies in an air fryer?
Yes, bake at 170°C (340°F) for 8 to 10 minutes, checking often.
Do I need baking powder or baking soda?
No, this recipe does not require any leavening agents.
Are these cookies suitable for kids?
Yes, they are naturally sweet and made with simple ingredients.
Can I double the recipe?
Yes, all ingredients can be doubled with no changes to baking time.
Conclusion
These banana almond thumbprint cookies prove that simple ingredients can create a delicious and satisfying treat. Naturally sweet, soft, and easy to prepare, they are perfect for anyone looking for a healthier dessert option without sacrificing flavor. This recipe is sure to become a regular favorite in your kitchen.
Soft, naturally sweet cookies made with banana, almond flour, and almond butter. These egg-free, dairy-free thumbprint cookies are filled with melted dark chocolate and come together in under 40 minutes.
Ingredients
2 medium ripe bananas (about 240 g), mashed
1½ cups (150 g) almond flour
¼ cup (64 g) smooth, unsweetened almond butter
40 g dark chocolate, melted (for filling)
Instructions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Mash the bananas in a bowl until smooth.
Add almond flour and almond butter. Mix until a soft, slightly sticky dough forms.
Scoop about 1½ tablespoons of dough, roll into a ball, and place on the prepared baking sheet. Flatten gently.
Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
Bake for 12–15 minutes, or until set and lightly golden.
Cool completely. Fill each indentation with melted dark chocolate.
Let the chocolate set before serving.
Notes
Use very ripe bananas for best flavor and texture.
Almond meal can be used, but will yield a coarser texture.
Cookies are naturally soft but can be firmed slightly with 1–2 tablespoons of coconut or almond flour.
Air fryer option: Bake at 170°C (340°F) for 8–10 minutes.
