5-Ingredient Paleo Banana Bread Cookies made with basic pantry essentials. These easy, healthy banana cookies are soft, cinnamony, and make for a perfect healthy treat.
Hypothetical situation: you have two over-ripe bananas and the need for something soft and chewy.
I have just the thing.
Enter: banana bread cookies.
These grain-free banana bread cookies are exactly as they sound: a hybrid of your favorite quickbread and – well – cookies.
Made with almond flour and sweetened mostly with banana and a drizzle of pure maple syrup, these lumps are dairy-free and are a magnificiently healthy treat – fit for breakfast, snack, or dessert.
These gluten-free banana bread cookies require about 5 minutes to prepare, 25-ish minutes to bake, and result in a cookie that is moist, chewy, and perfectly sweet.
Add chocolate chips and/or a sprinkle of sea salt for a real good time!
Let’s bake a batch!
How to Make Grain-Free Banana Bread Cookies:
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Peel the bananas and mash them in a bowl until creamy. Add in the egg and pure maple syrup and whisk well.
Add in the almond flour, cinnamon and sea salt and stir well until the mixture is combined. It will be wet and sticky – this is normal!
Drop about 2 tablespoons of the cookie dough on the parchment-lined baking sheet and form it into a cookie shape. Repeat for the remaining batter.
Bake on the center rack of the preheated oven 20 to 28 minutes, until the cookies are golden-brown around the edges and set up.
Recipe Adaptations:
- Swap the almond flour for hazelnut flour.
- Add chopped walnuts or pecans.
- Drizzle with or dip in melted chocolate.
Additional Healthy Cookie Recipes:
- Gluten-Free Peanut Butter Chocolate Chip Cookies
- Paleo Morning Glory Cookies
- Flourless Peanut Butter Cookies
- Soft Chewy Gooey Paleo Chocolate Chip Cookies
Banana cookies for breakfast for the rest of forever!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
5-Ingredient Paleo Banana Bread Cookies
Ingredients
- 2 ripe bananas mashed, about 2/3 cup
- 1 egg
- 3 Tbsp pure maple syrup
- 1 1/2 cups almond flour
- 1/2 tsp ground cinnamon
- pinch sea salt
- 1/4 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Peel the bananas and mash them in a bowl until creamy. Add in the egg and pure maple syrup and whisk well.
- Add in the almond flour, cinnamon and sea salt and stir well until the mixture is combined. It will be wet and sticky - this is normal!
- Drop about 2 tablespoons of the cookie dough on the parchment-lined baking sheet and form it into a cookie shape. Repeat for the remaining batter.
- Bake on the center rack of the preheated oven 20 to 28 minutes, until the cookies are golden-brown around the edges and set up.
Nutrition
I had 3 overripe bananas so used them. I did 2 eggs, 2 cups almond flour, 2 tbs. coconut flour, quarter cup honey, quarter tsp baking soda plus added a little cardamom with the cinnamon. Delicious! Thank you for this recipe!
Thanks so much for sharing, Sally! All of that sounds delicious 🙂
Why did I follow this recipe to the T and the inside is super doughy and uncooked?? The outside is perfect so I don’t get it.
I made these using a mix of Almond Fl, Oat Fl & desiccated coconut, 1 tsp baking powder & threw in a handful of currents for sweetness & walnuts for crunch. Baked 20mins, simply delicious!
Ooh, currants and coconut sound amazing! What genius additions! Thanks for following up with your experience! xo
Hi- I made these and added chopped pecans and a few vegan chocolate chips on top. Although I failed to see the step where I pressed them down into a preformed cookie shape, they turned out great as is ant I love them. Will make again!
I’m so happy you enjoy them, Ellen! Thanks for swinging back around to let me know! 😀 xoxoxo
These cookies are so delicious!! Came out perfect the first time itself and they are so soft and chewy yet they hold their shape so well!! Thanks for this beautiful cookie recipe!
I substituted the egg with flax egg since we are vegetarian. Yet the taste is incredible
So happy it worked out! xoxoxo
@Julia, I added the juice of a lemon and more almond flour and cinnamon. Yum
When I first made this recipe it didn’t set up very well, but the flavor was good, so I tried it again. The second time I halved the banana, substituted the maple syrup for organic brown sugar and added a tsp of baking powder. They came out great!
I’m glad it worked out for you on the second try…I wonder what happened the first time.