A loaf of banana bread isn’t the only option to turn to when you have a bunch of bananas on your counter that are starting to get rather spotty. Turns out you can also make cookies! And while these particular cookies happen to taste very reminiscent of banana bread, they also happen to be pretty darn healthy. With ingredients like almond flour and maple syrup instead of the traditional wheat flour and sugar, they taste like a treat but double as a healthy snack any time of day.
Like traditional banana bread, these start with overripe bananas. About four will do it and since there’s not much other sweetener in these, the riper the better.
Once those bananas are mashed, you mix them with some almond flour, maple syrup, vanilla, cinnamon, salt, and baking soda. There are no eggs, no added fats, no dairy… so these work for all kinds of diets.
You scoop the mixture out onto a cookie sheet and then gently flatten the cookies so they have more of a traditional cookie shape and then they head into the oven to bake.
They take longer to bake than your average cookie – about thirty minutes or so – but they have a lovely chewy texture with just enough sweetness and a hint of nuttiness thanks to the almond flour. They’re a treat, but they’re a treat you can feel good about, and in my book that’s a win-win.
Banana Bread Cookies
5m prep time
30m cook time
Allergens: Tree Nuts
- 1 1/4 cups ripe mashed banana, about 4 medium
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas until smooth. Add maple syrup and vanilla and stir to combine.
- Add the almond flour, baking soda, salt, and cinnamon and stir until well mixed.
- Using a 1 1/2 tablespoon scoop, scoop mixture out onto prepared baking sheet.
- Using a fork or the palm of your hand, gently flatten cookies.
- Bake until center has set, 27-30 minutes. Place on a wire rack to cool. Enjoy!
Recipe adapted from Simply Jillicious.