Healthy Banana Cookies
These healthy banana cookies are soft and chewy, featuring lots of natural sweetness. The added bonus? They can be eaten any time of day, from breakfast on the go to a sweet treat. Even kids love them!
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Two words I love: healthy cookies. Besides this healthy banana cookies recipe, we also love these sugar free date cookies. And since we could always use more overripe banana recipes in our lives, check out this collection of healthy recipes using ripe bananas.
Why you will love this recipe
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Almond Flour – This is one of our favorite gluten-free flours, especially for baking.
- Baking Powder + Baking Soda – I use both to make these cookies a little cakier.
- Cinnamon – A classic warm, spicy pairing with bananas.
- Ripe Bananas – The browner, the better for all the natural sweetness. They also have fiber!
- Egg – This is your binder, helping the cookies hold together.
- Vanilla – Nothing says yummy homebaked goodness like a splash of vanilla.
- Chopped Dates – Another natural sweetener without adding processed sugar.
- Chopped Walnuts – Optional, but the crunch is so good with the soft texture of these cookies.
- Sea Salt – Just a pinch of fine sea salt to bring out the best flavors in your ingredients.
Expert Tip!
Use a room-temperature egg when baking, and you will be rewarded with a fluffier cookie.
Equipment
Mixing Bowls – You will need two bowls, one for wet ingredients and one for dry. We like to use a large bowl so there is no spilling over the sides.
Baking Sheets – Two baking sheets are used for this recipe.
Parchment Paper – This is a must for no sticking and easy cleanup. We recommend using unbleached parchment.
- Naturally slick ceramic coating.
- Non-Toxic, PTFE & PFOA Free.
- Perfect for baking, roasting, and more.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, line the baking sheets with parchment paper and set aside.
Step 2
Then, in a large mixing bowl, whisk together the dry ingredients. Set that bowl aside.
Step 3
Next, in another mixing bowl, mash the ripe bananas along with the egg and vanilla.
Expert Tip!
Use super ripe bananas. These cookies have no added sugar, so the riper the banana, the sweeter they will be.
Step 4
Then, pour the mashed bananas into the almond flour mixture and stir it to combine.
Step 5
Next, use a cookie scoop to portion out the cookie batter onto the baking sheets.
The dough is a bit sticky due to the almond flour and the overripe bananas, but still easy enough to scoop.
Slide a fork across the top to flatten and create a little crisscross pattern if you want.
Pop the trays in the oven to bake.
Step 6
Finally, once they come out of the oven, transfer the cookies from the cookie sheet to a rack to cool completely.
Substitutions and recipe variations
Substitute the egg with a plant-based one made from flax or chia seeds to make these vegan cookies.
There are all kinds of add-ins you can stir into these cookies. Different nuts, seeds, raisins, coconut, and even dark chocolate chips. I like pecans and mini chocolate chips. Another great combo is macadamia nut and white chocolate chips. Take them to the next level by toasting the nuts first.
Sprinkle in some fall spices like nutmeg and ginger to give these a warm and seasonal vibe.
Add a scoop or two of clean protein powder, then fold in some natural peanut butter or almond butter to make protein cookies.
Serving suggestions
We love these as a sweet treat in the evening with a warm almond milk.
Pack them up to take for on-the-go energy.
You can even have these for BREAKFAST. Yes, cookies for breaky. With an ingredient list this wholesome, why not?
FAQS
Banana adds a lot of moisture, and almond flour does not absorb liquid the same way wheat flour does. Letting the cookies cool fully can help them firm up.
Yes, but the texture may be slightly different. Almond meal is usually coarser, so the cookies may have a more rustic texture.
Storage tips
To Store: Keep in an airtight container at room temperature for up to three days. These lovelies taste even better the next day! The dates and bananas take on a sweet, chewy toffee consistency. After three days, off they go to the refrigerator. Keep them in the fridge in the same container for up to a week.
To Freeze: Let the cookies cool completely, then freeze them in a freezer-safe container. Thaw at room temperature when you’re ready for a snack.
More healthy banana recipes
If you’ve tried these healthy cookies with bananas, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
*Originally posted February 18, 2021, updated May 19, 2022, and updated again July 17, 2026.*
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Healthy Banana Cookies
Ingredients
- 1 ½ cups almond flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon
- ⅛ tsp sea salt
- 1 ½ cups mashed overripe bananas *about 4 large bananas
- 1 large egg
- ½ tsp vanilla
- ¼ cup chopped dates
- ¼ cup chopped walnuts
Instructions
- Heat your oven to 350°. Line two baking sheets with parchment paper and set them aside.
- In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, sea salt, and cinnamon. Set the bowl aside.
- In another mixing bowl, mash the overripe bananas. Add the egg and vanilla and stir well.
- Pour the banana mixture over the flour mixture and stir until combined. Fold in the chopped dates and nuts.
- Scoop heaping tablespoons of the batter onto the lined baking sheets – 12 on each sheet. Use a fork to flatten the cookies by pressing lightly and with the fork and sliding it across the top and then the opposite direction creating the criss-cross pattern.
- Bake for 26-30 minutes, rotating the baking sheets at the halfway point.
- Transfer them to a wire rack to cool completely. Store in a container at room temperature for up to a week.
I swapped the almond flour in this recipe for all-purpose, added some milk and cocoa powder and a pinch of cayenne, and stuck a chocolate melt on top (so, technically not gluten free, dairy free, or refined sugar free, but I was working with what I had!) and they were a big hit. Albeit with some modifications, this recipe got my younger sister to eat three mostly-sugar-free, fruit-based cookies in a row, so I’d call it a huge victory!
I love a good victory! Thanks for the suggestions, Ana 🙂
Just confirming the baking time. 30 mins seems like a long time. Most of my cookie recipes call for 12-15 mins baking.
Yes, the recipe calls for 26-30 minutes. Because there is no sugar and you are only using a bunch of mashed bananas it does take a little longer for these cookies to bake. Do check after the 26 minute mark because ovens can run at different temps.
I don’t have issues with wheat—and would rather not use almond flour. Is it possible to substitute whole wheat flour for the almond flour? These otherwise seem like exactly what I’m looking for. Thanks!
I went ahead and tried it with whole wheat flour and I wouldn’t recommend the substitution. They came out like banana bread in the shape of a cookie. Not crumbly at all—which makes sense in retrospect with wheat flour and barely any added fat compared to traditional cookies (I added about 3T canola oil to the recipe). Edible but not great with wheat flour.
Thanks for the update! I haven’t tested these out using anything other than the almond flour so it is good to know. To be honest, these are kind of banana-bready too. More chewy than crumbly for sure, but still super delicious.
These healthy banana cookies sound fabulous! I love that I can eat them for breakfast or a snack! Can’t wait to bite into one!
These are my first banana cookies. The kids love making them. Thanks!
Yay! Way to go kids 🙂 Thanks Andrea.
Ooh I might make a batch and have a couple for breakfast! Look delicious!
These were so good and sweetening with dates is brilliant!
Dates are natures candy. 🙂 Thanks Alisa!
First time I made banana cookies and loved them! I appreciate the recipe not containing any refined sugars. Thank you.
Right? And you don’t miss it. Thanks Tavo!
Perfect! I have dates and am always looking for healthy ways to use up overripe bananas (I’d be embarrassed to tell you how many I have in the freezer haha). Thanks for this!
Omgsh yes!!! I always have a ton. Thanks Terri 🙂
Such a simple healthy recipe, perfect to have on hand when you’re craving a sweet bite! Luna loves ‘em so it’s a win in my books.
these somes so yummy and healthy!! i can’t wait to make these!
Can I substitute dates powder for dates? And if yes, how much should I use?
Sorry, Nancy, I haven’t tested this recipe using date powder.
It’s amazing what you can do with just bananas. Ice cream, cookies, all kinds of stuff!
I love how these use ingredients that I have on hand. Makes it super easy to whip up this healthy treat!
Right?? And they are very binge-worthy. 🙂