Healthy Banana Cookies
These Healthy Banana Cookies are delicious, easy to make, gluten-free and dairy-free. Added bonus: They can be eaten any time of day – breakfast on the go or a sweet treat. Kids love them!
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Two words that I love – healthy cookies. Besides these beauties, we also love these Sugar Free Date Cookies. And since I am always in need of more overripe banana recipes check out this post with 27 easy and healthy recipes using ripe bananas.
IN THIS POST: Everything you need to make Healthy Banana Cookies
Ingredients for this recipe
- almond flour – this is one of our favorite gluten free flours – especially for baking
- baking powder + baking soda – I use both to make these a little cakier
- cinnamon – a classic pairing with bananas
- sea salt
- overripe bananas – the browner the better!
- egg
- vanilla
- chopped dates – more sweetness without adding processed sugar
- chopped walnuts
This recipe is a nice switch as they are healthy banana cookies without oatmeal. Not that I don’t love rolled oats and quick oats but it is nice to have an option that is grain free.
The glorious dates add a chewy texture and caramel-like sweetness to these cookies.
How to make Healthy Banana Cookies
First, start by lining a baking sheet with parchment paper. Second, in a large mixing bowl whisk together the dry ingredients. Set that bowl aside.
Third, in another mixing bowl mash the ripe bananas along with the egg and vanilla. Next, pour the mashed bananas mixture into the almond flour mixture and combine.
Finally, use a cookie scoop to form the cookies.
The dough is a bit sticky due to the almond flour and the overripe bananas but still easy to scoop onto your baking sheets. Slide a fork across the top to flatten and create a little crisscross pattern.
Finally, once they come out of the oven, transfer the cookies from the cookie sheet to a rack to cool completely.
You can leave these 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.
These cookies are a tasty treat to have when doing the whole30 or simply avoiding refined sugar.
Let me know if you give them a try!
FAQ’S, Tips, and Substitutions
- What is the healthiest type of cookie? Skipping the bleached white flour and sugar is step number one! These healthy banana cookies are prepared with almond flour and sweetened naturally with overripe bananas and chopped dates. Homemade with healthy, wholesome ingredients is the healthiest type of cookie.
- Which cookies are best for weight loss? Watch your portions when you are looking to lose weight. These healthy banana cookies have no sugar which is a great start for weight loss but if you eat ten that will all be nullified. ? Stick to one or two when trying to lose weight.
- TIP! Use a room temperature egg when baking and you will be rewarded with a fluffier cookie!
- TIP! Use super ripe bananas. These cookies have no added sugar so the riper the banana the more sweetness it will add to the cookies.
- You can substitute all kinds of things 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. If you use nuts be sure to toast them first!
- Substitute the egg with a plant-based one made from flax or chia seeds to make these a vegan cookie.
- Add fall spices like nutmeg and ginger.
- Keep in an airtight container at room temperature for up to three days.
More healthy cookie recipes
- Keto Peanut Butter Cookies
- Sugar Free Date Cookies
- White Chocolate Macadamia Nut Cookies
- Quinoa Flour Cookies
- Gluten Free Thumbprint Cookies
- Easy Banana Chocolate Chip Cookies
This recipe was originally posted on February 18, 2021, and updated on May 19, 2022, with recipe notes, writing, and new photos.**
If you’ve tried my healthy banana cookies, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Healthy Banana Cookies – No refined sugar!
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.
Video
Notes
- TIP! Use a room temperature egg when baking and you will be rewarded with a fluffier cookie!
- TIP! Use super ripe bananas. These cookies have no added sugar so the riper the banana the more sweetness it will add to the cookies.
- You can substitute all kinds of things 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. If you use nuts be sure to toast them first!
- Substitute the egg with a plant-based one made from flax or chia seeds to make these a vegan cookie.
- Add fall spices like nutmeg and ginger.
- Keep in an airtight container at room temperature for up to three days.
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!
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. 🙂