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–+ servings
a healthy banana cookie on a spatula.
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Healthy Banana Cookies - No refined sugar!

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!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cool 20 minutes
Total Time 1 hour 5 minutes
Servings 24
Calories 68kcal
Author Sharon Rhodes

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.

Nutrition

Calories: 68kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 27mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg