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. Kids love them!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 30

Cool 20

Total Time 1 5

Servings

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

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.

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