Healthy Banana Cookies
These healthy banana cookies are a perfect blend of natural sweetness and nutritious ingredients. Made with almond flour, overripe bananas, and wholesome mix-ins like dates and walnuts, they are gluten-free, low in sugar, and incredibly fluffy. An ideal guilt-free snack, these cookies are easy to make and customizable for various dietary needs, making them the best banana cookie recipe for your healthy lifestyle.
Equipment
- Large mixing bowl
- Whisk
- Fork
- Baking sheets
- Parchment paper
- Wire rack
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 (room temperature)
- ½ tsp vanilla extract
- ¼ cup chopped dates
- ¼ cup chopped walnuts
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
- In another bowl, mash the overripe bananas until smooth. Stir in the egg and vanilla extract until well combined.
- Pour the banana mixture into the bowl of dry ingredients and stir until a thick batter forms.
- Fold in the chopped dates and walnuts.
- Drop heaping tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 12 cookies per sheet.
- Lightly flatten the tops with a fork, making a criss-cross pattern for texture.
- Bake for 26–30 minutes, rotating the pans halfway through. The cookies are done when the edges are golden brown and the tops feel set.
- Transfer the cookies to a wire rack to cool completely before storing.
Notes
For a vegan version, replace the egg with a flaxseed or chia egg (1 tbsp of seed + 3 tbsp water, mixed). Store baked cookies in an airtight container for up to 1 week, or freeze raw dough balls for on-demand baking.