These banana almond flour cookies are a simple, three-ingredient treat. They bake up soft and become even more tender the next day, making them perfect for breakfast or a quick snack.
It’s amazing what ripe bananas, almond flour, and a touch of cinnamon can do. Our family loves these cookies — the kids disappear them fast. For a chocolatey twist, fold a handful of semi-sweet chocolate chips into some of the batter; the result is like banana bread with little pockets of chocolate. They’re delicious with or without chocolate.
Table of Contents
- What You’ll Need
- Ingredient Substitutions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Other Cookie Recipes You’ll Love
- Banana Almond Flour Cookies Recipe
What You’ll Need
Ingredients you’ll need to make these cookies:
- Banana: Use a very ripe banana with brown spots — it adds natural sweetness and moisture.
- Almond Flour: A gluten-free, nutrient-rich flour. Use a finely ground almond flour for best texture.
- Cinnamon: Adds warm, subtle spice.
See the recipe card below for exact ingredient amounts and full details.
Ingredient Substitutions
- Banana: You can swap mashed banana for unsweetened applesauce, though the cookies will be moister and less sweet. Add a touch of maple syrup if you prefer more sweetness.
- Almond flour: Replace with desiccated coconut or rolled oats for a different texture. Make adjustments as needed because absorbency varies.
Step By Step Instructions
STEP 1: Preheat the oven to 350°F (180°C). Mash the banana with a fork until mostly smooth.
STEP 2: Stir in the almond flour and cinnamon until just combined.
STEP 3: Scoop tablespoon-sized portions of dough onto a lined baking sheet, then gently flatten each ball.
STEP 4: Bake at 350°F for 13–15 minutes, or until the edges are just beginning to brown. Let the cookies cool completely before serving so they firm up slightly.
Storage Instructions
Once cooled, keep the cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze them in a freezer-safe bag with parchment between each cookie to prevent sticking; they keep well for up to 2 months.
Tips For Success
- Flatten and shape the cookies before baking — they won’t spread much in the oven.
- To avoid lumps, puree the banana (in a blender or food processor) before adding the almond flour.
- Use very ripe bananas with brown spots for the best natural sweetness and flavor.
- If the dough is too wet to form, add more almond flour one tablespoon at a time until you can scoop it easily.
- Optional: stir in chocolate chips or top with a drizzle of melted chocolate and crushed almonds for extra sweetness and texture.
Other Cookie Recipes You’ll Love
Peanut Butter and Banana Cookies
Pumpkin Banana Cookies
Banana Coconut Cookies
Carrot Oatmeal Cookies
If you tried these Banana Almond Flour Cookies, please leave a ⭐ star rating and share how they turned out in the comments — I love hearing from you!
Banana Almond Flour Cookies
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Ingredients
- 1 very ripe banana
- 1 ¼ cups almond flour
- ½ tsp cinnamon
Instructions
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Preheat the oven to 350°F (180°C).
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Mash the banana with a fork until smooth.
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Add the almond flour and cinnamon and mix until combined.
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Scoop tablespoon-sized balls and flatten them on a baking sheet.
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Bake at 350°F for 13–15 minutes, or until the edges are slightly brown. Allow cookies to cool fully before serving.
Notes
- Shape and flatten the cookies before baking; they won’t spread much while cooking.
- For a smoother batter, puree the banana first before adding the almond flour.
- Ripe bananas with brown spots give the best flavor and sweetness.
- If the mix is too wet to scoop, add almond flour one tablespoon at a time until it holds shape.
- Optional: fold in chocolate chips or top with melted chocolate and crushed almonds for extra flavor and crunch.
Nutrition
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