Name: Banana Bread Cookies
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup Almond flour; 0.5 tsp Baking soda; 0.5 tsp Salt; 0.5 tsp Cinnamon; 3 Bananas; 0.5 tbsp Maple syrup; 2 eggs

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Banana Bread Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 350℉.

Line two cookie trays with parchment paper or silicone baking mats. Set aside.

In a large bowl stir together the almond flour, baking soda, salt and cinnamon.

Mash in the bananas until combined and no large chunks of banana remain.

Add maple syrup (or maybe syrup substitute) and eggs. Stir well until no dry streaks of almond flour remain.

Use a cookie scoop to portion out the dough 3 inches apart on the prepared baking mat.

Use the back of the cookie scoop to smooth down the banana cookie dough.

Bake for 25-28 minutes, or until lightly golden brown.

Allow to cool on the baking sheets for 2 minutes before attempting to remove to a cooling rack.

Nutrition

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Tips & Tricks (5)

Select Overripe Bananas 🍌
Use bananas with brown spots or a mostly brown peel for maximum sweetness and moisture—they contain more natural sugars and break down easier, reducing the need for added sweeteners.
Mash Bananas Thoroughly 🥄
Mash bananas to a completely smooth consistency to ensure even distribution throughout the batter and prevent dense pockets in your cookies.
Don't Overmix the Batter ⚠️
Mix ingredients until just combined after adding almond flour—overmixing develops gluten alternatives in almond flour, resulting in tough, dense cookies instead of tender ones.
Chill Dough Before Baking ❄️
Refrigerate the batter for 30 minutes before scooping to prevent spreading and help cookies maintain a thicker, chewier texture that mimics traditional banana bread.
Watch for Golden Edges 👀
Bake until the cookie edges are golden brown but the centers still look slightly underbaked—they'll continue cooking on the hot baking sheet and stay wonderfully moist and cake-like.