When you can’t decide between banana bread or chocolate chip cookies, these vegan Banana Bread Cookies are the perfect alternative! They come together in just a few minutes in one bowl, and are naturally gluten free and low in sugar. They taste just like Banana Bread, but have the convenience of a cookie!
This recipe is part of my “One Ripe Banana Recipes” series. Sometimes you just have one ripe banana lying around. It may not be enough to make a full Banana Bread, but there is plenty you can do - don't throw it out!
These Banana Bread Cookies are an amazing recipe to make if you only have one ripe banana. You can also try Banana Peanut Butter Granola, Banana Energy Balls, or make your favorite smoothie and add banana!
Easy Banana Bread Cookie Ingredients
What’s in a banana cookie anyways? Do you just take your favorite cookie recipe and add banana?
You certainly could do that for a banana flavored cookie, but these have some more nuances. These cookies are made with ingredients that are all naturally gluten free, grain free, and vegan - so you won’t find any flour, sugar, or butter here.
Ripe Banana. The browner, the better!
Almond Butter. Use an an all natural and runny kind. I like this brand and this brand.
Almond Flour. Keeping these cookies grain free and gluten free, we use some Almond Flour. If you are not Gluten Free, you can certainly sub in regular all purpose flour 1:1.
Coconut Sugar. Coconut Sugar is less refined than Brown Sugar, but you can really use any type of sugar in these cookies. If you use white sugar, they may spread out a bit more!
Chocolate chips! Duh.
In a pinch, you can freeze the banana and save it for a smoothie or future baked goods. We are on team #nofoodwaste over here, so stop throwing away your brown bananas!
How to Make Vegan Banana Bread Cookies
These banana bread cookies have the comforting taste of a homemade banana bread, with the delicious chewiness of a bakery style cookie.
To make them, start by mashing all your wet ingredients together in a large bowl: Ripe Banana, Almond Butter, and Coconut Sugar!
Next, add your dry ingredients and fold everything together. The batter will be tough and sticky - don't worry though! This makes for a perfectly chewy cookie.
Using a silicone spatula here will be especially helpful, since the batter is so thick. If you don't have one yet, I highly recommend getting one ASAP! The one linked here is less than $10 and your baking game will instantly change for the better.
You can enjoy these cookies any time of day - packed with healthy fats and low in sugar, they make an excellent morning snack and won’t make your blood sugar spike!
Tips for making the best banana bread cookies
Use a really ripe banana. One that’s all brown, like even past the brown spots, is ideal. These bananas are at peak ripeness and are sweeter than yellow bananas. They are also softer and easier to mash. Plus, what else are you really going to use it for?
2. Use an all natural runny almond butter. This helps the cookies stay moist and always makes them deliciously dense. These cookies have an incredible texture and chewiness, they are not a super light and airy!
3. Use a cookie scoop to scoop the cookie dough batter onto your baking sheet. This will help ensure the cookies are evenly sized and round.
4. Related to the above tip, spray your cookie scoop with some cooking oil before scooping the dough! The dough will be very sticky so this will help the cookie dough ball release naturally without sticking.
Got more ripe bananas lying around?
Waste not, want not! Try or save some of these recipes for the next time you have brown bananas lying around.
Did you make this recipe? Tag me on Instagram @thegranoladiaries and show me what you've made! I love connecting and sharing on my Stories!
- 1 Ripe Banana
- ½ Cup Almond Butter ( I love this one for best value)
- ¼ Cup Coconut Sugar
- 1 tsp Vanilla Extract
- 1 ½ Cups Almond Flour
- ½ tsp baking soda
- Pinch of salt
- ½ Cup Chocolate Chips
- Preheat oven to 350 Farenheit and line a baking sheet with parchment paper.
- In a large bowl, mash the banana and then mix in all the wet ingredients.
- Add the dry ingredients and gently fold everything together until a sticky dough is formed. I suggest using a silicone spatula as the dough will be very sticky.
- Use an ice cream scoop or spoon to scoop out 10 balls of dough onto the baking sheet. Next, wet your hands to roll the cookies into smooth balls.
- Top with more chocolate chips and gently press down on each cookie, forming into round shapes.
- Bake for 12 - 14 minutes. Allow cookies to cool before diving in!
- For a sweeter cookie, add another ¼ Cup of Coconut Sugar (½ Cup Total).
- The browner your banana, the better!
- The dough is meant to be very sticky. If you really cannot mix it anymore, feel free to try adding 1 Tbsp of your milk of choice.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 78mgCarbohydrates: 19gFiber: 4gSugar: 12gProtein: 7g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.