Banana Almond Flour Cookies are a delicious combination of the familiar flavor of banana bread and cookies with a soft, chewy texture. This recipe is an alternative for those who avoid refined flour products, gluten and sugar.
Unlike many other cookies that use refined sugar, this recipe utilizes the natural sweetness of honey and bananas.
Flavors are harmoniously combined in this cookie. The nutty flavor of almond flour contrasts beautifully with the soft, sweet notes of ripe bananas.
A hint of cinnamon adds warmth and spice, while honey adds a floral sweetness.
Vanilla extract adds a fragrant touch and brings all the flavors together.
Banana almond flour cookies are delicious on their own, but can be served with a glass of almond milk or, as a treat, with a scoop of vanilla or banana ice cream.
Contents
⏱ Cooking time — 35 minutes overall. Includes 10 minutes of preparation and cooking + 25 minutes unattended.
🔪 Ingredients
For 3 servings:
- 2 ripe bananas
- 350 g (12 ⅓ oz) almond flour
- 1 egg
- 80 g (2 ⅚ oz) honey
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
🥣 Directions
👉 Jump to Short Version of RecipePreparation of the liquid base
Preheat the oven to 180°C (350°F).
Peel 2 ripe bananas, put them in a bowl and mash with a fork until mashed.
Beat in 1 egg and mix.
Add 80 g (2 ⅚ oz) of honey and 1 tsp of vanilla extract. Mix until smooth.
Preparation of dry ingredients
In another bowl, mix the dry ingredients.
Take 350 g (12 ⅓ oz) of almond flour, add ½ tsp. of baking soda, ½ tsp. of salt and ½ tsp. of ground cinnamon. Mix thoroughly with a whisk.
Pour the liquid mixture into the dry ingredients. Stir until the batter is smooth.
Shaping and baking cookies
Cover the baking tray with parchment paper.
Using a tablespoon, spoon the dough onto the baking tray, using about 1 tbsp. of dough per cookie. Using the back of the spoon, shape the cookies into a round and neat shape.
Send to bake in preheated oven for 20-25 minutes or until golden.
Remove from oven and let cool.
🙋♂️ FAQ
How can I ensure the cookies are fully baked?
The edges of the cookies should be golden brown, and they should feel set but still soft in the center. Over-baking can make them dry.
Can I use another type of flour instead of almond flour?
Yes, you can use other nut flours like coconut or hazelnut. However, the texture and flavor might change slightly.
What can I use as a substitute for honey?
You can use other natural sweeteners like maple syrup or agave nectar. Adjust to your desired sweetness.
Are these cookies suitable for diabetics?
While the recipe is low carb and contains no added sugars, the bananas and honey do contribute natural sugars. If you’re diabetic, always consult with a medical professional regarding dietary choices.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these cookies?
Yes, you can freeze them in a single layer and then transfer them to a zip-top bag. They can be stored in the freezer for up to 3 months.
Can I add other mix-ins like chocolate chips or nuts?
Absolutely! Feel free to customize the recipe with your favorite add-ins, but remember to account for any additional carbs or sugars if you’re watching your intake.
Why did my cookies turn out flat?
Over-mixing or not measuring the almond flour correctly can lead to flat cookies. Always use the ‘spoon and level’ method to measure your flour.
Can I make these vegan?
Yes, you can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a vegan-friendly sweetener instead of honey.
Why is the texture different from regular cookies?
Almond flour has a different consistency and protein content than traditional wheat flour, leading to a softer, more delicate texture. The absence of sugar also affects the cookie’s structure.
How ripe should the bananas be for this recipe?
It’s best to use ripe or even overripe bananas as they’ll be sweeter and easier to mash into a puree.
Why did my cookies turn out too moist or soggy?
The moisture content in bananas can vary. If your dough seems too wet, consider adding a bit more almond flour to reach the right consistency.
Can I use this batter to make a cookie cake or bars?
Yes, you can spread the batter in a lined baking dish and adjust the baking time. Monitor closely for doneness.
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Almond Flour Banana Cookies (GF, Low Carb, No Sugar)
Ingredients
- 2 ripe bananas
- 350 g almond flour
- 1 egg
- 80 g honey
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
Instructions
- Preheat the oven to 180°C (350°F). Mash the bananas with a fork, until mashed. Add the egg, honey and vanilla. Stir to combine.
- In a separate bowl, combine almond flour, baking soda, salt and cinnamon. Mix thoroughly with a whisk. Add the liquid mixture to the dry mixture and mix until you have a smooth batter.
- Line a baking pan with parchment. Drop the dough by tablespoonfuls onto the baking tray, shaping. Bake for 20-25 minutes until golden. Remove from the oven and let cool.
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