Almond Flour Banana Cookies are made with just 5 simple ingredients. These healthy gluten free cookies taste like banana bread in cookie form!

This is a one bowl recipe! All you have to do is toss all the ingredients into one bowl and combine.
If you have one ripe banana, this is the perfect recipe to make!
These cookies have the texture of a slice of banana bread!
They are naturally gluten free and can easily be made dairy free, vegan or paleo friendly.
Ingredients:
- mashed spotty-brown ripe banana - Mashed very well.
- coconut sugar or cane sugar
- almond flour - Not almond meal.
- baking soda
- dark chocolate chips - I love using Lily's Chocolate Chips because they contain no added sugar!
- flaky sea salt - optional
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make Almond Flour Banana Cookies:
- First, preheat your oven.
- Place parchment paper on a cookie sheet.
- Set it aside.
- Add all the ingredients into a mixing bowl.
- Combine with a rubber spatula.
- The cookie dough will be sticky.
- Scoop and drop the dough onto the cookie sheet lined with parchment.
- Divide the dough to get 8 cookies.
- These do not spread as they bake.
- Use the palm of your hand to flatten the dough into disks.
- Wet your palm with a little warm water since the dough is sticky.
- Don't drench your hand in water though. You don't want to make the dough more wet.
- Gently press. No need to spread the dough out a lot. You just don't want puffed rounded cookies.
- Bake.
- Let them cool for 5 minutes on the cookie sheet.
- Add a sprinkle of flaky sea salt, if desired.
- Gently remove the cookies one by one with a spatula and transfer them to a cooling rack to cool completely.
Recipe pro-tips:
Use a spotty-brown banana opposed to yellow or green. The darker in color the banana is, the sweeter the cookies will be.
Mash the banana very well with a fork.
Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Use almond flour opposed to almond meal.
Don't replace almond flour with another flour of choice. All flours have different textures.
These banana almond flour cookies are like banana bread in cookie form. Don't expect a traditional cookie texture.
Recipe FAQs:
No, almond flour is made from almonds that have been ground with their skins removed. It's finer and more “flour-like.” Almond meal is made from almonds that have been ground with their skins left on. It is grainier.
Use paleo friendly chocolate chips or omit the chocolate chips completely.
Use vegan/dairy free chocolate chips.
Storage directions:
Since these cookies have a soft texture like banana bread, they cannot be stored at room temperature.
They become softer and softer as they sit because they are so moist.
I recommend storing any leftover cookies in the the freezer right away. They have a firm gooey and fudgy texture when enjoyed straight from the freezer - SO delicious!
Almond Flour Banana Cookies
Ingredients
- ⅓ cup mashed spotty-brown ripe banana - About 1 banana, but measure it after it's mashed very well to make sure it's ⅓ cup.
- ¼ cup coconut sugar or cane sugar - Can add ⅓ cup for a sweeter cookie.
- 1 cup almond flour - Not almond meal
- ¼ teaspoon baking soda
- ¼ cup dark chocolate chips - I love using Lily's Chocolate Chips because they contain no added sugar!
- 1 pinch flaky sea salt - optional
Instructions
- First, preheat your oven to 350 degrees F. Place parchment paper on a cookie sheet. Set it aside.
- Add all the ingredients into a mixing bowl. Combine with a rubber spatula. The cookie dough will be sticky.
- Scoop and drop the dough onto the cookie sheet lined with parchment. Divide the dough to get 8 cookies.
- These do not spread as they bake. Use the palm of your hand to flatten the dough into disks. Wet your palm with a little warm water since the dough is sticky. Don't drench your hand in water though. You don't want to make the dough more wet. Gently press. No need to spread the dough out a lot. You just don't want puffed rounded cookies.
- Bake the cookies at 350 degrees F for 11-14 minutes. Let them cool for 5 minutes on the cookie sheet. Add a sprinkle of flaky sea salt, if desired. Gently remove the cookies one by one with a spatula and transfer them to a cooling rack to cool completely.
- Since these cookies have a soft texture like banana bread, they cannot be stored at room temperature. They become softer and softer as they sit because they are so moist. I recommend storing any leftover cookies in the the freezer right away. They have a firm gooey and fudgy texture when enjoyed straight from the freezer - SO delicious!
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Margie
Really like banana bread in a cookie. These are so soft and yummy. We ate them all before we could put them in the freezer lol
So happy to hear that you loved the cookies!
Samantha
My whole family loves these cookies. I was really skeptical before trying them because the ingredients are so simple. So good!!! Thank you!
Yay! 🙂
Ruba
Very easy, quick to make and the most important thing is that they turned out delicious!
Yay! 🙂