Irresistibly Soft Best Banana Bread Cookies You’ll Love

Delight in the best banana bread cookies, soft and sweet—perfect for snacking or breakfast! Ideal for using up ripe bananas.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 12 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

2 cups Almond Flour Gluten-free flour providing structure.
1 teaspoon Baking Soda Essential for soft texture.
1 pinch Sea Salt Balances sweetness.
1 teaspoon Cinnamon Adds warmth and flavor.

For Sweetness and Moisture

1/4 cup Pure Maple Syrup Natural sweetener.
4 medium Mashed Bananas (overripe) Provides natural sweetness and moisture.

Optional Add-ins

1 each Egg or Flax Egg Flax egg for vegan option.
1 cup Chocolate Chips For added sweetness.
Nut Butter Optional for creaminess.
Chopped Nuts For crunch and nutrition.
Vanilla Extract Optional for flavor.
Ground Cloves Optional for extra flavor.

Equipment

Oven
Mixing Bowl
Baking Sheet
Whisk
Cookie Scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix almond flour, baking soda, sea salt, and cinnamon.
Mash overripe bananas in a separate bowl until smooth, then fold into dry mixture.
Stir in maple syrup and egg/flax egg until well combined.
Scoop dough onto the baking sheet, spacing cookies about 2 inches apart.
Flatten each cookie mound gently for even baking.
Bake for 26–30 minutes until centers are set and edges are golden.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 0.5gSodium: 100mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container; they stay fresh for up to 5 days in the fridge. Freeze for longer storage.

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