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3-Ingredient Banana Almond Flour Cookies {Vegan, Oil-Free}

Blissful 3-Ingredient Banana Almond Flour Cookies made with nothing more than almond flour, bananas & baking powder. They are vegan, grain-free, oil-free, & Paleo.
3-ingedient banana almond flour cookies n a blue and white plate

I have been having fun stretching the possibilities of super-minimalist almond flour cookies in recent months. It started with my 3-Ingredient Almond Flour Cookies, but has expanded to include my Chocolate Almond Flour Cookies, Pumpkin Almond Flour Cookies, and 4-Ingredient Almond Flour Biscotti.

It’s time to add another to the list. Like its predecessors, this new recipe is easy, delicious, and versatile, yet still very healthy. In other words, a perfectly paradoxical cookie: equally ideal for holiday baking and for the healthy New Year to come.

Introducing my 3-Ingredient Banana Almond Flour Cookies!

vegan banana almond flour cookies on a wire cooling rack

What is the Taste & Texture of These Cookies?

Here are the essential stats for these cookies:

Texture: Soft and tender, with a bit of crispness at the edges. Homey and refined in one fell swoop, they do not taste like “special diet” cookies in any way.

Flavor: The banana flavor is subtle, balanced out by the nuttiness of the almond flour.

Sweetness: Perfectly sweet! The almond flour amplifies the sweetness from the bananas. Truly no need to add extra sweetener.

Nutritional Highlights of 3-Ingredient Banana Almond Flour Cookies

The cookies are also:

  • Vegan
  • Paleo
  • Grain-Free
  • Gluten-Free
  • Oil-Free
  • Added Sugar-Free
close up of a vegan grain-free banana almond flour cookie on a cooling rack

Add Your Favorite Flavors and Stir-Ins 

The basic recipe is nothing more than blanched almond flour, mashed ripe banana, and baking powder (plus optional salt).

However, the options for variation are vast!

For example, you can add flavorings (e.g., extracts, zests, spices), chopped nuts or seeds, chopped dried fruit, flake coconut, or miniature chocolate chips. I’ve included some ideas in the recipe below to get your creative juices flowing.

overhead shot of 3-ingedient banana almond flour cookies with various toppings

How to Make the Cookies

As simple as these cookies are to prepare. there is one critical ingredient and step I need to emphasize in order to ensure your success.

It’s the mashed banana.

First, it is essential that you use a very ripe banana, i.e., one with ample brown spots on the peel, but not one that is so far gone that it is starting to ooze/weep in any way.

Under-ripe or just-ripe bananas are still fairly starchy, which will work against success in tow ways: (1) the dough will be too dry (because the banana is stiff), and (2) the cookies will not be sweet enough (the stiff starch has not converted to sugar).

Second, you need to give the banana a vigorous mashing with a fork. I mean it. Work it with the fork until it is almost liquid, like so:

That is the only fussy part of the recipe. Otherwise, it will be smooth–and oh so delicious–sailing, each and every time you make these!

Oh, and in case it needs mentioning: although these taste decadent enough for dessert, they are more than healthy enough to savor as snacks and breakfast, too. That’s my kind of cookie!

Happy baking, everyone!

close up of a banana almond flour cookie on a piece of parchment paper

Happy baking, everyone!

More Grain-Free & Vegan Almond Flour Cookies to Try

  1. Almond Flour Graham Crackers
  2. 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
  3. 4-Ingredient Chocolate Almond Flour Cookies
  4. 3-Ingredient Almond Flour Shortbread Cookies
  5. Pumpkin Almond Flour Cookies
  6. Sweet Potato Almond Flour Cookies
  7. 3-Ingredient Fresh Apple Almond Flour Cookies
3-Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}

3-Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}

Yield: 10 cookies
Prep Time: 2 minutes
Cook Time: 16 minutes
Total Time: 18 minutes

Blissful almond & banana cookies, made with 3 ingredients: almond flour, bananas & baking powder (salt is optional). Sweet, tender and crispy at the edges, they are oil-free, Paleo & vegan.


  • 1 cup (96 g) blanched almond flour (not almond meal)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt (optional, but recommended)
  • 1/3 cup (75 mL) finely mashed very ripe banana


  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. In a small bowl, stir together the almond flour, baking powder and optional salt. Add the banana, stirring until completely blended.
  3. Using a small cookie scoop or a tablespoon, drop dough in mounds, spacing 2 inches apart, on prepared cookie sheet.
  4. Bake in the preheated oven for 13 to 16 minutes until golden brown at edges and centers of cookies feel firm to the touch. Transfer cookies to a cooling rack and cool completely.


Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.

Banana Tips: In order for this recipe to work well, it is important to (1) use a very ripe banana to create the mash (softer, higher sugar content than less ripe bananas); and (2) very finely mash the banana with a fork so that it is almost liquid (see photo above).

Variation Ideas:

Simple Additions: Add 1 teaspoon of lime zest, vanilla extract or almond extract to dough, or 1/4 to 1/2 teaspoon of ground ginger, allspice or pumpkin pie spice.

Sugar Sparkle: Gently roll dough into 10 balls. Gently press top of each dough ball in a shallow dish of turbinado (raw) sugar.

Coconut: Gently roll dough into 10 balls, Gently press top of each dough ball in a shallow dish of finely chopped unsweetened flake coconut.

Peanut Butter Thumbprints: After scooping dough onto cookie sheet, make a shallow indentation in each dough mound and fill with about 1/4 teaspoon peanut butter before baking.

Cinnamon: dd 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract to the dough along with the banana.

Chocolate Chip: Add 2 tablespoons miniature semisweet chocolate chips to the dough. Alternatively, prepare dough as directed and press the chocolate chips into surfaces of scooped dough.

Nutrition Information
Yield 10 Serving Size 1 cookie
Amount Per Serving Calories 71Total Fat 5.6gSaturated Fat 0.4gCholesterol 0mgSodium 24.5mgCarbohydrates 4.2gFiber 1.4gSugar 1.3gProtein 2.5g

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Thursday 11th of May 2023

I haven't made the recipe but look simple enough. Can you use an egg in this recipe? Would you know how that would change it?


Friday 12th of May 2023

Hi Ro! I have not tried the recipe with egg, but you could experiment by adding a little bit less banana and perhaps a small amount more almond flour. A large egg is typically about 1/4 cup of liquid. It would be a different recipe/result, but I am sure you could make it work to your liking.


Friday 30th of December 2022

These turned out amazing! My husband the “I don’t like sweets” guy, was eating them by the handful. We always seem to have one banana left in the bunch that gets just too ripe, and I always end up making banana bread. This is such a delicious and super easy substitute that I will make again and again, trying out all the different varieties you listed. I did the variation with the choco chips this time and added a dash of vanilla. Otherwise exactly as recipe shows! So delicious!


Saturday 31st of December 2022

Fantastic, Kat! ?❤️


Tuesday 20th of September 2022

I did not think these were going to be good and boy was I wrong. You can do so much with these as you suggested. I put caramel in an indentation in the cookie...just a so good and easy. Thank you.


Thursday 13th of October 2022

You had me at caramel, Mia :) I am so going to try that asap. So happy these were a surprising success!


Sunday 14th of August 2022

Just made these - added toasted slivered almonds and allspice; really yummy! Made them in my toaster over; the cookie setting was convection 350 degrees for 11 minutes, and they came out perfect! Definitely will add this to my recipe collection. Good enough for guests, even. Thank you!


Thursday 18th of August 2022

Fantastic, Anne! Ooh, and guest-worthy, too! I love allspice with banana, what a great addition (as well as the almonds) :)


Friday 12th of August 2022

We love these but we bake them and then throw them in the dehydrator for a bit. It makes them more like biscotti and they keep longer. They're so easy and tasty, thank you.


Thursday 18th of August 2022

That is simply brilliant, Kelly! I've been contemplating a dehydrator, and this makes me want to purchase on all the more! Thanks for sharing your tip :)

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