Blissful almond flour & 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.
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 Almond Flour Banana 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.
The cookies are also:
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.
As simple as these cookies are to prepare. there is one crtical 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!
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 blanched almond flour (not almond meal)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt (optional)
- 1/3 cup very mashed, very ripe banana
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a small bowl, stir together the almond flour, baking powder and optional salt. Add the banana, stirring until completely blended.
- Using a small cookie scoop or a tablespoon, drop dough in mounds, spacing 2 inches apart, on prepared cookie sheet.
- 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).
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.
- Category: Cookies, Dessert
- Calories: 71
- Sugar: 1.3 g
- Sodium: 24.5 mg
- Fat: 5.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 4.2 g
- Fiber: 1.4 g
- Protein: 2.5 g
- Cholesterol: 0 mg