Banana Almond Flour Cookies

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These banana almond flour cookies are a delicious 3-ingredient treat, soft when baked, and get even softer the next day!

Almond cookies served on a plate

Who would have ever thought that three simple ingredients could create something so good? These homemade banana almond flour cookies are another favorite in our house and our boys go through them so quickly! I usually stir some semi-sweet chocolate chips into some of the batter and they taste like banana bread with a chocolatey bite. The chocolate chips add the perfect little extra sweetness, but they’re great even without them!

What You’ll Need

Here is what you’ll need to make these banana almond flour cookies:

  • Banana: Try to use a banana that has several brown spots. The riper the banana, the sweeter the cookies!
  • Almond Flour: Gluten-free flour packed with nutrients and antioxidants. I use the Kirkland brand almond flour from Costco.
  • Cinnamon: For a little extra flavor and spice!

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions

  • Banana: The banana may be replaced with unsweetened applesauce, but the texture would be moister and the cookies would not be as sweet. You may want to add in a little maple syrup for a little sweetness.
  • Almond flour: The almond flour may be replaced with desiccated coconut or old-fashioned rolled oats. Check out this recipe for Coconut Cookies or this recipe for Peanut Butter Oatmeal Cookies!
Banana bread cookies served with strawberries.

Step By Step Instructions

Steps to make almond banana. Specifics provided in recipe card.

STEP 1: Mash the banana with a fork until smooth (Image 1).

STEP 2: Add in the almond flour and cinnamon and mix until combined (Images 2 & 3).

Steps to make almond banana. Specifics provided in recipe card.

STEP 3: Scoop out tablespoon-sized balls and flatten (Image 4)

STEP 4: Bake at 350 degrees F for 15 minutes, or until the edges are slightly brown.

Almond cookies served with blackberries and cherries

Storage Instructions

Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 2 months.

Tips For Success

  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
  • If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the almond flour.
  • I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
  • If your mixture is too wet to form into balls, stir in a little more almond flour, one tablespoon at a time until you reach the desired consistency.
  • I like to add a few chocolate chips to the batter for myself! You can also add a drizzle of melted chocolate on top with some finely crushed almonds for added sweetness and crunch!
Banana bread cookies served with strawberries.

If you tried these Banana Almond Flour Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Almond cookies served on a plate
5 from 5 votes

Banana Almond Flour Cookies

These banana almond flour cookies are a delicious 3-ingredient treat, soft when baked, and get even softer the next day!
Prep: 3 minutes
Cook: 15 minutes
Total: 18 minutes
Servings: 10 cookies

Ingredients 

  • 1 very ripe banana
  • 1 ¼ cups almond flour
  • ½ tsp cinnamon

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Mash the banana with a fork until smooth.
  • Add in the almond flour and cinnamon and mix until combined.
  • Scoop out tablespoon-sized balls and flatten.
  • Bake at 350 degrees F for 13-15 minutes, or until the edges are slightly brown. Allow the cookies to fully cool before serving.

Notes

  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
  • If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the almond flour.
  • I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
  • If your mixture is too wet to form into balls, stir in a little more almond flour, one tablespoon at a time until you reach the desired consistency.
  • I like to add a few chocolate chips to the batter for myself! You can also add a drizzle of melted chocolate on top with some finely crushed almonds for added sweetness and crunch!

Nutrition

Calories: 89.85kcal, Carbohydrates: 5.74g, Protein: 3.1g, Fat: 6.97g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 0.13mg, Potassium: 42.67mg, Fiber: 1.84g, Sugar: 1.93g, Vitamin A: 7.85IU, Vitamin C: 1.03mg, Calcium: 30.99mg, Iron: 0.57mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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4 Comments

    1. Hi! Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 2 months.