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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.
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!
Table of Contents
- What is the Taste & Texture of These Cookies?
- Recipe Benefits
- Ingredients for the Cookies
- Add Your Favorite Flavors and Stir-Ins
- Important Tips for Making the Almond Flour Banana Cookies a Success
- Step by Step Instructions
- Step One: Preheat the Oven and Prepare Baking Sheet
- Step Two: Combine the Dry Ingredients
- Step Three: Add the Wet Ingredients
- Step Four: Portion the Cookie Dough
- Step Five: Bake the Cookies
- Step Six: Cool the Cookies
- FAQ
- Related Recipes
- 3 Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free} Recipe
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.
Recipe Benefits
The cookies are also:
- Vegan (egg-free, dairy-free)
- Paleo
- Grain-Free
- Gluten-Free
- Oil-Free
- Added Sugar-Free
Ingredients for the Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The basic recipe is nothing more than
- almond flour
- mashed ripe banana
- baking powder
I like to add a bit of salt, too, to enhance the sweetness of the cookies (plus optional salt).
Add Your Favorite Flavors and Stir-Ins
Beyond the basic three ingredients, 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.
Important Tips for Making the Almond Flour Banana Cookies a Success
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 is the mashed banana.
Tip One: Use Overripe Bananas
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 two 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).
Tip Two: Mash the Bananas Until Almost Liquid
It is very important 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:
These two tips are the only fussy parts of the recipe. Otherwise, it will be smooth–and oh so delicious–sailing, each and every time you make these!
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat the Oven and Prepare Baking Sheet
Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
Step Two: Combine the Dry Ingredients
In a small to medium mixing bowl, stir together the almond flour, baking powder and optional salt.
Step Three: Add the Wet Ingredients
Add the banana, stirring until completely blended into a cookie dough/
Step Four: Portion the Cookie Dough
Using a small cookie scoop or a tablespoon, drop the cookie dough in mounds, spacing 2 inches (5 centimeters) apart, onto the prepared baking sheet.
Step Five: Bake the Cookies
Bake the cookies in the preheated oven for 13 to 16 minutes until golden brown at edges and the centers of the cookies feel firm to the touch.
Step Six: Cool the Cookies
Transfer the cookies to a cooling rack and cool completely.
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!
Happy baking, everyone!
FAQ
- How Should I Store the Cookies? 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.
- My Cookie Dough was Hard and the Cookies are not Very Sweet. Why? The bananas were not ripe enough. 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).
- What are Some Ways I Can Vary the Cookies?
- 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 equal balls. Gently press the top of each dough ball in a shallow dish of turbinado (raw) sugar.
- Coconut: Gently roll the dough into equal balls, Gently press the top of each dough ball in a shallow dish of finely chopped unsweetened flake coconut.
- Peanut Butter Thumbprints: After scooping the portioned dough onto cookie sheet, make a shallow indentation in each dough mound and fill with about 1/4 teaspoon peanut butter before baking.
- Spices: Add 1/2 teaspoon ground cinnamon, ground ginger, ground cardamom or ground allspice, and 1/2 teaspoon vanilla extract to the cookie dough along with the mashed 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.
Related Recipes
- Almond Flour Graham Crackers
- 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
- 4-Ingredient Chocolate Almond Flour Cookies
- 3-Ingredient Almond Flour Shortbread Cookies
- Pumpkin Almond Flour Cookies
- Sweet Potato Almond Flour Cookies
- 3-Ingredient Fresh Apple Almond Flour Cookies
3 Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}
Ingredients
- 1 cup 104 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
Instructions
- Preheat oven to 350F (180C). 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.
Love it
I’m so glad you like the cookies, mamta!
Can you use thawed, frozen bananas for this recipe? They look great, can’t wait to try them.
Hi Kate! Yes, 100%. I usually use frozen thawed bananas (I wait until the banana look especially frightening before freezing :)). One important tip: do not drain the thawed bananas. The solids and liquids of the banana will separate somewhat once thawed. Give it a vigorous mix to recombine and then measure what you need for the recipe.
I’m so glad I found this recipe and your website!
Currently battling with a sibo flare up and my food sensitivities are becoming more and more to the point where I had to omit eggs from my almond flour waffles. These cookies are perfect!
Thank you so much!
I’m delighted you are here, welcome, Alison! Im glad you like the cookies 🙂
These are fantastic!
Basically a banana macaroon. So easy to make and a great snack for picky kids. Super soft and naturally sweet. Ripening your bananas is key! I added a little pinch of salt which I found balanced out the sweetness perfectly.
I am right with you on the salt, Kat (I love a bit of salt to bring out the sweet). So glad you like the recipe!
I made these exactly as the recipe stated. They came out moist and just like the photo shown. They were wonderful as is, but I took them to an even more sublime level by dipping the tops in melted chocolate. Wow! So delicious. If you add coconut to the batter before baking it will likely taste much like a coconut macaroon. I will be making these cookies on a regular basis. Thank you so much for this very simple and delicious cookie recipe.
Oh my goodness, Laurie, that sounds wonderful! I am so happy to know that you like the recipe 😊
I subbed chickpea flour and it still totally works!
That’s great, Gayle! Thanks so much for sharing that with others, too 🙂
Does this require a beater to liquify the bananas, if so please clarify that.
Hi Mary,
No, not at all. I mention in the tips (within the post) that it’s important to use very ripe bananas and to mash them vigorously with a fork. If the bananas are very ripe, they will become very liquidy when mashed vigorously. If the bananas are not overripe (i.e., the starches have not broken down enough ) the bananas will be harder to mash, less sweet, and will not produce tender sweet cookies :).
Could you use regular flour for this recipe?
Hi K,
Alas no, it only works with almond flour (or, perhaps, another finely ground nut or seed flour).
I love these cookies! I added a little bit of cinnamon and vanilla. I used super ripe, gooey bananas.
Hi there, is this dough recipe freezable?
Hi Caz,
I have not tried it, but potentially, yes. My one concern is that, with such basic ingredients, the texture might be different.
Thank you for this recipe! It is amazing! I can’t eat chocolate chips so I used cacao nibs instead of chocolate chips and threw some hemp hearts in and a light drizzle of homemade salted caramel date syrup….i don’t know who gobbled them up faster me or my 10yr old
You are so very welcome, Megan! Thank YOU for taking the time to write a comment. I love that your 10 yer old enjoyed them too 🙂
I cannot find the exact measurements anywhere on this page. Trying to make this right now. Please help.
Hi Lisa,
The exact amounts are all in the recipe card. You can use the JUMP TO RECIPE button at the top of the post to go directly to the recipe, or scroll through the post to get there. Cheers.
I am new to almond flour. Will this work ok with one that is labeled as Almond Meal Flour and underneath it says Blanched Almond Meal. Are there different types?
hi Marta! Yes, so long as to looks very finely ground. There are so many more brands of almond flour than there were a few years ago. There used to be more distinction between almond meal and almond flour, so that it was really important to specify finely ground blanched almond flour (as opposed to what more often was coarsely ground almond meal). But now there are more brands that have both flour and meal combined (like your package). So long as it is not exclusively labeled meal, and looks finely (not roughly) ground, it should work great.
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?
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.
Will tapioca flower or arrowroot starch work if I don’t have almond flower?
Hi Hannah,
No, sorry–those will not work in place of almond flour.
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!
Fantastic, Kat! 😊❤️
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 touch…so so good and easy. Thank you.
You had me at caramel, Mia 🙂 I am so going to try that asap. So happy these were a surprising success!
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!
Fantastic, Anne! Ooh, and guest-worthy, too! I love allspice with banana, what a great addition (as well as the almonds) 🙂
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.
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 🙂
I made these today and they’re absolutely delicious. I don’t have sugar or sweeteners at home so I admit I don’t need much sweetness in order to enjoy a dessert, and these hit the spot and completely filled my sweet cravings. I added some lemon zest like you suggested.
Yay! So glad you made them and like them, Orly!
These were so tasty. Added a little pea protein and vanilla extract.
ooh, yum, great idea CrochetMami!
Just made this!! Omg so good and just what I needed rn. I added some sugar and drizzled honey on top!
Yum!!! That sounds super yummy, Deni! I am so glad that you like the cookies 😊
Hi Camila, thank you for this and all your easy almond flour cookies. It’s so nice to have such easy, gluten-free vegan baking recipes that really work and have so few ingredients. I appreciate all that you are doing here!
Followed the recipe and baked at 325F for 7 minutes in the airfryer. Turned out great!
Oh, that’s wonderful, Ria! I love the convenience of the air fryer, thanks for sharing so others (including me!) can follow your lead 🙂
We love these cookies. What we added is a 1/2 teaspoon of almond extract and chocolate chips. YUM!
Sounds perfect, Janice 😍
I made this and only altered with suggested spices. It is not sweet at all though I do like the texture. I am going to drizzle milk chocolate over them to add some sugar but if I made these again I would definitely add a sweetener to the mix (and I used very very ripe….last day bananas).
Off to make a banana upside down cake….we are high on ripe bananas this week lol
I made these last night, turned out great! Just couldn’t get them nice and round like the photo 🙂
Oh good, glad they were successful, Louise! I used a small cookie scoop to get them to be round (cookie scoops are some of my most-used tools in the kitchen. They are so handy for scooping everything).
Hi! Can I substitute almond flour with cassava flour?
Hi Lia,
Alas, no–they are very different in how they work in recipes.
Hey these are a great base. I added a bit of cinnamon, some cardamom, some almond extract, some vanilla extract, just a fe mini chocolate chips. I forgot I had blueberries or would have tried a few with those too. 3 medium bananas yielded enough for 4 cups of almond flour and 2 tsp of baking powder and made about 3 dozen cookies. An almost-instant healthy dessert. Thanks for sharing!
Made these spur of the moment last night with some very sad looking bananas (but perfect squishiness for baking). Wow! I had to put them away or I would have eaten them all.
Delicious! I had two small-ish ripe bananas so more than 1/3 cup, but still came out great and so delicious. I topped some with coconut/walnuts and some with chocolate chips. Will be making again, thanks for the simple recipe!
Amazing, I have tried them with frozen wild blueberries and the other option was with chocolate chips…. I added vanilla, cinnamon and cardamom… perfect, thank you very much
Delish! Kiddos and hubby liked them, too. Love how easy they are to make.
Hi! Great recipe! I added natural peanut butter to the recipe. Turned out great! Put them in the fridge And they’re even better!
So happy to hear they worked for you, Amy! 😊
Amazing! My 3 year old and I are obsessed with these cookies. Thanks for sharing!
xoxoxo 🙂
Hey – these are great and super easy!! I’m not sure how a stumbled onto your website but glad I did. Your other recipes look great too and I’ll be trying some more for sure.
Thank you Camilla.
Welcome, Lizzy! I’m glad you stumbled here 🙂 Hooray that you like the banana cookies, they are a favorite at our house 🙂
We needed something to nibble on, and these we perfect! The plain recipe was good, but when I added the peanut butter on top … Oh my gosh, delicious! I found that 12 minutes was a perfect cooking time for my oven.
From a fellow nibbler: hooray! So glad these were a success, Mary!
Made your recipe and someone else’s yesterday. I think yours is superior in simplicity, texture and taste! I added chopped walnuts – delicious! Can’t stop at just one! Would like to make larger batches, so some actually get into the freezer – can I triple the ingredients without a baking fail? Thanks!
Hi Jean,
Thanks so much, I am so glad these were a hit. Yes, you can definitely double or tripe these without a hitch :).
I assume one “serving” is one cookie — is this correct? Thanks. Can’t wait to try.
t”
Eek, sorry about that Beth! Yes, it is one cookie–I have corrected my oversight 🙂
Tried these and taste amazing. Did thump prints with chunky peanut butter and another with a go paper jelly. In Florida they tend to get soggy after a day they tend to get soggy. Any suggestions? I’ve put in refrigerator to help
Hi Carol, so glad you like them! Yes, storing them in the refrigerator or freezer (they thaw quickly) is best in humid weather 🙂
These are simply perfect!!! Thanks for another great recipe 😊
Wonderful to hear they worked so well for you, Jamila!
I know this is probably a question that will be puzzling, but my son cannot eat bananas. This sounds like an amazing recipe, one that I would love to try. By any chance, is there any alternative ingredient for the banana?
I have a recipe , just for you, publishing it today Susan! Using apple instead of banana.
Hi Camilla, could I use the oat flour or chickpea flour to replace the almond flour? Thank you.
Hi Janice,
You could probably replace the almond flour with oat flour (I do not recommend chickpea flour for this particular cookie–the chickpea flour will be too strong, among other issues). The texture will be quite different. Almond flour works for these oil-free cookies because almond flour is high in natural fats that make for a tender, moist result. Oats do not have the natural fats that almonds do, so the cookies will likely have a more firm, less moist texture.
Hi, how many bananas equals 1/3 cup?
Looking forward to making these.
Thabks.
About 1 large 🙂
Just made the cookies. they are super sweet and tasty. 😋most importanty healthy.😊Thank you for the recipie. I will definitely make it again😊
You are so welcome, Anna!
Thank you for this recipe! It is everything you boast it to be. I can’t keep them longer than an hour when my grandchildren are here.
Can I use thawed frozen bananas?
Hi Karen! Oh, that’s wonderful, so glad they are a hit :). And yes, you can definitely use frozen bananas. I do that all the time!
Made them for brunch last weekend and going to make them for a dinner party for this weekend! So versatile- love the hint of banana sweetness!
Wonderful, Mia!!!
Is it 1/3 of a cup mashed banana or 1/3 of a banana?
Thank you so much for catching that, Sheena! It is 1/3 cup. I have made the correction. THANK YOU!!!
Wow! Made these spur of the moment for an afternoon snack for the kiddos since I had a very ripe banana on the counter. Amazing!!! I have a hot oven so it only took 12 minutes to get them set. Both kids loved them, even the one who is not crazy about bananas. I’ll be making these again, thank you!
I am so happy to hear that you tried and liked these, Angel (and the kids, too!) 🙂
I loved the taste of these cookies and want to make them for some friends that have a special diet. I followed the directions and used almond meal and even bought a cookie scooper! After 14 minutes the cookies were still in a ball and hadn’t flattened out. I flattened them with a fork and cooked a little while longer but they don’t look anything like the cookie picture on your blog. Any suggestions?
Hi Pat! Thanks so much for taking the time to try these–and getting a cookie scoop! Regarding the latter, I guarantee you will use it countless times (they are great for portioning mini muffins and pancakes, too).
Ok, on to the cookies! Glad you liked the flavor. Now about the shape: you mention that you used almond meal. The recipe actually calls for blanched almond flour. Blanched almond flour is much finer and lighter than almond meal because the skins are removed prior to grinding. The added fiber from the skins will make baked goods heavier, darker (the skins) and sometimes stiffer–for these cookies, it would make them stay in a ball, like you described.
I hope you give these aother try wih the blanched almond flour! I think you will have 100% success! And thanks so much for commenting–I will make a note in the recipe not to use almond meal 🙂 Thanks, Pat!
You know that’s 4 ingredients, right?
Hi St. A. Pete, Yes, I know how to count :). Salt is an optional ingredient. Optional ingredients are not included in the number of ingredients since they are just that, optional. Cheers.