Most of our beloved recipes are simply born out of necessity – whether it be a need for something sugary 😏, a quick and easy snack option for those busy weeks, or to use up some leftover ingredients we have on hand. In this case, overripe bananas is our MVP, sitting in our kitchen waiting to be made into something delicious.
Therefore, we wanted to use up our leftover bananas, but how many times can you make banana bread? Okay, okay….that’s a silly question. We could seriously make it every day. We LOVE banana bread! 😂 What we mean is, is there something ELSE we could make or another way to “make banana bread, but make it different” baked good alternative? Well…yes. Yes, there is!
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Hello Banana Bread Cookies! The amazing thing about these cookies is their versatility. Just like the bread loaf variety, you can add in all sorts of fun flavors to change things up like nuts, chocolate chips, oats, peanut butter – you name it!
We love that the “cookie” version of this classic recipe creates a “grab and go” alternative for an easy breakfast option, late night sweet treat, or a quick snack any time of day. Plus, it’s healthy!
These babies are so easy to throw together – almond flour, cinnamon, salt, baking soda…mash some bananas and then add in a tiny bit of agave syrup and an egg…combine…scoop onto a baking sheet and bake!
Why almond flour, you ask? Almond flour is a great alternative in baked goods when you want to keep it light and airy. Yes, these are cookies – which usually call for all purpose flour to create a crunchy, dense product. But, these aren’t just any kind of cookie…they are banana bread cookies. We want these soft and fluffy. 
Mash up those glorious leftover bananas, y’all! 🍌 They are about to be today’s recipe showstopper! And, fair warning…your kitchen is about to smelling amazing (cue the incredibly sweet aroma of banana and cinnamon…)🤗
What You Need
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 Tbsp agave syrup (maple syrup or honey work, too)
- 1 large egg
- 4 medium ripe mashed bananas
Step by Step
1. Preheat your oven to 350 degrees.
2. Line two baking sheets with parchment paper and set aside.
3. Mash your bananas, leaving a few chunks. You don’t want the mixture too liquidy, so mash only until soft with some chunks and it’s somewhat thick (this will keep your cookies dense and not runny).
4. Add to your banana mixture the egg and agave syrup and mix together until combined.
5. In a large mixing bowl, combine almond flour, baking soda, salt and cinnamon.
6. Add liquid to the dry ingredients and combine until incorporated.
7. Add in any optional additional mix-in’s (nuts, chocolate chips, oats, etc.) now and combine. We added in some rolled oats. 😎
8. Using a 2 Tbsp cookie scoop, scoop mixture onto your parchment lined baking sheet. Flatten each scoop with the back of a spoon. Top with additional toppings, if preferred.
9. Bake cookies for 25-30 minutes, or until they are golden brown and not wet. Ours went about 25 minutes.
10. Remove cookies from oven and let cool for 5 minutes before transferring to a cookie sheet to cool completely.
11. Store cookies in an airtight container for up to 5 days. Enjoy!
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Banana Bread Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon agave syrup maple syrup or honey work, too
- 1 large egg
- 4 medium ripe mashed bananas
Instructions
- Preheat your oven to 350 degrees.
- Line two baking sheets with parchment paper and set aside.
- Mash your bananas, leaving a few chunks. You don’t want the mixture too liquidy, so mash only until soft with some chunks and it’s somewhat thick (this will keep your cookies dense and not runny).
- Add to your banana mixture the egg and agave syrup and mix together until combined.
- In a large mixing bowl, combine almond flour, baking soda, salt and cinnamon.
- Add liquid to the dry ingredients and combine until incorporated.
- Add in any optional additional mix-in’s (nuts, chocolate chips, oats, etc.) now and combine. We added in some rolled oats. 😎
- Using a 2 Tbsp cookie scoop, scoop mixture onto your parchment lined baking sheet. Flatten each scoop with the back of a spoon. Top with additional toppings, if preferred.
- Bake cookies for 25-30 minutes, or until they are golden brown and not wet. Ours went about 25 minutes.
- Remove cookies from oven and let cool for 5 minutes before transferring to a cookie sheet to cool completely.
- Store cookies in an airtight container for up to 5 days. Enjoy!
