With no added sugar or flour and a low glycemic index, these healthy banana cookies are a snack you can feel good about. Call them breakfast, tuck them into a lunchbox for a healthy snack, or enjoy one (or two) for dessert. They're gluten-free, low-carb and paleo-friendly. And each one tastes like a small slice of banana bread!
Warm cinnamon, sweet mashed banana and keto-friendly chocolate chips give these almond flour banana cookies an incredible flavor!
These healthy banana cookies have no sugar and are a great way to use up overripe bananas that are begging to be turned into something special (something my family is never in short supply of...).
Only one bowl, 15 minutes and a few simple ingredients are required for a batch of these low-carb banana cookies that make the ultimate healthy dessert.
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why you'll love them
They are not your average cookie! Tender and a bit cake-y and bread-like, each bite really does taste like a little slice of banana bread. But more portable. Better for on-the-go. And there's no long bake time required.
I should really call them healthy banana bread cookies, because that's exactly what they taste like.
Needless to say, they've earned a permanent place in my baked goods rotation.
- an easy, one-bowl recipe
- ready for the oven in minutes
- refined sugar-free banana cookies that are also gluten-free and dairy-free
While bananas aren't known to be the best ingredient for low-carb and keto diets, I'm a big believer in work-arounds. I use a little bit of banana in my keto banana bread recipe and it's just enough to give it that natural banana flavor without too many net carbs per serving.
These healthy cookies have a bit more banana, but I still believe they're versatile enough for a variety of different eaters, especially those looking for keto and low-glycemic banana recipes.
To keep them low-carb, I use a granulated monk fruit sweetener which is a substitute for brown sugar (affiliate link).
It has a really nice caramel taste and it packs just like brown sugar. It's a 1:1 brown sugar substitute that is, hands down, the best one I've tried. (You can use my affiliate code STEMANDSPOON at checkout for 15% off your entire Lakanto order 🙂 ).
However, the great thing about this banana cookie recipe is you can also swap in your favorite sweetener of choice. I've made these with agave (also low glycemic) and maple syrup and both are wonderful paleo substitutions. See recipe notes for the exact amounts.
The other main ingredients are simple- bananas add flavor and natural sweetness, almond flour makes these low-carb and gluten-free, and the spices add a little something extra.
For almond flour banana cookies, you will need:
- overripe bananas
- egg (at room temperature)
- vanilla extract
- granulated monk fruit sweetener- I prefer Lakanto Brown monk fruit sweetener for this recipe but you can use Classic or Golden, too (affiliate links)
- coconut oil (or grass-fed butter or ghee)
- blanched almond flour
- ground flaxseed meal
- baking soda
- xanthan gum (optional)
- ground cinnamon
- sea salt
- ground nutmeg
- dark chocolate chips or chopped chocolate (use sugar-free or stevia-sweetened chips like Lily's)
Combine all of those wholesome ingredients into one large bowl, give it a mix and bake! That's the gist of these easy banana cookies.
The quick prep makes this a great recipe for busy mornings, too. Healthy banana cookies for breakfast? Yes please!
Here's a quick look at the steps required but check out the recipe card at the bottom of the page for all of the details.
- Mix the mashed banana with the egg, vanilla, sweetener and melted coconut oil/butter. Just like in banana bread, overly-ripened bananas work best since they're at their sweetest and you can easily mash them (I just use a fork).
- Stir in the dry ingredients. Add the almond flour, flaxseed meal, baking soda, xanthan gum, salt and spices. Stir until well combined, then fold in the ⅓ cup chocolate chips.
- Bake. Scoop the cookie dough onto a prepared baking sheet and bake for 11-13 minutes or until slightly golden around the edges. Let them cool on the sheet for 5 minutes, then transfer to a cooling rack.
For the best results, follow these healthy banana cookies recipe notes:
- Xanthan gum is optional but I prefer using it because it help the cookies bind a little better. Xanthan gum = less "crumble" in these almond flour banana cookies.
- Since healthy banana cookies are tender and cake-y, similar to a slice of banana bread, they'll keep best stored in the fridge in an airtight container. They will keep well for up to one week.
- Make sure to line your cookie sheet with parchment paper to prevent your cookies from sticking.
- This healthy banana cookies recipe is very forgiving, so riff a bit if you'd like and stir in your favorite mix-ins. Keep in mind that some of these changes will affect the overall texture. I've made it so many different ways over time, including these variations:
- Using only one banana (less natural sugar which makes them more keto banana cookies)
- Adding ¼ cup shredded unsweetened coconut
- Adding in chopped nuts, i.e. pecans or walnuts
- For paleo banana cookies, simply swap in coconut sugar, maple syrup or agave. Coconut sugar can be replaced 1:1 for the monk fruit sweetener. If using maple syrup or agave, you will only need about 1 tablespoon.
We've been baking up batches of these non-stop and they don't stay around for long!
I've found that these healthy banana cookies are indulgent and satisfy a sweet tooth... but are also perfectly acceptable as breakfast too, given their nutritional profile.
Anyway. Make a batch. Make some more. And rest easy knowing your almond flour banana cookies check all the right boxes (but don't necessarily taste like they do)!
you might also love...
- Banana almond butter smoothie with cauliflower is another delicious low-carb and keto-friendly breakfast featuring a little bit of banana! Thick and creamy and nutty with almond butter and a dash of cinnamon, this smoothie is the perfect way to start your morning.
- Savory keto scones with cheddar and chives are packed with delicious goodies like bits of ham, shredded cheddar and savory chives. If you prefer a savory scone over a sweet one, this tasty recipe is for you.
- Keto white chocolate macadamia nut cookies are a spin on my keto chocolate chip cookie recipe! This easy cookie is full of flavor from crunchy macadamias and sweet white chocolate (with no refined sugars)!
- Healthy pumpkin bread is the quintessential fall treat. Bold pumpkin flavor and warm spices baked into a tender almond flour and coconut flour loaf makes this a healthier, low-carb pumpkin bread recipe that won't let you down.
- 2 overly-ripe bananas (about 1 cup when mashed)
- 1 egg, at room temperature (pasture-raised when possible)
- 2 teaspoons vanilla extract
- ¼ cup granulated monk fruit sweetener (I prefer Lakanto Brown Sweetener or similar)*
- 1 tablespoon coconut oil, melted (can sub butter or ghee)
- 1-½ cups blanched almond flour
- 1 tablespoon ground flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum (optional)
- ¾ teaspoon ground cinnamon
- Dash of salt
- Dash of ground nutmeg
- ⅓ cup dark chocolate chips (I prefer use stevia-sweetened or keto-friendly chocolate)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper (or a baking mat) and set aside.
- In a large mixing bowl, mash the bananas. Add the egg, vanilla, monk fruit sweetener and melted coconut oil (or butter). Whisk together until well combined.
- Add the almond flour, flaxseed meal, baking soda, xanthan gum, salt and spices. Stir until all of the dry ingredients are incorporated.
- Fold in the dark chocolate chips (and other add-ins if using - see notes).
- With a cookie scoop, spoon portions of cookie dough onto the baking sheet. Keep them at least 1 inch apart.
- Bake at 350°F for 11-13 minutes or until slightly golden around the edges. Remove from the oven and let them rest for 5 minutes on the cookie sheet before transferring to a cooling rack.
- Monk fruit sweetener can be substituted 1:1 with coconut sugar for a paleo banana cookie. If you'd like to use maple syrup or agave, you will only need about 1 tablespoon.
- Feel free to use other add-ins in addition to the chocolate chips. Options include ¼ cup shredded unsweetened coconut, as well as chopped pecans or walnuts.
- Given the chocolate chips and the cake-y texture of these banana cookies, I recommend storing them in the refrigerator. They will keep up to 4 days.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 108mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 5gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.