Easy banana bread cookies! Grain-free, goodness-full. Super similar to banana bread, but more streamlined, and baked on a sheet tray.
Sometimes it feels good to switch things up, and try new recipes. Sometimes it is a good exercise to forget to buy flour, and explore the back of your pantry. Even though we just moved about a month ago, I have odds and ends of alternative grain and flours in a catch-all container. All still ‘good’ by the nose test and best-by date, so here I am trying my best to use and learn!
Sometimes baking new things is exciting, like watching the mail person put the mail in the tiny boxes, while running in the tiny apartment gym, right next to all the mailboxes. It’s a good distraction. And something to look forward to (am I weird in that I really like getting the mail?).
Letters, magazines and bills aside, these easy banana bread cookies are tasty, quick and packed full of nutrient-dense goodies: bananas, almond flour, flax, egg, walnuts, chocolate and just a touch of maple syrup. Adapted from Joy’s recipe here, I concur with her that these are perfect eaten from fridge. Like a nibble of banana bread when you need it most (morning coffee, afternoon snack, evening treat), minus the whole loaf tin, cutting board and crumbs situation.
I’ll be making these easy banana bread cookies again, for sure. I hope you’ll join me, and give them a try, too!
Quick notes: I highly recommend storing these dudes in the fridge or freezer, as the high fruit content encourages water uptake, which would be pretty funky at room temp. I found the cookies a little moist on day 2, but you can also refresh in the microwave for a few seconds OR reheat in the oven if desired. Or, smear Greek yogurt on top and call it good!
Easy Banana Bread Cookies
- 1 1/2 cups (145g) almond flour
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- freshly grated nutmeg to taste (optional)
- 1/4 tsp baking soda
- 1 large egg
- 1 tsp ground flax seed ground chia likely works as well here
- 1 1/4 cup (375g) ripe banana
- 1 TB maple syrup
- 1/2 cup each chopped super dark chocolate and toasted chopped walnuts I used both and highly recommend!
- Preheat oven to 350F. Line baking sheet with parchment and lightly oil with coconut oil, olive oil or baking spray (I used coconut oil).
- Whisk almond flour, sea salt, cinnamon, nutmeg and baking soda in a large bowl.
- Mash banana in a medium bowl. Whisk in the egg, ground flax and maple syrup.
- Add the banana mixture to the almond flour mixture, and fold a few times with a spatula. Add the chocolate and walnuts, and fold to combine, making sure no dry bits remain.
- Let the mixture sit for 5-10 minutes. This helps the ground flax absorb some moisture, thickening the batter just a touch.
- Scoop 2 TB of batter onto the baking sheet, spacing the mounds about 1.5" apart. You can bake in batches if desired or fit them all onto one pan (this is what I did – I scooped 16 total). I baked for 20-22 minutes (all on one pan). Note that you will likely bake a little less if baking in two batches, likely 16-18 minutes. Regardless, bake until cookies are puffed and golden brown.
- Allow cookies to cool for 5 minutes before transferring onto a cooling rack. Cool completely, then store in a container, with parchment separating layers of cookies to prevent sticking.
- Cookies will keep for up to 1 week in the fridge, but will take up some moisture as they are stored. Cookies can also be stored in the freezer, and enjoyed straight from here, or toss them into your lunch bag frozen – they will be thawed in time for a mid-morning snack!