2-Ingredient Almond Flour Banana Cookies

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Craving a sweet treat but want to keep things simple and healthy? These 2-Ingredient Almond Flour Banana Cookies are just what you need. With only almond flour and mashed bananas, you can whip up a batch of delicious, gluten-free, and vegan cookies in under 30 minutes. They’re perfect for using up those overripe bananas sitting on your counter.

These cookies are not only easy to make but also packed with nutrients. Almond flour provides protein and healthy fats, while bananas add natural sweetness and fiber. You can even customize them with optional ingredients like maple syrup, cinnamon, or vanilla extract for extra flavor. Give these quick and tasty cookies a try – they might just become your new go-to snack!

Exact Ingredients List

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

Main Ingredients:

• 2 1/2 cups almond flour
• 3/4 cup mashed banana (about 2 large bananas)

Optional Add-ins:

• 2 tablespoons maple syrup
• 2 tablespoons melted coconut oil
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

You can easily customize these cookies by adding or skipping the optional ingredients. The basic recipe only needs almond flour and bananas.

For best results, use ripe bananas with brown spots. They’re sweeter and mash better. Measure the almond flour by scooping it into the cup and leveling it off.

Remember, these amounts make about 16 cookies. You can double the recipe if you want more. Happy baking!

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease it with coconut oil.

Mash the bananas in a bowl until smooth with small lumps. Measure out the amount you need.

Mix in any optional ingredients like maple syrup, coconut oil, cinnamon, or vanilla extract.

Add the almond flour and stir. When it gets tough to mix, use your hands to knead the dough.

Oil your hands lightly. Roll 1 tablespoon of dough into a ball for each cookie.

Place the dough balls on the baking sheet, leaving space between them. Flatten each ball with your finger.

Bake for 13-16 minutes until the edges are slightly golden brown.

Let the cookies cool on the baking sheet for 15 minutes before moving them to a cooling rack.

Possible Substitutes List & Recipe Variations

You can make some easy swaps in this recipe. Try these options:

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  Flour: Use coconut flour instead of almond flour. Use 1/3 cup coconut flour for every 1 cup of almond flour.

  
  
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  Sweetener: Replace maple syrup with honey or agave nectar.

  
  
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  Spices: Add nutmeg, ginger, or pumpkin pie spice for more flavor.

  
  

Want to mix things up? Here are some tasty add-ins:

• 1/4 cup chocolate chips
• 1/4 cup chopped nuts (walnuts or pecans work well)
• 1/4 cup dried fruit (raisins or cranberries are great)

For a protein boost, mix in 2 tablespoons of your favorite protein powder.

To make the cookies crispier, flatten them more before baking. For softer cookies, leave them thicker.

You can also turn these into sandwich cookies. Spread some nut butter or jam between two cooled cookies.

Remember, these swaps might change the texture or baking time a bit. Keep an eye on your cookies as they bake.

Tips, Tricks & Storing

For the best cookies, use very ripe bananas. The riper they are, the sweeter your cookies will be.

Don’t overmix the dough. Stir just until the ingredients are combined to keep the cookies soft.

Use a cookie scoop or tablespoon for even-sized cookies. This helps them bake evenly.

Store your cookies in an airtight container at room temperature for up to 3 days.

To keep them longer, put them in the fridge. They’ll stay fresh for about a week.

You can freeze these cookies too! Place them in a freezer-safe bag and they’ll last for up to 3 months.

Want to change things up? Try adding chocolate chips, nuts, or dried fruit to the dough.

For a crispier edge, flatten the cookies more before baking.

If the dough feels too sticky, chill it in the fridge for 15-30 minutes before shaping.

Remember, these cookies won’t spread much while baking. The shape you make is pretty much the shape you’ll get!