These healthy banana cookies are soft, naturally sweet, and oil-free, giving you an easy, budget-friendly way to enjoy a wholesome homemade treat without butter or refined ingredients.
For more easy banana recipes, check out our banana nut bread, protein banana bread, banana oatmeal muffins, and banana pancakes.
Soft, Wholesome Cookies You Can Enjoy Any Time of Day
These healthy banana cookies are one of those simple recipes we keep coming back to because they check all the boxes (and because Louise just can’t stop eating them 🙅♀️).
They’re soft banana cookies that practically crumble in your mouth, lightly sweet, and incredibly satisfying, even though they’re made with wholesome, everyday ingredients. No oil, no butter, and no complicated steps—just a quick mix, a short bake, and you’re done 🍌
We also love how versatile they are. They make a perfect on-the-go breakfast, an easy afternoon snack (I just had two at 3 PM before writing this), or a healthy dessert after dinner that doesn’t feel heavy. They’re especially good with a cup of tea or coffee ☕️
Made with almond flour and oats, these cookies are naturally gluten free, fiber-rich, and protein-rich, fitting beautifully into a balanced, Mediterranean-style eating pattern.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Ripe banana: Provides natural sweetness and moisture, making these naturally sweetened banana cookies.
- Egg: Helps bind the cookies and adds structure.
- Almond flour: Keeps the cookies tender and naturally gluten free, ideal for gluten free banana cookies.
- Quick Oats: Add fiber and heartiness, giving that cozy banana oatmeal cookies healthy vibe. Substitute rolled oats (blended), or certified gluten-free oats.
- Brown sugar: Adds a touch of caramel flavor without overpowering the banana. Substitute regular sugar or coconut sugar.
- Walnuts or pecans: Bring crunch and healthy fats. Swap with almonds, hazelnuts, or dark chocolate chips for a more dessert-style cookie.
- Baking powder: Helps the cookies puff slightly and stay soft. No good substitute here.
- Vanilla extract and/or cinnamon: Adds warmth and aroma. Use nutmeg, cardamom, or pumpkin spice instead.
- Salt: Balances sweetness. Don’t skip it.
How to Make Healthy Banana Cookies
Step 1: Heat the Oven and Mix the Wet Ingredients
Preheat your oven to 350°F (180°C).
Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, mash the ripe banana with a fork until smooth.
Add the egg and mix well until fully combined.
Step 2: Add the Dry Ingredients
Add the almond flour, oats, brown sugar, baking powder, salt, and vanilla, and cinnamon.
Stir gently until you get a thick, sticky dough. Fold in the chopped walnuts or pecans.
Step 3: Shape the Cookies
Let the dough rest for 5 minutes, then scoop about one tablespoon of dough per cookie.
Place small mounds on the baking sheet and do not flatten them. This makes these easy healthy banana cookies bake up soft and light.
Step 4: Bake and Cool
Bake for 15 to 17 minutes, until set and lightly golden.
Let the cookies cool on the baking sheet for 10 minutes before moving them. They are meant to be soft and will firm up slightly as they cool.
Tips
- Use a very ripe banana: The riper the banana, the sweeter and softer the cookies. This is key for truly healthy banana cookies no oil that still taste satisfying.
- Let the dough rest: Resting the dough for 5 minutes helps the oats absorb moisture and improves texture.
- Do not flatten the cookies: Leaving them as small dollops of dough keeps them soft and pillowy, not dry.
- Cool on the baking sheet: They are fragile when hot and firm up as they cool.
- Think beyond dessert: These also work wonderfully as healthy cookies for breakfast or an afternoon snack.
- Keep portions small: Their soft texture makes them perfect banana cookies for kids and adults alike.
Frequently Asked Questions
These are meant to be soft banana cookies with a tender, almost cake-like texture. They firm up slightly as they cool but stay soft inside.
Yes, as long as you use certified gluten-free oats, the cookies are naturally gluten free.
They are not very sweet, however, if you want, you can reduce the sugar slightly or rely more on a very ripe banana for sweetness.
Yes. Small amounts of dark chocolate chips, raisins, or chopped dates work well without overpowering the banana flavor.
More Easy Treats
- Italian almond cookies
- High fiber muffins
- Sweet potato oatmeal muffins
- Carrot cake muffins
- Protein apple muffins
- Greek yogurt chia pudding
- Easy apple cake
- Vegan carrot cake
If you tried this Healthy Banana Cookies recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Healthy Banana Cookies (Soft, Oil-Free, Made with Almond Flour)
Ingredients
- 1 large ripe banana
- 1 large egg
- 1 cup almond flour
- ⅓ cup quick oats or oat flour, or blended rolled oats
- 2 tablespoons brown sugar
- ⅓ cup walnuts chopped
- 1½ teaspoon baking powder
- 1 teaspoon vanilla extract or cinnamon or both
- 1 pinch salt
Instructions
- Mix wet ingredients: Preheat the oven to 350°F 180°C. Line a baking sheet with parchment paper. In a medium bowl, mash 1 large ripe banana with a fork. Add 1 large egg and mix well until smooth.
- Add dry ingredients: Add 1 cup almond flour, ⅓ cup quick oats, 2 tablespoons brown sugar, 1½ teaspoon baking powder, 1 pinch salt, 1 teaspoon vanilla extract and cinnamon if using.Stir gently until you get a thick, sticky dough, then mix in ⅓ cup walnuts or pecans.
- Form cookies: Let the dough rest for 5 minutes, then scoop about 1 tablespoon of dough for each cookie.Place small mounds on the baking sheet. Do not flatten.
- Bake and cool: Bake at 350°F 180°C for 15 to 17 minutes, until set and lightly golden on top.Let the cookies cool on the baking sheet for 10 minutes before moving. These cookies are meant to be soft. They firm up as they cool.
Notes
- Quick oats → Rolled oats (blended), certified gluten-free oats
- Brown sugar → White sugar, coconut sugar, or maple sugar
- Walnuts or pecans → Almonds, hazelnuts, sunflower seeds, or dark chocolate chips
- Vanilla extract and/or cinnamon → Nutmeg, cardamom, pumpkin spice, or allspice
- Salt → sea salt or kosher salt both work
- Use super-ripe bananas → Spotty = sweeter, softer, better cookies (no oil needed)
- Let the dough rest → 5 minutes = oats hydrate, texture improves
- Don’t flatten the dough → Small dollops stay soft and pillowy
- Cool on the baking sheet → They’re delicate hot, sturdy once cooled
- Think beyond dessert → Perfect for breakfast or snack time
- Keep portions small → Tender, kid-friendly, and easy to grab
- Store the cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days, and freeze them for up to 3 months.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Very easy to make and excellent in taste. Best recipe
Have not made them yet — but I will! A healthy gift to bring or give that looks like you’ve been in the kitchen baking all afternoon!
Can’t wait to try.
Happy Holidays