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–+ servings
Easy healthy banana cookies with almond flour naturally sweet and perfect for everyday snacking.

Healthy Banana Cookies (Soft, Oil-Free, Made with Almond Flour)

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12 cookies
Author: Nico Pallotta

  • 1 large ripe banana
  • 1 large egg
  • 1 cup (100 g) almond flour
  • ⅓ cup (50 g) quick oats or oat flour, or blended rolled oats
  • 2 tablespoons (25 g) brown sugar
  • ⅓ cup (35 g) walnuts chopped
  • 1½ teaspoon baking powder
  • 1 teaspoon vanilla extract or cinnamon or both
  • 1 pinch salt

  • 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.
    Step 1 Mashing ripe banana and egg together in bowl for cookie dough.
  • 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.
    Step 2 Mixing almond flour oats and banana to form thick cookie dough.
  • 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.
    Step 3 Shaping soft banana cookies on baking sheet before baking.
  • 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.
    Step 4 Freshly baked healthy banana cookies cooling on baking sheet.
Substitutions
  • 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
Tips
  • 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.
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