Banana bread is the ultimate baked good! Mostly because it’s delicious but partly because it’s so easy to make. Sometimes banana bread is a bit tough to bring on the go, you know? So why not consolidate the flavor of banana bread into a more hand-held and travel conscious treat… Banana Bread Cookies. Yup I went there.
This recipe started with wanting to create a nutritious breakfast cookie that was easy to take on the go. As I started tossing my ingredients into the bowl, I realized I was onto something else completely! Although if you want to eat these cookies for breakfast, you do you! These Banana Bread Cookies are soft, moist (I’m sorry!) and full of that classic banana bread flavor. I added chocolate chips and raisins but you can also add nuts if you’d like! The dough does not spread while cooking so after you roll your dough balls, press each ball down a bit with a spoon so as they cook they have a more cookie type shape.
This recipe is grain-free and gluten-free from using Paleo flour and almond flour! These flours give the cookie a softer texture and a nuttier flavor which is perfect for the flavor I was going for. If you try these cookies with another type of flour, let me know in the comments below!Print
These Banana Bread Cookies have all the flavors of Banana Bread packed into a small cookie… it’s amazing. Easy and quick to make but also easy and quick to eat because they’re just so dang good!! Make extra and freeze them for your future self… you won’t be sorry.
1 cup almond flour
1 cup Paleo Flour (I used Bob’s Red Milll)
1 ripe banana
1/4 cup maple syrup
1 + 1/2 teaspoon baking powder
1 + 1/2 teaspoon cinnamon
2 Tablespoons melted coconut oil
1 teaspoon vanilla
Optional but so dang good: Raisins & Chocolate Chips
- Pre-heat your oven to 350
- Mix all your ingredients together and form your cookies
- Place on a cookie sheet with parchment paper
- Bake for 15-20 minutes depending on how soft you want the cookie
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes