Simple Banana Bread Cookies (Gluten-Free, Dairy-Free, & Egg-Free)
With many people baking more at home right now, I wanted to create a simple and healthy cookie recipe for the whole family to enjoy.
Plus, banana bread is one of my favorite comfort foods, and these Simple Banana Bread Cookies are a great way to get a bite of comfort despite all the craziness going on.
Made with only eight ingredients, these cookies are not only gluten-free, they’re also dairy-free and egg-free – making them a great option for any type of eating pattern.
Storage:
Keep these Simple Banana Bread Cookies in the refrigerator in an air-tight container for up to one week. You can also freeze extra cookies for later use.
If you would like more banana bread goodness – try my Low-Sugar Gluten-Free Banana Bread Muffins!
Simple Banana Bread Cookies
Servings: 20 cookies
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1 Tbsp. flaxseed
- 1 1/2 tsp. cinnamon (plus more for topping)
- 1/2 tsp. baking soda
- sprinkle of salt
Wet Ingredients
- 1 1/4 cup very ripe bananas, mashed (about 2 ½-3 medium
bananas) - 1 Tbsp. maple syrup or honey
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line a large, rimmed baking sheet with parchment paper and set aside.
- Mix all the dry ingredients together in a medium size bowl. Set aside.
- Mix all the wet ingredients together in a separate mixing bowl.
- Fold in the wet ingredients into the dry ingredients bowl. Mix well.
- Use a 1.5 Tbsp. ice cream scoop (or any small ice cream scoop) to make small cookie balls with the mixture.
- Take a fork to flatten each cookie.
- Sprinkle a little cinnamon on each cookie.
- Bake in the oven for 25-30 minutes, or until cookies are golden brown.
- Remove from oven and let cool down for 10-15 minutes.
- Store in the refrigerator in an air-tight container for up to one week.
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