2 Ingredient Almond Flour Banana Cookies No Eggs No Dairy

I have been making this almond flour cookie recipe for years! I used to add coconut oil and maple syrup to the recipe until I realized that I could simplify the recipe using just two ingredients. And you know I love 2-ingredient recipes like my 2-Ingredient Donuts, 2-Ingredient Fudge, or 2-Ingredient Banana Donut Holes. The trick to making these cookies taste amazing without added sweetener is to use ultra-ripe bananas, the ugly ones, with dark black spots all over their skins. The ones I use in my Banana Protein Cookies. They deliver the best sweetness and moisture to the cookies. I also found the recipe lighter without the coconut oil, that’s why I’ve rewritten it this year. The old recipe option is still available below if you’re a fan. If you love my almond lemon cookies, you will love this banana version. They are a gluten-free variation of my banana bread cookies, with a heavenly moist texture that reminds me of banana-flavored marzipan.

Ingredients and Expert Tips

All you need to make these banana bread cookies vegan and gluten-free are 2 simple, wholesome ingredients.

Ripe Bananas – You don’t have to use overripe bananas for this recipe. But, if you want sweet banana cookies without added sweetener, use the ripest bananas you can find. I mean the ugly ones, with many black spots on their skins. My expert tip: If your bananas are yellow, add the optional maple syrup to add sweetness. Blanched Almond Flour – This refers to ultra-fine golden almond flour. It is a fine ground of skinned almonds and different from almond meal. Almond meal is made of ground raw almonds. It has a darker color, the meal is coarser, and even if it works in this cookie recipe, it adds a gritty texture to your cookies. It also changes the cookie color to a dark brown, so I don’t recommend this option in this soft banana nut cookies recipe. My tip is to scoop the almond flour from the bag in your measuring cup, then sweep the top to remove excess. This prevents adding too much almond flour, which makes the cookies too dry.

Optional Ingredients

A few years back, I wrote this recipe with some extra ingredients that I think are legit but unnecessary if you want to simplify or lighten the recipe.

Maple Syrup – Or any plant-based liquid sweetener you love, like agave syrup, brown rice syrup, or date syrup. My tip is to add the sweetener only if your bananas are not sweet enough. Taste the raw cookie dough. It’s totally safe since it’s made from ground almonds, not flour. If you think it’s not sweet enough now, then add the sweetener. Coconut Oil – You can use refined coconut oil to avoid the coconut flavor from the oil. Other oils can be used, like canola oil, but this option makes super soft banana bread cookies. The goal of adding coconut oil is to crisp the sides and on the top of the cookies. It makes the cookies a little less soft and tastes more buttery. It’s totally optional, and the cookies hold their shape without.

Note that this gluten-free banana cookie recipe doesn’t need baking soda or baking powder. Gluten-free baked goods made of almond flour won’t rise, so the raising agents are useless.

How To Make Almond Flour Banana Cookies

Create A Range Of Flavors

These easy soft banana cookies are made of 2 ingredients, but you can boost their flavor by adding some optional add-ons. My favorite add-ons are:

1 teaspoon of ground cinnamon 1/2 teaspoon of vanilla extract 1/2 teaspoon of maple extract 1/2 teaspoon of almond extract Finely chopped walnuts or pecans – stir 1/3 cup into the cookie dough. Dark vegan chocolate chips – stir in 1/3 cup into the batter.

Storage Tips

Banana cookies must be stored in a cold place. You can refrigerate the cookies in a sealed box for up to 4 days or freeze them for up to 3 months. Thaw cookies 1 hour before eating at room temperature.