3-Ingredient Banana Almond Flour Cookies (Vegan)

Soft, tender banana almond flour cookies come together with three ingredients and about two minutes of prep. Naturally sweetened with ripe banana, the straightforward one-bowl cookies are vegan, gluten-free, grain-free, oil-free, Paleo, and made without added sugar.

Some recipes earn their keep by doing more with less. This one may be an overachiever.

A very ripe banana, a cup of almond flour, and a little baking powder become ten soft, tender cookies with delicately crisp edges—all without eggs, dairy, oil, grains, or added sugar. The dough comes together in one bowl, and the entire recipe takes about 18 minutes from start to finish. That is an impressive amount of cookie from three exceedingly ordinary ingredients.

I first created this almond flour banana cookies recipe while exploring just how far I could stretch my minimalist almond flour cookie formula. The answer, happily, was quite far. Banana is especially clever here: it sweetens, moistens, and binds the dough, while almond flour supplies richness and enough structure to turn the mixture into a proper cookie rather than a small, baked scoop of banana.

The secret—if a three-ingredient recipe can be said to have one—is using a deeply spotted, very ripe banana and mashing it until it is almost liquid. Get that part right and the rest is wonderfully uneventful: stir, scoop, bake, and try to wait until the cookies are cool.

The finished cookies are plain enough for breakfast or an afternoon snack, yet sufficiently cookie-like for dessert. Add cinnamon, chocolate chips, coconut, or nothing at all. I remain very fond of the plain version, preferably beside a strong cup of coffee.

Why You’ll Love This Cookie Recipe

• Only three plain ingredients.Almond flour, ultra-ripe bananas, and baking powder are all you need; a pinch of salt is optional but recommended.
• Two minutes of prep.One bowl, one fork, and no mixer are required. You most likely have the wholesome ingredients on hand!
• Naturally sweet.A very ripe banana provides all the sweetness, so there is no added sugar in the basic recipe.
• Made for many dietary needs.The cookies are vegan, egg-free, dairy-free, gluten-free, grain-free, oil-free, and Paleo.
• Small-batch and practical.One recipe makes 10 cookies, ideal when you want a fresh batch without dozens left over.
• Straightforward to customize.The quiet banana-almond flavor welcomes spices, extracts, zest, coconut, nuts, and chocolate chips.
• Freezer-friendly.Bake a batch now and tuck a few away for breakfasts, snacks, or cookie emergencies.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Finely ground blanched almond flour:Almond flour gives the cookies their structure, richness, and tender crumb. Use a fine, pale flour made from blanched almonds, not coarse almond meal.
• Finely mashed very ripe banana:Banana sweetens, moistens, and binds the cookies. It is critical that you choose one that is very soft and squishy, with plenty of brown spots, then mash vigorously until almost liquid before measuring.
• Baking powder:A small amount of leavening lightens the dough and keeps the cookies tender rather than heavy. Use certified gluten-free baking powder, as needed.
  • Optional Salt (recommended): Salt sharpens the banana and almond flavors and makes the natural sweetness more pronounced. I do not count it among the three main ingredients.

How to Make 3-Ingredient Banana Almond Flour Cookies

Note that the complete instructions are also in the recipe card below.

1. Prepare the oven and pan.Preheat the oven to 350°F (180°C). Line a cookie sheet or other rimmed baking sheet with parchment paper.
2. Mash and measure the banana.In a small bowl, mash a deeply spotted, very ripe banana with a fork until almost liquid. Measure 1/3 cup (75 mL); do not simply use one whole banana, since bananas vary considerably in size.
3. Combine the dry ingredients.In a small to medium mixing bowl, stir together the almond flour, baking powder, and optional salt.
4. Make the dough.Add the mashed banana and stir until completely blended. The dough should be soft, moist, and straightforward to scoop—not dry or crumbly (and not a runny batter).
5. Portion the cookies.Using a small cookie scoop or tablespoon, divide the dough into 10 mounds on the prepared cookie sheet, spacing them about 2 inches (5 cm) apart.
6. Bake.Bake for 13 to 16 minutes, until the edges are golden brown and the centers feel firm when lightly touched.
7. Cool completely.Transfer the cookies to a wire cooling rack. They finish setting as they cool, so give them a little time before eating.

Taste and Texture of the Cookies

Freshly cooled, the cookies have soft, tender centers and lightly crisp, golden edges. The crumb is moist but not cakey, with a pleasing richness from the almond flour. As the cookies sit in storage, the edges gradually soften while the centers remain tender.

Banana is present but not overwhelming. Its mellow fruitiness is balanced by the nutty flavor of the almond flour, producing a cookie that tastes naturally and sufficiently sweet without added sugar. The result is homey and polished in equal measure—and bears no resemblance to the dusty, dutiful sort of cookie one sometimes encounters under the banner of “nourishing.”

Storage for the 3-Ingredient Cookies

Allow the cookies to cool completely before storing them.

• Room temperature:Store in an airtight container in a cool room for up to 2 days.
• Refrigerator:Store in the fridge in an airtight container for up to 5 days. Let the cookies stand at room temperature for a few minutes before serving if you prefer a softer texture.
• Freezer:Freeze the baked cookies in an airtight freezer-safe container for up to 3 months. Place parchment paper between layers to prevent sticking. Thaw at room temperature or overnight in the refrigerator.

For the most reliable texture, freeze the baked cookies rather than the unbaked dough.

Flavor Variations

• Cinnamon-Vanilla:Add 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract with the banana.
• Chocolate Chip:Stir 2 tablespoons miniature vegan chocolate chips into the dough, or press a few more into the top of each cookie before baking.
• Coconut:Roll the portions into balls and gently press the tops into finely chopped unsweetened flaked coconut.
• Peanut Butter Thumbprints:Make a shallow indentation in the tops of the cookies and add about 1/4 teaspoon peanut butter before baking.
• Citrus-Almond:Add 1 teaspoon finely grated lemon or lime zest and 1/2 teaspoon almond extract.
• Warm Spice:Add 1/4 to 1/2 teaspoon ground ginger, cardamom, allspice, or pumpkin pie spice. If desired, roll the balls in finely chopped walnuts or pecans before baking.
• Sugar Sparkle:Roll the dough into balls and lightly press the tops into turbinado sugar. This variation is, of course, no longer added-sugar-free—but it is very pretty.

Tips for Success

A just-ripe banana is still relatively starchy, firm, and not especially sweet. It can produce dry dough and bland cookies. Choose a banana with abundant brown spots, but avoid one that has begun to weep or ooze.

Give the banana a vigorous mashing with a fork until no firm pieces remain. A smooth, loose mash disperses evenly through the almond flour and provides the moisture the dough needs.

Bananas vary a great deal in size. Mash first, then measure exactly 1/3 cup (75 mL). Too little banana makes the dough dry; too much can make the cookies overly soft and wet.

Fine almond flour creates a cohesive dough and a tender, refined crumb. Coarse almond meal absorbs and binds differently and can leave the cookies heavy or crumbly.

Look for golden-brown edges and centers that feel firm when lightly touched. The cookies continue to set while cooling, so baking until the centers look dry can take them too far.

Warm almond flour cookies are delicate. Transfer them carefully to a cooling rack and allow them to cool completely before stacking or sealing them in a container.

Ingredient Substitutions

I recommend finely ground blanched almond flour. A product labeled “blanched almond meal flour” may work if it is pale and very finely ground, but coarse almond meal will produce a rougher, heavier cookie and is not recommended.

Not as a one-for-one substitution. Almond flour contributes fat, moisture, and structure in a very particular balance; grain flours, coconut flour, and pure starches behave quite differently. Replacing it would require a new formula rather than a plain swap.

No. Baking soda is not a direct replacement for baking powder and can leave an alkaline flavor because the dough does not contain enough acid to balance it. For predictable results, use baking powder.

Yes. The salt is optional and the cookies will still work without it. I recommend the small pinch because it balances the flavors and brings forward the banana’s natural sweetness.

Yes. You can add anywhere 1 to 2 tablespoons of sweetener such as coconut sugar, maple syrup, date sugar, agave nectar or brown sugar to up the sweetness of the cookies.

Banana performs three jobs here—binding, moistening, and sweetening—so there is no direct substitution in this exact recipe. For a banana-free option, use my tested3-Ingredient Apple Almond flour Cookies,Pumpkin Almond Flour Cookies,Sweet Potato Almond Flour Cookies,3-Ingredient Almond Flour CookiesorFudgy Chocolate Almond Flour Cookiesrather than improvising a swap.

Frequently Asked Questions

Yes. Thaw the banana completely, but do not drain away the liquid that separates during thawing. Stir or mash the solids and liquid back together, then measure 1/3 cup (75 mL).

The most likely cause is a banana that was not ripe enough, was not mashed finely enough, or was undermeasured. Use a deeply spotted banana, mash it until almost liquid, and measure after mashing. Also confirm that you used 1 cup (104 g) of almond flour rather than packing too much into the cup.

Sweetness comes entirely from the banana, and its sugar content increases as it ripens. A yellow banana with little or no spotting will produce noticeably less-sweet cookies. Wait for generous brown spotting before baking.

They spread only modestly and retain much of their scooped, rustic shape. Portion the dough into neat mounds before baking and leave about 2 inches (5 cm) between them.

Yes. The basic recipe contains no wheat, gluten, eggs, dairy, or other animal ingredients. If cross-contact is a concern, check that your baking powder and any optional additions are certified gluten-free.

The basic recipe is Paleo-friendly and contains no added sugar. Optional additions such as conventional chocolate chips, peanut butter, or turbinado sugar may change those classifications, so select additions that suit your needs.

I recommend freezing the baked cookies instead. With so few ingredients, freezing and thawing the raw dough can alter its moisture balance and final texture. The fully baked cookies freeze very well for up to 3 months.

Yes. Double every ingredient and divide the dough into 20 cookies. If you bake two pans at once, rotate the pans from top to bottom and front to back halfway through for even browning.

I hope you love the recipe! Be sure to comment below with your feedback, or share (and tag me) on Instagram, Facebook and Pinterest, so I can see your satisfying creations!