Soft, homey millet flour banana cookies are reliable as a treat, snack, or even as part of a nourishing grab-and-go breakfast! They are vegan, oil-free, gluten-free, nut-free, and a breeze to make.

a white pilled filled with millet flour banana cookies

Why You Will Love These Cookies

If you buy bananas, you will inevitably end up with some over-ripe, brown-spotted squishy ones. True, you can make a loaf of banana bread. But you can also make banana bread minis (these cookies!) in a matter of minutes.

Pre-portioned, and ready to grab and go, each of these medium-size cookies has a mere 32 calories. Enjoy them plain, or create multiple variations (did someone just mention chocolate chips?!). Soft, tender, comforting, and satisfying, you will be so pleased you made a batch.

a single banana millet flour cookie held in fingertips

Recipe Benefits

Vegan (egg-free, dairy-free)
Gluten-free
Nut-free
Seed-free
Oil-free
Ready in under 30 minutes
Made in one bowl
Only 32 calories per medium cookie (see full nutrition information in the recipe card)

Ingredients for the Cookie Recipe

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.

Mashed very ripe bananas
Plain or vanilla dairy-free Greek-style yogurt (see notes for options)
Maple syrup (see notes for options)
Vanilla extract
Baking powder
Salt
Optional: Ground nutmeg
Millet flour
Tapioca Flour

Benefits of Millet Flour

dish filled with millet flour and wooden scoop, with whole millet on the side

I have strong affection for millet flour for its flavor and versatility. It is wonderful for making bread, but I am having new kinds of fun experimenting with it in a sweet bakes, too.

Millet flour is finely ground millet seed (typicallyproso milletin North America) with a neutral flavor that is slightly reminiscent of dried corn. Millet flour (and millet) is:

Gluten-free
Lectin-free
One of the only grain flours/grains that is alkalizing to the body
An excellent source of B vitamins
A good source of protein (16 grams per cup)
A good source of fiber
Straightforward to digest in general
Low in cost compared to other gluten-free flours (such as almond flour or quinoa flour)

Look at more of mymillet recipes here.

Step by Step Directions

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

4 photo collage showing how to make millet flour banana cookies

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
In a large bowl, mix the mashed banana, nondairy yogurt, maple syrup and vanilla extract until blended.
Add the baking powder , salt and optional nutmeg to the bowl, stirring with a spoon until blended. Add the milet flour and tapioca flour. Stir until combined (note that the “dough” is looser than traditional cookie dough. It is more like a thick batter). Let stand for 2 to 3 minutes to thicken slightly.
Using a small to medium cookie scoop or heaping tablespoon (tbsp), drop rounds of dough onto the prepared baking sheet, spacing 2 inches (5 cm) apart.
Bake in the preheated oven for 8 to 11 minutes until golden brown and set.
Remove from oven and cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack on the kitchen counter to cool completely. Repeat with remaining cookie dough.

millet banana cookies cooling on a wire cooling rack

Taste & Texture of Millet Flour Banana Cookies

These cookies are soft and tender. They are mildly sweet with a true banana flavor.

millet banana cookie with a bite taken out

Tips for Success and Variations

Use Very Ripe Bananas:Be sure to use very ripe bananas (brown on the peel and very soft and squishy). Less ripe bananas are starchy, not as sweet, and too firm for this recipe. Your cookie dough will be too thick and the cookies will be thick, dry and not very sweet or flavorful.
Use Light-Colored Baking Sheets:Dark baking sheets and cookies do not play well together. The former overly darken or burn the bottoms of cookies. For reliable results, use heavy, light colored metal baking sheets.
Line Baking Sheets with Parchment Paper:Parchment paper is a miracle product for baking. It promotes even baking, prevents sticking, makes it straightforward to remove items like cookies, and turns cleaning up into an extra-straightforward task. Look for boxes or rolls of precut sheets (you can find them online, in bulk, at great prices).
Check Cookies at the Minimum Baking Time:Begin checking the cookies for doneness at the earliest suggested baking time.The cookies are done when the centers are just set.Bake for a minute at a time longer, as needed, if they are not done at the first check.
Second & Third Batches Will Need Less Baking Time:Unless you cool your baking sheet in between batches, or use a new baking sheet each time, the baking sheet will be warm after the first batch. As a result, the next batches will take less time to bake. Reduce the baking time by 1 to 2 minutes with subsequent batches.
Flavor Variations:The cookies can be varied in multiple ways. Swap out the nutmeg for different spices (e.g., cinnamon, ginger, allspice), add some mix-ins (e.g., 1/2 cup chocolate chips, chopped dried fruits, nuts, or seeds) or change the extract from vanilla to almond or rum.

FAQ

What is the reliable way to store the Millet Flour Banana Cookies?Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Is there an alternative to using millet flour?I have not tested the recipe with other flours besides millet flour. The recipe might work with an equal weight of other flours, but I cannot predict the results.
What can I use in place of maple syrup?An equal amount of another liquid sweetener, such as date syrup or agave nectar, can be used in place of the maple syrup. An equal amount of granulated sweetener (e.g., coconut sugar, brown sugar, or can sugar) can be used with the addition of two teaspoons of water.
I do not need the cookies to be dairy-free or vegan. Can I use dairy Greek yogurt in place of the non-dairy Greek-style yogurt?Yes! An equal amount of plain Greek yogurt (any fat level) can be used in place of the non-dairy Greek-style yogurt.
What can I use in place of baking powder?As a general rule, you can replace 1 teaspoon of baking powder with use 1/4 teaspoon baking soda PLUS 1/2 teaspoon cream of tartar. Alternatively, use 1/4 teaspoon baking soda PLUS 1 teaspoon vinegar (white vinegar or cider vinegar) or lemon juice.
Can I substitute another ingredient for tapioca flour?Most likely, yes. I have only tested the recipe with tapioca flour, but substituting an equal amount of cornstarch (corn flour in the UK), arrowroot, potato starch, or sweet white rice flour should work.

overhead shot of vegan banana cookies made with millet flour

Millet Flour Banana Cookies (Vegan, Oil-Free, GF)

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24 cookies

Ingredients

1 cup mashed bananas use very ripe, mushy bananas
1/2 cup plain dairy-free Greek-style yogurt
2 tablespoons maple syrup see notes for options
1 teaspoon vanilla extract
1 teaspoon baking powder certified gluten-free, as needed
1/4 teaspoon salt
1/8 teaspoon nutmeg optional
2/3 cup millet flour
3 tablespoons tapioca flour see notes for options

Method

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper .
In a medium mixing bowl, mix the mashed banana, nondairy yogurt, maple syrup and vanilla extract until blended.
Add the baking powder , salt and optional nutmeg to the bowl, stirring until blended. Add the millet flour and tapioca flour. Stir until combined (note that the "dough" is looser than traditional cookie dough. It is more like a thick batter). Let stand for 2 to 3 minutes to thicken slightly.
Using a small to medium-size cookie scoop or heaping tablespoon, drop round of dough onto the prepared baking sheet , spacing 2 inches (5 cm) apart.
Bake in the preheated oven for 8 to 11 minutes until golden brown and set.
Remove from oven and cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack to cool completely.
Repeat with remaining cookie dough.

Notes

Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months. Bananas tip: Be sure to use very ripe bananas (brown on the peel and very soft and squishy). Less ripe bananas are starchy, not as sweet and too firm for this recipe. Millet flour options: I have not tested the recipe with other flours besides millet flour . The recipe might work with an equal weight of other flours gluten-free or otherwise) but I cannot predict the results. Maple syrup alternatives : An equal amount of another liquid sweetener, such as date syrup or agave nectar, can be used in place of the maple syrup . An equal amount of granulated sweetener (e.g., coconut sugar , brown sugar, or can sugar) can be used with the addition of two teaspoons of water. Non-dairy Greek-style yogurt options: An equal amount of vegan sour cream (purchased or kitchen-made) can be used in place of the yogurt. If you do not need the cookies to be dairy-free/ vegan, you can use an equal amount of plain Greek yogurt (any fat level) in place of the non-dairy Greek-style yogurt. Baking powder alternatives: As a general rule, you can replace 1 teaspoon of baking powder with use 1/4 teaspoon baking soda PLUS 1/2 teaspoon cream of tartar . Alternatively, use 1/4 teaspoon baking soda PLUS 1 teaspoon vinegar (white vinegar or cider vinegar ) or lemon juice. Tapioca Flour Options: I have only tested the recipe with tapioca flour, but substituting an equal amount of cornstarch (corn flour in the UK), arrowroot , potato starch, or sweet white rice flour should work.