Healthy Soft Banana Bread Cookies
These soft banana bread cookies taste just like a warm slice of fresh bread and come with a creamy frosting.
recipesbynani.comThese cookies are a favorite in my house because they capture the comfort of banana bread in a small, portable bite. Using a blend of almond and coconut flour makes them gluten free and gives them a wonderful, soft texture that feels like a treat but is made with simple ingredients.
My best tip is to use very ripe bananas because they bring all the natural sweetness to the dough. If you want to keep them dairy free, you can easily swap the cream cheese for a coconut cream frosting or just leave them plain.
🧺 Ingredients
- 2 ripe mashed bananas
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 4 ounces softened cream cheese
- 2 tablespoons maple syrup
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the mashed bananas, almond butter, and vanilla extract until smooth.
- 3
Add the almond flour, coconut flour, baking soda, and cinnamon to the wet ingredients. Mix until a dough forms.
- 4
Scoop tablespoon sized portions of dough onto your prepared baking sheet and flatten them slightly with your palm.
- 5
Bake for 12 to 15 minutes or until the edges are lightly golden.
- 6
While the cookies cool, beat the cream cheese and maple syrup together in a small bowl until smooth.
- 7
Frost the cooled cookies before serving.
💡 Tips
Store these cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They taste best if you eat them within three days. You can also freeze the cookies without frosting for up to one month.
Made this recipe? Let us know how it went.
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