Here’s what I know about “healthy” cookies… They’re not Oreos.
Now wait. These Banana Almond Flour Cookies are definitely good though. Very good. Delicious, in fact. I know this because I have eaten very large numbers of them. But, they definitely fall into the category of “healthier” cookies. And here are my thoughts on that…
Banana Almond Flour Cookies, the details.
These really couldn’t be easier. Whisk together some extra ripe mashed bananas, almond butter, egg yolk, coconut sugar, a smidge of extra oil and some extracts until smooth.
Then you toss in some almond flour, a little sea salt & some chocolate chips and your cookie dough is made.
I use my smallest cookie scoop to drop the cookies onto the baking sheet. It holds about 1 1/2 Tbsp of dough and makes these the perfect size. Now you’ll flatten them out with your hand into the perfect shape because that’s pretty much how they’ll come out. These cookies don’t change much during baking.
When they’re done, you’re going to let them cool and then you’re going to drizzle them with extra chocolate and top them with a bunch of crunched up dried bananas. This is the key step. This is what makes these cookies so much better than your average “healthier” cookies. If you can help it, don’t skip this part.
Tips, tricks, substitutions
- Shaping – these cookies come out of the oven pretty much the same way they went in so be sure to flatten out the balls as you can see in the picture above.
- Drizzling – let the cookies cool before you drizzle them or the drizzle will just melt away. Sprinkle the banana chips on immediately after drizzling so they stick.
- Storing – these cookies are best on the first day and still really good on the second day. After that they are still good, but they get a bit softer. When I make them I leave them out for several hours after I bake them so the outside edges dry out a bit.
- Almond Extract – if there is an opportunity to add extra almond flavouring into something, I’m doing it. I’ve added almond butter here and almond extract, but you can omit the extract if you’re not into it. You can also sub in another nut butter if you prefer.
- Banana Chips – I usually have unsweetened, dried banana chips on hand because they’re such an easy way to add extra crunch to so many things. Remind me to tell you about my favourite oatmeal someday! If you don’t have them you can just chop up some slivered almonds.
Almond meal is made from whole, raw almonds and almond flour is made from peeled, blanched almonds. Almond flour is what is required for these cookies. Need more info? Read this.
Let me know what you think!
Banana Almond Flour Cookies
For the cookies:
- 3/4 cup mashed banana 2, very ripe
- 2 Tbsp roasted almond butter
- 1/4 cup coconut sugar
- 1 egg yolk
- 1 Tbsp avocado oil
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 2 1/2 cups almond flour
- 1/4 tsp sea salt
- 1/3 cup chocolate chips
For the drizzle:
- 2 Tbsp coconut oil
- 2 Tbsp chocolate chips
- 1 Tbsp cocoa powder
- 1 Tbsp maple syrup
- 2 drops almond extract
For the topping:
- 2-3 Tbsp dried banana chips coarsely crushed
- Combine the banana, almond butter, coconut sugar, egg yolk, extracts and oil in a bowl. Mix well.
- Add in the almond flour and salt. Mix until well combined.
- Fold in the chocolate chips
- Drop scoops onto a parchment lined baking sheet (I use my small scoop, which is about 1 1/2 Tbsp)
- Flatten the balls into “cookie” shapes (the cookies don’t spread, so make them whatever shape you want them to end up in)
- Bake at 350 degrees for about 15-20 minutes.
- Remove and let cool.
To make the drizzle, add all ingredients to a bowl and microwave, stirring occasionally, until melted and smooth.
- Drizzle onto the cookies and immediately sprinkle with the crushed banana chips.
If you like this warm Banana Almond Flour Cookies Recipe please go try my Recipe for Banana Cream Pie Cookies. A super fun twist on a favourite dessert.