2 Ingredient Banana Almond Cookies
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A simple, healthy cookie made with just two main ingredients. These cookies are gluten-free, flourless, and dairy-free, offering a crispy texture when cooled and an optional chocolate finish.
- Time
- 40 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 135 g
- 120 g
- 45 g
Weights are estimates. Together, the ingredients weigh about 295 g before cooking, which is about 25 g per serving.
Steps
Preheat your oven to 375°F (190 °C) (190°C (375 °F)) and line a baking sheet with parchment paper.
In a mixing bowl, smash the large super ripe banana until smooth.
Add the almond flour to the smashed banana and mix until a smooth dough forms.
Check the consistency of the dough; it should be easy to roll and not super wet or sticky. Depending on the size of your banana, slowly add a little extra almond flour if necessary.
Roll the dough into small balls and place them on the prepared parchment paper.
Flatten each ball thin using a fork.
Bake for 13–16 minutes until the edges are golden.
Remove from the oven and let the cookies cool completely to ensure they become crispy.
If using the optional chocolate, press the bottom of each cooled cookie into melted chocolate.
Place the chocolate-dipped cookies in the refrigerator to chill until the chocolate is set.
Notes
For the best results, ensure the banana is very ripe (spotted or brown) for natural sweetness and better texture. Cooling completely is essential for the cookies to crisp up.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 90
- Protein
- 2 g
- Carbs
- 7 g
- Fat
- 7 g
- Fiber
- 2 g
Where the calories come from
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