I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
These Sugar-free Banana Cookies are also Gluten-free, Paleo and Vegan. You’ll find they’re hard to stop eating, so thankfully it’s fast & easy to whip up another batch!
With just 5 main ingredients (and two chunky add-ins), these soft cookies will be a new favorite for healthy desserts, to pack in lunches and for holiday platters.
I love the idea of using these cookies (with no added sweetener) as a healthy alternative for those who can’t or don’t want to eat their sugary counterparts at gatherings!
(This recipe is also VAD-friendly. And it has a Keto Low Carb version in the Notes below the recipe: Just 7g net carbs per large cookie.)
Ingredients in Sugar-free Banana Cookies
Just five main ingredients are used:
- 2 bananas, medium ripe
- pecan butter, or fine to use almond butter or preferred nut/seed butter (This is my favorite and well-loved pecan butter product. We have this set up on auto-ship to keep it on hand and for the best price.)
- water
- almond flour (blanched — This is the best one.)
- baking powder (Here’s one I really like that’s grain-free, so made without cornstarch for those who are sensitive.)
- sea salt
The chunky stir-ins are:
- chopped pecans, or walnuts
- raisins
If any of you don’t eat raisins, diced organic prunes or unsweetened cranberries make good subs.
Optional add-in:
If you love chocolate or carob chips, those can be added in as well, or sub them for one of the stir-ins, if preferred.
I like to leave these out because they do contain sweetener, but if you don’t mind a little, they do make a good addition, flavor and texture-wise.
Chocolate chips make a good low carb sub for the raisins.
How to make Sugar-free Banana Cookies
- Preheat oven to 350℉. Line 1 large baking half sheet (or two smaller cookie sheets) with parchment paper.
- To a large mixing bowl, add small banana chunks/slices, nut butter and water. Beat with electric beaters until mostly smooth and creamy. (The bananas will smash and mix in as they’re beaten.)
- Add almond flour, baking powder and sea salt in a mound. Use a fork to partially mix the baking powder into the almond flour (just so it doesn’t stick to any raisins before being mixed). Add in the pecans or walnuts and raisins. Beat together until fully mixed.
- Scoop 10 even mounds onto prepared cookie sheet, if using 2 ounce scoop, or similar. I use this one. Top each with banana slice, and press down slightly, or top all/half with walnut halves.
- Bake 17 to 18 minutes, or until golden brown and done looking all over. (These cookies can get darker on the bottom pretty fast, especially when made with pecan butter, but you can’t taste the darker bottom; it doesn’t taste burned. Just don’t cook beyond 18 minutes.) Cool before eating. (If you make smaller cookies, cooking time will be a bit shorter.)
Cookie storage
If you plan to eat Sugar Free Banana Cookies more than four days after baking them, store them in the freezer.
Place baked cookies in containers designed for the freezer. If needed, layer with parchment paper so they don’t freeze together. Freeze for up to 3 months.
To store cookies you plan to eat soon
- Let cookies cool after baking.
- Place cookies in a sealable container or Ziploc-style bag.
- Store them on the counter overnight, or in the fridge for up to four days.
Sugar-free Banana Cookies (Gluten-free, Paleo, Vegan)
Ingredients
- 2 bananas medium ripe with a few black spots (not overly ripe) sliced or in small chunks; [12.5 ounces: unpeeled] (+ slices for topping, optional)
- ½ cup pecan butter or fine to use almond butter or preferred nut/seed butter; 4 ounces
- 5 Tablespoons water
- 1 cup almond flour blanched, 3.5 oz, 99 grams
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup pecans or walnuts, chopped (+ more for topping, optional)
- ½ cup raisins
- optional add-in or sub: ¼ to ½ cup carob chips or chocolate chips
Instructions
- Preheat oven to 350℉. Line 1 large baking half sheet (or two smaller cookie sheets) with parchment paper.
- To a large mixing bowl, add small banana chunks/slices, nut butter and water. Beat with electric beaters until mostly smooth and creamy.
- Add almond flour, baking powder and sea salt. Use a fork to partially mix the baking powder into the almond flour (just so it doesn’t stick to any raisins before being mixed). Add in the pecans or walnuts and raisins. Beat together until fully mixed.
- Scoop 10 even mounds if using 2 ounce scoop, onto prepared cookie sheet. Top each with banana slice, and press down slightly, or top all/half with walnut halves on top.
- Bake 17 to 18 minutes, or until golden brown and done looking all over. (Sugar-free Banana Cookies can get darker on the bottom pretty fast, especially when made with pecan butter, but you can't taste the darker bottom; it doesn't taste burned. Just don't cook beyond 18 minutes.) Cool before eating. (If you make smaller cookies, cooking time will be a bit shorter.)
Notes
Keto or Low Carb version
Omit the raisins. Or sub LC chocolate chips for the raisins. Net carbs per cookie is 7g.Nutrition
You can Pin Sugar-Free Banana Cookies here:
More Gluten-free, Paleo, Vegan recipes
- Pan Fried Cinnamon Bananas
- Apple Carob Brownies
- Master Muffin Recipe (any flavor; also Keto)
- Best Grain-free Granola (hands down)
- Homemade Chestnut Milk
- Gluten-free Egg-free Waffles
Marie-Pierre Breton says
I loved these! Plus, they are so healthy, so there is no need to put a stop to the kids! They ate them all! Yum!
Megan says
YAY, Marie-Pierre, great to hear!! So glad you’ve loved the cookies! Thanks so much for sharing!
Krysta MacGray says
These are so good! I used both tigernut butter and tigernut flour and they turned out great! To me they taste and have a similar texture to banana bread. Yum!
Megan says
Great, Krysta!! Thanks so much for sharing, and I’m so glad you’re enjoying the cookies!