Almond Butter Banana Cookies

So I made a mistake.  I forgot to post a recipe on Sunday and it wasn’t on purpose.  I was just spending an excessive amount of time away from the computer eating delicious food and making great memories with some friends.  It really felt great to unplug a bit and I plan on doing it more.  I will just plan better so you can have the normal deliciousness delivered anyways.  Anyways it was a great time with lots of great friends and now it’s back to the gym and eating clean for a while.  Why, because I ate a few too many “paleo” treats and am in a sugar coma.  Like what you ask, how about the ridiculously amazing Vanessa from Clean Eating with a Dirty Mind hand delivered her Paleo “Reese’s” Cheesecake with Fauxreo Crust and it was STUPID!!! And by stupid, I mean the most delicious thing I have ever ingested, which is why I had about half of it.  Vanessa = Evil Genius you should go check out.

20130609 Food068 Almond Butter Banana Cookies

Either way, I get asked all the time about what people can make or eat for breakfast besides eggs that they can grab and go.  That honestly sounds like a tall order now that I have read over it but have no fear.  I normally tell people to make my banana bread and freeze it, make it into pancakes and freeze them or even make waffles out of them to grab, toast and go.  I normally don’t eat breakfast, but when I do it is bulletproof coffee and now I have something to dip in it.  These cookies are simple and easy to make in advance.  Throw some almond butter between them and make a sandwich but don’t be mad at me when you get addicted.  I won’t keep you anymore, go get your bake on and enjoy.

20130609 Food097 Almond Butter Banana Cookies


4.8 from 47 reviews
Almond Butter Banana Cookies
Prep time
Cook time
Total time
Serves: 16
  • 3 medjool dates, pits removed (52 grams)
  • 2 ripe bananas (178 grams)
  • 1/2 cup of almond butter (120 grams)
  • 1 egg (58 grams)
  • 1/2 teaspoon lemon extract (or vanilla extract)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 cup crushed pecans (50 grams)
  1. Preheat your oven to 350 Degrees Fahrenheit (177 Celsius)
  2. Add your dates to a food processor and pulse until finely chopped
  3. Add your bananas, almond butter, egg, and lemon extract and process until you have a smooth batter with minimal chunks
  4. Add your nutmeg, cloves, baking soda and crushed pecans and mix one final time ensuring an even distribution of ingredients
  5. Use a medium cookie scoop and scoop the batter onto a parchment paper lined baking sheet leaving room for them to spread
  6. Bake for 10-12 minutes or until golden brown on the bottom
  7. Remove from the oven and let cool
These cookies are supposed to be chewy and cake like as that is what I was going for. Your batter will be slightly runny but will still bake.

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  1. veronica says:

    i love these so much, i make them all the time! they are the best SCD/paleo cookies ive ever made, cant thank you enough for this amazing recipe!

  2. veronica says:

    i love these so much, i make them all the time! they are the best SCD/paleo cookies ive ever made, cant thank you enough for this amazing recipe!

  3. Excellent. Batter looked runny but followed directions exactly besides adding some chips. Came out perfect.

  4. A flax egg is basically : one tablespoon of ground flaxseeds plus three tablespoons of water. That equals 1 flax egg, & most of the time, it works pretty good instead of eggs for breads & cookies, etc. (I wouldn’t try it for meringue pie or anything like that though!) There are other ways to make a flax egg as well. You can also either beat them like an egg or let thems it a minute or two before adding to the recipe.

    By the way, those cookies like amazing! ^_^

  5. A flax egg is basically : one tablespoon of ground flaxseeds plus three tablespoons of water. That equals 1 flax egg, & most of the time, it works pretty good instead of eggs for breads & cookies, etc. (I wouldn’t try it for meringue pie or anything like that though!) There are other ways to make a flax egg as well.

    By the way, those cookies like amazing! ^_^

  6. These just came out of the oven and they are just as bit good as everyone says! We do a lot of backcountry backpacking and are always in search of delicious things to bring with us, and these just made the list! It should be noted that we typically bring a big fat loaf of your banana bread with us to munch on the first day before and on the trail. Its heavy but so worth it.

  7. These cookies are great! I substituted orange extract and walnuts. I am making a second batch now so I can freeze some since these won’t last long in the house! Thank you!

  8. Just made these.

    The taste of the ground cloves overwhelms the bananas and almond butter (for me anyway). Is it supposed to be that way? I used 1/4 teaspoon like the recipe says. The cloves aren’t a necessity for this recipe is it? :) Still tasty..but now i’m thinking i may have bought a super powerful thing of ground cloves that was made from unicorn tears.

    • Oh, that does sound very bizarre. Usually, with 1/4 tsp of ground cloves, I can hardly make out the flavor. Maybe we have different taste pallets? Sorry you went through that!

  9. Very delicious cookies, thank you so much for sharing!
    One adjustment: try less butter! I found it super oily with 120g and am convinced that the half amount of butter works aswell :)

  10. Hiya!
    Just discovered your blog via Paleomg!! Love it! This is the first recipe I have tried and it turned out brilliant. All my non-paleo coworkers loved these cookies too!
    I also subbed walnuts for pecans just cause that was what I had in the cupboard- turned out yum!

  11. A flax egg is an egg substitution. You mix 1 tbs flax ground with 3 tbs very hot water. Let it sit for
    5-10 mins.

    My 2 young daughters are on Low oxalate diet (no nuts), gluten free and allergic to dairy. Not to mention intolerant to eggs. A muffin has been virtually impossible till you came along!
    I substitute sunflower seed butter for the almond butter and coconut flakes for the nuts. Put it in a muffin tin. Result: Amazing banana muffins! MY daughters are so pleased. Next batch I replaced egg with flax egg. More dense but still awesome. Thankyou!!!!!

  13. Were these supposed to end up being puffy and pancake-like? Because I followed the recipe to a T and they look nothing like the picture and don’t taste all that amazing…

  14. HOLY SMOKES!! These cookies are incredible!! I used one ripe banana and one that I had frozen. I also had to sub about 10 deglet dates (that i popped in the microwave in a bowl full of water) for the medjool dates. Threw everything into my Blentec and in 30 seconds I had the most delicious, semi fluffy dough. These cookies are my new fave. I also added enjoy life chocolate chips to half of the batch. SOOOOO GOOD! You sir, Mr Caveman, are pure, culinary, better than betty GENIUS!

  15. I just finished baking these and can I just say that there aren’t words to describe how AMAZING they are. Everyone in my family was eagerly awaiting for them to come out of the oven since the smell was soo appealing. Even though it’s 11pm we couldn’t hold ourselves back and each had a taste. I will be making more this weekend to share with friends and family. Cannot wait =).

  16. This was the first recipe I tried from your site. This one came out great. I couldn’t find the top to my food processor, so I ended up using a magic bullet to make the batter/dough. I had to mix it up every now and again with a fork, but it did the job! They’re very soft and cakey, kind of like a muffin top. They came out looking like cookies and they taste great. What more could you ask for?

  17. Stephanie says:

    I don’t like pecans, what do you suggest as a substitution or just leave out nuts altogether? Thank you!

  18. I don’t have any bananas, will the recipe change if I use a couple that I froze?

  19. I found your recipe this morning and I couldn’t wait to get home and make them. They are Delicious ! I added few Chocolat chips in the mix.

  20. Oh my gosh…delicious! I had to sub my homemade cashew butter for the almond, about 10 california dates instead of the Medjool, and no cloves so I used cinnamon…DELICIOUS! (Can you tell I couldn’t wait until I had the perfect ingredients?) Thanks soooo much for the fabulous recipe…it’s a keeper!

  21. These are amazing! I had no bananas used ripe plantains instead, they turned out delicious! My 11 year old loves them. As soon as they came out of the oven, my daughter ate four of them.

  22. Absolutely fantastic! No honey or maple syrup and yet they are so sweet and tasty! Even my husband loved theese ( and he is pretty picky about my paleo baking) The kids also loved them. I added some chocolate chips, and some cinnamon to. Will make them again soon!

  23. Love these! I make them a couple of times a month and they are perfect for breakfast or snack on the run. Still amazed that they have no oil in them whatsoever.

  24. These sound yummy! Just curious though, when you say “serves 16″, does that mean only one each?!

  25. Made these with my kids tonight and they were great-added a half a cup of coconut flour because batter seemed too runny and added enjoy life mini chocolate chips in half the batch-they were a major hit with everyone including my GF husband who doesn’t usually go for “healthy” cookies! Thanks! :)

  26. I made this today, subbing the dates for raisins and the pecans for mixed seeds. (Money is short, I can only use what I have)

    I did however forget to put in the bicarb, which was heartbreaking. They tasted nice though and I will be sure to try them again another time (not omitting any of the ingredients next time!!!)

  27. I’ve made this a couple of times now. Definitely tasty! And since you asked for feedback on substitutions:

    1) the first time I made it I stayed pretty close to the recipe. I tripled the vanilla, because I love it. :). And I have little patience for rolling cookie balls, so I just poured the batter into an 8×8 Pyrex pan and made it brownie style. :). It’s very light and fluffy when still hot (I have NO patience), but after it cools enough, it gets a bit denser and has a cakey-brownie texture. Baking time 20-22 minutes.

    2) the second time I skipped the pecans for a smoother brownie texture, added 1/2 tsp cinnamon to try and cover up the almond butter flavor a little better, and I only had one banana so used a ripe plantain instead of the second. (Ripe = more yellow than black.) I was curious how that would work. Baking time about 28 minutes. (I lost track somewhere in the 26-30 minute range.). Really nice texture, a little less sweet & a little less almond buttery than the first. It’s basically a 1″ high banana bread. I haven’t had banana bread in 2 years. THANK YOU. My totally non-paleo husband really liked it too – he suggested it should be served with whipped cream. I kind of want to do another batch with mini chocolate chips – the way I used to with my old banana bread recipe, but I suspect that way lies madness. :)

    Thanks George, you’re awesome! *smooches*

  28. Just made them, followed recipe. They did not harden, very difficult to lift from pan. Suggestions?

  29. Wow, these are SO delicious and easy to make. I am not crazy about dates, but you can’t taste them. I used the Apple Pie Spice from Penzey’s. I’ve made these twice and the second time I baked them in a coconut oiled mini muffin pan, and they came out perfectly. Next time I’m going to add a little shredded carrot. THANKS for the recipe; it’s the best!

  30. Justin Meisten says:

    I just made these cookies, best paleo cookie ever!!!!

  31. Subbed half an avocado for one banana (probably could sub for both!), used a lot of cinnamon and very little ground cloves, and walnuts for pecans (what I had). I’m new to paleo/Primal and was missing a sweet element in my life! These are great, may have needed about 15 in the oven, but I’ll toaster oven a couple in the am for breakfast! Can’t even taste the dates (if you don’t like them).

    So versatile, thank you!!

  32. Thank you, thank you!!! I don’t normally do reviews of recipes I cook… but these are amazing! OMG!!! I have been completely “processed sugar-free” for almost 2 months (still eating fruit and agave). My entire family loved these. My children could not get enough. My 9 month old thought they were the greatest things ever. ANYWAY, I added cinnamon as a pp suggested I do think next time I am going to add ginger also! Also, going to make a double batch and freeze some. Great idea! Thank you again for curing my sweet tooth!

  33. Manon Ruel says:

    Still warm from the oven… these are delicious ! Thank you so much for another great recipe !

  34. Could I sub pumpkin for the banana? I have a friend who is allergic to banana I’d like to make these for.

  35. I just made these cookies, and they’re delish! I didn’t have the cloves so I used cinnamon instead and they came out yummy. Everyone loved them in my house.

  36. Kimberly says:

    Would u recommend refrigerating these? I’ve noticed some recipes using apples & banana start to ferment after few days…. They are delicious btw!

  37. Just finished making these cookies. Didnt have dates or honey so I used maple syrup. I only used 1 T because I thought they would be too runny. Turns out the batter was fine and the cookies didnt spread too much and I probably could have used more syrup because they could be slightly sweeter. The last pan i added chocolate mini morsels to see if that helped….we’ll see. Great recipe and easy too!!

  38. I’ve made these twice now… they are so perfect! This second time I made them in mini-muffin tins, and added some coconut and dark choc chips. I think they’re very versatile! Definitely a keeper, and even guest-worthy! (Not easy with Paleo!) THANK YOU!

  39. Made these today – they taste phenomenal, but came out more cake-like it texture rather than cookie. Any idea why this might be? Could it be because I blended it too much and added too much air? Otherwise I don’t know where I went wrong. In saying that, they taste like delicious rounds of banana bread (which is still soooooo good)!

  40. Amy Seto says:

    I made these this afternoon and followed the recipe exactly…except I had a major chocolate craving, so added some dark chocolate chips. YUMMO! I will be making these again as soon as my current stash runs out :-) Thanks so much for the recipe, George!!

  41. Hi George :) looking forward to trying these but have a question… I HATE dates. Is there a substitute?

  42. Do you think it would be ok with sunflower seed butter in lieu of Almond butter? I think I’m gonna live on the edge and just try it! Thanks for the recipe!

    • Yes it will be

      • I tried making these with sunflower seed butter and they turned green while they were baking! Not the most appetizing-looking except maybe if you were the Grinch. After I took them out of the oven they have a greenish tint to them. They tasted alright but I would not recommend going the sunflower seed butter route!

        • That’s so disappointing. I love using sunflower seed butter, too. But… I will make note of that. Sorry it didn’t work out! :(

        • The green is from a chemical reaction between the sunflower seeds and the baking soda. They’re still safe to eat, even though they might look more appropriate for St. Patrick’s Day. Plus, now you now how to get green food without using artificial food color!

  43. made these the other day and loved them.

  44. Tiffany Warnell says:

    Just made these this morning. I had to add two tablespoons of coconut flour because I felt my batter was a bit too runny, and I added some cinnamon because I have a cinnamon addiction! In any regard, they turned out awesome. I will definitely be making them again soon! Thank you so much for the awesome recipe!

  45. Can you provide a calorie count for these? Thank you.

  46. Melissa Waldrop says:

    Another winner! My 5 year old said, “They taste like real cookies!” And that’s huge because he’s very hesitant on all the new Paleoish recipes I’ve tried. Thanks for another great recipe!

  47. Made these for breakfast for my sister’s bridal party this past weekend… when they asked, I told them they were “kinda like the soft part of a Nutri-grain bar, but WAY better”… they loved them and the whole batch disappeared in minutes! I also used walnuts instead of pecans since that’s what I had on hand. Will definitely make these again (and again and again and again…)!

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