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.

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.

Almond Butter Banana cookies

 

4.8 from 50 reviews
Almond Butter Banana Cookies
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • 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)
Instructions
  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
Notes
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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203 Comments

  1. Excellent cookies!! I used chopped up raw almonds and sprinkled cinnamon and ginger for a boost of flavor. The cookies came out similar to the texture of banana bread. Is it supposed to be like that?

  2. These were a mega hit. Even the non-paleo boyfriend likes them. And co-workers. Better than banana bread in cookie form!
    I also added: chia seeds, chunkier nuts, raisins, and dark choco chips. I’m kicking myself for not throwing in some ground flax seed and/or protein powder while I was at it. This is going in the “save” folder!

  3. 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!

  4. 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!

  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. 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! ^_^

  6. 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! ^_^

  7. 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.

  8. 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!

  9. 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.

  10. 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 :)

  11. 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!

  12. THANKYOU!
    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?

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