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

 

4.7 from 53 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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215 Comments

  1. Batter seemed too runny for cookies (was afraid I’d be scraping it off the bottom of my brand new oven!), so I baked it as muffins instead – 25 min @ 350F. Came out great – love the flavor and texture! Will try a commenter’s suggestion of adding some shredded coconut next time around (maybe gluten-free oats?) and see if I can get cookies that way. Recipe seems amenable to a variety of add-ins, too, so I’ll probably try raisins and/or chocolate chips at some point. Thanks for an easy & delicious paleo breakfast/snack option!

  2. I was so excited to make these but actually ended up not being a huge fan. Not sure why. Either way, the first batch was eaten before the second one was even done. On the later batches I sprinkled some cinnamon and coconut sugar on top.

  3. Hello, I just made these cookies but it took over 30 minutes because it was still wet. They are out now so I hope they are okay. Any ideas?

    Thanks so much,

    Yoli

  4. Thanks, George for doing the hard part of developing this yummy recipe. After baking two batches in my toaster oven, I added about 1/4 c. of unsweetened coconut to the remaining batter. It held its shape much better, stayed puffier instead of so flat and was easier to remove from the parchment paper. I will make these again and add 1/2 c. of unsweetened coconut at the beginning.

  5. VERY GOOD!! Actually think they might taste amazing as pancakes or even a bread instead of the cookies. Different consistency like she said, cake like, but so so good! I’ve been getting very tired of almond flour recipes so this was a perfect addition to baking sweets!

  6. These are pretty yum! I had to use cashew butter as I didn’t have almond – And I think I over cooked one tray because I was waiting for them to crack like in the photo haha – I love banana cake so this is a great GF substitute! And good for a quick snack too – but I don’t know if I could only one at once?

  7. So delicious. Just made them tonight. They’re more like banana pancakes or thick crepes than traditional cookies. But incredibly yummy. I made them without pecans. I wonder what it would be like if I made them with peanut butter instead… These are a welcome sweet treat after 2 months into a gluten and dairy free diet. Thank you!

  8. These are so yummy! I had three bananas on hand, only two dates so I used two figs to replace the third date, I increased the volume of the ingredients just a bit to balance the third banana, and I added non-sweetened organic coconut flakes. My three year-old is not a fan, but my daughters will be delighted when they get home from school. Thanks for such a great (and easy) cookie recipe.

  9. I tried the recipe this evening and the cookies are wonderful! The batter was a little more fluid than other recipes but the cookies baked just as described and have a cake-like consistency. Very yummy!!

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