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
  • 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.

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****


  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,


  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!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: