These super simple Banana Nut Cookies are soft, cinnamon-spiced, and flecked with toasted pecans for an easy snack, yummy breakfast, or healthy dessert!
It’s a good thing you are not tired of cookies either because these soft and so so simple banana nut cookies are coming in HOT from the oven and healthy(ish).
Not too healthy—I’m not talking like mashed banana + oats and nothing else kinda cookies. Those are good but these aren’t those. I’m talking like tollhouse meets banana bread with mix-in inspo from muffins. This is a breakfast or snack or very conservative dessert kinda cookie. There’s cinnamon and almond butter and two flour options and lots of pecan hunks. And I am all about the pillow party happening inside those golden nubbly nutty edges. And if you don’t have bananas ripe/ripening already stop reading right now and address that issue right this very moment puh-lease!
Approximately 97% of my snacks last week were cookies of the banana nut variety. A lot of indecision and my entire freezer stash of bananas went into this recipe. Banana nut cookies—should be simple, right? But maple syrup or coconut sugar? Pecans or walnuts? Almond flour or oat or spelt or…?
Hush now little brain. Remember the best cookies are always the easy cookies.
Don’t worry, I reigned it in. Tested a few flours. Ran in a few circles. Ate a few (dozen) cookies. This is all you will need:
- Ripe bananas. And I mean ugly ripe, fresh or frozen and thawed.
- Almond butter. Or PB because we both know how bomb that is with nanas.
- Coconut sugar. I recommend one third cup. If your bananas are reeeeeeally ripe you could maybe get away with less. For the almond flour version you could also maybe get away with less. For the oat version do not skimp unless you are a fan of banana nut cardboard.
- Oat or almond flour. The oat is a little more fluffy and breakfast-y, the almond more delicate and tender.
- Cinnamon. *holds bottle over blender and dumps*
Oh wait! I almost forgot: THE NUTS. I used pecans, but I think walnuts are more the customary banana baked goods nut. Or if you want we can pretend that chocolate chips are a type of nut just for today, ya get me?
How long will they last in the fridge? If you are me about 2.5 days. Oh the tragedy of a cookie that is too perfect for all times of day.
Happy baking!
Banana Nut Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
These super simple Banana Nut Cookies are soft, cinnamon-spiced, and flecked with toasted pecans for an easy snack, yummy breakfast, or healthy dessert!
Ingredients
- 3 ripe bananas (325g)
- 1/3 cup (55g) coconut sugar
- 1/4 cup (70g) nut or seed butter ((I used almond butter))
- 2 cups (220g) oat flour ((*see notes for grain-free option))
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup chopped nuts ((I used pecans))
Instructions
- Preheat the oven to 350F.
- Add the bananas, coconut sugar, and almond butter to a blender. Blend until no large chunks of banana remain.
- Add the baking powder, cinnamon, salt, and flour. Blend until combined. Do not over-blend.
- Add the nuts and stir/pulse them in.
- Drop spoonfuls of batter onto the pan leaving room in between as they will spread some. Sprinkle extra nuts on top if desired.
- Bake for 15 minutes at 350F or until the bottom edges are golden brown.
- Remove from the oven and cool for at least 10 minutes before eating. Enjoy!
Notes
*For the grain-free version, replace oat flour with 2 cups almond flour (220g) + 1/2 cup tapioca starch or arrowroot starch or cornstarch (70g).
Keywords: baking, dessert, snack, banana, vegan, gluten-free
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