3-Ingredient Nutty Banana Cookies
User Reviews
4.4
3-Ingredient Nutty Banana Cookies
Description
This minimal ingredient cookie recipe starts by roughly chopping raw mixed nuts, then mixing mashed bananas with creamy almond butter to form a sticky dough. The combination relies on the natural binding qualities of banana and nut butter without added flour or sugar. Mixing in the chopped nuts provides crunch and texture, while chocolate chips or cinnamon are optional for additional flavor layers. Dropped by spoonfuls onto parchment paper, the dough maintains its shape when baked at 350°F for about 15 minutes.
The resulting cookies are soft with a nutty chewiness and mild sweetness from the bananas. Their simple ingredient list makes them a convenient treat for those who want to avoid refined flours or sugars. The recipe is flexible with nut and butter types, allowing customization to taste or pantry supply.
This recipe can accommodate dried fruit in place of chocolate chips and alternative nut or seed butters to suit preferences or dietary needs, expanding its versatility.
Ingredients
- 3 banana 1 ½ cups, mashed
- ½ cup almond butter well-stirred, creamy
- 2 cups mixed nuts raw
Optional Additions:
- ½ cup chocolate chips
- ½ tsp ground cinnamon
- Pinch salt sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Transfer the raw nuts to a food processor and pulse until roughly chopped. If you don't have a food processor (or a high-powered blender), you can easily chop the nuts by hand using a knife and cutting board.
- Mash the ripe bananas in a mixing bowl until creamy (it’s okay to leave some small chunks).
- Stir in the almond butter until well-combined. Add in the chopped nuts and stir well.
- If adding chocolate chips, do so now and stir until a thick gooey dough forms. This cookie dough is meant to be very sticky and won’t resemble regular cookie dough - this is normal.
- Use a spoon to drop mounds of dough onto the parchment-lined cookie sheet. The cookie dough won’t spread and it will retain its shape during the baking process, so form it into the shapes you want to end up with - I stick with round cookie shapes.
- Bake on the center rack of the oven for 10 to 17 minutes (I do 15), until the cookies are golden-brown and have set up. The timing is dependent on how large the cookies are. For small cookies, bake for 10 to 12 minutes. Bake larger cookies for 15 to 17 minutes.
- Remove the cookies from the oven and allow them to cool for 20 minutes on the cookie sheet before digging in.
Notes
- Use any combination of raw (unsalted) nuts you like, such as almonds, pecans, walnuts, brazil nuts, cashews, or pumpkin seeds.
- Substitute dried fruit like raisins or dried cranberries in place of chocolate chips for a different sweetness dimension.
- Any nut or seed butter can be used instead of almond butter, including peanut, sunflower seed, or cashew butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1Cookie (of 20) | |
| Calories | 138kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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