Healthy Soft Banana Bread Cookies
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
12 servings
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Calories
189 kcal
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Course
Dessert, Baked Goods, Others
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Cuisine
American
Healthy Soft Banana Bread Cookies
Description
Healthy Soft Banana Bread Cookies use a blend of almond and coconut flours to keep the texture moist and tender while incorporating mashed ripe banana for natural sweetness and flavor. The cinnamon and salt enhance the warmth and depth of the batter, which is formed into gently flattened dough balls to preserve a thick, fluffy consistency once baked. A cream cheese frosting adds a creamy contrast, and the toasted walnuts or pecans provide a crunchy topping.
The preparation involves chilling the dough briefly before shaping and baking at 350°F until just set, allowing the cookies to firm up before cooling completely and frosting. This approach helps maintain their softness inside with lightly golden edges. The frosting can be adjusted to a vanilla buttercream by omitting cream cheese, or chocolate chips can be added directly to the dough for variation.
This recipe accommodates some vegan substitutions such as using flax egg in place of the egg and vegan cream cheese and butter options. Note that using coconut sugar may darken the cookies slightly without changing the flavor significantly.
Overall, these cookies offer a soft, moist texture thanks to banana and almond flour combined with a creamy frosting and nutty topping, suitable for a sweet snack or dessert.
Ingredients
- Wet Ingredients:
- 2 tablespoons coconut oil melted and cooled, or sub melted butter or vegan butter
- ½ cup banana mashed ripe, from 1 medium ripe banana
- ¼ cup organic cane sugar or coconut sugar, 50g
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 ¼ cups almond flour packed fine blanched, do not use almond meal, 140g
- ¼ cup coconut flour 28g
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- For the cream cheese frosting:
- ½ cup powdered sugar 57 g
- 2 tablespoons cream cheese or vegan cream cheese, at room temperature
- 2 tablespoons butter or vegan butter; at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond milk if necessary, to thin out frosting
- For the topping:
- ¼ cup walnuts chopped toasted, or pecans, 28g
Instructions
- In a large bowl, add the melted and cooled coconut oil, mashed banana, sugar, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, cinnamon and salt. Mix until a soft dough forms. Allow dough to chill in the fridge for 5 minutes while you preheat the oven.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Use your hands to roll dough into golf sized balls (it will be a softer dough but that’s okay.) Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 9-12 minutes.
- Remove from oven, allow cookies to firm up on baking sheet for 5-10 minutes, then transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12-14 cookies.
- For the frosting: In a medium bowl or bowl of an electric mixer, mix together the powdered sugar, cream cheese, softened butter and vanilla extract. If frosting is too thick, you can add a teaspoon of milk to make it spreadable. Frost each cookie then top with chopped walnuts or pecans. Sprinkle top of frosting with a little cinnamon for a gorgeous look. Cookies will get softer each day. Cookies can be stored in a container at room temp for a day or two, then I recommend storing them in the fridge for up to a week or freezer for up to 2 months. Makes 12 cookies.
Notes
- Substitute the cream cheese frosting with a vanilla buttercream using softened butter or vegan butter if preferred.
- Adding ½ cup chocolate chips directly to the batter provides a different variation without frosting.
- For a vegan version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water), vegan cream cheese, and vegan butter alternatives.
- Using coconut sugar may cause the cookies to be slightly darker but does not affect flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1cookie (with frosting) | |
| Calories | 189cal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 13.2g | 20% |
| Saturated Fat | 4.5g | 23% |
| Fiber | 2.7g | 11% |
| Sugar | 10.7g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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