Hello… I MADE YOU COOKIES that taste like BANANA BREAD and that are gluten free, grain free and paleo friendly. They’re incredibly delicious straight outta the freezer too; since they have a soft texture they end up being fudgy and dense when eaten frozen.
I originally posted these healthy banana cookies as I was prepping for my maternity leave and you guys fell in LOVE just like me. They’re like that wonderful Lofthouse softness but are naturally sweetened and seriously addicting.
OH and they only require one ripe banana, so if you have one of those lurking on your counter it’s time to put it to good use. I’m almost convinced I should have called them freezer banana fudge cookies, but I’ll let you decide! Bake up a batch or two this week and watch them disappear.
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What’s in these healthy banana cookies?
These deliciously soft banana bread cookies are made with a few simple ingredients to keep them gluten & grain free. Check out the notes section for any additional swaps to make them dairy free, paleo or vegan! Here are the basics you’ll need:
- Almond & coconut flour: both flours are gluten free, grain free, lower in carbohydrates and higher in fiber compared to regular flour. They also have a nice sweetness to them, meaning we don’t have to use as much sweetener. I always recommend using fine blanched almond flour in baking because it bakes up perfectly and has a texture similar to regular flour. Make sure you pack your almond flour when you measure it out for these cookies (no need to pack the coconut flour).
- Coconut oil: I like using coconut oil in baked goods like this because it adds a delicious flavor. You can also use butter or vegan butter to get the right moisture we’re going for.
- Banana: the most important part of the banana bread cookies! Make sure to use a ripe banana to get the natural sweetness and true banana flavor in these cookies. You will also need to measure out the mashed banana to ensure that it’s the proper amount.
- Organic cane or coconut sugar: I prefer to use organic cane sugar in these cookies to make them truly sugar cookie-like, but coconut sugar will work well, too. The coconut sugar will just bake up a bit darker.
- Egg: be sure to use a room temperature egg in this recipe so that it doesn’t cause the coconut oil to harden. I like to do this by running it under warm water for 1 minute.
- Cinnamon: the hint of cinnamon adds that warm, banana bread flavor to these cookies.
- Powdered sugar: this is the base of the easy cream cheese frosting. Feel free to try using my paleo powdered sugar, too!
- Cream cheese: to make the frosting nice and thick and easy to spread. You can also use a vegan cream cheese to keep the frosting dairy free.
- Butter: a little bit of butter makes the frosting extra creamy and delicious. Feel free to swap to vegan butter as well.
- Toasted walnuts or pecans: I love love the sprinkle of toasted nuts on top of the cream cheese frosting. It reminds me of a true banana walnut bread. Optional, but amazing!
How to make these banana cookies dairy free
These grain free banana cookies can easily be made dairy free by just swapping in vegan cream cheese & vegan butter, and the cookies themselves are delicious even without the frosting (though the frosting takes these the next level).
Can I make these banana bread cookies vegan?
I haven’t tested this, but I think a flax egg would work well in this recipe (1 tablespoon flaxseed meal + 3 tablespoons water). Use a vegan cream cheese like Kite Hill and a vegan butter like Earth Balance as well.
Tips for making these gluten free banana cookies
- Do not use substitutes. Almond flour should not be replaced with any other flour, nor should you attempt to replace the coconut flour. The cookies are perfect as-is! I do have dairy free & vegan options to try substituting above and in the notes section.
- Pack your almond flour. You can pack the almond flour just like you would with brown sugar. It makes all the difference! No need to pack the coconut flour though.
- Measure out the mashed banana. You’ll need 1/2 cup mashed ripe banana.
- Store these in the freezer after a day for even more deliciousness. These cookies get softer as the days go on so I recommend keeping them in the freezer. I know this seems weird, but I froze a bunch of these cookies, then tried one straight from the freezer and they were incredible! Tasted like a banana bread fudge.
Can you freeze these banana bread cookies?
These healthy banana bread cookies can easily be frozen with or without the frosting on them so that you can enjoy them whenever you’re looking for a sweet treat. Trust me, they taste just like banana bread fudge when eaten straight from the freezer.
- To store the gluten free banana cookies: feel free to keep these cookies in an airtight container at room temperature for 1 day, then transfer to the fridge or freezer. I recommend freezer.
- To freeze the banana cookies: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
More healthy cookie recipes
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Healthy Soft Pumpkin Cookies with Salted Maple Frosting
- Flourless Monster Cookies
- Flourless Paleo Chocolate Almond Butter Cookies
- Damn Good Paleo Chocolate Chunk Tahini Cookies
Get all of our delicious, healthy cookie recipes here!
I hope you love these healthy banana cookies as much as we do. If you make them, be sure to leave a comment and rate the recipe below! xo.
Healthy Soft Banana Bread Cookies
Ingredients
- Wet Ingredients:
- 2 tablespoons melted and cooled coconut oil (or sub melted butter or vegan butter)
- 1/2 cup mashed ripe banana (from 1 medium ripe banana)
- ¼ cup organic cane sugar (or coconut sugar*)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 1/4 cups packed fine blanched almond flour (do not use almond meal)
- ¼ cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- For the cream cheese frosting:
- ½ cup powdered sugar
- 2 tablespoons cream cheese or vegan cream cheese, at room temperature
- 2 tablespoons butter or vegan butter, at room temperature
- 1/2 teaspoon vanilla extract
- ½ teaspoon almond milk, if necessary, to thin out frosting
- For the topping:
- ¼ cup chopped toasted walnuts or pecans
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.
Recipe Notes
Nutrition
189 comments
These look delicious, but I don’t have the flour called for in the recipe. Can I use regular AP Flour? If so, how much? Thanks.
I wouldn’t recommend it – sorry! The ratios for all of the ingredients would be different. Check out my other cookie recipes here for more options 🙂 https://www.ambitiouskitchen.com/cookies/
May I ask why it seems like you e been focusing so much more on gluten free baked goods lately? I’d love to make these and wanted to make your carrot cake at Easter but they would require a trip to the grocery store and about $20 worth of specialty flours. Why not just use regular flour? Gluten free is no healthier than regular flour to the vast majority of people who aren’t Celiac.
Hi Amy! I always try to have a mix of recipes for all diet types so that there’s something for everyone on the blog 🙂 if you check out the different categories of recipes you’ll find tons of options. You can also feel free to filter for exactly what you’re looking for using the Recipe Index here! https://www.ambitiouskitchen.com/recipe-index/
This celiac is extremely grateful for your many gluten-free recipes. Thank you!
I’m so glad!
I also truly appreciate the gluten free and dairy free options as it is the only thing that we can cook in my house. Your recipes are AMAZING every time. Thank you!!
There are a lot of us out there who can’t eat gluten and grain that appreciate these recipes as the majority of recipes out there already cater for the people that can eat gluten.
These specialty flours that cost a bomb are sometimes pantry staples of such people. I can’t tolerate gluten and I can’t tolerate rice either, which rules out the typical flours/ gluten free premixed flour so these recipes allow me to enjoy life’s little treats that I do appreciate. Please keep them coming!
I haven’t made these (yet) but I was wondering the same thing – so many specialty flours and ingredients! I don’t really mind the legwork to track some of them down, and I’m looking for new things to bake with, but the cost really gets me. For what it’s worth, I’ve successfully substituted half AP flour and half almond flour with several recipes on this site just because the almond flour is so pricey and I have no diet restrictions so am not forced to use it for lack of other options. Sometimes I need to increase the liquid a little bit in the recipe – I’m an experienced baker so I’ve been able to tweak here and there. Just mentioning this as you can always experiment with just subbing a portion of the flour out.
PS my kids loathe coconut and will sniff out coconut sugar or flour in anything! I always sub brown sugar for coconut sugar with zero impact and usually sub WW flour for coconut flour.
PPS I like the variety of options on the site and whenever I see the list of “sub this to make it keto… sub this to make it vegan… sub this for GF” – I imagine it’s really helpful to those who have to accommodate a special diet or disease!
I had a sad lonely banana sitting on the counter when Monique posted these and WOW, I do not regret my choice. They are perfect little banana bread cookie bites. I am not normally the biggest fan of cream cheese frosting but decided to make it anyways and SO glad I did, it adds the perfect touch! Highly recommend!!!
Perfect timing!! Glad you loved them 🙂
YES! I literally have 1 ripe banana and I didn’t know what to do with it! Now I do!
Perfect timing!!
These are so good and so easy!!! Definitely hit the sweet tooth spot while still being healthy. I didn’t have the ingredients for the frosting (next time!) so I melted some chocolate with coconut oil and drizzled it on top. Perfect substitute topping!
Perfect! Glad you loved them 🙂
Well, the #cookiequeen has done it again. These are INCREDIBLE! Super soft and fluffy and amazing taste. They were so quick to whip together and mine were perfect after 10 minutes in the oven. I tested one before frosting and they make the perfect side to my morning coffee. Make these now!!!! (I used coconut sugar, fyi)
#cookiequeen I love it! So glad you loved these!
I am eating this right now and it is life-changing! I used flax egg, and it is perfect. Mine turned out very sweet, so I’ll probably use a bit less sugar next time. I also used powdered monkfruit for the frosting, which is very sweet in itself. I will most likely make these for my mom for Mother’s Day. Thanks for the fabulous recipe!
So glad you enjoyed! Yes, the powdered monkfruit is likely what made these extra sweet in the frosting.
Yum! Is the cane sugar the same as regular granulated sugar (such as domino brand)? Can that be used? Thanks!
Yes that’s fine! I just used an organic cane sugar.
These cookies were SO good. They’re just the right texture and sweetness…and the cream cheese frosting was pretty simple but so delicious. Can’t wait to make these again!! (ps I used coconut sugar – which I had never used before – and I thought it worked great with this recipe)
So happy to hear that!
These cookies are sooooo soft and delicious. They just melt in your mouth. 10/10 recommend. I was short a tiny bit of almond flour (about 1/8c), so sub’d the remaining 1/8c with coconut flour (plus the 1/4c recipe calls for), and they still turned out perfect. I also used coconut sugar. They are really beautiful too. Will definitely make these again.
I’m glad that worked out well! Such a great treat 🙂
These look AMAZING! Can you sub anything for coconut flour? I’m trying to make these for a friend, but they’re allergic to coconut.
Taylor, you should be fine leaving out the coconut flour entirely and increasing the amount of almond flour. I think 1 3/4 – 2 cups almond flour should work!
Try oat flour!
Tried them today, I had to swap the sugar to erythritol but what an amazing recipe! Thanks so much for sharing!
I’m glad that worked out well! 🙂
I have already made these twice since this recipe has been posted, and they are seriously SO GOOD!!! Followed the recipe exactly how it’s written and they turned out great!
Amazing! So happy to hear that 🙂
So good!! Perfect sweet treat and easy to make. Definitely agree to keep it frozen! Monique – you’ve done it again!!
So happy you loved these!
Can I use regular flour instead of coconut and almond?
I wouldn’t recommend it!
These are ridiculously easy to make and oh so so tasty. Skipped the frosting and added in chocolate chips while baking. What a treat!
Perfect! Glad you loved them!
These were amazing! I used coconut sugar and they turned out perfect! Will definitely make again!
Perfect! Glad you enjoyed 🙂
These are absolutely delicious, a great way to use those super ripe bananas! Perfectly soft and packed with flavor! Quick and easy to make too!
Such a great, easy treat! Glad you enjoyed 🙂
How many calories are in just the one cookie with no frosting?
Around 145
These cookies are FREAKING AMAZING. LOVE. Taste just as good as they look and would never guess they’re GF!
So happy you love them!
Loved these, Texture was amazing.
So happy you enjoyed!
These are so so yummy!! My husband said they’re “really f*cking delicious” haha 😉 and these were so insanely easy to make! Will def have to make again. I’ve already had two 😀 Looking forward to trying them out of the freezer!
Haha love that! Such a great treat!
Can you substitute Almond flour and bananas with something else as my daughter is allergic to nuts and I am allergic to bananas and this biscuits look yummy.
thanks Cassy
I wouldn’t recommend it as they are gluten free banana cookies! Click here for all of my cookie recipes to choose from 🙂
I’m obsessed with these cookies! I’ve made three batches so far and we can’t get enough of them! So amazing! I followed the recipe exactly using organic cream cheese(not vegan). Thank you!
So happy to hear that!
These cookies were delicious! I didn’t have any toppings for mine but I think walnuts would have completed the cookie! Also used vegan cream cheese and butter and wish I would’ve let the frosting set in the fridge to thicken before frosting the cookies.
Great tip with the vegan frosting – let me know how it goes thickened up! These are delicious straight from the fridge or freezer, too 🙂
These cookies are delicious! The cream cheese frosting is to die for. I will definitely be making these again. I was out of coconut flour so I subbed it with 1 cup all-purpose flour. I wasn’t sure how they would turn out because of the ratios, but they ended up super yummy and soft like a sugar cookie. Thank you!
I’m glad that worked out well! Such a great treat 🙂
Can’t wait to try these! However, I will be substituting monkfruit for the sugar & will powder some for the frosting as well. Also, I use himalayan pink salt; I’m rather surprised you appear to use regular salt since it’s so unhealthy. Anyway, I try to never use sugar since my mom developed diabetes & I’ve seen what that can do! Will let you know how it turns out!!
Let me know how it goes!
Great recipe, fast and delicious. I added extra coconut flakes and chocolate chips to mine and didn’t do the frosting. Very good and easy. Great way to use leftover bananas. Thank you for posting,
Hope all is well. You and the baby look great, such a perfect, healthy boy. Congrats,
Love it! So happy you enjoyed. And thank you so much!
Just curious if you thought I could leave out the 1/4 cup sugar and replace with a bit more very brown/ripe banana, or a few blended dates? I’m just trying To remove added sugar right now. Thank you!
I think it would work fine! 🙂 let us know how it turns out.
Made these for the first time tonight and they were so delicious!! My husband especially loved and added extra that they are made of rather healthy ingredients. Yum!
So happy to hear that!
Wondering if I could use oat flour instead?
Oat flour in place of coconut flour should work, but I don’t think that you should sub the almond flour out.
These are probably my favorite cookies ever. I have made them 5 times in the last month. They are a big hit with my husband as well! So yummy!
Perfect dessert!
I cant wait to make these. I love baking with banana. Can I substitute the coconut/cane sugar with honey or pure maple syrup?
Yes that should be fine, they just may come out a little more ‘wet’ or ‘soft’
These are AMAZING! I was looking for a recipe that only needed one ripe banana, and this was perfect & really easy to make. I added chocolate chips, and my family devoured them in one night!
Perfect! Love the idea of adding chocolate chips 🙂
Perfect! So glad you loved them!
Amazing! Made exactly as the recipe states, perfection 😍
So glad you loved them!
I have made a plethora of ambitious kitchen desserts to have around the apartment for my boyfriend and I, and these are his ABSOLUTE FAVORITE! They’re definitely top 3 for me as well. The cookie is such a perfect consistency, and the pairing of sweet/crunchy on top just makes it an A+ recipe. Not dry, not crumbly. Just awesome Monique!
Love that! One of my favorites, too 🙂
This is my go-to every time i see a super ripe banana hanging around my kitchen. So good- with or without the icing. Thank you for giving me so many gluten/dairy free options. Loving every recipe thus far
Mine too! So glad you’re loving the recipes here.
SERIOUSLY THESE WERE AMAZING!!!
I ran out of vanilla extract while making the cookies so I added in some almond extract. I didn’t have any vanilla extract for the frosting so I used maple syrup. I also didn’t have powdered sugar so I used regular sugar and combined it with cornstarch. I also replaced the sugar in the cookies with honey. SO SO SO GOOD!
I’m glad those swaps worked out well! Such a great treat 🙂
I’ve made these twice in one week now. First attempt was, as is, but I used soft brown sugar and they were amazing. Second time I made them vegan with a flax egg, coconut oil and a lemon flavoured icing made with olive oil spread instead of butter. They are amazing and I can’t really taste the coconut flour for which I am thankful because I don’t enjoy it very much. And Monique is right, they do taste like fudge from the freezer. Thank you for another great recipe.
I’m glad that worked out well! Such a great treat 🙂
Amazing!! Such a different cookie but absolutely delicious! My husband asked me to a make a batch the other day and stated “this is like the best bite of banana bread – but every bite is like that!” .. highly recommend! Also – super easy recipe to follow/make.
Amazing! Love that 🙂
These are so yummy and very easy to make! I reduced the sugar a tad as I made them for my 3 year old, still delicious.
Love it! Such a great treat 🙂
These are so good!! Perfectly pillowy and moist!
So glad you liked them!
These look amazing, so excited to try! I can’t have dairy but the only vegan cream cheese I could find at the grocery store was Daiya and its soooo bad. Any good subs or specific brands you would recommend? I’m in Canada and haven’t seen any non-daiya cream cheese options. Thanks!
Hi! I love Kite Hill if you can find it!
I introduced my Mom and now they are a staple in her freezer. We love these, thank you!
The perfect treat! 🙂
Can I use regular or gluten free flour in place of the coconut flour?
Yes, I think that will work just fine. You might need to use a bit more flour. Oat flour is actually an excellent replacement for coconut flour!
Could I use only coconut flour? My daughter is allergic to almonds! Thank you!
Unfortunately these cookies need almond flour for texture – sorry!
Just made these with my friends and we were blown away at how tasty they were! The frosting and cinnamon on top are a must.
Love that! Such a great dessert 🙂
These cookies are amazing and an absolute staple at my house. I love that they are just as good directly out of the freezer.
Absolutely! Glad you love them 🙂
If you love banana bread, you’ll LOVE these cookies! They never last more than a day or two in my house, but stay moist and soft even after leaving them out overnight. I love adding chocolate chips to them. The frosting is also a great addition, but to be honest the cookies are so great without it, too.
These cookies are soft, moist, banana bread in cookie form with delicious frosting. I sprinkle some cinnamon and walnut pieces on top of mine and store in the fridge- I like how they taste cold.
I reduced the sugar slightly (1/3 c for double batch) and subbed half oat flour for almond – so good! Not too sweet (did not frost). Great use for overripe bananas.
Perfect! Glad you enjoyed 🙂
Banana bread… in cookie form… what could be better?! These are amazing – made the recipe exactly as listed and they were perfect. Monique recommends storing them in the freezer too for a dense, chewy cookie. I loved them both ways. Absolutely delicious.
Right?! So good!!
AMAZING cookies and such good ingredients to boot. I made these for a girls night with some friends and every single one demanded the recipe!
Love that! Perfect treat 🙂
Love the cookies, but is there an alternative flour I could use besides almond for anyone with a nut allergy?
Unfortunately no, these are meant to be made with almond flour — sorry!
Yummy as always! I made cookies and frosting exactly as written…turned out great. I made candied pecans and used those chopped up on top 🙂 Since these are a softer cookie and she recommends storing in refrigerator, I plan to store in the freezer and I think they would be soft enough and perfect to eat straight out of the freezer!
Love it! Sounds delicious.
These were so good!! I was out of coconut sugar so I just went for it and used brown sugar. I will definitely make again!
Perfect! Glad you enjoyed!
Just made these cookies and they were sooo delicious! Followed the recipe as is. Thank you 😊
So glad you loved them!
I don’t have almond flour or coconut flour. Can I substitute at all? These sound so good I want to make them today!
I wouldn’t recommend substituting the flours here, sorry! The texture and flavor will be much different.
Literally exactly what it says, banana bread in cookie form! Sooo good and quick to make! Keeping them in the freezer is such a good tip, makes for an even more concentrated banana flavor I feel! Left off the icing so they’re not the prettiest but sure are tasty🤗
Absolutely! Perfect treat 🙂
I haven’t tried these yet but while directions seem clear and comprehensive, I wish that you included a weight for the almond flour.
As almond flour unpacked weighs 100-112g (depending on US websites that use grams and cups), I assumed a packed cup weighs 120g (same amount as regular white flour, coconut flour not packed cup. I haven’t been able to test this value out yet but at least you have a starting point 🙂
these really blew my mind! so, so easy and delicious. they are amazing plain but the frosting truly take them to the next level! definitely will be a go-to cookie recipe!
So happy to hear that!
Unreal!!! Such perfect and delicious cookies. Couldn’t get enough of these. Would totally still be amazing without the frosting but do yourself a favor and frost these cookies because it makes them so next level!
So glad you loved them!!
I made one of your cookie recipes with Collagen peptides which were amazing. Could i add that to this recipe? if so, should i adjust any of the other ingredients?
Sure, you could likely add a scoop of collagen!
These turn out amazing every time. The kids love them and it’s a great way to use up our ripe bananas.
So happy to hear that!
I’ve made these 3 times in the past year. This recipe is a winner and the cookies come out beautiful. I’ve used walnuts and pecans. Both work great.
So happy to hear that!!
These were so tasty! I am technically dairy-free but ended up hating the vegan cream cheese I bought. I made the regular vanilla buttercream and it was worth it. Will definitely make again.
So happy you enjoyed them, Shelby!
MMMM! Delicious!!
So glad you love them!
Wow! These are amazing. Didn’t make the frosting. The cookies on their own are delicious!
So happy you loved them, Noémie!! Great to hear that they were yummy without the frosting 🙂
I like to get my bananas ripe and then peel and freeze them….. will it alter the recipe if I use frozen/defrosted bananas? Thank You LOVE, LOVE your recipes!!
I do the same! I think it should work fine, just drain off any excess liquid after defrosting the bananas so that it’s not too wet 🙂
This soft cookie is a banana pillow! It only made 11 good-sized cookies but they were tasty. Skipped nuts and sprinkled frosting with cinnamon. Plan on having these for breakfast!
I’m so happy you loved them, Martha! And yes, these are SO GOOD for breakfast 🙂
These sound amazing! Can I sub oat flour for almond? I can’t do almonds but am never sure if it’s a 1:1 sub. Thank you!
Lol I just read where you said not to sub the flour. Poop
Haha yes sorry! Just not sure anything else would work well in here.
Love these cookies! I am gluten free and these are perfect for dessert. I make them without the frosting and they are delicious!
Hi! We LOVE these cookies! They came out perfect and were exactly what my kiddos and I needed tonight! I am just wondering, do you know the calories for an unfrosted cookie? I used the coconut oil and coconut sugar in mine. Thank you!!
These are soooooo yummy! Our new fav! Wish I could post a pic bc they turned out so great!
Oh yay!! So happy you guys loved them.
Not only were these easy to make, they were absolutely incredible! Tasted just like soft, delicious banana bread. We ate them so fast, half of them didn’t get frosted 😂 I have a feeling I’ll be making these weekly. Thank you AK, I’m so happy I tried these!
Omg amazing!! So happy you loved these so much!
Delicious. I went with butter instead of coconut oil. It’s a new family favorite!
Awesome, so happy to hear you guys love these!!
Made this on Monday night after seeing the recipe on Instagram. I had a ripe banana I’m so happy I got to use. Love all your recipes and I hope you do a cookbook one day because you’ve quickly become my favorite source for recipes!!
So glad you tried these, Katelyn! And will keep you updated if I ever come out with a cookbook, I’m so happy you love the recipes! 🙂
These are soooo delicious! Do yourself a favor and make them, please! I love that they’re made with healthy ingredients too. I will definitely be making these regularly. Thank you, Monique for always sharing great recipes!
Aw you’re so welcome! Glad to hear that you’re enjoying them. Thanks for the review 🙂
Oh my fabulous. These are definitely going on the rotate list. These taste so similar to something from my childhood I cannot put my finger on it but these are homey, nourishing, sweet in just the right kind of way, and so easy.
Yay!! I’m so glad to hear you loved them and that they felt nostalgic 🥰
it was a great recipe
Yay! So happy you loved them!
I just bought some spotty bananas on the cheap and was looking for a banana cookie that fits the breakfast/snack bill. I love that these use almond (or other nut flour) and coconut flour, and have eggs for some protein. Also wanted to add, my Mum loves eating (healthy) sweet foods (cake, cookies) straight from the freezer lol. Me – I prefer chilled for a similar flavour but nicer texture. When I mismeasured my flours and got a savoury chocolate cake instead of sweet, the fridge freezer (and a sweet almond butter topping) was my saviour for making it edible lol! Can’t wait to make these!
I’m so excited for you to try these, too! Enjoy!!
Delicious cookies! I ate one before I frosted them and it was good, but the frosting really took it to another level. I appreciate that the desserts on this site have just the right amount of sweetness. My cookies came out thick and chewy and not too crumbly (sometimes GF baked goods seem to fall apart as I’m eating them, but not these!). I also added some cinnamon baking chips that gave these a nice bit of texture and extra cinnamon flavor. Thanks for the recipe!
Yay!! I’m so happy you loved these, Chris. Isn’t the frosting delish?! And good call on the cinnamon chips 🙂
I just finished making these and all I can say WOW! These are amazing! the only thing I changed is, I used Swerve powdered sugar substitute in the frosting. You’d never know it’s not the real thing. This look like they are so much more work than they are; just a sweet simple cookie!
Ambitious kitchen has been my go -to for recipes, for a while now, and this recipe did not disappoint!
Clearly, I was too excited to proof read my comment! LOL
Hahaha all good, I’m so happy you fell in love with these!!
These are so delicious!!!! They really taste like banana bread but in a soft cookie. I didn’t have coconut flour so I used 3/4 cup of rice flour instead and they turned out perfectly. Definitely making another batch…tomorrow…!
Oh, so glad to hear the rice flour worked well and that you loved them, Karen! Woohoo!
Made these in my 40th week of pregnancy! Super easy and delicious! The cream cheese frosting is a nice balance with just the right amount of sweetness. I baked for ten minutes and maybe could have gone a tad longer but still love the fluffy soft yummy cookies!!!
Ahh congrats, mama! So excited for you! I’m so happy you loved these 🥰
These are ABSOLUTELY DELICIOUS! The recipe is so easy to follow and the ingredients are wholesome and nutritious. I personally topped mine with pecans and it was out of this world! The texture is so decadent, especially after taking out of the freezer and letting sit for a few minutes. They are the perfect treat and I am so glad to have found this recipe. I brought these to work and they were a huge hit!
SO happy you loved them, Mariana! Thank you!
These are super soft and delicious! If you are a banana bread lover like me, you will adore these. Also very quick and easy to make.
My five year old helped make these and claimed ” these are amazing and so delicious!” They’re so good. We skipped the nuts because I didn’t have any on hand, but I imagine they would add a nice texture.
Aw I love that!! So fun that you made them together 🙂 Glad you both enjoyed them!
The cookies are made with mostly healthy ingredients. However, the frosting, weather cream cheese or butter creme, defeats the purpose of a healthy breakfast cookie. I am making a 60%cacao topping to keep with the health recipe.
Everyone’s definition of “healthy” is specific to them, so feel free to adapt the recipe as you like! 🙂
The BEST healthy cookies! I bring them to work frequently and they are always gone before lunch. I’ve recently started leaving out some of the almond flour and adding protein powder in its place (usually 1-2 scoops) and you can’t tell at all. I’ve shared this recipe with so many coworkers. These cookies are so so SO GOOD – a must try.
I’m so glad you love them, and great to hear that the protein powder works well!
Love these! Thinking of adding cocoa (without frosting) for a chocolate version. Any tips on how much cocoa to add, and how to adjust the recipe to the extra cocoa?
I have not tested this recipe with adding cocoa so I am not sure how much you would want to add. I would be cautious not to add too much because you don’t want these to dry out. If you give this a try with the cocoa powder, let me know how it works out.
I find the cookies too dry, not my favorite at all.
Hi. Just wondering how you create your frosting more on the paler side. I follow your recipes exact but my end results always look so different to your frosting colour. Mine is more brown tan from butter and/or maple syrup. Is there a secret to not having this happen? Thank you very 🦢
Hi Angela – There is no maple syrup in the frosting for this recipe, so that might be the problem you are running in to. Hope this helps!