Banana bread has always held a special place in my heart. Growing up, the smell of banana bread baking in the oven was pure comfort—it’s one of those things that instantly takes me back to cozy mornings at home. Now, I always seem to have a few ripe bananas sitting on the counter, just begging to be transformed into something delicious. That’s how these flourless banana bread cookies came to life—a fun twist on a classic favorite and the perfect way to use up those extra bananas.

These cookies are everything I love about banana bread but in a smaller, more snackable form. Since they’re flourless, they don’t hold a typical cookie structure, but don’t let that fool you. They’re incredibly soft, light, and absolutely delicious, especially fresh out of the oven when they’re warm and full of that signature banana bread flavor. They’ve quickly become my go-to treat whenever I want something comforting and easy to whip up!

Ingredients to make soft baked banana cookies

The ingredient list is short and sweet, just like these cookies. You will only need a few simple ingredients, all of which i’m sure you already have in your pantry.

• Bananas: For this recipe, I used two overripe bananas, which measure about 1 cup. They add natural sweetness and moisture to the cookies.
• Peanut Butter: I love using natural, runny peanut butter for its smooth consistency, but any nut or seed butter works perfectly in this recipe.
• Date Syrup: My go-to natural sweetener for baking! If you don’t have date syrup, feel free to substitute with honey, agave, or maple syrup.
• Baking Powder: Essential for helping the cookies rise and achieve a light, fluffy texture during baking.
• Chocolate Chips: Optional—but let’s be honest, they’re almost mandatory! I used white chocolate chips for a fun twist, but any variety will work.

How to make banana cookies

Making these banana bread cookies couldn’t be any easier! Just a few easy steps and your cookies will be in the oven! To start you will want to preheat your oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, mash your bananas really well. Add in peanut butter and choice of sweetener and mix until well combined. Add in the baking powder and salt last.

Next, using a cookie scoop, scoop batter onto your prepared baking sheet and top with chocolate chips if desired. Bake in the oven for 15 minutes.

Allow the cookies to cool completely before moving to a cooling rack. These cookies are SOFT, since they don’t have any flour, so they are best stored in the fridge and enjoyed warm.

Tips and Tricks for making banana cookies

• Use Ripe Bananas: The riper the bananas, the better! Overripe bananas are naturally sweeter and easier to mash, giving your cookies the perfect flavor and texture.
• Customize Your Add-Ins: Mix in chocolate chips, chopped nuts, or dried fruit to make these cookies your own and add extra flavor and texture.
• Don’t Over bake: These cookies will remain soft and slightly delicate, so take them out when the edges are just set. They’ll firm up a bit as they cool but stay deliciously moist and tender.

Other recipes you may like:

1. small batch peanut butter chocolate chip cookies
2. cinnamon roll sugar cookies
3. lemon cookies, vegan and gluten-free
4. healthy snickerdoodle cookies

If you make my Flourless Banana Cookies (Vegan), I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!

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Flourless Banana Cookies (Vegan)

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Hannah Kling

Soft, chewy, and bursting with banana bread flavor, these Banana Cookies are vegan, gluten-free, and made with just five simple ingredients for a delicious and easy treat!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Ingredients  

1x2x3x

• 2 over-ripe bananas (mashed. About 1 cup)
• 1 cup natural peanut butter
• 2 Tbsp date syrup (may sub maple syrup, honey, or agave)
• 1 tsp baking powder
• 1/4 tsp salt
• handful of vegan white chocolate chips

Instructions

• Preheat your oven to 350F, and line a baking sheet with parchment paper or a silicon baking mat.
• In a large bowl, mash your bananas really well. Add in peanut butter and date syrup mix until well combined.
• Add in baking powder and salt and mix once more.
• Using a cookie scoop, scoop batter onto your prepared baking dish and sprinkled with desired chocolate chips.
• Bake in the oven for 15 minutes. let cool completely before removing.
• best stored in the fridge and enjoyed within 4 days.

Notes

• Use Ripe Bananas: The riper the bananas, the better! Overripe bananas are naturally sweeter and easier to mash, giving your cookies the perfect flavor and texture.
• Customize Your Add-Ins: Mix in chocolate chips, chopped nuts, or dried fruit to make these cookies your own and add extra flavor and texture.
• Don’t Over bake: These cookies will remain soft and slightly delicate, so take them out when the edges are just set. They’ll firm up a bit as they cool but stay deliciously moist and tender.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!