These sugar-free Banana Cookies are mind-blowing. You only need 4 basic ingredients to make them, and they are also vegan and oil-free. They are the lightest and fluffiest cookies ever!
These cookies are insane.
They are
- sugar-free
- oil-free
- vegan
- ready in 25 min
- made with 4 ingredients only
It’s really hard to describe these cookies because they are not your typical cookies. They are super fluffy! Almost angelic. Yep. Angelic. This is the word to describe them best.
I love how simple these banana cookies are. You only need
- bananas (duh! the riper the better because sweeter),
- plant-based milk (I used almond milk but feel free to use whatever you have at home),
- flour, and
- baking powder.
That’s it! The next time you have ripe bananas laying around. Think about these cookies. Make them. Let me know what you think! :)
Please do not ask me how long they will last. They are gone in a minute or two!
A note on Sweetness
I’ve added no white sugar and no maple syrup to these cookies, they are completely fruit-sweetened by the bananas. Of course, they are not crazy sweet but they are certainly sweet enough for me.
It’s important to use bananas that are very ripe (at least spotty!) otherwise the cookies won’t be sweet at all. The riper the banana, the better.
More (refined) sugar-free recipes
- Chunky Monkey Cookies (Banana Cookies + Walnuts + Peanut Butter + Chocolate Chips = Cookie Heaven)
- 20+ Vegan & Refined Sugar-Free Desserts
- Strawberry Nice Cream Shake
- 2-Ingredient Cantaloupe Ice Cream
I hope you will enjoy these cookies as much as I did! Let me know if you give them a try!
And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth a try!
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Cheers, Bianca
Sugar-Free Banana Cookies
Ingredients
- 2 very ripe bananas
- 1/3 cup almond milk (or any plant-based milk)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F/180°C.
- Peel the bananas and mash them in a mixing bowl. Add the almond milk and stir to combine.
- Add the flour and baking powder and stir to combine until it's a thick batter.
- Use an ice cream scoop to scoop equally sized blobs (about 13) of batter onto a baking tray lined with parchment paper.
- Bake the cookies in the oven for about 10-15 minutes (until slightly brown on the edges).
- Let them cool off a bit and enjoy!
Deborah Groff
Sunday 28th of February 2021
I was looking more for sugar free than vegan. So my fix may not work for everyone I add 1\4 baking soda 1 Tbs vanilla and an egg. Used butter to grease pan. Still came out flat and hard to get off but tasted ok. Still working on this
Chris
Saturday 30th of January 2021
This were a total disappointment. For one, I should’ve read the reviews before making them, at least I could’ve attempted some of the “fixes”. Like many others, mine turned out doughy/chewy and stuck to the parchment paper. It’s a great idea but it needs different or more ingredients and possibly other adjustments. Maybe consider fixing this recipe and reposting it so that others don’t waste time, effort, and money making this recipe as it stands since it clearly doesn’t stand on its own.
Debbie
Wednesday 27th of January 2021
I just made these and they turned out great! Fluffy and delicious! My bananas were not super ripe so not as sweet as they could be. Will use ripper bananas next time.
Dawn
Tuesday 26th of January 2021
I agree with everyone else here. They did not turn out like cookies. A bit chewy and definitely stuck to my silpat. I used a butter knife to gently peel them off. Knowing that they were not going to have any sweetness besides from the bananas I added cinnamon and two tablespoons of Stevia. And then added in some chopped pecans I had on hand. I also cooked them about 20 minutes.as they did not have the brown edges at 15 min. They are not terrible and I think with a little editing to the recipe you can make them work for you.
Tammy
Saturday 26th of December 2020
just doesn't add up. This is a pancake recipe. I just cannot figure out how you could possibly produce the cookies in the picture from this recipe. I read tons of the comments here pretty much perplexed at their results. I added the baking soda per someone's suggestion and upped the baking powder a bit. I opted to avoid the stuck to tray bit by using oiled and floured muffin tins. The result would be different, but not hugely. What I ended up with is thick little portable pancakes. They taste okay, but just like pancakes, which could be a selling point. They tasted good with some frosting I made, but seemed like a waste for the frosting. Without doing a lot of experimenting, I think readers should give this one a hard pass. What a shame.