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Sugar-Free Banana Cookies

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!

Sugar-Free Banana Cookies

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.

Sugar-Free Banana Cookies

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.

Sugar-Free Banana Cookies

More (refined) sugar-free recipes

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

Sugar-Free Banana Cookies

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!
3.95 from 251 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Cookies, Dessert
Cuisine American, Vegan
Servings 13 cookies
Calories 52 kcal

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! 

Notes

Storage: You can keep them in an airtight container in the fridge for 1-2 days. 

Nutrition

Calories: 52kcalCarbohydrates: 11gProtein: 1gSodium: 8mgPotassium: 90mgSugar: 2gVitamin A: 10IUVitamin C: 1.6mgCalcium: 17mgIron: 0.5mg
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Recipe Rating




KC

Thursday 9th of September 2021

I followed the recipe but the cookies came out thick and gooey. They were not fluffy. This was disappointing...

Ellen

Saturday 22nd of May 2021

I made them and the result was small tough pancakes. Definitely not cookies. They were edible but the texture wasn’t very appealing.

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.