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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!
3.92 from 360 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Cookies, Dessert
Cuisine American, Vegan
Servings 13 cookies
Calories 52 kcal


  • 2 very ripe bananas
  • 1/3 cup almond milk (or any plant-based milk)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder


  • 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! 


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


Calories: 52kcalCarbohydrates: 11gProtein: 1gSodium: 8mgPotassium: 90mgSugar: 2gVitamin A: 10IUVitamin C: 1.6mgCalcium: 17mgIron: 0.5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Sunday 23rd of April 2023

Sweet enough but bland and anemic looking. I tried making again with stem ginger and cinnamon added to give some flavour but still looked unappetising, I ended up putting icing and more ginger on top to disguise them but this defeated the object of them being sugar free. Wouldn't make them again as recipe needs a lot more tinkering to make it work.


Friday 31st of March 2023

Tried these with almond flour and added baking soda. They did not come out remotely close to the picture. They definitely can’t be eaten like a cookie. Not sure what to do with them.


Saturday 22nd of October 2022

I made these with almond flour bc I saw in the comments below that another individual did who seemed pleased by how they turned out…. Take my advice, just don’t.


Sunday 16th of October 2022

I am the laziest cook/baker, and I also have the biggest sweet tooth. This recipe was exactly what I needed. Super fast to stir up, super fast to bake, perfect taste.

Granted I did add a dash of cinnamon to the batter, and then some chocolate chips to half of the cookies. They remind me of muffies though the recipe is closer to that of pancakes. Add a cup of almond milk, and mmmm what a freaking treat. I found this recipe in my haste to use up two bananas I forgot about, but now I'm tempted to "forget" about my bananas regularly so I "have to" use overripe bananas up this way.

Yi Ting

Friday 26th of August 2022

Mine also turned out super chewy to the extend that it's tough to bite. Not recommended, tastes nothing like cookies. I baked mine for twice the amount of time but the inside was still soft and doughy. Please fix this recipe.