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!
Tamara
Die Cookies sehen ja super lecker aus und so eine tolle Idee.
Das Rezept werde ich auf jeden Fall ausprobieren. :)
Liebste Grüße
Tamara von FASHIONLADYLOVES
Bianca
Danke, das freut mich sehr! Hoffe, sie schmecken dir! :)
Viola Woolcott
I make these adding some raw organic fresh vanilla….yum yum YuMmY!!!
Bianca
Sounds delicious!! :)
Seema
Wow! easy and delicious recipe. I’ll be making them often now. Thank you ever so much.
Bianca
Woho! That’s great to hear! :)
Lori
These were so easy to make! I added in some pumpkin pie spice just to give it an extra flavor kick. I am very tempted to sandwich some peanut butter two of them…
Daniela
Can I put oat flour instead?
Sue Daniels
are these biscuits crunchy they look as though they are soft?
Bianca
Hi there! They are soft and fluffy!
Jason Straussman
YUM ! We made them GF by adding oat flower. Also, added some chili powder for a kick. Kapow!
Def hit up some sugar-free organic peanut butter
Rassiell
Hi there,
Can i use non fat milk since i don’t know where to buy almond milk here in the Philippines?
Christina
Have you used frozen bananas?
Bianca
No, I’ve used fresh bananas – the spottier and riper the better, because then the cookies will be sweeter.
Anna
Hi!! Could you use almond flour instead of regular flour?!
Lora
How do you add pictures?!
Olesya Tymko
I just made them and used almond flour and a touch of cinnamon. They turned out delicious
Gladys
I followed the recipe and they sure dont turn out the same way as the picture. The moisture ratio doesn’t match the dry ingredient ratio. They turn out quite chewy and not fluffy. Something just doesn’t add up to the recipe.
JoAnn
I had the same problem. I used almond flour and had to put more in. I used a scoop to place them on the parchment covered cookie sheet and after 13 minutes of baking they never flattened out. They stayed in the ball shape.
Natalie Timmons
Followed exact recipe and cookies did not look like the picture and not fluffy. Cookies seemed raw still and chewy. Very disappointed since I was looking forward to this few ingredients recipe.
Natalie
Recipe doesn’t add up since cookies didn’t look like they do in the picture and tasted raw. Disappointed.
Mara
Funktioniert es auch mit Mandelmehl? :)
Lucy
Mine turned out quite doughy – did I overmix?
Arlo Camera
Wow! easy and delicious recipe. I’ll be making them often now. Thank you ever so much.
Nadine
Argh mine turned out doughy too – have you ever measured the bananas either before or after mushing – am thinking maybe my medium were not the same as your medium?
Nadine
Figured it out!!!! You need to add 1/4 tsp baking soda and they turn out perfect, nice and cakey and yummy!
Mary L Blunk
Thanks! Im going to try this tonight
Elizabeth
I use these with my protein powder to make an awesome breakfast!!! Thank you so much!
Tori
I have made these multiple times and they just dont come out like the picture or the description. I have tried so many things to make them come out correctly and they just wont. They look very weird, and are chewy. I dont understand why!!!!! They taste okay though.
Alicia Araya
I made these for an event – they were good enough for me but I knew that nowhere near sweet enough for most people, so I just made a simple sugar icing (1/5 cups powdered sugar + 1 or 2 Tbsp almond milk) and it made them perfect.
if you’re doing that route I would say give the icing at least a day to harden though
Kat Espinoza
The dough seemed too wet but I followed the directions exactly. It either needed more flour or less banana or maybe longer in the oven. I had them in for 10 minutes and they spread out fine but they were so soft and doughy I was so disappointed. Idk how the science of a cookie works but the baking powder made them fluffy and the bananas made it soggy at the same time.
Eleanor
My grandpa recently has had some health problems and is no longer able to eat sugar. He has a huge sweet tooth, however, and cookies are his FAVORITE. He’s been really down that he can’t have cookies anymore, so I set off to find the perfect sugar-free cookie recipe to make for him. Safe to say, he LOVED these cookies and they have definitely helped lift his spirits. Thank you so much!
victoria
how did you get them to be like cookies and not rubbery or wet?
Rachel
I had the same problem, they were so rubbery and I had to throw them out…
Sandy
I would like to make these for a friend on chemo and can’t have flour. If I use coconut flour would I need to change and ingredient amounts? Thanks!
Reagan
I think these cookies are delicious! I make them almost weekly! I do add a bit of maple syrup (although that beats the purpose of sugar free- I know!). I also had some cinnamon or pumpkin pie spice! These are super quick and I love how it all comes together in one bowl! Sometimes my texture is chewier, but I think the flavor is good enough to where I don’t mind when I make them and the texture is “off!” No complaints from the toddlers either! Super win in my book!
Brianna
Hey Reagan, how much maple sugar do you add?
Lora
Fair…definitely not light and fluffy…doughy, I did add the baking soda too it as well as some vanilla. Needs more flavor or cookie texture. It only made 10 and was average size cookie. Not sure why it didn’t turn out right. Gets a 5 out of 10 for me. 😥 will add pictures from start to finish…
Katy McManus
Worst cookies ever!!! They turn out chewy and tasteless, makes me wonder what vegans think food should taste like. ENORMOUS WASTE OF MY TIME. Gave them to my dog, who loved them🙏
Fiona
Didn’t work at all. They were like tough chewy pancakes.
Moira Phillips
Tried twice to bake these cookies, both times using almond flour. The first time I substituted the flour one for one and added additional leavening. The recipe didn’t work at all (too liquid). The second time I doubled the amount of flour (because I was using almond flour). The cookies were undercooked even as the tops and bottoms browned.
Bianca
almond flour acts differently than regular all-purpose wheat flour. if you’re using gf flour, I would look for gf recipes on the internet. In most cases it’s not a good idea to just sub the flour with gf flour.
Sherri
My daughter and I enjoyed these, although I did add about 2 more tablespoons of flour, 2 tablespoons peanutbutter, and about 2 tablespoons honey. The batter seemed like a cake batter before I added the extra ingredients, but after the extra stuff and cooked as directed, 15 minutes, they turned out really good.
I’d post a picture but I don’t see anywhere to post it. Thanks for the recipe.
Diana
I made these cookies this morning and I used two bananas, if they were any more ripe I would have had to throw them away.
I used regular milk and self-rising flour so I didn’t have to add baking soda or salt. I put them on parchment paper as directed and they stuck to the parchment paper I had to literally peel them off. You could taste the banana they were not sweet enough to call them a cookie. I am not a fan and would not suggest these As a treat unless you’re going to add more sweetness or maybe a jelly or something on them like you would a biscuit.
Ruth
These needed a bit more time, but overall were a great treat for using up over ripe bananas! So quick to throw together!