These sugar-free Banana Cookies are mind-blowing. You only need 5 basic ingredients to make them, and they are also vegan and oil-free. They are soft cookies, with a crisp edge.
These cookies are insane. They are soft, fudgy cookies with slightly crispy corners.
What I love about these cookies is that they are:
- sugar-free
- oil-free
- vegan
- ready in 25 min
- made with 5 ingredients only
I think that these cookies are the healthiest cookies, or at least among the healthiest.
But I have to warn you, these are not your typical cookies, and I think it's the most controversial recipe on my blog because some people love, love them and some really hate them.
I like how simple these banana cookies are. You only need bananas, plant-based milk, ground almonds, all-purpose flour, and baking powder. The riper the bananas, the better, because then the cookies will be sweeter.
So, the next time you have ripe bananas lying around. Think about these cookies. Make them. Let me know what you think! :)
A note on the 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 and for my boyfriend.
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.
If you feel like you need more sweetness, feel free to add maple syrup, agave syrup, rice syrup, or your sweetener of choice.
How to make Vegan & Sugar-Free Banana Cookies
As always you will find the whole recipe with measurements in the box below but I want to give you an overview of the key ingredients, variations, and the process with step-by-step photos first.
The ingredients
You will need:
- bananas (they should at least be spotty, if they are riper, then your cookies will be sweeter)
- plant-based milk (any milk will work: soy, rice, almond, oat, hazelnut; I used oat milk)
- ground almonds (alternatively you can also use ground hazelnuts or ground walnuts)
- all-purpose wheat flour
- baking powder
Recipe 2.0
I've updated this recipe and included ground almonds for a better texture. The previous version was without the ground almonds, so with a full cup of all-purpose flour.
Variations & Add-Ins
You can add pumpkin spice powder, cinnamon powder, a little bit of salt, ground vanilla to the batter for variations.
For extras, you can add freeze-dried raspberries, dried blueberries, raisins, chocolate chips, or chopped nuts.
The basic steps
These cookies are as healthy as cookies get. They are made without refined sugar, and without oil or butter. They are only sweetened with bananas.
I'd recommend keeping them on the counter for a day, in the fridge for up to 2-3 days, or you can freeze them.
Maybe! Each flour is different and you might have to add more or less milk to make it a batter that is spreadable enough but not too thin. If you try it out with gf flours, feel free to leave a comment.
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
Love it? Rate it!
I hope you will enjoy these vegan Banana 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
Vegan & Sugar-Free Banana Cookies
Ingredients
- 2 very ripe bananas
- ⅓ cup oat milk (or any plant-based milk)
- ½ cup ground almonds
- ½ cup all-purpose flour
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F/180°C.
- Peel the bananas and mash them in a mixing bowl.
- Add the oat milk and stir to combine.
- Add the ground almonds, flour, and baking powder and stir to combine until it's a thick batter. Try not to overmix.
- Use an ice cream scoop to scoop equally sized blobs (about 9) of batter onto a baking tray lined with parchment paper.
- Bake the cookies in the oven for about 13-15 minutes (until slightly brown on the edges).
- Let them cool off a bit and enjoy!
Tamara says
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 says
Danke, das freut mich sehr! Hoffe, sie schmecken dir! :)
Viola Woolcott says
I make these adding some raw organic fresh vanilla....yum yum YuMmY!!!
Bianca says
Sounds delicious!! :)
Seema says
Wow! easy and delicious recipe. I'll be making them often now. Thank you ever so much.
Bianca says
Woho! That's great to hear! :)
Lori says
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 says
Can I put oat flour instead?
Sue Daniels says
are these biscuits crunchy they look as though they are soft?
Bianca says
Hi there! They are soft and fluffy!
Jason Straussman says
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 says
Hi there,
Can i use non fat milk since i don't know where to buy almond milk here in the Philippines?
Christina says
Have you used frozen bananas?
Bianca says
No, I've used fresh bananas - the spottier and riper the better, because then the cookies will be sweeter.
Anna says
Hi!! Could you use almond flour instead of regular flour?!
Lora says
How do you add pictures?!
Olesya Tymko says
I just made them and used almond flour and a touch of cinnamon. They turned out delicious
Gladys says
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 says
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.
Nyla Lyons says
@Gladys,
I made them and they turned out delicious I used whole meal flower and to answer the problem you have to keep checking them every minute because they don’t take long
These really helped me they gave me the sweetness I need I my life because my parents believe that we should eat healthy so I’m vegan I’m 12 and I make them for my family
Natalie Timmons says
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 says
Recipe doesn’t add up since cookies didn’t look like they do in the picture and tasted raw. Disappointed.
Mara says
Funktioniert es auch mit Mandelmehl? :)
Lucy says
Mine turned out quite doughy - did I overmix?