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!
Arlo Camera says
Wow! easy and delicious recipe. I’ll be making them often now. Thank you ever so much.
Nadine says
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 says
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 says
Thanks! Im going to try this tonight
Elizabeth says
I use these with my protein powder to make an awesome breakfast!!! Thank you so much!
Tori says
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 says
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 says
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 says
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 says
how did you get them to be like cookies and not rubbery or wet?
Rachel says
I had the same problem, they were so rubbery and I had to throw them out...
Wendy Walsh says
How did you make yours so your grandpa loved them?
Sandy says
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 says
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 says
Hey Reagan, how much maple sugar do you add?
Lora says
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...
Christy says
Same here. It looks flat, not what the picture has shown. They also stick to the parchment sheet. I think I need to throw them away. Will not make again.
Katy McManus says
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 says
Didn't work at all. They were like tough chewy pancakes.
Moira Phillips says
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 says
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.
Pat says
@Bianca, you would need to add Xanthum Gum about 1sp to one cup of almond flour.
Sherri says
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 says
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 says
These needed a bit more time, but overall were a great treat for using up over ripe bananas! So quick to throw together!