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!
Liz says
A little disappointed because I followed the recipe in quantities and mine turned out very wet as a batter. When cooked they are very chewy. However they are sweet enough with just the bananas.
Janelle says
Do not make these cookies, they have the consistency and taste of a bad pancake. I even added 1/4 tsp of baking soda like someone said to “fix” them and that did absolutely nothing. I also added cinnamon and vanilla as advised. I could not remove them from the foil on the trays and threw them all away 😔😩
Olga says
The cookies to me are more of an over-baked version of a banana pancake. They do taste pretty good, especially if you add a bit of sugar to the dough. But since it's not crispy at all, I wouldn't call this a cookie
susy q says
these were terrible. doughy and not good. there are lots of great recipes for sugar free vegan cookies but this isn't one of them.
Tammy says
just doesn't add up. This is a pancake recipe. I just cannot figure out how you could possibly produce the cookies in the picture from this recipe. I read tons of the comments here pretty much perplexed at their results. I added the baking soda per someone's suggestion and upped the baking powder a bit. I opted to avoid the stuck to tray bit by using oiled and floured muffin tins. The result would be different, but not hugely. What I ended up with is thick little portable pancakes. They taste okay, but just like pancakes, which could be a selling point. They tasted good with some frosting I made, but seemed like a waste for the frosting. Without doing a lot of experimenting, I think readers should give this one a hard pass. What a shame.
Dawn says
I agree with everyone else here. They did not turn out like cookies. A bit chewy and definitely stuck to my silpat. I used a butter knife to gently peel them off. Knowing that they were not going to have any sweetness besides from the bananas I added cinnamon and two tablespoons of Stevia. And then added in some chopped pecans I had on hand. I also cooked them about 20 minutes.as they did not have the brown edges at 15 min. They are not terrible and I think with a little editing to the recipe you can make them work for you.
Debbie says
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.
Chris says
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.
Deborah Groff says
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
Ellen says
I made them and the result was small tough pancakes. Definitely not cookies. They were edible but the texture wasn’t very appealing.
KC says
I followed the recipe but the cookies came out thick and gooey. They were not fluffy. This was disappointing...
Nancy says
NOT impressed with this recipe, cookies were gummy and I did add a 1/4 tsp of B soda as suggested by another reader. Will not keep this recipe in my files. Sorry
megan says
disgusting.
Tabby says
Do these freeze well?
Lil says
Quick, easy and delicious. I'll definitely be making them again ☺️