These soft and moist healthy Banana Bread Cookies are packed with delicious flavors of banana and made with oats and nuts. Its oil free, sugar free and tastes just like your favorite banana bread in a cookie form.
If you have bananas sitting on your counter and rotting. If you do not want to spend an hour in baking. Then these easy banana bread cookies are definitely calling for you.
You will love everything about them. They are chewy, soft, moist and has nice texture with crisp edges.
The best part is that these are freezer friendly. So, I always make the in bulk and freeze. This gives me an opportunity to enjoy my favorite banana dessert even at odd hours.
I love this fruit because of its ability to be converted into any dessert. My banana brownies are super delicious and favorite. My banana protein bars are so satisfying. When I have over flowing banana in my house, I even turn them into popsicles.
Totally love this fruit for its versatility.
My kids approve of these vegan banana cookies and snack on them almost every day after school.
Ingredients for banana bread cookies recipe
I have used only 8 common ingredients here and I am sure you already have them in your pantry. So, lets dive deep into it.
Oat flour – this is my favorite part because I get to make my kids eat oats without them knowing. You may grind your own and use store bought.
Walnuts – raw walnuts chopped finely works best here.
Cinnamon powder – this gives a nice hint of sweet aroma to these cookies.
Cardamom powder – this complements the sweetness in this recipe.
Banana – make sure that your bananas are ripe and have brown spots on them. If its overripe then that works best here. Bananas are very healthy and are a rich source of potassium and magnesium.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to Banana Bread Cookies
Firstly, in a large mixing bowl, I combined oat flour, walnuts, cinnamon, cardamom, baking powder and salt.
Secondly, I mixed it well until there were no lumps.
Next, in another bowl, I mashed bananas and mixed in vanilla extract.
Thereafter, I folded in mashed bananas into the flour mixture.
Afterwards, I whipped it into a thick batter.
Then, with the help of a medium sized cookie scoop, I dropped 12 cookies on the prepared cookie sheet. Further, I roughly shaped each of them with the back of the spoon.
Later, I placed it in the middle rack of the pre-heated oven at 350-degree Fahrenheit and baked for 30 minutes.
Once done, I took them out and let them cool completely.
It was aromatic while in the process baking and the final result was outstanding.
They were so good that my kids demanded me to make another batch.
Fold in ¼ cup chocolate chips into the final batter. Then, with the help of a medium sized cookie scoop drop 12 large cookies on the prepared cookie sheet and shape them roughly. Bake for 30 minutes and cool.
- It is important to use ripe or over ripe bananas for this recipe since I have not used any added sugar.
- Most importantly, chop the walnuts as fine as possible for the batter to blend and bake nicely.
- Furthermore, make sure to mash the bananas as fine as possible until they are of liquid consistency.
You may store them at room temperature in a jar with a light lid for about 2 days. They can be refrigerated for about 2 weeks in an air tight container. These are freezer friendly, so once completely cooled, pack them in Ziploc bag and freeze them for about 3-4 months.
If at room temperature you may enjoy them as is or oven toast for 1 minute then cool down for a slight crispy edge. If refrigerated or frozen then oven toast them for 3-4 minute and then cool. You may also re-bake them at 350 degree for 5 minutes and cool.
Yes! I made them with oats and walnuts and sweetened with bananas only. Therefore, its oil free, sugar free and made with healthy whole food ingredients.
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Banana Bread Cookies
- Preheat oven at 350-degree Fahrenheit and prepare a large cookie sheet with a parchment paper.
- In a mixing bowl combine oat flour, walnuts, cinnamon, cardamom, baking powder and salt. Mix it well until there are no lumps.
- In another large bowl mash bananas with a fork or a food masher as fine as possible and almost in liquid consistency. Add vanilla extract to it and whip it with a spoon.
- Now, fold in mashed bananas into the flour mixture and whip it into a dough like batter.
- With a medium sized cookie scoop drop 12 cookies with 1/2 inch gap between each of them on the prepared cookie sheet.
- Shape them roughly with the back of your cookie scoop or a steel spoon by pressing them slightly from the top and shaping them round from the side. (Do not flatten too much or these will lose its texture at this stage).
- Place the cookie sheet in the middle rack of the oven and bake it for 30 minutes. Turn it off and let them rest for 30 seconds in the warm oven. (Do not over rest in warm oven or else they will be overbaked). Take them out and let them cool. Enjoy!
- Make sure to mash bananas and not blend them. However, mash them as fine as possible.
- Chop walnuts as fine as possible for a nice texture.
- You may top the cookies with more chopped walnuts if you like before baking them.
- This recipe makes 12 cookies and the serving size is 1 cookie per person.
- How to store these:
- At room temperature – store these cookies in a jar with light lid for about 2 days.
- Refrigerator – store them in an air tight container for about 2 weeks. Oven toast them for 2-3 minutes and cool them before serving.
- Freeze – after baking cool them completely at room temperature and then pack them in Ziploc bags. Freeze them for about 4 months. Oven toast them in toaster oven for 4 minutes and cool before serving.