5-Ingredient Paleo Banana Bread Cookies
These 5-Ingredient Paleo Banana Bread Cookies are soft, chewy, and naturally sweetened—perfect for a healthy, easy snack any time of day!
Equipment
- Mixing Bowl
- Fork or potato masher
- Baking Sheet
- Spoon or cookie scoop
- Oven
Ingredients
- 2 ripe bananas mashed (about 2/3 cup)
- 1 egg
- 3 tbsp pure maple syrup
- 1 1/2 cups almond flour
- 1/2 tsp ground cinnamon
- pinch sea salt
- 1/4 cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Make sure there are no large lumps remaining.
- Add the egg and pure maple syrup to the mashed bananas. Mix well until fully combined. Then, stir in the almond flour, ground cinnamon, and sea salt until a dough forms. If you’re using chocolate chips, fold them in at this stage.
- Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet. Leave some space between each cookie to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For a vegan version, substitute the egg with a flax egg made from 1 tbsp ground flaxseed and 2.5 tbsp water.
- Add chopped nuts or dried fruits for extra texture and flavor.
- Store cookies in an airtight container in the fridge for up to one week or freeze for up to three months.