Flourless Banana Almond Butter Cookies

  • Prep Time: 1 hr
  • Cook Time: 12 min
  • Total Time: -26106875.833333 minute
  • Yield: 15 1x


Flourless Banana Almond Butter Cookies {Gluten Free, Paleo, Vegan Friendly}



  • 1 cup almond butter (natural – creamy or chunky work, but be sure to drain oils)
  • 1 egg (if vegan, use chia egg. -> see notes)
  • 1 cup banana chips (about 3/4 cup ground)
  • 1/4 to 1/3 cup coconut sugar (See notes for substitutes)
  • 1 tsp vanilla extract
  • dash of cinnamon
  • 1 tsp baking powder
  • optional 1 tbsp molasses (optional but helps with keep batter together and sweetness)
  • 1/2 tsp sea salt.


  1. Grind you banana chips in a food processor or blender. This is going to replace the extra sugar needed to make flourless cookies. This will make around 3/4 cup ground banana chips.
  2. Next add banana chips and the rest of your ingredients in a bowl. Mix well.
  3. Then you want to chill the dough/batter in the fridge for 1-2 hrs. This is crucial.
  4. After the dough hardens, you can then scoop in onto a baking sheet and press each cookie flat with a fork.
  5. Bake at 350F for 9-11 minutes. Longer if you want extra crispy. 8 minutes if you want soft.
  6. If you are using chia egg, you will need to bake around 12 minutes or so.
  7. Let cool completely before touching the vegan cookies
  8. Makes 14-15 cookies.


If you are using chia egg, combine 1 tbsp ground chia with 2 tbsp water. Let it sit for 15-20 minutes until an “egg” is formed. then add that to your almond butter batter before chilling dough. Be sure not to overbake or they will burn on bottom. Check at 10 minutes then at 12 minutes when cooking.

Sugar options – You can try using maple syrup or xylitol, but the baking texture/times might vary. I have not tested it yet. But some of my readers have with no problems!


Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook