3-Ingredient Banana Bread Cookies

Let’s be real, most days you probably don’t have time to bake cookies from scratch. And even if you could, the negative effects of consuming high amounts of added sugar would probably deter you.

But that doesn’t mean your craving for cookies just vanishes into thin air (trust me, I know). It’s probably lingering right now, like the pest it is!

Enter 3-ingredient banana bread cookies:

These cookies are:

✔  Composed of whole foods, meaning no highly-processed ingredients are needed
✔  Modestly sweetened with banana
✔  Naturally moistened with almond flour and almond butter
✔  High in essential nutrients like magnesium and vitamin E!

Soft Banana Bread in Cookie Form

The heading says it all. This isn’t just another 3-ingredient banana cookie, it’s BANANA BREAD in cookie form! And a soft, healthy one at that.

If you love thick slices of moist banana bread, but can’t be bothered combining 8+ ingredients and waiting for what feels like eternity, these 3-ingredient cookies have got you covered!

All you’ll need is 1 ripe banana + 1 heaping cup almond flour + 2 tbsps almond butter. That’s it! Super soft and cakey cookies are yours.

How to Make 3-Ingredient Banana Cookies

This “how-to” is the easiest one I’ve ever written. Here we go:

1. Mash ripe banana.

2. Combine it with almond flour and butter.

3. Set in fridge to thicken up a little.

4. Dollop onto tray, bake, + devour!!

100% healthy ingredients + 100% no-fuss = the best kind of everyday cookie.

I hope you enjoy these easy peasy cookies as much as I do! And don’t forget to leave a comment and rating below if you give them a try or make any variations, I’d love to hear from you.

3-Ingredient Banana Bread Cookies.

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By Whollyum Serves: ~10 cookies

Healthy 3-ingredient banana bread cookies that are made with whole foods! These gluten-free, vegan-friendly cookies contain ZERO added sugar and are so easy to make.


  • 1 large ripe and spotty banana, well mashed (~1/2 cup)
  • 2 tbsps unsalted almond butter (if yours is salted forego the pinch below)
  • 1 cup + 2 tbsps blanched almond flour
  • Pinch salt (optional)
  • Chocolate chips/chunks, sprinkles, chopped almonds, or seeds to top or stir in! (optional)



Preheat oven to 180 C / 350 F. Line a pan with parchment paper for later.


Mash the ripe banana with a fork until no large chunks remain. Stir in the almond butter and flour (as well as any other mix-ins if desired). The batter will be quite wet and goopy; pop it in the fridge for ~30 minutes to thicken it up and make it easier to handle.


Once chilled, the dough will still be quite wet, but will hold it's shape better. Use a ~1-2 tbsp scoop to dollop the dough onto the lined pan (you should get enough for 10 small cookies). Top with chocolate chips, sprinkles, seeds, chopped nuts, etc., if desired.


Bake for ~15-16 minutes, until lightly crisped up and browned (but not burnt!) on the bottom. They will be quite soft when hot, so allow to fully cool before enjoying! Store in a tightly-sealed container in the fridge for ~4-5 days. Note: they will get a bit more soft/moist overnight, so if you're making them for a party or event I recommend baking them the day of.

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