These super simple Banana Nut Cookies are soft, cinnamon-spiced, and flecked with toasted pecans for an easy snack, yummy breakfast, or healthy dessert!
It’s a good thing you are not tired of cookies either because these soft and so so simple banana nut cookies are coming in HOT from the oven and healthy(ish).
Not too healthy—I’m not talking like mashed banana + oats and nothing else kinda cookies. Those are good but these aren’t those. I’m talking like tollhouse meets banana bread with mix-in inspo from muffins. This is a breakfast or snack or very conservative dessert kinda cookie. There’s cinnamon and almond butter and two flour options and lots of pecan hunks. And I am all about the pillow party happening inside those golden nubbly nutty edges. And if you don’t have bananas ripe/ripening already stop reading right now and address that issue right this very moment puh-lease!
Approximately 97% of my snacks last week were cookies of the banana nut variety. A lot of indecision and my entire freezer stash of bananas went into this recipe. Banana nut cookies—should be simple, right? But maple syrup or coconut sugar? Pecans or walnuts? Almond flour or oat or spelt or…?
Hush now little brain. Remember the best cookies are always the easy cookies.
Don’t worry, I reigned it in. Tested a few flours. Ran in a few circles. Ate a few (dozen) cookies. This is all you will need:
- Ripe bananas. And I mean ugly ripe, fresh or frozen and thawed.
- Almond butter. Or PB because we both know how bomb that is with nanas.
- Coconut sugar. I recommend one third cup. If your bananas are reeeeeeally ripe you could maybe get away with less. For the almond flour version you could also maybe get away with less. For the oat version do not skimp unless you are a fan of banana nut cardboard.
- Oat or almond flour. The oat is a little more fluffy and breakfast-y, the almond more delicate and tender.
- Cinnamon. *holds bottle over blender and dumps*
Oh wait! I almost forgot: THE NUTS. I used pecans, but I think walnuts are more the customary banana baked goods nut. Or if you want we can pretend that chocolate chips are a type of nut just for today, ya get me?
How long will they last in the fridge? If you are me about 2.5 days. Oh the tragedy of a cookie that is too perfect for all times of day.
Banana Nut Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
These super simple Banana Nut Cookies are soft, cinnamon-spiced, and flecked with toasted pecans for an easy snack, yummy breakfast, or healthy dessert!
- 3 ripe bananas (325g)
- 1/3 cup (55g) coconut sugar
- 1/4 cup (70g) nut or seed butter ((I used almond butter))
- 2 cups (220g) oat flour ((*see notes for grain-free option))
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup chopped nuts ((I used pecans))
- Preheat the oven to 350F.
- Add the bananas, coconut sugar, and almond butter to a blender. Blend until no large chunks of banana remain.
- Add the baking powder, cinnamon, salt, and flour. Blend until combined. Do not over-blend.
- Add the nuts and stir/pulse them in.
- Drop spoonfuls of batter onto the pan leaving room in between as they will spread some. Sprinkle extra nuts on top if desired.
- Bake for 15 minutes at 350F or until the bottom edges are golden brown.
- Remove from the oven and cool for at least 10 minutes before eating. Enjoy!
*For the grain-free version, replace oat flour with 2 cups almond flour (220g) + 1/2 cup tapioca starch or arrowroot starch or cornstarch (70g).
Keywords: baking, dessert, snack, banana, vegan, gluten-free
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These look delicious! I wonder if you could easily adapt these into a choco hazelnut cookie with less flour, some cacao powder, and hazelnuts on top? That would be even more delicious 😀
I don’t see why not! Sounds delicious, I love all those flavors together 🙂
Do I have to use oat flour or can I use regular flour?
I’ve made them with spelt and that worked well, so wheat/all purpose should be fine too 🙂
Amanda Hyman says
These were amazing! I just took them out of the oven. Mine spread out more, and didn’t raise as much as yours. I think it was because my bananas were black and super liquidy. I opted for the oat version, with pecans and mini choc chips, because, why not!? and I added even added a touch of tapioca starch when the batter looked super runny. They came out delicious all the more. They are totally a banana bread meets chocolate chip cookie. hybrid! Natalie, you hit it out of the park again and gave my three black bananas life. ha!
Amanda! I am so happy you tried them already and liked them. Yes the ripeness/size of the bananas will affect the texture and spread somewhat, I’m glad you added a little extra dry ingredients to make up for it though. And mini chocolate chips = ALWAYS a good plan 🙂 Happy to inspire, thanks for the feedback and enjoy the rest!
Stacey | Goodness is Gorgeous says
Oh these wouldn’t last long in my house Natalie, and while they look delicious as they are I’m sure a handful of chocolate chips wouldn’t go a miss either 😉
Heck yes to the handful of chocolate! Although today I made more with hemp seeds and ginger and that was pretty yummy too, so I think there are limitless additions/variations 🙂 Thanks for hopping over to check them out Stacey!
The Vegan 8 says
These look so amazing, fluffy and soft Natalie! While I’m not a banana fan, I’m definitely a pecan fan and I loved that you added pecans to these for that extra buttery flavor and crunch, that is a great idea! And I’m not mad about the idea of adding chocolate chips either that Stacey said above, haha. I love the oat and nut butter combo too, can never go wrong there. Oat flour can be so dry but the added fat totally makes up for it and all those moist bananas. I bet the sweetness is amazing here with both the bananas and coconut sugar. Coconut sugar is like crack to me in cookies, so good! I love the way you measure your cinnamon too, holds over and dumps, bahaha…that is my favorite way of “measuring” too, since cinnamon is my favorite flavor ever. These are just too perfect Natalie and they are so healthy to boot! You always nail it in that department!
Lol there really is something about coconut sugar in cookies, or even better coconut sugar + molasses–CRAZY GOOD. It helps with the spread moisture part too I find 🙂 Yeah these may not be your idea cookie ha, so just toasted pecans for you lol. So I’ve gotten into the habit of doing that with other spices and had some VERY gingery cookies a couple times, but with cinnamon it rarely steers me wrong 😀
Banana nut cardboard 😂😂 yeah, we definitely don’t want that so I won’t be skimping on the coconut sugar and you know I’ll be dumping cinnamon in!! These are totally calling my name…I’m just sending messages to my bananas to hurry up and ripen!! They take forever this time of year with it being cold. I love that you used pecans in here because pecans are a favorite!!! You know who will be requesting chocolate chips to be added and I’ll have to agree that it would make an excellent combo! Can’t wait to make these! I’ll keep you posted as to how fast they get eaten 😉
The winter banana ripening struggle is REAL. It felt like it took 2 weeks for my last bunch (even though it was probably just like 5 days but when you want cookies…😬), so hopefully yours hurry up already. Mmm but pecans and chocolate chips will be delicious together, I’m finding there are no bad mix-ins with these😋 Can’t wait to hear the rate of consumption haha!
I realized that I never came back to report the consumption rate! First of all, those bananas took five or six days to finally ripen! And once these cookies were made, they were gone in 2 days 🙂 I made them with oat flour to conserve our almond flour (and save money!) so I was only able to steal a bite of one…but I thought they were SO GOOD!! I added in pecans and chocolate chips – crazy Willow ate the chocolate chips out of three of them and set the rest aside. She didn’t like the nuts in there because she’s a very finicky eater 😉 She told me to leave them out next time. BUT that meant more for Josh and he loved them! He’s asked me to make them again so once our bananas ripen (again), I’ll be making another batch. <3
Thank you for reporting back! Ha the ratio of bananas ripening time to cookie consumption time is not even fair, why must the bananas torture us like this😂 My bunch took about the same, and even once they were really spotty they weren’t soft for another couple days–one more reason to love summer😊 Anyways, I am so happy you guys enjoyed them! Or at least parts of them in Willow’s case lol. I could not handle nuts in my baked goods until like…high school so can’t blame her. One of these days you and oat flour are going to make amends and all the cheap cookies for youuuuu! Happy weekend❤️
These look amazing! I’m wondering if coconut flour could work like almond flour – I only have the coconut flour in my cupboard and super keen to try this Recipe!
Hi Connie! Coconut flour won’t work here unfortunately, it’s much too dry and crumbly you’d have to do a lot of adjusting and I can’t really tell you amounts without testing it. Sorry! But I do have a coconut flour cookie recipe here I really love if you are in a cookie NOW mood: https://www.feastingonfruit.com/ginger-molasses-cookies/ 🙂
Nisha / @rainbowplantlife says
I love your healthy cookies! Such a great use for bananas that isn’t smoothies 🙂 And the ingredients are so simple and easy. Plus, you gotta love that thick, fluffy texture – looks like they came out perfectly! And you know that I am never tired of cookies haha.
I am trying to slowly rebuild the frozen banana stock but I just keep making more cookies and never get ahead ha😆 And I think “tired of” and “cookies” are words that are never meant to be together in the same sentence. Thanks sweet friend!
I can only say that my heart was singing!! when I read your writing on why you’re not vegan any more ♥♥♥♥ and my belly too 😀 not just my heart! the point is I’m just SO freakin’ glad to see that yep, this is you, and I had been so ‘right’ about you in the ways I’d been feeling you ♥ 🙂 and for god’s sake I’m not talking about whether you’re vegan or not 😀 😀 who the hell cares about that, I’m just talking about the fact how you can SEE through that whole label and identity thing…and see way beyond…; ………………………………… okay, now my mind is pausing…and the only thing I can add is how…almost ‘disgusted’ I’ve become of all that righteousness and judgement and STUPIDITY, narrow mindedness and blindness, ..well, in one word: utter-utter stipidity 😀 that the bigger half of vegans put forward and act out, play in and basically: live in..!
I love your spirit, your awareness, and the fact that you’ve chosen YourSelf ♥ and to be true to yourself, rather than limitation, restricting yourself to mental concepts, limiting beliefs, not to mention the key-word: fear ♥
(oo, I’m writing this here because I didn’t find to comment option under that other blog 😀 😉 )
Much much love to you, dear Natalie ♥♥
Réka 😉 which would be my ‘official’ name 😀 (Hungarian name)
Hi Réka! Thank you so so much for reading that post and responding (anywhere, it doesn’t matter😊) Yes the close-mindedness that I see a lot in the online vegan community is really sad and scary to me too. It needs to be a choice for each person individually without fear of judgement or external cues about what is right and wrong interfering. Fear can be so powerful and limiting an emotion, the last thing we need is more of it around something as necessary as food. I really appreciate your openness and intuitive ways too, I think we are very much on the same page❤️ Much love my dear! xo
Yes, you said it perfectly again, it’s about allowing that choice to come forth from one’s own heart, and Not from the outside, not from letting others’ beliefs, others’ perspectives, and Especially others’ Expectations from us (!) (which are their own fears and their own expectations from themselves) to dictate us , (and after a while make us think that it’s our desire or belief or perspective) and tell us: WHAT is Right and Wrong…. ! yes, this is the point which you naild 🙂 (there is no ‘Ultimate Truth’ .., and there certainly is no Higher Authority than one’s self….even if social structures make people believe the opposite!)… . And so that’s why I just wanted to add that one NNever evvvvva has to explain themself….(well, as I see it 🙂 just like in the case of these comments 😀 ), for Whatever and to Whomever..! ……………………… and letting go of other people’s (even family and loved ones….) ideas and structures and beliefs as something structuring our reality…: is a huge step towards one’s freedom … 🙂 <3 and self realization and awareness .
Thank You very very much for your answer ☺ <3 it was lovely talking with you, as always ☺
Sad to see all the odd comments about vegans.
Animal torture and cruelty is never ok.
Female cows have their babies taken right after birth. They cry for days.
Pig mothers are impregnated by rough factory workers only to lie caged all their lives. It goes on and on. Imagine doing any of this to a dog? It breaks them in every possible way.
Humans should not have the right to do any of this! It’s just wrong and vegans feel for them.
I won’t visit this site again. In the words of Greta…How Dare You.
This is really good! Sweetness is perfect for me and they’re so soft yet not mushy 🙂 turns out slightly crispy on the outside when they’re freshly baked too 🙂
Woohoo I am so so happy you liked them! I can’t stop making these, they are just the perfect little snack 🙂 Thanks for the feedback and enjoy the rest!
Second recipe I’ve tried from your blog and I’ll honestly say I’m happy I found your youtube channel and blog! I had one cookie and immediately wanted a second one. Can’t wait to try another recipe of yours next!
Woohoo!! You are on a delicious roll 🙂 I’m really happy you are trying and enjoying the recipes, Maria!
This cookies turned out soooo delicious 😋
At the moment I eat the third one, directly out of the oven and I could dive into the whole batch!
I’m so excited about this fluffy, not dry and definitely perfect cookie recipe. By the way, I made them with peanut butter, brazil nuts and oats… Oh my goodness… 🙈
Thank U Natalie for this recipe!!
Greetings from Germany 🤗
Hi Miriam! YAY I am so so happy to hear they were a yummy success🤗 These are my current favorite snack cookie I’ve been making constantly, and I can totally relate to the “dive into the whole batch” feeling haha. Mmm that combo of ingredients sounds perfect! Thanks for the feedback and enjoy the rest😋
Yes, these pretty much are ones of my favourites too!! and the way I love them even more is to use 50/50 oat flour and ground walnuts….as ‘walnut-flour’ 🙂 I actually have been want to ask you for so long whether you use walnuts as flour..? I love them that way in cakes and cookies! ………………….. well, also true I usually have a lot of walnuts (from tree 😀 ) and none pecans..and have actually never tried them :D(so yea, I may love them better than walnuts, who knows 😉 ) …mm, and the cinamon is just ..one of the best possible flavours along with that walnut taste
Walnut flour sounds marvelous! Walnuts are so flavorful (and good for ya too!) I imagine that would make for some very yummy baked goods, I need to try it. Lucky lucky you to have walnuts straight off the tree, but they are one of the not AS expensive nuts fortunately too. Thank you for sharing the idea, I imagine these cookies would be amazing with it😋
These are so delicious! I used cashew butter and a big ice cream scoop. They reminded me of muffin tops…the best part of a muffin! Thank you!
Omg with CASHEW BUTTER!! I bet that tasted marvelous, cashew butter is the crack of all nut butters if you ask me. I’m so happy you liked them, thanks for the feedback Grace!
I made these almost exactly following the recipe. I had to use my coffee grinder to grind up large flake oats to make flour and I used walnuts, but didn’t bother sprinkling any, just mixed in the 1/4 cup with the batter. Only other deviance was that I manually mushed the wet ingredients with a fork instead of blending since my blender is a weak one.
They turned out 100% perfect! These are the healthiest cookies I’ve made and they will be a regular for sure. Thanks!
PS. 15 minutes at 350° and layed on parchment paper was perfect. Not raw, not overdone, but instead just right, easily lifting and consistently cooked through, staying together very well. The batter was sticky so I wondered how they’d end up, and they ended up flawless.
“Flawless”—that’s what I like to hear😊 I am so happy you liked them Jeremy! This has been my go-to snack recipe for weeks now, I love how easy and healthy they are too. Thanks for the feedback and enjoy!
I’m so in love with your delicious recipies! I can’t wait to try these little guys!! Btw your carrot cake and yummy frosting was a hit along with your chia seed pudding OMGoodness to die for!!!
One question about these cookies. I want to make a big batch, do these freeze well?
You have VERY good tastes Renee–all the ones you mentioned are some of my personal faves, these cookies especially <3 I haven't tried freezing these yet, although they should be just fine. The almond flour version will do better as its much more moist and freezing has a way of drying things out, but either will be okay. They keep in the fridge for quite a while (at least a week) and are SO yummy chilled too btw!
I want some of this right now!
Oooh yes, these are one of my favorites–you gotta try them😋
I just made a batch of these with chocolate chips instead and it is absolutely amazing! Thanks for the recipe!!
Ha we think alike, I add chocolate chips to these all the time too–SO GOOD🍫🍫 I am really happy you liked them Bruna, thanks for the feedback!
Ling Yi says
Hi Natalie! Would you recommend crunchy or smooth nut butters for this recipe? And is there any way to replace the coconut sugar with dates or any other natural sweeteners? Thank you!! I love your recipes by the way! They are all absolutely amazing 😀
I always use smooth nut butters for baking, although here either would be fine really. And adding dates to this one would really change the texture so I don’t recommend it, but you can omit the sugar and just let the banana sweeten them. They aren’t super sweet that way, but I still like them😊
Ling Yi says
I omitted the sugar and they still tasted great!! They weren’t very sweet, which was suitable for mine and my mother’s taste hehe :p but of course, I would have to add some if I were to bake for my sister or someone else haha 😀
Thanks for the amazing recipe!!
I am so happy you liked them!! These are one of my faves to have around for snacking, and yes the palate is so adaptable to healthier treats I like them with just the banana sweetness too 🙂 Thanks for the feedback!
Ling Yi says
Will whole wheat / wholegrain flour work in this recipe as well? I ran out of oat flour but I have loads of whole wheat flour at home that I am trying to use up…
Yep, that will work! It will change the texture somewhat, make them a bit puffier and chewier, but still good😊
Hi Natalie! How many cups is the 3 bananas? I don’t want to end up with too much or too little resulting in moist or dry batter.
It’s about 1 cup once you smash them, or 300g!
Lorka Birn says
I’m so baffled! My cookies didn’t spread—AT ALL! They came out like balls, and were gummy too.
I used bobs red mill oat flour—I weighed it to 220g,
As did I got all the gram measurements.
This always seems to happen when I use oat flour.
Please help! I really want to love this recipe….
Oat flour in lower fat baked goods like this can turn out gummy, but I don’t usually have that issue with these. How did you mix–by hand or with an electric beater? Over mixing the batter can sometimes cause it to turn out gummy. As for the spreading, they won’t spread since they are pretty low in fat and added sugar, so you have to press them flat before baking😊
Lorka Birn says
Oh I see. I didn’t realize I had to press them flat to spread.
I used a blendec high powered blender to blend them. Perhaps too much?
Should I add more fat next time? Or maybe use maple syrup to sweeten?
Or maybe not blend as much?
Thanks so much for your super timely response! I really appreciate it!
Yep gotta press/shape them with most healthier cookie recipes. Less blending will definitely help the gummy-ness, maybe even just blend the wet ingredients and then mix in the flour by hand in a bowl. You could add more nut/seed butter or a couple of tbsp of coconut oil, but I think less blending will fix your problem 🙂
Lorka Birn says
Thanks so much!
I was going to try again this afternoon… But I just realized I only have two very ripe bananas… Do you think I could use applesauce in lieu of the third?. Thank you so much
Yep, that should be fine! Let me know how it goes 🙂
Really want to try these! Could I use all purpose flour instead? Would it affect the texture though…
All purpose will work just fine here, they may even turn out better!
Just wanted to say thanks for this recipe – which I have been using as a family favorite for a while now! I don’t use the nuts, but instead I stir in pumpkin seeds, cranberries and chocolate chips. We love them!!
Thanks again for a great healthy cookie recipe!
I am so so happy you guys love these🤗 Appreciate your feedback and I love the sound of your variation Janet!
Hi Natalie, can I use gluten free all purpose flour for this recipe? I have the arrowhead mills brand that I want to use up. I read through the comments and saw that all purpose would be ok but I’m wondering if gluten free will work. Thank you
They may be a bit chewier with a GF blend, especially if there is xantham gum in there, but yes it will work!
Another yummy recipe – Thanks Natalie!! I used peanut butter and topped with chopped walnuts and mini chocolate chips….they were a big hit last night!! I used a food processor and pulsed to blend in the dry ingredients and they came out cakey and perfect. love love love ’em
so so happy you tried and enjoyed these Valerie🤗