Prep Time: 25 mins | Cook Time: 10 mins | Total Time: 35 mins | Yield: 12 Servings
These Healthy Soft Banana Bread Cookies never fail to light up my day! Chewy cookies with a cream cheese frosting. It is so difficult not to fall in love with these treats. Enjoy!
Ingredients:
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Wet Ingredients:
¼ c organic cane sugar (or coconut sugar)
1 Egg, at room temperature
1/2 c mashed ripe banana (from 1 medium ripe banana)
1 tsp vanilla extract
2 tbsp melted and cooled coconut oil (or sub-melted butter or vegan butter)
Dry Ingredients:
1/2 tsp baking soda
1/2 tsp cinnamon
¼ c coconut flour
1/4 tsp salt
1 1/4 c packed fine-blanched almond flour (do not use almond meal)
For the cream cheese frosting:
2 tbsp butter or vegan butter, at room temperature
½ c powdered sugar
½ tsp almond milk, if necessary, to thin out the frosting
1/2 tsp vanilla extract
2 tbsp cream cheese or vegan cream cheese, at room temperature
For the topping:
¼ c chopped toasted walnuts or pecans
Directions:
Cookies:
Add mashed banana, egg, coconut oil, vanilla extract, and melted butter into a large mixing bowl. Whisk everything until well incorporated.
Whisk in the salt, coconut flour, almond flour, cinnamon, and baking soda until well combined. Refrigerate for 5 minutes.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line the inside of a large baking sheet with parchment paper.
Remove the dough from the fridge, then make small balls out of it. Lay them onto the prepared baking sheet and arrange them in a single layer. Press each to flatten out.
Place the baking sheet in the preheated oven and bake the cookies for 12 minutes or until done.
Remove the cookies from the oven and let them sit for about 10 minutes at room temperature.
Frosting:
In a mixing bowl, add the soft butter, cream cheese, powdered sugar, and vanilla extract. Stir everything until well blended.
Top each cookie with the frosting, followed by chopped walnuts.
Serve and enjoy!
Note:
These cookies can last up to 2 months in the freezer.
Ingredients
- Wet Ingredients:
- ¼ c organic cane sugar (or coconut sugar)
- 1 Egg, at room temperature
- 1/2 c mashed ripe banana (from 1 medium ripe banana)
- 1 tsp vanilla extract
- 2 tbsp melted and cooled coconut oil (or sub-melted butter or vegan butter)
- Dry Ingredients:
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- ¼ c coconut flour
- 1/4 tsp salt
- 1 1/4 c packed fine-blanched almond flour (do not use almond meal)
- For the cream cheese frosting:
- 2 tbsp butter or vegan butter, at room temperature
- ½ c powdered sugar
- ½ tsp almond milk, if necessary, to thin out the frosting
- 1/2 tsp vanilla extract
- 2 tbsp cream cheese or vegan cream cheese, at room temperature
- For the topping:
- ¼ c chopped toasted walnuts or pecans
Instructions
Cookies:
Add mashed banana, egg, coconut oil, vanilla extract, and melted butter into a large mixing bowl. Whisk everything until well incorporated.
Whisk in the salt, coconut flour, almond flour, cinnamon, and baking soda until well combined. Refrigerate for 5 minutes.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line the inside of a large baking sheet with parchment paper.
Remove the dough from the fridge, then make small balls out of it. Lay them onto the prepared baking sheet and arrange them in a single layer. Press each to flatten out.
Place the baking sheet in the preheated oven and bake the cookies for 12 minutes or until done.
Remove the cookies from the oven and let them sit for about 10 minutes at room temperature.
Frosting:
In a mixing bowl, add the soft butter, cream cheese, powdered sugar, and vanilla extract. Stir everything until well blended.
Top each cookie with the frosting, followed by chopped walnuts.
Serve and enjoy!
Notes
These cookies can last up to 2 months in the freezer.
