PREP TIME: 25 mins | COOK TIME: 10 mins | TOTAL TIME: 35 mins | SERVES: 12
If you love banana bread, these soft banana bread cookies taste the same! A real treat that I am pretty sure everybody will love. Plus, these delicious cookies with heavenly cream cheese frosting are healthy, Paleo-friendly, and easily vegan & dairy-free!
Ingredients
Wet Ingredients:
2 tsp melted and cooled coconut oil (or sub melted butter or vegan butter)
1/2 c. mashed ripe banana (from 1 medium ripe banana)
¼ c. organic cane sugar (or coconut sugar)
1 Egg, at room temperature
1 tsp vanilla extract
Dry Ingredients:
1 1/4 c. packed fine blanched almond flour (do not use almond meal)
¼ c. coconut flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
Cream cheese frosting:
½ c. powdered sugar
2 tbsp cream cheese or vegan cream cheese, at room temperature
2 tbsp butter or vegan butter, at room temperature
1/2 tsp vanilla extract
½ tsp almond milk, if necessary, to thin out the frosting
Topping:
¼ c. chopped toasted walnuts or pecans
How to make Healthy Soft Banana Bread Cookies
Step 1: Place the melted and cooled coconut oil, mashed banana, sugar, egg, and vanilla extract in a large bowl. Whisk well until mixed and smooth. Add the almond flour, coconut flour, baking soda, cinnamon, and salt, then combine until a soft dough forms. Place the dough in the fridge to chill for at least 5 minutes.
Step 2: Prepare the oven. Preheat it to 350 degrees F. And using parchment paper, line a large baking sheet and set it aside.
Step 3: Roll the dough using your hands into golf-sized balls. On the prepared cookie sheet, place the dough, then flatten them using the palm of your hand, keeping the cookie nice and round. Before baking, the cookie dough should be around 1/4” thick to guarantee nice, thick, and fluffy cookies. Place in the preheated oven and bake for about 9 to 12 minutes.
Step 4: Take the cookies out of the oven when done and let them firm up on the baking sheet for at least 5 to 10 minutes. To a wire rack, transfer the cookies to cool completely.
Step 5: To make the frosting, place the powdered sugar, cream cheese, softened butter, and vanilla extract in a medium bowl or bowl of an electric mixer. Mix well. Add a tsp of milk if the frosting is too thick to make it spreadable.
Step 6: Frost the completely cooled cookies and top them with chopped walnuts or pecans. For a prettier presentation, sprinkle the top with a bit of cinnamon.
Step 7: Store the frosted cookies in a container at room temperature for up to two days or in the fridge for up to a week. You can also freeze them for up to 12 months.
Notes:
Omit the cream cheese and substitute it with 2 tbsp softened butter if you want vanilla buttercream frosting instead of cream cheese.
If not doing the frosting, simply stir in half a cup of chocolate chips into the batter.
If you want to make vegan cookies, a flax egg I believe would work well in this recipe (1 tbsp flaxseed meal with 3 tbsp water). You can even use Kite Hill (a vegan cream cheese) and vegan butter like Earth Balance.
Feel free to use coconut sugar in this recipe. It’ll still taste the same but the colour of the cookies may come out a little darker.
Nutrition Facts:
Servings: 12 servings, Serving size: 1 cookie (with frosting)
Calories: 189kcal | Fat: 13.2g | Saturated fat: 4.5g | Carbohydrates: 16g | Fiber: 2.7g | Sugar: 10.7g | Protein: 4g
Ingredients
- Wet Ingredients:
- 2 tsp melted and cooled coconut oil (or sub melted butter or vegan butter)
- 1/2 c. mashed ripe banana (from 1 medium ripe banana)
- ¼ c. organic cane sugar (or coconut sugar)
- 1 Egg, at room temperature
- 1 tsp vanilla extract
- Dry Ingredients:
- 1 1/4 c. packed fine blanched almond flour (do not use almond meal)
- ¼ c. coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Cream cheese frosting:
- ½ c. powdered sugar
- 2 tbsp cream cheese or vegan cream cheese, at room temperature
- 2 tbsp butter or vegan butter, at room temperature
- 1/2 tsp vanilla extract
- ½ tsp almond milk, if necessary, to thin out the frosting
- Topping:
- ¼ c. chopped toasted walnuts or pecans
Instructions
Step 1: Place the melted and cooled coconut oil, mashed banana, sugar, egg, and vanilla extract in a large bowl. Whisk well until mixed and smooth. Add the almond flour, coconut flour, baking soda, cinnamon, and salt, then combine until a soft dough forms. Place the dough in the fridge to chill for at least 5 minutes.
Step 2: Prepare the oven. Preheat it to 350 degrees F. And using parchment paper, line a large baking sheet and set it aside.
Step 3: Roll the dough using your hands into golf-sized balls. On the prepared cookie sheet, place the dough, then flatten them using the palm of your hand, keeping the cookie nice and round. Before baking, the cookie dough should be around 1/4” thick to guarantee nice, thick, and fluffy cookies. Place in the preheated oven and bake for about 9 to 12 minutes.
Step 4: Take the cookies out of the oven when done and let them firm up on the baking sheet for at least 5 to 10 minutes. To a wire rack, transfer the cookies to cool completely.
Step 5: To make the frosting, place the powdered sugar, cream cheese, softened butter, and vanilla extract in a medium bowl or bowl of an electric mixer. Mix well. Add a tsp of milk if the frosting is too thick to make it spreadable.
Step 6: Frost the completely cooled cookies and top them with chopped walnuts or pecans. For a prettier presentation, sprinkle the top with a bit of cinnamon.
Step 7: Store the frosted cookies in a container at room temperature for up to two days or in the fridge for up to a week. You can also freeze them for up to 12 months.
Notes
Omit the cream cheese and substitute it with 2 tbsp softened butter if you want vanilla buttercream frosting instead of cream cheese. If not doing the frosting, simply stir in half a cup of chocolate chips into the batter. If you want to make vegan cookies, a flax egg I believe would work well in this recipe (1 tbsp flaxseed meal with 3 tbsp water). You can even use Kite Hill (a vegan cream cheese) and vegan butter like Earth Balance. Feel free to use coconut sugar in this recipe. It’ll still taste the same but the colour of the cookies may come out a little darker.
