Vegan Banana Cookies (gluten-free)

Author: Katie

These delicious vegan banana cookies are super soft and chewy on the inside with slightly crispy edges and bursting with banana flavors.

4.72 from 7 votes

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Prep Time: 10

Baking Time: 18

Total Time: 28

Course: Dessert

Cuisine: American-Inspired, dairy-free, gluten-free, vegan

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Servings: 10 cookies

You can find detailed step-by step-photos above the recipe card.

Preheat oven to 350°F (180°C).
Peel a very ripe banana and add it to a bowl. Mash with a fork until smooth (some smaller chunks are fine).
Add almond meal, sugar, baking powder and a pinch of salt to a large mixing bowl. Whisk until well combined.
Add mashed banana and olive oil.
With a spatula or spoon (or your hands), whisk together dry and wet ingredients until well combined.
Scoop out 10 individual cookies with a cookie scoop and place them onto a cookie sheet lined with parchment paper.
Flatten the cookie dough balls with a damp fork or your fingers.
Bake for 15-18 minutes or until edges and top of the cookies are golden brown. 18 minutes of baking time will give you a chewy texture with a slightly crisp edge.
Serve with some desiccated coconut sprinkled on top of each cookie (optional).

Ripe Bananas: For best results, I recommend using overripe bananas with lots of brown spots. They are sweeter and more aromatic.
Measure out banana: Bananas can vary quite a bit in size so for best results, I recommend measuring out your mashed banana!
Sweeter Cookies: The cookies are lightly sweetened. For sweeter cookies add a bit more sugar (1-2 tbsp).
To store: Store any leftover banana cookies in an airtight container at room temperature for up to 3 days.
To freeze: Freeze in a freezer-friendly jar for up to 1 month. Let thaw on the counter overnight.

All nutritional information is based on third-party calculations and should be considered estimates.