Almond Butter Banana Bread Cookies

Almond Butter Banana Bread Cookies-4

You guys! I want to jump up and down when I have cookie baking success. Baking these days is nothing like it used to be. Back in the days of wheat, eggs, and butter, cookies were a breeze. I almost never met a cookie I didn’t like! Now I have children with allergies. The last few years it’s a miracle to make an edible cookie, let alone a delicious one. After much trial and error, I think I’m finally starting to regain my cookie mojo. Starting. I am not entirely there. These Almond Butter Banana Bread Cookies are a great start though. They are balm for my cookie-battered soul. That’s a little dramatic? What can I say, cookies are important. One of life’s little necessities if you ask me!

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These cookies are like the love child of peanut butter cookies and banana bread. Moist and a little dense like banana bread. Sweet and nutty like a peanut butter cookie, though I used almond butter since we don’t eat peanuts. Sunflower seed butter would work well too! I love that these cookies are not overly sweet. It makes me feel like a handful of these, plus a glass of milk is a totally acceptable snack. Enjoy these delicious little cookies!

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Almond Butter Banana Bread Cookies
These adorable little cookies are allergy-friendly AND delicious.
  • 2 cups gluten-free flour blend*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup butter (or substitute w/ Earth Balance)
  • ½ cup brown sugar
  • ½ cup almond butter
  • 1 egg (or flax egg**)
  • ½ cup mashed banana (about 1 medium)
  • 1 teaspoon vanilla
  1. Make flax egg. Set aside.
  2. Whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Mix butter, brown sugar, and almond butter until creamy. Add flax egg, banana, and vanilla. Mix well.
  4. Mix in dry ingredients.
  5. Measure out a tablespoon-full of dough, roll it into a ball, then place on the baking sheet. Use a fork, dipped in sugar, to press down the top of the ball and make a criss-cross pattern. Repeat with remaining dough.
  6. Bake @ 350 degrees for about 8 minutes.
  7. Cool and enjoy!
  8. Store in an air-tight container.
*I make my own gluten-free blend when I can, but lately I have been using a purchased blend. For this recipe I used Krusteaz gluten-free flour blend which I found at Sam's Club.
**To make a flax egg, stir together 1 tablespoon flax meal with 2½ tablespoons water. Let rest 5 minutes before using.

Almond Butter Banana Bread Cookies Pin

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