Food Quiz

Delicious Gluten-Free Flourless Ripe Banana Cookies


A plate of oatmeal cookies on a black plate.

Do you need a yummy, gluten-free cookie? Then check out flourless ripe banana cookies! They use only a few simple ingredients and whip up fast. Plus, they’re wheat-free, great for those on a gluten-free diet.

These goodies have become more popular in recent years. Bananas are sweet by themselves, but adding some sugar and cinnamon creates an even better taste. Nuts or raisins can be added for extra flavor. It’s perfect for a pre-workout snack or an after dinner treat!

This cookie recipe is easy, nutritious, and sure to delight any crowd. Follow the recipe as is, or make your own variations. Flourless banana cookies will be a hit with everyone!


No special stuff needed for these gluten-free banana cookies! Just pantry basics such as ripe bananas, almond flour, sugar, and nut butter. No need for butter or eggs either. All you need are ingredients you can usually find in any grocery store.

Let’s take a peek at what one requires to bake these yummy cookies:

  • Ripe bananas
  • Almond flour
  • Sugar
  • Nut butter

Ripe Bananas

Ripe bananas are a must for this yummy, gluten-free treat. They give it the sweetness and flavor. Plus, they act like a glue, replacing the need for flour. Use spotty brown bananas for the best result. Before adding them to the mix, mash them up. This will create an even batter and make sure each cookie has enough banana sweetness.

If your banana is still yellow, it’s not ready to bake. Ripe bananas smell sweet and should be slightly soft when you touch them. That’s perfect for making these tasty treats!

Almond Butter

Almond butter is a fantastic choice for those searching for a gluten-free alternative to regular flour-based cookies. It has a yummy, nutty taste and its smooth texture makes it ideal for ripe banana cookies. It’s full of healthy fats, proteins, and minerals that help give your body energy and aid digestion. Plus, it’s cholesterol-free and has lots of Vitamin E, which acts as an antioxidant. With its delicious flavor and tons of health benefits, almond butter is always a great addition to any recipe!

Coconut Flour

Coconut flour is a yummy and nourishing substitute for traditional wheat flour. It’s made from the pulp of mature coconuts, ground into a powder. It has a sweet, nutty flavor that pairs great with ripe bananas in these cookies.

As opposed to wheat flour, coconut flour has fewer calories. It has more dietary fiber and beneficial fatty acids such as lauric acid. It also supplies minerals including iron, potassium, phosphorus and magnesium.

When you use coconut flour in recipes, it’s important to adjust the measurements. In this recipe, ¼ cup of coconut flour is used – that’s the equivalent to 1 cup of wheat flour!

Coconut Sugar

Coconut sugar is made from 100% organic coconut sap. It has many health benefits, such as having a low glycemic index. This helps to prevent blood sugar spikes and maintain insulin levels. It also contains vitamins, minerals, and trace elements.

It can be used as a substitute for regular cane sugar. Try different amounts to find the best cookie recipe. Coconut sugar gives Flourless Ripe Banana Cookies a delicious flavor and nutrients!

Vanilla Extract

Vanilla extract is essential for making flourless ripe banana cookies. But what is it? It’s a clear liquid created by grinding vanilla beans and combining them with alcohol and water. The resulting solution has a sweet smell, used in cakes, cookies, and ice cream.

Types of vanilla extract are Bourbon-Madagascar, Mexican, Tahitian, and paste. For this recipe, use Bourbon-Madagascar – it’s the most common for baking. The alcohol content in real vanilla extract increases flavor during baking, with complex aromas that imitation versions don’t have.

It has spicy notes and a smooth finish, so it will make your flourless ripe banana cookies even tastier!

Baking Powder

Baking powder is a must when baking gluten-free banana cookies. It gives them a lift during baking. It’s a chemical leavener and works by releasing carbon dioxide bubbles in heat or moisture.

Flourless ripe bananas need baking powder, as it helps the cookie spread and rise evenly. It also adds texture. Baking powder is made up of sodium bicarbonate, acid salts and starch.

To get the best results, use 1 teaspoon of baking powder for every cup of flourless ripe bananas in the recipe. Check the expiration date too, as old baking powder will make dense, heavy cookies!

Sea Salt

Sea salt is a great addition to flourless banana cookies. It has a unique taste, and works well with ripe bananas. It’s unrefined and minimally processed. Its coarse grains break up when baked in cookie dough and provide a salty crunchy texture. A pinch of sea salt can make the sweetness of the banana stand out in the recipe and bring out its natural flavors.

Flourless Ripe Banana Cookies Simple and Tasty Gluten Free Treats
Flourless Ripe Banana Cookies Simple and Tasty Gluten Free Treats


Yummy flourless banana cookies? Yes, please! Making them is simple and requires few ingredients. Follow these easy steps and you’ll have tasty gluten-free snacks in no time. Here we go:

  1. Gather the ingredients: 2 ripe bananas, 1/2 cup of almond butter, 1/2 cup of almond flour, 1/4 cup of maple syrup, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 teaspoon of cinnamon.
  2. Preheat the oven to 350 degrees F.
  3. Mash the bananas in a bowl until smooth.
  4. Add the almond butter, almond flour, maple syrup, baking soda, salt, and cinnamon to the mashed bananas and mix until combined.
  5. Using a tablespoon, scoop the cookie dough onto a parchment-lined baking sheet.
  6. Bake for 10-12 minutes, or until golden brown.
  7. Allow the cookies to cool before serving.

Preheat oven

Before you start, heat your oven to 350°F (175°C). Put a rack in the middle of it. This will make sure your cookies cook evenly and look golden-brown.

Cover two baking sheets with parchment paper or a Silpat non-stick baking mat. This will stop them from sticking and make cleaning easier.

Mash bananas

When bananas are ripe, mash them in a bowl with a fork. You can also use a food processor. After mashing, mix in salt, honey and almond butter until a thick batter forms. Then, one half cup at a time, stir in the oats. For added flavor, fold in mix-ins like dried fruit, walnuts or chocolate chips. The mix is now ready to make cookies!

Mix almond butter, coconut sugar, and vanilla extract

Take a medium bowl and blend almond butter and coconut sugar. Stir until it’s fully combined. The mix should be thick like cookie dough. If it’s too thick, add a tablespoon of water or melted coconut oil. Once it’s all mixed, you can move on with the recipe!

Combine dry ingredients

Grab a medium bowl. Get the almond flour, baking soda, ground cinnamon and sea salt. Whisk ’em together until blended nicely. Bust up any clumps of almond flour. When all mixed – set it aside.

Combine wet and dry ingredients

Put wet ingredients – mashed bananas, melted butter, light brown sugar and vanilla extract – in a large bowl.

Whisk together the flour, baking powder and salt in another bowl.

Mix wet and dry ingredients gradually.

Mix until you have a dense dough.

Roll it into balls, but not too stiff that it breaks.

Prepare a baking sheet.

Shape cookies

Once your cookie dough’s prepped, take small parts. Shape them into round balls – approx 2 inches (5 cm) wide. Use a tablespoon or roll the dough between your hands. Place the cookies on a baking sheet covered with parchment paper. Space them out – don’t let them touch. Press down with your fingertips as you add them.

Put the sheet in the fridge and chill for 15-20 minutes before preheating your oven.


Chill the cookie dough. Line a baking sheet with parchment paper. Preheat oven to 350°F (177°C). Use a tablespoon/ice cream scoop. Drop heaping tablespoons. Make sure they are spaced apart. Press down gently with a glass. Form shallow disc shapes. No more than one-quarter inch thick.

  • Bake for 10-15 minutes.
  • Lightly golden brown at the edges. Watch carefully – avoid burning.
  • Let cool completely before serving. Soft when warm from the oven.
  • Enjoy!


Treat-time made easy! Try this Flourless Ripe Banana Cookie recipe. Gluten-free and quick to make. We’ve tried it and loved it. Get creative and satisfy your sweet tooth with these cookies. An awesome alternative to traditional cookies. Give it a go!

Tips for making the perfect flourless banana cookies

Want perfect flourless banana cookies? Follow these tips for success!

  1. Select over-ripe bananas. They should be speckled with dark spots and weigh 6 ounces before peeling and mashing.
  2. Remove any stringy parts from the bananas. These will mess with the texture.
  3. Use a ricer or potato masher to mash the bananas. This makes a smoother consistency.
  4. For added sweetness, add one tablespoon of honey, agave nectar, or coconut sugar. Don’t overdo it though – too much sugar makes the cookies crunchy instead of light and fluffy.
  5. Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
  6. Bake at 350 F (175 C) for 15 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow them to cool completely before serving. They should be light, moist, and tasty with no dryness.

Storage and reheating instructions

Store flourless ripe banana cookies in air-tight containers. Place them in single layers–stacking may make them soggy. Keep them at room temperature for three days. Refrigerate them up to one week. Avoid moisture and humidity.

Reheat leftover cookies in the microwave or on a baking sheet in an oven preheated to 350°F (177°C). This will bring back flavor and crunch! Enjoy these gluten-free treats!

Frequently Asked Questions

1. Are these cookies really gluten-free?

Yes, these cookies are completely gluten-free as they do not contain any wheat flour or other gluten-containing ingredients.

2. Can I use any type of banana for this recipe?

It is best to use ripe bananas that are soft and easy to mash, as they will provide more sweetness and flavor to the cookies.

3. Do I have to use almond butter?

No, you can use any type of nut butter or seed butter that you prefer, such as peanut butter or sunflower seed butter.

4. Can I substitute honey for the maple syrup?

Yes, you can use honey or any other liquid sweetener that you prefer, such as agave nectar or brown rice syrup.

5. Can I add other ingredients to the cookies?

Yes, you can add chocolate chips, nuts, dried fruit, or other mix-ins to the cookie dough before baking.

6. How should I store these cookies?

These cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Ethan Walker
Ethan Walker

Hey there! I'm Ethan, an adventurous restaurant critic and culinary travel writer with a taste for global flavors. When not wine tasting or getting lost in historical fiction, I'm scouring the world for hidden gem eateries and authentic street food experiences. Join me on a thrilling journey to uncover culinary treasures!