Easy Almond Butter Banana Cookies Recipe – Vegan & Gluten-Free

Last Updated on 4 months by Neha Deshmukh

Easy Almond Butter Banana Cookies Recipe – Vegan & Gluten-Free

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, easy, and delicious treat. And let me tell you, these almond butter banana cookies are it! I first made these when I was craving something sweet but wanted to avoid a complicated baking process. They’re wonderfully soft, subtly sweet, and surprisingly healthy – plus, they’re vegan and gluten-free! Perfect for a little afternoon pick-me-up or a guilt-free dessert.

Why You’ll Love This Recipe

These cookies are seriously a game-changer. They come together in under 20 minutes, require minimal ingredients, and are unbelievably tasty. They’re also fantastic for using up those overripe bananas sitting on your counter. Honestly, who doesn’t love a recipe that’s both delicious and practical? Plus, being vegan and gluten-free means more people can enjoy them!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1 cup almond butter
• ½ cup light brown sugar
• ½ cup granulated white sugar
• ¼ cup mashed ripe banana
• 1 teaspoon pure vanilla extract
• ½ teaspoon baking soda
• 1 cup vegan chocolate chips

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Almond Butter Varieties

You can use creamy or crunchy almond butter – it’s totally up to you! I personally prefer creamy for a smoother cookie, but crunchy adds a lovely texture.

Banana Ripeness

The riper the banana, the sweeter and more flavorful your cookies will be. Those bananas with lots of brown spots are perfect for this recipe. Don’t throw them away!

Vegan Chocolate Chip Options

Make sure your chocolate chips are certified vegan. Many brands now offer excellent vegan options. I love using dark chocolate chips for a richer flavour, but milk chocolate works beautifully too.

Step-By-Step Instructions

Alright, let’s get baking! It’s super simple, I promise.

1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the almond butter, brown sugar, and granulated sugar until everything is nice and smooth. You want it well combined!
3. Now, add the mashed banana and vanilla extract. Mix it all together until it’s nicely incorporated.
4. Next, sprinkle in the baking soda and give it another mix.
5. Time for the best part – the vegan chocolate chips! Gently fold them into the dough until they’re evenly distributed.
6. Roll about 2 tablespoons of dough into balls, then flatten them slightly with your fingers. Place them about 2 inches apart on the prepared baking sheet.
7. Bake for 9-10 minutes for softer cookies, or 12-13 minutes if you like them a little crispier. Keep an eye on them – ovens vary!
8. Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This helps them firm up.

Expert Tips

• Don’t overmix the dough! Overmixing can result in tough cookies.
• For extra flavour, try adding a pinch of sea salt to the dough.
• If your dough is too sticky to roll, chill it in the fridge for 15-20 minutes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan & Gluten-Free: This recipe is already both!
• Spice Level: Add ¼ teaspoon of cinnamon or nutmeg to the dough for a warm, cozy flavour. My grandma always added a touch of nutmeg to her cookies!
• Texture: For chewier cookies, underbake them slightly. For crispier cookies, bake them for a few minutes longer.
• Festival Adaptations: These make a lovely little sweet treat for festivals like Diwali or Holi. They’re a lighter alternative to some of the richer sweets.

Serving Suggestions

These cookies are delicious on their own, but they’re also great with a glass of plant-based milk or a cup of chai. They’re perfect for a quick breakfast, a midday snack, or a satisfying dessert.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just pop them in a freezer-safe bag or container.

FAQs

Let’s answer some common questions!

1. Can I use another nut butter instead of almond butter?

Absolutely! Peanut butter, cashew butter, or sunflower seed butter (for nut-free) will all work. Just keep in mind that the flavour will change slightly.

2. What’s the best way to ripen bananas quickly for this recipe?

Place the bananas in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.

3. Can these cookies be made without refined sugar?

Yes! You can substitute coconut sugar or maple syrup for the granulated and brown sugar. You might need to adjust the amount slightly to achieve the desired sweetness.

4. How do I ensure the cookies stay soft and chewy?

Don’t overbake them! And store them in an airtight container to prevent them from drying out.

5. Can I add oats or other grains to make them more filling?

Definitely! Adding ½ cup of rolled oats or quinoa flakes will make the cookies more substantial.

6. Are these cookies suitable for kids with nut allergies – can I substitute sunflower seed butter?

Yes! Sunflower seed butter is a fantastic substitute for almond butter for those with nut allergies. Always double-check all your ingredients to ensure they are nut-free.