Looking for a delightful twist on banana bread that’s perfect for snacking or packing in lunchboxes? These two-bite banana bread cookies have a soft, moist texture and a sprinkle of chocolate chips. They’re a quick, easy way to use up ripe bananas and satisfy your sweet tooth.
If you’re looking for an alternative to banana bread for using up ripe bananas, these banana bread cookies are a great choice! Have you ever had two-bite brownies? Oh, I love them so much! They’re little mini treats that are literally about two bites.
These banana bread cookies are the same. They don’t spread while they bake, so they end up as small, snack-sized cookies, which is why I call them “2 bite” cookies!;)
Why You’ll Love This Recipe
These can easily be gluten-free! We aren’t gluten-free eaters at our house, but these cookies use almond flour, so they’re gluten-free if that’s what you’re looking for.
These cookies are soft and chewy! I made these banana bread cookies before our toddler granddaughter came to visit, and they were perfect for her. They’re small, so they’re just right for little hands to hold.
Perfect for lunches and snack time. If you want something to pack in school lunches or keep on hand for after-school snacks, these are a wonderful, yummy option!
Ingredients Needed for These Banana Bread Cookies
(A printable recipe card is included at the bottom of this post for your convenience.)
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups mashed ripe bananas (about 3 to 4 bananas)
- 1/4 cup chocolate chips, any kind you like
Instructions for Banana Bread Cookies
- Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees.
- In a large mixing bowl, combine the almond flour, baking soda, salt, and cinnamon. Mash the bananas on a plate with a fork. In a separate bowl, mix together the mashed bananas, maple syrup, egg, and vanilla. Stir the banana mixture into the flour mixture until just combined.
- Using a 1 1/2-tablespoon cookie scoop, scoop out the dough and place it evenly spaced on the cookie sheets. Flatten each one slightly with a fork. They won’t spread much as they bake. Top each cookie with a few chocolate chips.
- Place the baking sheets in the oven, one on a shelf on the left and one on a lower shelf on the right. Bake for 12 minutes, then switch the baking sheets around so each pan bakes evenly. The total baking time will be about 24 to 28 minutes, or until just slightly golden brown.
Other Yummy Cookie Recipes
- These chocolate chip and peanut butter cookies were my kids’ favorite!
- Old-fashioned rolled sugar cookies are a crowd-pleaser for any special occasion!
- No-bake oatmeal cookies are so quick and easy to make.
- Betty Crocker brownie mix cookies are a shortcut recipe.
- Chewy oatmeal chocolate chip cookies are a classic!
Tools Used for This Recipe
Disclosure: The following contain affiliate links for your shopping convenience.
A good cookie scoop can save you time! I use mine a lot.
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
For more recipes, crafts, and ideas for your home all year round, become a VIP!
Become a VIP newsletter subscriber and get instant access to the library of free printables (including wall art, gift tags, and more!). Click here or the button below to join today.
Banana Bread Cookies Recipe
These two-bite banana bread cookies, with their soft, moist texture and a sprinkle of chocolate chips, are a quick and easy way to use up ripe bananas and satisfy your sweet tooth.
Ingredients
Method
- Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees.
- In a large mixing bowl, combine the almond flour, baking soda, salt, and cinnamon. Mash the bananas on a plate with a fork. In a separate bowl, mix together the mashed bananas, maple syrup, egg, and vanilla. Stir the banana mixture into the flour mixture until just combined.
- Using a 1 1/2-tablespoon cookie scoop, scoop out the dough and place it evenly spaced on the cookie sheets. Flatten each one slightly with a fork. They won’t spread much as they bake. Top each cookie with a few chocolate chips.
- Place the baking sheets in the oven, one on a shelf on the left and one on a lower shelf on the right. Bake for 12 minutes, then switch the baking sheets around so each pan bakes evenly. The total baking time will be about 24 to 28 minutes, or until just slightly golden brown.
