These three-ingredient banana almond cookies are an easy, wholesome treat that toddlers and the whole family will enjoy. Made with ripe bananas, almond flour, and a small amount of chocolate chips, these cookies are naturally sweetened and have a soft, tender texture that is ideal for little mouths. A thin chocolate coating on the bottom gives them a familiar, indulgent finish while keeping the ingredient list short and simple.
If you’re searching for healthy toddler cookies or a simple gluten-free cookie recipe for kids, these banana almond cookies are a convenient, tasty option that’s quick to prepare and kid-approved.
Why This Recipe Is Great for Toddlers and Families
This banana almond cookie recipe uses just a few staple ingredients and minimal prep, which makes it perfect for busy parents and caregivers. Ripe bananas add natural sweetness and moisture, removing the need for refined sugar. Almond flour contributes healthy fats and protein and results in a soft, chewy texture that’s easy for toddlers to chew and swallow.
Because these cookies are naturally soft when baked, they work well as a snack, lunchbox addition, or a lighter dessert. The small amount of chocolate on the bottom adds a touch of fun and familiarity for kids without overwhelming the cookie’s mild, comforting flavor. The simple ingredient list also makes it easy to accommodate dietary needs—this recipe is inherently gluten-free and can be adapted to suit nut-free households by using a different flour, though the texture will change.
Ingredients
- 2 ripe bananas, mashed
- 2 1/2 cups almond flour
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy removal and cleanup.
- In a large bowl, mash the ripe bananas until mostly smooth. Stir in the almond flour until the mixture forms a cohesive dough. The dough should be soft but not overly sticky. If it feels too wet, add a tablespoon of almond flour at a time until it reaches a manageable consistency.
- Portion the dough into small balls, about one to one and a half tablespoons each, and place them on the prepared baking sheet spaced evenly apart.
- Gently flatten each ball with your palm or the bottom of a glass to form a cookie shape. Aim for about 1/3-inch thickness so the cookies stay soft inside.
- Bake for 13–15 minutes, or until the cookies are lightly golden around the edges. Baking times can vary slightly depending on oven and cookie size, so check them at the lower end of the range.
- Remove the cookies from the oven and allow them to cool completely on the baking sheet. Cooling helps them set and makes it easier to handle when adding the chocolate layer.
- Place the chocolate chips in a microwave-safe bowl and melt in 20–30 second intervals, stirring between intervals until smooth. Alternatively, melt the chocolate in a heatproof bowl set over a pot of gently simmering water.
- Spoon small circles of melted chocolate onto a sheet of parchment paper—one circle for each cookie. Press the bottom of each cooled cookie onto a chocolate circle so the chocolate adheres to the cookie base.
- Transfer the cookies to the refrigerator or freezer for about 30 minutes, or until the chocolate is fully set. Once firm, store or serve as desired.
Banana Almond Cookies
Ingredients
- 2 mashed bananas
- 2.5 cups almond flour
- 1/4 cup chocolate chips
Instructions
- Preheat oven and prepare baking sheet.
- Combine mashed bananas and almond flour until a smooth dough forms.
- Form small balls, flatten, and bake 13–15 minutes until lightly golden.
- Cool completely, melt chocolate, and press cookie bottoms into chocolate circles.
- Chill until chocolate is set.
Nutrition information shown in similar recipes is approximate; calculate based on your specific ingredients if exact values are needed.
Storage Instructions
Store these banana almond cookies in an airtight container in the refrigerator for up to one week. Chilling helps maintain their texture and keeps the chocolate coating firm.
For longer storage, freeze the cookies in a single layer on a tray until firm, then transfer them to a sealed freezer container or bag for up to two months. Thaw overnight in the refrigerator or at room temperature for about 30–60 minutes before serving.
Common Questions
Are these banana almond cookies gluten-free?
Yes. Because this recipe uses almond flour instead of wheat flour, the cookies are naturally gluten-free. If you require certified gluten-free ingredients, choose chocolate chips and almond flour labeled as such.
Can I skip the chocolate?
Absolutely. The cookies are delicious on their own. The chocolate adds a special finishing touch but is entirely optional, especially for younger toddlers or nut-free preferences.
Can I substitute regular all-purpose flour for almond flour?
Substituting all-purpose flour will change the texture and moisture balance. Almond flour absorbs and binds differently than wheat flour, so if you try a substitution, expect a different result and adjust the flour quantity and baking time accordingly.