Two-Ingredient Banana Almond Flour Cookies
Mashed ripe banana is mixed with almond flour, rolled into balls, pressed with a fork and baked at 180 °C for 12–14 minutes. Each of the roughly 10 cookies has 96 kcal and 3 g protein.
- Protein · 100 g
- ≈16 g
- Energy · 100 g
- ≈505 kcal
- Total
- 29 min
- Makes
- about 10 cookies
Per serving (1 cookie): 3 g protein · 96 kcal
With only two ingredients, all the sweetness in these cookies comes from the banana, so it needs to be very ripe. They come out of the oven soft and crisp up on the outside as they cool, while the centers stay tender. A handy gluten-free snack with no added sugar.
Method
Heat the oven to 180 °C (no fan) and line a tray with parchment paper.
Mash the banana in a bowl with a fork until no lumps remain.
Add the almond flour and stir with the fork until a dough comes together.
Scoop about a tablespoon of dough at a time, roll into balls and space them out on the tray.
Press each ball lightly with the back of a fork to make a crisscross pattern.
Bake on the middle rack for 12–14 minutes, until the edges are golden.
Let the cookies cool on the tray for at least 15 minutes.
Nutrition declaration
Each serving (1 cookie) contains:
- Energy402 kJ96 kcal5%
- Fat7.9 g11%
- of which saturates0.6 g3%
- of which sugars1.6 g2%
- Salt<0.01 g0%
of an adult’s reference intake.
| Typical values | Per 100 g | Per serving1 cookie | %RI**per serving |
|---|---|---|---|
| Energy | 2113 kJ 505 kcal | 402 kJ 96 kcal | 5% |
| Fat | 42 g | 7.9 g | 11% |
| of which saturates | 3.2 g | 0.6 g | 3% |
| Carbohydrate | 25 g | 4.8 g | 2% |
| of which sugars | 8.4 g | 1.6 g | 2% |
| Fibre | 10 g | 1.9 g | |
| Protein | 16 g | 3.0 g | 6% |
| Salt | <0.01 g | <0.01 g | 0% |
* Estimated from the ingredient amounts; not stated in the source.
** Reference intake of an average adult (8400 kJ / 2000 kcal).
Per-100 g values are calculated from the estimated weight of the finished dish (~190 g).
Tips
- Do not skip the cooling time: the cookies are soft out of the oven and crisp up as they cool.
- The dough is sticky; making the cookies smaller or thinner gives a crisper result.
- Serve with a sweet dip made from protein powder, ricotta or quark for extra protein.
FAQ
Do they actually get crispy?
Yes. Once cooled they are crisp outside and soft inside, and smaller or thinner cookies get even crunchier.
Where does the sweetness come from?
There is no sugar in the recipe; it all comes from the very ripe banana, so use one that is well speckled.
