Prep Time: 25 mins | Cook Time: 10 mins | Total Time: 35 mins | Yield: 12 Servings
These heavenly treats are gluten-free! Each bite is amazing and very addicting. You would want to eat them all! These Healthy Soft Banana Bread Cookies are ready for serving in under an hour. They can last up to one week in the fridge or 2 months in the freezer. Try this recipe!
Ingredients:
Wet Ingredients:
1 tsp vanilla extract
1/2 c mashed ripe banana (from 1 medium ripe banana)
2 tbsp melted and cooled coconut oil (or sub-melted butter or vegan butter)
1 Egg, at room temperature
¼ c organic cane sugar (or coconut sugar)
Dry Ingredients:
1/2 tsp baking soda
¼ c coconut flour
1 1/4 c packed fine-blanched almond flour (do not use almond meal)
1/4 tsp salt
1/2 tsp cinnamon
For the cream cheese frosting:
½ tsp almond milk, if necessary, to thin out the frosting
2 tbsp butter or vegan butter, at room temperature
1/2 tsp vanilla extract
½ c powdered sugar
2 tbsp cream cheese or vegan cream cheese, at room temperature
For the topping:
¼ c chopped toasted walnuts or pecans
Directions:
Add mashed banana, coconut oil, vanilla extract, sugar, and egg into a large mixing bowl. Stir everything until well incorporated.
Add salt, cinnamon, almond flour, baking soda, and coconut flour. Whisk until the mixture turns into a dough. Place it in the fridge to chill for at least 5 minutes.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line the inside of a baking sheet with parchment paper.
Form the dough into small balls, then put them onto the prepared cookie sheet. Gently press to flatten it out. Make sure to leave a small space between each dough.
Place the cookie sheet in the preheated oven and bake the cookies for about 9 to 12 minutes or until done.
Remove the cookies from the oven and let them rest for at least 10 minutes at room temperature.
To Make the Frosting:
Add softened butter, powdered sugar, vanilla extract, and cream cheese into the bowl of a stand mixer. Beat a few times until well incorporated. Add more milk if the texture of the frosting gets too thick.
Top each cookie with the frosting, followed by pecans and cinnamon.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to one week or 2 months in the freezer.
Feel free to use vanilla buttercream instead of cream cheese for this recipe.
Coconut sugar could make these cookies darker, but don’t worry, they would still taste delicious!
Nutrition Facts:
Servings: 12 servings Serving size: 1 cookie (with frosting) Calories: 189 kcal Fat: 13.2g Saturated fat: 4.5g Carbohydrates: 16g Fiber: 2.7g Sugar: 10.7g Protein: 4g
Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.