It’s a good thing you are not tired of cookies either because these soft and so so simple banana nut cookies are coming in HOT from the oven and healthy(ish).

Not too healthy—I’m not talking like mashed banana + oats and nothing else kinda cookies. Those are good but these aren’t those. I’m talking like tollhouse meets banana bread with mix-in inspo from muffins. This is a breakfast or snack or very conservative dessert kinda cookie. There’s cinnamon and almond butter and two flour options and lots of pecan hunks. And I am all about the pillow party happening inside those golden nubbly nutty edges. And if you don’t have bananas ripe/ripening already stop reading right now and address that issue right this very moment puh-lease!

How long will they last in the fridge? If you are me about 2.5 days. Oh the tragedy of a cookie that is too perfect for all times of day.

Happy baking!


  • 3 ripe bananas (325g)
  • 1/3 cup (55g) coconut sugar
  • 1/4 cup (70g) nut or seed butter ((I used almond butter))
  • 2 cups (220g) oat flour ((*see notes for grain-free option))
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/4 cup chopped nuts ((I used pecans))

  1. Preheat the oven to 350F.
  2. Add the bananas, coconut sugar, and almond butter to a blender. Blend until no large chunks of banana remain.
  3. Add the baking powder, cinnamon, salt, and flour. Blend until combined. Do not over-blend.
  4. Add the nuts and stir/pulse them in. 
  5. Drop spoonfuls of batter onto the pan leaving room in between as they will spread some. Sprinkle extra nuts on top if desired.
  6. Bake for 15 minutes at 350F or until the bottom edges are golden brown.
  7. Remove from the oven and cool for at least 10 minutes before eating. Enjoy! 

Thanks done share recipes to : https://www.feastingonfruit.com/banana-nut-cookies/

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