These Almond Butter Banana Cookies are gluten-free and lightly sweetened with maple syrup. They’re packed with protein and fiber and are healthy enough for breakfast. Add a little glaze and you’ve got dessert!
These cookies. I love them.
Last week I found myself with 6 overly ripe bananas on my counter. Typically I turn them into muffins but to be honest, that sounded a little boring. Plus I already have some great muffin recipes on the blog like these Peanut Butter Banana Oat Muffins and these Blueberry Muffins.
So the thought of a muffin was doing nothing to spark my creativity. Cookies on the other hand? Those I can get behind. Since I like a good challenge, I decided to attempt a relatively healthy cookie- one I’d feel good about eating as a snack.
It took a few tries – good thing I had all those bananas…but I figured it out. And then I added a glaze because glaze = delicious. Duh.
Let me tell you a little about these cookies. I rarely analyze my recipes for nutritional content (even though I get asked to all the time) because I think it’s easy to get hung up on the numbers. Instead I focus on creating tasty recipes made from real food ingredients. But every once and a while, I make something like this and find myself wondering what the nutritional stats have to say.
So I ran it through My Fitness Pal to get a rough estimate:
If you make 12 cookies, each one will have approximately 6 grams of protein and 4 grams of fiber. If you make them without the glaze, they have 5 grams of sugar and they’re about 180 calories. So you could eat 2 for breakfast and you’d get 12g protein, 8g fiber, 360 calories and 10g sugar. That’s pretty good in my book.
Or, add the glaze for a little extra sugar rush 🙂 Or don’t add the maple syrup to lower the sugar content even further. The possibilities are endless!
They’re packed with chia seeds and hemp hearts for omegas and extra protein. Oh, and they just so happen to be gluten-free.
Ready to make them?
Almond Butter Banana Cookies
Gluten-free and sweetened with maple syrup, these cookies are packed with protein and fiber. Perfect of breakfast or a snack. Or add a glaze and eat them for dessert!
- 3/4 cup mashed ripe banana (approx 2 medium)
- 3 Tbsp chia seeds
- 3 Tbsp hemp seeds
- 3/4 cup almond butter
- 1 egg
- 1 cup oats
- 1 tsp cinnamon
- 1 tsp vanilla
- 3 Tbsp maple syrup*
- Optional glaze: 4 Tbsp powdered sugar, 2 Tbsp maple syrup
- Combine all ingredients in a large bowl and stir until well combine.
- Scoop onto greased or lined baking sheet.
- Bake at 350 for 12-15 minutes.
- Let cool completely and drizzle with glaze before serving if desired.
- Store in the fridge.
Recipe Notes*The amount of sweetener used is up to you. When I make them with the glaze, I leave the 3 tbsp of maple syrup out...If you have a sweet tooth you might want to leave it in.
-The glaze may soak into the cookies a bit so i could glaze right before serving if possible. You can glaze them all at once, just know some of the glaze might disappear.
- These cookies are moist so I would store them in the fridge.
- Make sure your cookie sheet is greased well. They might stick a little but you should be able to get them off with a spatula!
When I make these, I leave out the maple syrup and add the glaze and they’re sweet enough for me. But if you have more of a sweet tooth, I’d leave the maple syrup in.
So there you have it, friends! Hope you enjoy. Remember you could use any kind of nut butter if almond isn’t your fav.