Almond Butter Banana Cookies

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4.7 from 3 reviews

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


  1. Combine all ingredients in a large bowl and stir until well combine.
  2. Scoop onto greased or lined baking sheet.
  3. Bake at 350 for 12-15 minutes.
  4. Let cool completely and drizzle with glaze before serving if desired.
  5. Store in the fridge.


*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.[br]-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.[br]- These cookies are moist so I would store them in the fridge.[br]- 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!