Almond Butter Banana Cookies

This gluten free Almond Butter Banana Cookies recipe is made with almond butter, bananas and dates. There is absolutely no flour whatsoever in these almond butter cookies!

Friends, you are going to LOVE these cookies!  They’re quick and easy to make and clean up is a breeze.

I’m not big on sweets, but I really love baking snacks like this because I can eat all I want without an ounce of guilt.   These cookies turn out light and fluffy and they’re completely addictive! You won’t be able to eat just one!

Almond Butter Cookies Recipe

• Medjool dates
•  Ripe bananas
•  Almond butter
•  Egg
•  Pure vanilla extract
• Baking soda
•  Seasoning (cinnamon, ground cloves, ground nutmeg)
•  Pecans

Find printable recipe with the measurements below.

How To Make Almond Butter Cookies

1. Preheat oven to 350 degrees
2. Place the dates in a food process and pulse until finely chopped.
3. Add the bananas, almond butter, egg, vanilla extract, spices and baking soda and process until smooth.
4. Turn the machine off and fold in the chopped pecans.
5. Use a medium cookie scoop and scoop the batter onto a parchment paper or Silpat lined baking sheet.
6. Bake for 10-12 minutes or until golden brown on the bottom
7. Cool on a wire rack.

Looking For More Gluten Free Dessert Recipes?

• Gluten Free Magic Cookie Bars
• Gluten Free Banana Muffins
• Carrot Sheet Cake
• Summer Fruit Crisp
• No Bake Chocolate Oat Bars

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Yield: 12 servings

Almond Butter Banana Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

This gluten free Almond Butter Banana Cookies recipe is made with almond butter, bananas and dates. There is absolutely no flour whatsoever in these almond butter cookies!

Ingredients

• 4 medjool dates
• 2 large ripe bananas
• 1/2 cup almond butter
• 1 free-range egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup finely chopped pecans

Instructions

1. Preheat oven to 350 degrees
2. Place the dates in a food process and pulse until finely chopped.
3. Add the bananas, almond butter, egg, vanilla extract, spices and baking soda and process until smooth.
4. Turn the machine off and fold in the chopped pecans.
5. Use a medium cookie scoop and scoop the batter onto a parchment paper or Silpat lined baking sheet.
6. Bake for 10-12 minutes or until golden brown on the bottom
7. Cool on a wire rack.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 60mgCarbohydrates: 14gFiber: 3gSugar: 9gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.