Have ripe bananas? – no problem!! If you have an air fryer or an oven, these delicious Vegan Banana Drop Cookies (zero sugar added) will be ready in no time.
What I really like about these drop cookies – other than the fact that it is vegan, sugar-free, and gluten-free is that: There is no baking soda/baking powder in the recipe. Not that there is anything wrong with using them, I just don’t have to worry about getting my proportions exactly right.
It is like: Mash up a couple of bananas, add a bunch of stuff, mix them up, scoop them on a tray, bake ’em – done!! Easy peasy!!
Step by Step Pictures
Get Bananas (Note – The picture below has bananas with ok ripeness, which works, but the ones I made in the past were even riper and sweeter).
Mash ’em up with a fork (little chunks here and there is fine and adds extra support for the cookie structure).
Add a bunch of stuff (cocoa powder, almond butter, almond powder, raisins, sliced almonds)
Mix well
Scoop ’em on to a tray
Flip at 20 minute mark to dry out the bottom parts as well
Done!!
Wasn’t that easy? No difficult measurements – just mix a bunch of stuff till you get a cookie style batter and bake.
You also are baking (dehydrating) these cookies at lower temperatures than the normal 350F for a longer time because of its higher water content (there are 2 mashed bananas, after all).
Recipe
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Vegan Banana Drop Cookies (Zero Added Sugar)
Course: Recipes4
servings30
minutes40
minutes300
kcalThese Vegan banana drop cookies are sugar free + gluten free. Use ripe bananas to make this quick, easy, and tasty cookie for your family.
Ingredients
2 Chiquita Bananas (These are fairly long bananas)
1 Tbsp Almond Butter (or use any butter)
1/2 cup Almond Flour *
1/4 cup cocoa powder
Handful of Sliced Almonds
Handful of Raisins
Directions
- Mash Bananas in a bowl
- Add all ingredients and mix
- Using a ladle drop scoops of cookie batter on to a tray lined with parchment paper or silicone mat. (otherwise they will stick to the tray even after baking)
- Set your Air Fryer to ‘Air Fry Mode’ – 250F for 20 minutes. After 20 minutes, open the air fryer and flip the pieces. Air fry for another 10 minutes.*
- If you have an oven, set it at 300 F. Flip it at 20 minutes and based on how dry/wet it feels to the touch, set it to another 5 or 10 minutes
Notes
- If you do not have store-bought almond flour, you can use ground up almonds in a blender and use it instead.
- My Cuisinart air fryer is small and runs hot. So, these cookies come out beautifully even at 250F. If you have a different brand, try 300F.
Conclusion
This sugar-free banana cookie has that slight bitter hit of chocolate coming from the cocoa powder. The sweetness is ever so subtle. I love homemade goodies like these. I feel good about eating them and good after eating them – no sugar highs!!
This is not the kind of cookie you can ever find at your supermarket. This has way too much fresh fruit (water content) and too less sugar to qualify for the appropriate “shelf life” of a cookie. But if you can whip it up yourself, you can keep it outside at room temperature for a few days (here in Bay Area 23 degree C weather) or store in the fridge or freeze them for longer use.
Kids may or may not like them depending on the level of sweetness they are used to. For kids with a sweet tooth, you can spread a maple syrup glaze or some sort of icing on top.
My only complaint with this cookie – is that they don’t photograph that well. Already, my readers know – my photography skills could use some help :). I have a very similar cookie recipe (a non-vegan version) posted a few years earlier and it has some really sad photos!!… if only either my photography skills improve or people can see past the photo and give this yummy, healthy cookie a try…Ah well, can’t win ’em all :).
Anyhow, I hope you all try this Zero sugar added, Vegan Banana Drop Cookie – especially the folks avoiding sugar. I have a feeling you are gonna love it!!
Do post your thoughts and comments below. As always, I look forward to hearing from all of you.
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This is the Cuisinart Air Fryer I have at home:
Sounds delicious! I’ll certainly be trying them. I’ve done similar things using date paste as the base instead of bananas. Though I’ve often added in any ripe bananas I have. For some reason I’ve never tried it with just bananas and no dates. You’ve inspired me to try. Thanks!
Happy to hear that. Thank you!!