Healthy Soft Banana Bread Cookie

Wet Ingredients: 2 tablespoons melted and cooled coconut oil (or sub melted butter or vegan butter) ½ cup mashed ripe banana (from 1 medium ripe banana) ¼ cup (50g) organic cane sugar (or coconut sugar*) 1 egg, at room temperature 1 teaspoon vanilla extract Dry Ingredients: 1 ¼ cups (140g) packed fine blanched almond flour (do not use almond meal) ¼ cup (28g) coconut flour ½ teaspoon baking soda ½ teaspoon cinnamon


¼ teaspoon salt For the cream cheese frosting: ½ cup (57g) powdered sugar 2 tablespoons cream cheese or vegan cream cheese, at room temperature 2 tablespoons butter or vegan butter, at room temperature ½ teaspoon vanilla extract ½ teaspoon almond milk, if necessary, to thin out frosting For the topping: ¼ cup (28g) chopped toasted walnuts or pecans


In a large bowl, add the melted and cooled coconut oil, mashed banana, sugar, egg and vanilla extract.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

Use your hands to roll dough into golf sized balls (it will be a softer dough but that’s okay.) 

 Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. 

Remove from oven, allow cookies to firm up on baking sheet for 5-10 minutes, then transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12-14 cookies.

For the frosting: In a medium bowl or bowl of an electric mixer, mix together the powdered sugar, cream cheese, softened butter and vanilla extract.