If you’re looking for a quick, healthy treat with no refined sugar, these 2-ingredient almond cookies are just what you need. Made with only ripe bananas and chopped almonds, they’re naturally sweet, super easy to make, and totally satisfying. Whether you need a fast breakfast, a post-workout snack, or something sweet after dinner—this recipe’s got you covered.
What Are 2-Ingredient Almond Cookies?
These 2-ingredient almond cookies are probably the easiest and cleanest snack you’ll ever make. With just bananas and almonds, they’re naturally sweet, soft, and packed with healthy fats and fiber—perfect for those who follow a paleo, vegan, or gluten-free lifestyle.
No added sugar, no flour, no eggs. Just real food and 30 minutes of your time. Great for busy mornings, lunchboxes, or post-workout cravings. Plus, kids love them too!
Why You’ll Love This 2-Ingredient Almond Cookie Recipe
It’s fast, flexible, and freaking delicious. You don’t need fancy equipment or baking skills—just a fork, a bowl, and 2 wholesome ingredients.
These 2-ingredient almond cookies are a lifesaver for anyone trying to eat clean without sacrificing flavor. Whether it’s breakfast on the go or a mid-afternoon snack, this recipe always hits the spot.
Video Recipe: Banana Almond Cookies
Ingredients You’ll Need
Here’s all you need to make a batch of these delicious cookies:
- 2 ripe bananas
- 100 g almonds, roughly chopped (or about 3/4 cup)
Optional: a pinch of sea salt, vanilla extract, or cinnamon.
How to Make 2-Ingredient Almond Cookies
Making these cookies is super simple and doesn’t require any fancy equipment. You just need a mixing bowl, a fork, a baking tray, and about half an hour of your time.
First things first—preheat your oven to 180 °C (or 350 °F). While the oven warms up, prepare a large baking tray by lining it with parchment paper. This will prevent the cookies from sticking and also make cleanup a breeze. Finely chop the almonds with a food processor.
Next, take your ripe bananas (the riper, the better—they should have a few brown spots) and peel them, placing them into a medium-sized bowl. Use a fork to mash them thoroughly until you get a smooth and creamy consistency. It’s totally okay if there are still a few small lumps—the important part is that they’re soft and well-mashed.
Now, grab your roughly chopped almonds and add them to the mashed bananas. Stir everything together with a spoon or spatula until the mixture is evenly combined. You should have a slightly sticky, thick dough.
Shape & Bake
Once the dough is ready, use a spoon to scoop out small portions—about a tablespoon each—and roll them gently into a ball with your hands. Flatten each one slightly with your fingers or the back of the spoon, then place them on the prepared baking tray. Make sure to leave a little space between each cookie (about 1–2 cm), so they can bake evenly.
Slide the tray into your preheated oven and bake the cookies for 18 to 20 minutes. Keep an eye on them toward the end—they’re done when the edges turn lightly golden and the surface looks dry.
After baking, let the cookies cool completely on the tray. They’ll firm up a bit as they cool, becoming soft, chewy, and easy to handle.
That’s it! You’ve got healthy, chewy cookies made with only bananas and almonds. No sugar, no flour, no fuss. Give this recipe a try and let me know how it goes in the comments!
From this recipe, you’ll get around 12 cookies, perfect for breakfast, snacks, or guilt-free treats anytime you need something sweet.
Variations and Add-Ins
Want to change it up a bit? Try adding:
- A dash of cinnamon or nutmeg
- A few dark chocolate chips
- Coconut flakes for extra texture
- A splash of vanilla extract or almond extract
You can also use hazelnuts, walnuts, or pecans instead of almonds.
How to Store 2-Ingredient Almond Cookies
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep them fresh for up to 5 days.
- Freezer: Freeze in a single layer, then transfer to a bag. Lasts up to 3 months.
Just thaw at room temperature or warm in the oven for 3–5 minutes before eating.
2-Ingredient Almond Cookies You Can Make Anytime, Vegan Recipe
Ingredients
- 2 ripe bananas
- 100 g almonds
Instructions
- Preheat your oven to 180 °C / 350 °F static mode and line a baking tray with parchment paper.
- Finely chop the almonds with a food processor.
- Peel and mash the bananas in a bowl using a fork until smooth.
- Add the chopped almonds and mix until fully combined.
- Scoop the dough into small rounds (about 1 tbsp each) and flatten slightly. Place them on the tray, leaving some space between each cookie.
- Bake for 18–20 minutes, until the edges are golden.
- Let them cool completely before serving.
