Banana Almond Soft Cookies

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These Banana Almond Soft Cookies are my go-to whenever I want something comforting. Soft, chewy, and full of nutty banana flavor, they’re the perfect homemade treat. If you love the mix of bananas and almonds, these almond soft cookies will quickly become a favorite.

Several banana almond soft cookies on a cooling rack with red white cloth.

There’s something so comforting about baking cookies at home, and these Banana Almond Soft Cookies are my newest obsession. Soft, chewy, and perfectly nutty, they’re like a cross between banana bread and cookies, but much quicker to whip up and so easy to share.

If you’ve been around my blog, you already know I’m a little banana-obsessed. From my banana pound cake with cream cheese to flaky bolen pisang, I love finding new ways to turn ripe bananas into something delicious. Of course, I can never resist a slice of super moist banana bread or my copycat Starbucks banana bread either—they’re classics for a reason. These cookies are just another fun way to celebrate that sweet banana flavor, with the bonus of a little almond crunch in every bite.

Alongside my other cookies like coffee bean cookies, custard cookies and cat tongue cookies, and with matcha chocolate chip cookies coming soon, these soft banana cookies have quickly earned a permanent spot in my kitchen rotation. They’re simple, fragrant, and just the thing to enjoy with a warm cup of tea or coffee.

Why You Will Love This Recipe

Soft and chewy texture – These almond soft cookies have the best balance: a tender bite with just enough chew to make you reach for another.
Banana bread vibes in cookie form – If you love banana bread, you’ll adore these soft banana cookies. All that ripe banana flavor, but quicker to make and easier to share.
Nutty almond goodness – The addition of almonds gives each bite a little crunch and a rich, toasty flavor that pairs beautifully with bananas.
One-bowl wonder – No complicated steps here. Just mash, mix, scoop, and bake. Even on a busy day, these cookies come together effortlessly.
Naturally sweet and satisfying – Ripe bananas add natural sweetness and moisture, so the cookies taste indulgent without being heavy.
Perfect for tea time or snacking – These banana soft cookies are just right with a cup of coffee, tea, or even a glass of cold milk.

Recipe Ingredients

Banana almond soft cookies ingredients with labels.

Ingredient Notes

Ripe Bananas – The riper, the better! Look for bananas with lots of brown spots on the skin. They’ll mash easily and give your banana soft cookies natural sweetness and extra moisture.

Cake Flour – Using cake flour makes these cookies soft and tender instead of dense. If you don’t have it, you can substitute with all-purpose flour, but the texture will be slightly chewier.

Ground Cinnamon – Just a pinch of cinnamon warms up the flavor and pairs beautifully with bananas and almonds. Feel free to adjust depending on how cozy you like your cookies.

Palm Sugar – Palm sugar adds a deep, caramel-like sweetness with a hint of smokiness. You can replace it with brown sugar if that’s what you have on hand, but palm sugar makes the flavor more unique.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

Nut swap – Not a fan of almonds? Try walnuts, pecans, or cashews for a different crunch. They all pair beautifully with the sweet banana flavor.

Chocolate twist – Add a handful of chocolate chips for a fun variation, think banana bread meets cookies.

Flour options – If you don’t have cake flour, all-purpose flour works fine (just expect slightly chewier cookies). For a gluten-free version, use your favorite gluten-free baking flour blend.

Spice it up – Ground nutmeg or cardamom can be swapped in for cinnamon to give these almond soft cookies a new flavor profile.

Sweetener swap – Brown sugar, coconut sugar, or even regular white sugar can replace palm sugar. Each will give a slightly different taste, but the cookies will still be delicious.

Extra add-ins – Want more texture? Mix in shredded coconut, dried cranberries, or oats for a hearty cookie twist.

How to Make Banana Almond Soft Cookies

Step by step process photos of melting the butter and chocolate.

STEP 1. Mash the ripe bananas with a fork until smooth (Image 1). In a saucepan, melt the butter and cook it until lightly browned for extra flavor (Images 2, 3). Coarsely chop the chocolate (Image 4) and set aside.

Step by step process photos of mixing the ingredients in a bowl.

STEP 2. In a mixing bowl, whisk together the melted butter, palm sugar, sugar, vanilla powder, and salt (Image 5). Stir until the sugars are well incorporated (Image 6). Add the mashed bananas (Image 7) and mix again. Sift in the cake flour, ground cinnamon, and baking soda (Image 8).

Step by step process photos of mixing the cookie dough.

STEP 3. Gently fold the dry ingredients into the wet mixture using a spatula (Image 9). Add the chopped chocolate and mix just until combined (Image 10). Cover the dough with cling wrap and chill in the refrigerator for 30 minutes (Image 11). Once chilled, scoop the cookie dough with an ice cream scoop (Image 12).

Step by step process photos of shaping the cookies and baking them.

STEP 4. Arrange the scooped dough on a baking pan, leaving space between each cookie (Image 13). Press lightly with your hand, then top with almond slices, extra chocolate chunks, and a sprinkle of sea salt (Images 14, 15). Bake in a preheated oven at 356°F (180°C) for 14–16 minutes. Let the cookies cool on a wire rack before serving (Image 16). Enjoy your soft banana cookies warm or at room temperature!

Pro Tips

Use extra-ripe bananas – The riper the bananas, the sweeter and more flavorful your cookies will be.
Brown the butter – Let the butter cook just until lightly browned before mixing it in. This adds a deep, nutty flavor that makes these soft cookies extra special.
Toast the almonds – Lightly toasting almond slices before topping the cookies enhances their crunch and gives a richer flavor.
Chill the dough – Don’t skip this step! Chilling helps the dough firm up so your soft banana cookies bake evenly and don’t spread too much.
Scoop evenly – Using an ice cream scoop ensures uniform cookies that bake at the same rate.
Watch the bake time – These cookies are meant to be soft. Pull them out of the oven when the edges are set but the center still looks a little underdone. The baking time should be between 14 – 16 minutes.
Finish with a sprinkle of sea salt – A pinch of flaky sea salt on top balances the sweetness and makes the banana and almond flavors shine.

Serving Suggestions

These Banana Almond Soft Cookies are wonderful on their own, but they pair even better with a soothing drink or a little extra treat. I love enjoying them warm with a cup of butterfly pea latte or a refreshing butterfly pea tea.

If you’re more of a milk tea fan, try these cookies with a creamy rose milk tea or bold Assam milk tea.

Serve these cookies alongside a slice of Dutch butter cake or Ontbijtkoek. The rich, buttery cake with cinnamon flavor and the soft, chewy cookies make a heavenly pairing that’s perfect for sharing with friends or family.

FAQs about Banana Almond Soft Cookies

Can I use regular sugar instead of palm sugar in these cookies?

Yes! Palm sugar gives a rich, caramel-like flavor, but you can substitute with brown sugar or even white sugar. Just note that the flavor will be slightly different.

How do I keep banana cookies soft and chewy?

The key is using ripe bananas for moisture, not overbaking, and storing the cookies in an airtight container. Chilling the dough before baking also helps maintain that soft texture.

Can I freeze banana cookie dough?

Definitely. Scoop the dough into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake straight from frozen, just add a couple of extra minutes to the baking time.

Can I make these cookies without almonds?

Of course! You can swap almonds for walnuts, pecans, or leave out the nuts entirely. The cookies will still be soft and delicious.

Do banana cookies need to be refrigerated?

Yes, since they contain fresh bananas, it’s best to store them in the chiller. Wrapped properly, they can last up to a month without losing their soft, chewy texture.

Several banana almond soft cookies on red and white cloth on a wire rack.

Storage

To keep your banana almond soft cookies fresh, wrap each cookie individually and store them in an airtight container in the chiller. They will stay soft and delicious for up to 1 month this way. When you’re ready to enjoy, just bring them back to room temperature or warm them slightly in the microwave for that fresh-baked feel.