These healthy banana cake cookies have delicious lightened up cream cheese icing. They’re soft, fluffy and comforting, loaded with cinnamon and sweetened with banana and a bit of coconut sugar (with a bit of maple syrup in the icing).
They’re made with almond flour so they’re higher in protein and fiber and suitable for gluten free diets. Each cookie has 4 grams of protein and 2 grams of fiber!
The texture of these banana cake cookies is in the name… they’re soft and fluffy like a cake. They are reminiscent of banana bread with delicious and healthier cream cheese icing.
Frosted Banana Cake Memories – Lightened Up
For those of you who don’t know, I grew up on highly processed food. My mom has never enjoyed cooking and would buy whatever food was the easiest and fastest to prep. She jokinlgy refered to herself as the “snip and serve” queen! She used to buy a certain frozen banana cake with the most delicious icing. I would lick the icing off and leave the cake behind! I’ve come a long way since my grocery store freezer cake days. These cookies will have you enjoying every bite – cakey cookie, icing and all!
What’s In These Healthy Banana Cake Cookies?
Almond flour gives these cookies delicious healthy fats along with filling protein and fiber.
Banana is used to naturally sweeten these cookies and give them that yummy banana cake/banana bread flavor. Bananas are an excellent source of potassium, an electrolyte that can help counteract the effects of sodium in our diets to better manage blood pressure.
Eggs help bind the cookies and bring with them muscle-building protein and choline for brain health.
Greek yogurt is used to lighten up the cream cheese in the icing. Be sure to use plain/unflavored yogurt. I used 2% fat for this recipe.
Coconut oil is the fat that’s used in these cookies. Coconut oil is a plantbased saturated fat. There is plenty of debate over whether or not it’s a healthy option. I’m using it here because I want a fat that will help the cookies harden a bit more (and other plantbased fats are liquid at room temperature). Using coconut oil in baking in small amounts gets my seal of approval! I like to use avocado oil and olive oil in my everyday cooking. Getting too much saturated fat or omega-6s can promote inflammation.
Pecans are used to top the cookies and make them look SO pro! I keep raw pecans in my pantry for snacking. Check out my recipe video on Instagram to see an easy way to crush the pecans before sprinkling them onto your cookies.
How Long Do These Banana Cookies Stay Fresh?
Store in an airtight container or on a plate covered with plastic wrap. Be sure to store them in a single layer. These will stay fresh and delicious in the fridge for up to 3 days.
Do These Healthy Banana Cookies Freeze Well?
Yes, they do!
To freeze, store in an airtight container or freezer bag in a single layer. These will freeze well for up to 2 months.
These healthy banana cake cookies have delicious lightened up cream cheese icing. They’re soft, fluffy and comforting, loaded with cinnamon and sweetened with banana and a bit of coconut sugar (with a bit of maple syrup in the icing).
They’re made with almond flour so they’re higher in protein and fiber and suitable for gluten free diets.
In a large bowl, mix the ingredients together until smooth.
Roll the dough into 12 ping pong ball-sized balls. The dough will be sticky. Flatten with your fingers until the cookies are about 1/2 inch thick.
Bake for 8-10 minutes or until golden and a toothpick comes out clean.
Let the cookies cool. Meanwhile, make the icing: in a small bowl, whisk until smooth. If you have any lumps or you want to soften your icing, microwave for 10 second intervals until you get the texture you want.
To remove the cookies from the baking sheet, use a butter knife to slice underneath them and lift gently. Put on a plate or serving platter and spoon the icing on top of each cookie.
Put the pecans into a ziploc bag and crush with a glass. Sprinkle on top of each iced cookie. Sprinkle with cinnamon. Enjoy!
Notes
Store in an airtight container or on a plate covered with plastic wrap. Be sure to store them in a single layer. These will stay fresh and delicious in the fridge for up to 3 days.
To freeze, store in an airtight container or freezer bag in a single layer. These will freeze well for up to 2 months.
