Low calorie banana bread cookies
I would like to crown these low calorie banana bread cookies THE cookies of fall! They’re just as warming, cozy, spiced and delicious as a freshly baked banana bread but with the simplicity, ease and quickness of a cookie! Plus, at just 86 calories a cookie, there is truly no better low calorie sweet treat to indulge in this autumn!
This post contains affiliate links, to learn more, read my disclosure policy.
Drop everything you’re doing and get ready to have your mind BLOWN! These low calorie banana bread cookies are no joke. They’re soft, gooey, spiced to perfection and filled with dark chocolate chips. They taste like if a ridiculously delicious slice of banana bread got turned into the best low calorie cookie you’ve ever had.
Craving more cookies? Try these low calorie marble cookies or these low calorie tiramisu cookies!
It took me a while to perfect this recipe because I really wanted a showstopper of a cookie. I mean, these cookies have the crispy edges, the gooey centre, the warm spices, the flavor of a warming slice of freshly baked banana bread and the convenience of a cookie – for 86 calories a cookie? The 2 week trial and error was all worth it in the end because these cookies are phenomenal. All you need is 20 minutes, a bowl and a pre-heated oven to become just as obsessed as me because one bite and you’ll be HOOKED!
These cookies are everything we love about a soft, moist chocolate chip banana bread without all the waiting around. These cookies come together in under 20 minutes so you can have heavenly banana bread cookies from kitchen counter to your belly in under 30 minutes! Plus, these cookies are vegan and dairy-free so they truly are here to serve everyone!
Ingredients in low calorie banana bread cookies
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie banana bread cookies you will need:
Banana – You’ll need half a medium banana to make these cookies. The more spots the banana has, the better flavor you’ll get in these cookies so wait until the banana is super ripe before making these cookies!
Oil of choice – I used avocado oil for these cookies but any mild oil will work.
0 calorie brown sugar – 0 calorie brown sugar creates the perfect color, texture and flavor to these warm cookies. You can opt for any 0 calorie granulated sweetener but bear in mind the conversion. The sweetener I used is a 1:1 ratio of sweetener to sugar.
Vanilla extract or bean paste – Ever since I discovered vanilla bean paste, I haven’t been able to go back to using vanilla extract!
Plain/all-purpose flour – You can opt for gluten-free flour or oat flour for gluten-free cookies.
Ground cinnamon – To add the classic banana bread warmth to these cookies.
Baking soda – To help the cookies spread.
Dark chocolate chips – The perfect finishing touch to these cookies. Opt for dairy-free or vegan chocolate chips to keep these cookies vegan and dairy-free.
How to make low calorie banana bread cookies
- Pre-heat oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- In a medium bowl, whisk together the mashed banana, oil, 0 calorie brown sugar and vanilla until smooth and well combined.
- Fold in the flour, cinnamon and baking soda until well combined.
- Fold in the chocolate chips and divide the dough evenly between 6 cookie dough balls.
- Place the cookie dough balls onto the prepared baking tray, leaving at least 2 inches of space between the cookies. Flatten them slightly using a rubber spatula.
- Bake for 6-8 minutes. Allow the cookies to cool on the tray for a few minutes before transferring to a cooling rack to cool completely.
- Sprinkle with some flaky sea salt and enjoy!
Storage
These cookies can be stored in an airtight container at room temperature for up to 3 days. You can also refrigerate them in an airtight container for up to 7 days.
more low calorie cookies…
Low calorie banana bread cookies
Ingredients
- 50 g (½ medium) banana mashed
- 10 g oil of choice
- 50 g 0 calorie brown sugar*
- ½ tsp vanilla extract or bean paste
- 70 g plain/all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- 25 g dark chocolate chips
Instructions
- Pre-heat oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- In a medium bowl, whisk together the mashed banana, oil, 0 calorie brown sugar and vanilla until smooth and well combined.
- Fold in the flour, cinnamon and baking soda until well combined.
- Fold in the chocolate chips and divide the dough evenly between 6 cookie dough balls.
- Place the cookie dough balls onto the prepared baking tray, leaving at least 2 inches of space between the cookies. Flatten them slightly using a rubber spatula.
- Bake for 6-8 minutes. Allow the cookies to cool on the tray for a few minutes before transferring to a cooling rack to cool completely.
- Sprinkle with some flaky sea salt and enjoy!
Notes
Substitutions:
* 0 calorie brown sugar – can be subbed for any 0 calorie granulated sweetener. The sweetener I used is a 1:1 ratio of sweetener to sugar.Nutrition
