These Banana Almond Thumbprint Cookies are simple versions of thumbprints made with no added sugar, just 4 wholesome ingredients, and no eggs, they’re the perfect way of using ripe bananas.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
Banana Almond Thumbprint Cookies
These Banana Almond Thumbprint Cookies are simple versions of thumbprints made with no added sugar, just 4 wholesome ingredients, and no eggs, they're the perfect way of using ripe bananas.
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 16 cookies
Calories: 141.6 kcal
Ingredients
- 2 ½ cups Almond Flour - scoop, lightly packed, sweep (note 1)
- ¾ cup Mashed Banana - a bit less than 2 large peeled bananas (note 2)
- 1 teaspoon Vanilla Extract - optional
Chocolate Filling
- ½ cup Dark chocolate Chips
- 1 teaspoon Mild-Flavor Olive Oil
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with cooking oil spray. Set aside.
- Peel, mash the bananas in a mixing bowl until they form a smooth puree with small lumps of banana.
- Pack the mashed bananas in measuring cups (or weigh) the amount needed, then return to the large mixing bowl.
- Stir in the almond flour, vanilla extract if used. Use a rubber spatula to stir the dough at first. When it starts to look dry/crumbly, squeeze the dough with your hands to form a consistent, soft, and smooth cookie dough. It should be wet, soft, dense, and sticky but easy to roll into cookie dough balls.
- Wash and dry your hands, and lightly oil them. Roll 1 tablespoon of dough between your hands to form a ball. I form 16 cookie dough balls.
- Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving one inch of space between the balls.
- Slightly oil your thumb or the back of a small spoon to press a cavity in the center of each cookie dough ball. The sides of the cookies crack a little as you press the thumbprint. That's normal; you can pat your fingers around the cookie to reform a nice cookie shape and smooth the edges.
- Repeat until all cookies are formed. The recipe makes 16 cookies. They won't expand in the oven.
- Bake the cookies unfilled, for 13-16 minutes at 350°F (180°C) until slightly golden brown on the edges and bottom.
- Transfer the cookies on a large plate.
- Let them cool down on the baking sheet for 15 minutes before filling with the melted chocolate.
- In a microwave-safe glass bowl, add chocolate chips and oil. Microwave for 30-second bursts, stir between and repeat until the mixture is fully melted.
- Use a teaspoon to fill each baked cookie thumbprint with the melted chocolate.
- Repeat until they are all filled up to the top of the thumbprint.
- Pop the plate in the fridge for 30 minutes or until the chocolate filling firms up.
Notes
Note 1: You can’t use coconut flour instead of almond flour. If you use almond meal, the batter will be darker and a bit dry; you may need to add more mashed banana. Sunflower seed flour and sesame flour should work.
Note 2: Use ripe bananas for the best sweetness and avoid the sweetener.
Storage: Store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.
Nutrition
Serving: 1cookie (no caramel) | Calories: 141.6kcal | Carbohydrates: 9.3g | Protein: 4.3g | Fat: 10.7g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 6.2mg | Potassium: 73.7mg | Fiber: 2.3g | Sugar: 3.8g | Vitamin A: 7.3IU | Vitamin B12: 0.02µg | Vitamin C: 0.9mg | Calcium: 54.4mg | Iron: 0.8mg | Magnesium: 4.9mg | Phosphorus: 9.4mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need four simple ingredients to make this recipe. Here’s how to pick and swap them.
- Almond Flour – This creates the base of the cookie, providing a dense, soft texture and healthy fats. Sunflower seed flour or sesame flour are good nut-free options.
- Mashed Banana – This acts as the binder and the main sweetener, replacing both eggs and refined sugar.
- Vanilla Extract – This enhances the natural sweetness of the banana, though it is optional.
- Dark Chocolate Chips – These melt down to create the rich, fudgy center of the cookie. Sugar-free chocolate chips or dairy-free milk chocolate chips work well here too.
- Mild-Flavor Olive Oil – This mixes with the chocolate to ensure the filling stays soft enough to bite into once cooled. Coconut oil or almond milk are great alternatives for the filling.
How to Make Banana Almond Thumbprint Cookies (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for a perfect thumbprint cookie!
- Choose Ripe Bananas – Use bananas with plenty of dark spots on their skins because they provide the necessary sweetness and strong banana flavor since there is no added sugar.
- Control The Sugar – Opt for sugar-free dark chocolate or chips with a high cocoa percentage (like 85%) if you are strictly watching your sugar intake.
- Soften The Filling – Mix oil into the melting chocolate to prevent it from becoming rock-hard when cooled. You can also use almond milk or coconut milk if you prefer an oil-free option.
- Add Some Crunch – Sprinkle sliced almonds or chopped pistachios on top of the melted chocolate before it sets to create a nice texture contrast.
- Speed It Up – Place the cookies in the freezer for 10 to 15 minutes to firm up the chocolate shell quickly if you are in a rush.
Easy to make with kids and absolutely delicious!
I am so happy that your kids enjoy these! Thank you for baking with me.
Loved it!
Thank you so much!
Thank you for sharing this recipe!
My pleasure ! I am so glad you like them.
Can you clarify the amount of chocolate chips in the recipe? It is listed as 1/2 teaspoon.
You need 1/2 cup (90grams). The issue you spotted appears only on the automatic conversion from US metric to European. I updated it. Thanks for spotting!