Best Almond Banana Cookies Recipe For Valentine’s Day

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Last Updated on March 28, 2024 by Share My Kitchen

I also wanted to use the occasion to bake my own cookies with lots of almonds (as Sergey loves them a lot). At the end I based my creations on a recipe I recently tried from Smitten Kitchen.

We found the original blondies a bit gooey and chewy but after modifying the recipe and the method, whoa . . . what a result! Crunchy and slightly chewy from the outside, but soft inside, with a deep almond banana flavor, and not too sweet.

I prepared a rather large batch of these almond-banana cookies for Valentine’s morning, but I think they’ll also be a good afternoon snack or even evening sweet.


Best Almond Banana Cookies Recipe

Makes 36 cookies

Preparation and baking time: 40 minutes


  • 110g/8 tbsp butter melted
  • 200g/1 cup brown sugar
  • 1 egg
  • 1/2 to ¾ cup mashed very ripe bananas*
  • 1/2 tsp almond extract (or vanilla extract)
  • A splash of amaretto (I used Disaronno)**
  • 200g/2 cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 100g/ 1 cup chopped almonds, lightly toasted
  • *That is 1 large or two small bananas. I used ½ cup, but the next time I bake these cookies I’ll definitely increase the quantity – this way the dough will be a bit more spreadable.

**It was a perfect addition to my cookies, but if you’re going to offer them to kids, it’s better to skip over the liquor.


  • Preheat the oven to 180C/350F. Line two baking sheets with parchment paper.
  • In a large bowl mix melted butter and brown sugar.
  • Beat until smooth and then beat in the egg.
  • Add the mashed bananas, almond extract and a splash of Amaretto.
  • In a small bowl mix together flour, baking powder, and salt and add to the sugar mixture. Mix until just combined. Stir the chopped almonds into the mixture.

Using a tablespoon as a measure, start dropping equal amounts of the sticky dough onto the parchment-lined baking sheets. With the back of another (wet) spoon try to spread the dough a little bit. Don’t worry if the shape is not perfectly round – the cookies will spread and flatten, just leave some space in between them (around 2 cm/1 inch).


Bake Almond Cookies

Bake for 13-15 minutes, or until firm and golden brown. Depending on your oven, you may need to shift the two baking sheet in the middle of the process. Let them cool completely on a rack.

You can store these cookies in an air-tight container for few days, and if you’re going to do so, make sure you separate the layers with waxed paper, to avoid sticking.

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