Banana Butterscotch “Elvis” Cookies



A few words: It’s vegan, it’s delicious.


Major Key: 

These cookies won't spread too much so I put all 15 cookies on one baking sheet, so I won't have to bake 2 batches.

These cookies are almost entirely sweetened by bananas, so make sure your bananas are really overripe.

Regular Flour: Regular flour cannot be subbed 1:1 with almond flour.  Therefore I wouldn't recommend making this recipe with normal wheat flour.  


  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • teaspoon Tastic sweet*
  • 1 tablespoon Pure maple syrup
  • 1 teaspoon vanilla paste
  • 1 1/4 cup overly ripe mashed bananas about 4 medium bananas
  • Peanut butter frosting
  • Hot honey

Optional Add-ins

  • 1 egg
  • 1/2 cup butterscotch chips
  • chopped nuts


  • Preheat the oven to 350℉ and line a baking sheet with parchment paper
  • Add the almond flour, baking soda, salt, and Tastic to a bowl and mix well
  • Mash the bananas with a fork and add them to the dry ingredients (Add egg here if using)
  • Add the maple syrup and vanilla
  • Mix until all the ingredients are evenly incorporated. If using, add in butterscotch and/or nuts here.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet
  • Gently flatten the cookies with a fork or back of a spoon.
  • Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
  • After the cookies come out of the oven, place them on a wire rack to cool
  • Let the cookies cool.
  • Melt peanut butter frosting and dip or drizzle over cookies.
  • Optional: Drizzle a drop of hot honey on top.
  • Store in an air tight container in the fridge for up to 5 days


* Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

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