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


  1. Preheat the oven to 350℉ and line a baking sheet with parchment paper
  2. Add the almond flour, baking soda, salt, and Tastic to a bowl and mix well
  3. Mash the bananas with a fork and add them to the dry ingredients (Add egg here if using)
  4. Add the maple syrup and vanilla
  5. Mix until all the ingredients are evenly incorporated. If using, add in butterscotch and/or nuts here.
  6. Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet
  7. Gently flatten the cookies with a fork or back of a spoon.
  8. Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
  9. After the cookies come out of the oven, place them on a wire rack to cool
  10. Let the cookies cool.
  11. Melt peanut butter frosting and dip or drizzle over cookies.
  12. 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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