These soft banana chocolate chip cookies taste like mini banana bread bites. Grain-free and chocolatey, they’re an easy way to satisfy a sweet craving.
Table of Contents
- Gluten free and grain free banana cookies!
- Tips on making the best banana cookies
- Ingredients
- How to make banana cookies
- How to store banana cookies
- More healthy cookie recipes
- Soft Banana Chocolate Chip Cookies: Paleo & Grain-Free Recipe
- Storage instructions
Gluten free and grain free banana cookies!
Henry had been asking for a banana-based treat for ages, and when a single very ripe banana appeared on the counter, I finally gave in. Growing up in a household that prized every grain of rice, I hate wasting food—so this recipe started as a way to make use of that lonely banana.
After testing and tweaking, I landed on a soft, flavorful cookie that feels like a mini banana muffin top. These cookies are packed with cinnamon, chopped nuts for texture, and melty dark chocolate chips. They’re grain-free, paleo-friendly, slightly chewy, and easy to make.
Tips on making the best banana cookies
- Stick to the ingredients. Grain-free baking behaves differently than wheat-based baking. I haven’t tested substitutions for the flours, eggs, or sweetener. If you experiment successfully, please share your results so others can learn from it.
- Measure dry ingredients by weight. For consistent results, use a kitchen scale to weigh almond flour and tapioca starch. Measuring by grams reduces variability compared with cups.
Ingredients
- Ripe banana: Use a large brown-speckled banana. After mashing, measure 1/2 cup.
- Finely ground blanched almond flour: The base of these cookies. I use finely ground almond flour for the best texture.
- Tapioca flour (starch): Provides chew and structure; arrowroot can substitute.
- Refined coconut oil: Use melted and cooled refined coconut oil (not strongly coconut-flavored). Ghee is an acceptable swap if you tolerate dairy.
- Egg: Adds structure and helps bind the dough.
- Coconut sugar: I prefer blonde coconut sugar for a lighter color and subtle caramel notes. Maple sugar also works. If you use liquid sweeteners like honey or maple syrup, reduce other liquids so the cookies don’t spread.
- Baking soda
- Ground cinnamon: For warm banana-bread flavor; add a pinch of nutmeg or cardamom if desired.
- Kosher salt: A pinch to balance sweetness.
- Vanilla extract
- Toasted pecans or walnuts, chopped (optional): Toasted nuts give a true banana-bread note.
- Dark chocolate chips (optional): Adds richness and gooey pockets of chocolate.
How to make banana cookies
Whisk the almond flour, tapioca starch, baking soda, cinnamon, and salt in a medium bowl and set aside.
In a separate large bowl, combine the melted coconut oil and coconut sugar. Use a hand mixer on medium-high to cream them for about 2 minutes, until lighter in color.
Add the mashed banana, egg, and vanilla and mix until combined.
Pour the dry ingredient mixture into the wet ingredients and mix on low until just combined. Fold in the chopped toasted nuts and chocolate chips if using.
Cover the dough and chill it in the refrigerator for at least 30 minutes and up to 24 hours. Chilling firms the dough and makes it easier to portion.
Preheat the oven to 350°F and line rimmed baking sheets with parchment paper. Using a medium cookie scoop, portion 1½ tablespoons of batter per cookie and place 12 dough balls per sheet. You should get about 24 cookies.
Bake one sheet at a time for 9–11 minutes, until the edges are golden. Transfer to a cooling rack with a small offset spatula and cool for at least 10 minutes so the cookies set and the chocolate remains gooey.
Let the cookies cool slightly, then enjoy warm.
How to store banana cookies
Store cooled cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze in an airtight container for up to three months. Thaw overnight, then warm for 30 seconds in the microwave or 2–3 minutes in an air fryer at 350°F to refresh the texture and melt the chocolate.
More healthy cookie recipes
- Snickerdoodles
- The World’s Easiest Cookies
- Thumbprint Cookies
- Chocolate-Dipped Pistachio Cookies
- Pumpkin Cookies
Soft Banana Chocolate Chip Cookies: Paleo & Grain-Free Recipe
Ingredients
- 1 3/4 cups finely ground almond flour
- 1/4 cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup refined coconut oil, melted and cooled
- 1/2 cup coconut sugar (blonde for a lighter color)
- 1/2 cup mashed ripe banana
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans, roughly chopped (or walnuts), optional
- 1/2 cup dark chocolate chips, optional
Instructions
- Whisk the almond flour, tapioca starch, baking soda, cinnamon, and salt in a medium bowl; set aside.
- Cream the melted coconut oil and coconut sugar in a large bowl with a hand mixer on medium-high for about 2 minutes, until lighter in color.
- Add the mashed banana, egg, and vanilla and mix until combined.
- Stir in the dry ingredients on low speed until just combined. Fold in nuts and chocolate chips if using.
- Cover and chill the dough for at least 30 minutes and up to 24 hours.
- Preheat the oven to 350°F and line rimmed baking sheets with parchment paper.
- Scoop 1½ tablespoons of chilled dough per cookie and place about 12 dough balls on each sheet (24 total).
- Bake 9–11 minutes, until edges are golden. Repeat with the second sheet if necessary.
- Transfer cookies to a cooling rack and cool at least 10 minutes before serving.
Storage instructions
Store cooled cookies in an airtight container in the refrigerator for up to one week, or freeze for up to three months. Thaw overnight and warm briefly in the microwave or air fryer before serving.
Notes
Tips: Avoid substituting ingredients unless you understand how grain-free flours behave. For accuracy, weigh dry ingredients with a kitchen scale and use metric if available.
Nutrition
Calories: 139 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 12 g | Fiber: 2 g | Sugar: 3 g
Nutrition information is an estimate.