Banana Chocolate Chip Cookies (gluten free)


Typically my kids eat plenty of bananas, but every now and then a few extra pile up on the counter.  When this happens my go to recipe is banana bread from Paleo Cooking from Elana’s Pantry.  I do not eat a gluten free diet but I love almond flour baked goods, particularly Elana’s.  So yes I did make her banana bread but I still had one left over banana after all was done.  I decided it was time to play around and create my own cookie recipe.


These are awesome!  Almond flour, shredded coconut, chocolate, and banana.  A winning combination for sure.  The texture is chewy with a slight crispy outer.  I added in coconut sugar for extra sweetness but I don’t think it’s fully necessary, you can decrease the amount down to two tablespoons if desired.  We loved these, kids included!  Be careful not to eat the whole plate in one sitting :).


Banana Chocolate Chip Cookies (gluten free)

Cook Time: 15 minutes

Yield: 20 cookies

Banana Chocolate Chip Cookies (gluten free)

These are delicious, lightly sweet cookie. Perfect to make when need to use that extra banana laying around. They have a chewy texture, with a slightly crisp exterior.


  • 1 large very ripe banana
  • 1 1/2 cups almond flour
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut sugar
  • 1 large egg
  • 3 1/2 tablespoons melted coconut oil
  • 1/2 teaspoon vanilla extract


  1. In a medium bowl mix the almond flour, mini chocolate chips, unsweetened coconut, baking powder, salt, and coconut sugar.
  2. In another bowl mash the banana. Add the egg, coconut oil, and vanilla. (Melt the coconut oil over super low heat if needed to melt.) Combine well, mixing up the egg.
  3. Add the wet ingredients to the dry. Place in the fridge for at least 30 minutes.
  4. Preheat oven to 350.
  5. Scoop out heaping tablespoons of batter and place on a Silpat lined baking sheet, or use parchment paper. Batter should make about 20 cookies. Wet fingers and lightly press cookies down to flatten.
  6. Bake ~15 minutes until edges are lightly golden. Let cool on baking sheet before removing.


Variations: chopped walnuts and/or raisins


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