Banana Chocolate Chip Cookies
These soft banana chocolate chip cookies taste like mini banana bread bites! Made without grains and loaded with chocolatey goodness, they’re perfect for satisfying your sweet cravings.
Servings: 24 cookies
Ingredients
- 1¾ cups finely ground almond flour
- ¼ cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon Diamond Crystal kosher salt
- ½ cup refined coconut oil melted and cooled to room temperature
- ½ cup coconut sugar Blonde coconut sugar will make the cookies less dark. Maple sugar also works.
- ½ cup mashed ripe banana
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup toasted pecans, roughly chopped. Walnuts also work.
- ½ cup dark chocolate chips
Instructions
- In a medium bowl, whisk together almond flour, tapioca starch/flour, baking soda, cinnamon, and salt. Set aside.
- Combine the coconut oil and coconut sugar in a large bowl. Use a hand mixer to cream the fat and sugar until lightened in color on medium high speed, about 2 minutes.
- Add the banana, egg, and vanilla and blend until combined.
- Pour in the flour blend (dry ingredients) and mix on low until combined. Stir in the nuts and chocolate chips, if using.
- Chill the cookie dough in the fridge in a covered bowl or container for at least 30 minutes and up to a day so the dough is stiffer and easier to work with.
- When you’re ready to bake the cookies, heat the oven to 350°F with the rack in the middle. Then, line two rimmed baking sheets with parchment paper.
- Using a medium cookie scoop, portion out 1½ tablespoons of the chilled batter and evenly space out 12 balls on each lined baking sheet. You should end up with 24 cookies.
- Pop a tray in the oven and bake for 9 to 11 minutes or the edges are golden brown. Repeat the process with the second baking sheet of cookies.
- Use a small offset spatula to transfer the cookies to a cooling rack. Cool the cookies on the wire racks for at least 10 minutes so the cookies hold their shape and the chocolate is still gooey. Dig in!
Notes
STORAGE INSTRUCTIONS
You can store the baked and cooled cookies in an airtight container in the fridge for up to a week. You can also keep them in the freezer for up to 3 months. Thaw the cookies overnight and pop them in the microwave for 30 seconds on high to heat them through or toss them in the air fryer for 2 to 3 minutes at 350°F or until heated through.TIPS ON MAKING THE BEST BANANA COOKIES
- Don’t substitute ingredients! Baking, especially grain-free baking, is like a science experiment—so ingredients can’t be substituted willy nilly. So before you ask: I haven’t the faintest idea how this recipe will work with different flours, nor have I tested any substitutes for the eggs or sweetener. If you try a substitution and it works out great, please leave a note in the comments so everyone can benefit from your baking prowess!
- Use a scale to measure the dry ingredients! The most precise way to measure dry ingredients for a baking recipe is to use an accurate kitchen scale—there’s just too much variability when you rely on measuring cups to portion out ingredients for baking. That’s why I always include gram measurements in my recipe cards for baked goods—just hit the metric button above to convert to grams!
Nutrition
Calories: 139kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Fiber: 2g | Sugar: 3g