Almond Flour Banana Cookies with Chocolate Chips are soft, chewy cookies made with ripe bananas, blanched almond flour, and just enough dark chocolate to balance the fruit. The bananas and honey do the sweetening, so there's no refined sugar, and the batter comes together in a blender and one bowl. They're gluten-free, dairy-free, and Paleo-friendly.
Like my Almond Flour Mango Cookies, this healthy cookie recipe bursts with fruity flavor, but this time I'm pairing ripe bananas with chocolate chips. Soft and chewy, easy to make, and exactly what I bake when the bananas on the counter have gone too far for anything else. Let's make them!
You'll find more tender, gluten-free bakes in my almond flour recipe collection.
Why You'll Love This Recipe
- For Banana & Chocolate Lovers: These healthy banana cookies are full of banana flavor with just enough chocolate chips for a lovely chocolatey surprise.
- Soft, Not Crumbly: Almond flour and blended banana give these a tender, cake-like bite that holds together well.
- Easy to Make: Just blend, mix, scoop, and bake.
- Ready in 35 Minutes: Ten minutes of prep, and the oven does the rest.
- Dietary Info: They are gluten-free, dairy-free, refined sugar-free, and Paleo-friendly. A healthy treat that satisfies your sweet tooth.
Ingredients & Notes
These healthy cookies come together with simple ingredients. Let's have a look:
- Almond flour: I love using blanched almond flour, which is not to be confused with almond meal. It’s also naturally gluten-free and grain-free and a great substitute for regular flour or wheat flour in cookie recipes.
- Overripe bananas: Go for ripe or slightly overripe bananas. They add a rich banana flavor, natural sweetness, like in my Paleo Banana Pudding, and a soft texture similar to my 2-Ingredient Peanut Butter Banana Cookies.
- Egg: One large egg is all you need to bind the ingredients together.
- Coconut sugar: It has a lower glycemic index than regular sugar and adds a lovely caramel-like flavor to the cookies, similar to my Gluten-Free Baked Cinnamon Donuts.
- Dark chocolate chips: A modest amount, so the chocolate is a surprise rather than the main event. Use the extra to make my Peanut Butter Date Cookies.
- Honey: A natural sweetener that adds moisture and a subtle sweetness to the cookie dough.
- Baking powder: Acts as a leavening agent to help the cookies rise.
- Vanilla extract: Adds a rich, aromatic flavor, enhancing the banana flavor of the cookies.
- Salt: A little salt enhances the flavor and balances out the sweetness.
How To Make Banana Almond Flour Cookies
These banana chocolate chip cookies are incredibly easy to make. Here's what to do:
Step One — Preheat the oven to 350°F/180°C and line a large baking sheet with parchment paper. Place the almond flour, salt, baking powder, and coconut sugar in a large bowl and whisk to combine. Stir in the chocolate chips, then set the bowl aside.
Step Two — Add the bananas, egg, vanilla extract, and honey to a high-speed blender. Blend briefly on high until you have a smooth yellow liquid and the egg is fully incorporated.
Step Three — Pour the banana mixture into the almond flour mixture and stir with a wooden spoon until well combined.
Step Four — Scoop the batter onto the prepared baking sheet using a 3-tablespoon cookie scoop, leaving space between each one. This makes about 15 cookies. Bake for 20 to 25 minutes, until firm on top and golden brown. It takes 25 minutes in my oven. Let the cookies cool completely on a wire rack before serving.
Top Tips
- Use ripe bananas: Make sure the bananas are ripe. Overripe bananas will give you the best sweetness and texture for these cookies. Leave the green bananas for my Pineapple Green Banana Turmeric Smoothie.
- Blend until fully liquid: Any lumps of banana left in the puree turn into wet spots in the baked cookie.
- Use parchment paper: It ensures the cookies don’t stick to the cookie sheet and makes cleanup a breeze.
- Let them cool completely: These are soft cookies, and they firm up as they cool. Moving them while they're warm is what breaks them.
- Don't overdo it on the chocolate chips: You don't want the chocolate to overpower the lovely banana flavors. I've added just enough to keep it balanced. Try my Almond Flour Chocolate Cookies if you want a cookie with an intense chocolate flavor.
Variations & Substitutions
- Leave the chocolate out: They work as a plain banana cookie with no other changes.
- Sweeteners: If you prefer a different sweetener, you can swap maple syrup for honey and coconut sugar for brown sugar. Just keep in mind that it may alter the flavor slightly.
- Other add-ins: Chopped, crunchy walnuts match the banana flavors. Toss them in, especially if you have leftovers from making my Gluten-Free Oatmeal Raisin Cookies.
- Chocolate Chips: If you're not a fan of dark chocolate, you can use semi-sweet chocolate chips.
Storage
Store your almond flour banana cookies in an airtight container at room temperature for 4 days. If you want them to last longer, store them in the fridge for up to 1 week.
Recipe FAQs
Yes, for up to 4 days in an airtight container. Because they're made with fresh banana and egg, they keep better in the fridge beyond that, where they'll last about a week.
I've only tested these with blanched almond flour, so that's what I'd recommend. Almond meal is ground with the skins on, which makes it coarser and heavier, and it would change both the texture and the color of the cookies.
Absolutely. Leave them out, and you have a plain banana cookie. Nothing else in the recipe needs to change.
Yes, in the same amount. Maple syrup gives a slightly different flavor but works just as well in this batter.
Yes, as long as your chocolate chips are. There's no butter or milk in the batter, and the bananas provide all the moisture.
More Treats That Use Almond Flour
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Almond Flour Banana Cookies With Chocolate Chips
Mariska RamondinoEquipment
- Bowls To combine the ingredients
- 1 whisk To fluff up the flour and combine dry ingredients
- 1 Cookie Scoop A 3-tablespoon scoop
- 1 Wire Rack To cool the cookies
Ingredients
- 2 ½ cups almond flour 265 grams
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup coconut sugar 45 grams
- ¼ cup chocolate chips 45 grams
- 2 large bananas, peeled and broken into pieces About 420 grams unpeeled
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup liquid honey 85 grams
Instructions
- Preheat the oven to 350 degrees F/ 180 degrees C. Take a large baking sheet and cover it with parchment paper—set aside.
- In a large bowl, combine the flour with salt, baking powder, and coconut sugar using a whisk. Stir in the chocolate chips. Set aside.2 ½ cups almond flour, ¼ teaspoon salt, 1 teaspoon baking powder, ¼ cup coconut sugar, ¼ cup chocolate chips
- Place the bananas in a blender and add the egg, vanilla extract, and honey. Blend briefly on high until you get a yellowish liquid and the eggs are well incorporated.2 large bananas, peeled and broken into pieces, 1 large egg, 1 teaspoon vanilla extract, ¼ cup liquid honey
- Add the banana mixture to the dry ingredients and, with a wooden spoon, stir to combine.
- Scoop the cookie batter onto a prepared baking sheet using a 3-tablespoon cookie scoop, leaving enough space between them. This should yield about 15 cookies.
- Place in the oven and bake for 20 to 25 minutes or until firm at the top and golden brown. It's 25 minutes in my oven.
- Allow to cool completely. Enjoy!
Notes
- Use Ripe Bananas: Make sure the bananas are ripe—overripe bananas will give you the best sweetness and texture for these cookies. Leave the green bananas for my Pineapple Green Banana Turmeric Smoothie.
- Use Parchment Paper: It ensures the cookies don’t stick to the cookie sheet and makes cleanup a breeze.
- Don't Overdo it on the Chocolate Chips: You don't want the chocolate to overpower the lovely banana flavors. I've added just enough to keep it balanced. Try my Almond Flour Chocolate Cookies if you want a cookie with an intense chocolate flavor.
- Storage: Store your Almond Flour Banana Cookies with Chocolate Chips in an airtight container at room temperature for 4 days. If you want them to last longer, you can store them in the fridge for up to a week.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Alicia says
Awesome Awesomeness Awesome
Mariska Ramondino says
Thank you so much for the recipe rating, Alicia. I so appreciate it and I am happy you like these cookies as much as we do!!!