Almond Flour Banana Cookies With Chocolate Chips

These soft and chewy Almond Flour Banana Cookies with Chocolate Chips are the perfect gluten-free treat! They are made with wholesome ingredients and are so easy to bake. 

Like my Almond Flour Mango Cookies, this healthy cookie recipe also bursts with a fruity flavor, but this time, I'm pairing ripe bananas with chocolate chips.

Soft and chewy with amazing flavors, they are easy to make and perfect for anyone who loves delicious treats but wants to stick to simple, nourishing ingredients. Let's make them!

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.
• Easy to Make: Just blend, mix, scoop, and bake!
• Dietary Info: They are gluten-free, dairy-free, refined sugar-free, and Paleo-friendly. A healthy treat that satisfies your sweet tooth.

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

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 slightly overripe bananas. They add a rich banana flavor, natural sweetness, 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: They add a lovely texture and chocolatey surprise, making these cookies feel indulgent. 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: It adds a rich, aromatic flavor, enhancing the banana flavors of the cookies.
• Salt: A little salt enhances the flavor and balances out the sweetness.

How To Make Banana Almond Flour Cookies

See the full recipe with measurements in the recipe card.

These banana chocolate chip cookies are incredibly easy to make. Here's what to do:

Step One (Picture 1 above) - Place all dry ingredients in a large bowl. Whisk to combine. Stir in the chocolate chips. Set aside.

Step Two (Picture 2 above) - Add the bananas, egg, vanilla extract, and honey to a high-speed blender. Blend on a medium-high speed until pureed and liquidy.

Step Three (Picture 3 above) - Combine the banana puree with the almond flour mixture until well combined.

Step Four (Picture 4 above) - Use a cookie scoop to portion the cookie dough onto the prepared baking sheet. Bake in a preheated oven until firm at the top and golden brown. Let the cookies cool completely on a cooling rack.

Variations & Substitutions

• 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 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.

More Treats That Use Almond Flour

Looking for other recipes like this? Try these:

📖 Recipe

Almond Flour Banana Cookies With Chocolate Chips

Mariska Ramondino

These soft, chewy cookies are made with almond flour, ripe bananas, and a handful of chocolate chips, offering a delightful gluten-free treat. They’re easy to make and incredibly delicious!

5 from 1 vote

Print Recipe Pin Recipe Rate this Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

5 minutes mins

Total Time 35 minutes mins

Course Cookies, Snacks, Desserts

Cuisine Modern Cuisine

Equipment

• ▢
  Bowls To combine the ingredients
• ▢
  1 high-speed blender
• ▢
  1 whisk To fluff up the flour and combine dry ingredients
• ▢
  1 Baking Sheet
• ▢
  Parchment paper
• ▢
  1 Cookie Scoop A 3-tablespoon scoop
• ▢
  1 Wire Rack To cool the cookies

Servings 15 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

Helpful 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.
• 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.

Add your own private notes

Click here to add your own private notes.

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition (% Daily value)

Serving: 1Calories: 170kcal (9%)Carbohydrates: 18g (6%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 11mg (4%)Sodium: 72mg (3%)Potassium: 73mg (2%)Fiber: 2g (8%)Sugar: 12g (13%)Vitamin A: 26IU (1%)Vitamin C: 1mg (1%)Calcium: 60mg (6%)Iron: 1mg (6%)

Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!