These coconut flour banana cookies are soft, chewy, and warmly spiced. These vegan, gluten-free, paleo cookies taste like banana bread in cookie form. They’re easy to make and perfect when you’re in the mood for a nutrient-dense treat.
Ingredients and substitutions
You’ll need one large, ripe banana to make these cookies (or one and a half smaller bananas works too). Pick a banana with plenty of brown spots for the best results.
This recipe calls for coconut flour. I love using coconut flour in paleo baking because it’s lower in carbohydrates and higher in nutritious fats and fiber than most flours. It adds a subtle hint of coconut flavor and a satisfying texture to these cookies. I don’t recommend substituting any other type of flour in this recipe.
I sweetened these cookies with maple syrup. You can substitute agave if you prefer.
Cinnamon and nutmeg give these cookies their warm, cozy, banana bread flavor. You can substitute 1 teaspoon of pumpkin spice instead of the cinnamon/nutmeg if your prefer.
Almond butter gives these cookies their chewy texture. You can substitute any type of nut or seed butter you prefer, just make sure it doesn’t contain added sugar or salt.
How to make coconut flour banana cookies
Start by preheating the oven to 375 degrees Fahrenheit, then mash the banana in a mixing bowl. I like to use a potato masher to do this but the back of a fork works too.
Next you’ll add the maple syrup, vanilla extract, cinnamon, nutmeg, vinegar, salt, and almond butter to the mixing bowl. Use a whisk to mix well.
Add the coconut flour and baking soda and stir to combine.
Use your hands to divide the cookie dough into 12 evenly sized balls (approximately one heaping tablespoon per ball) and place them, evenly spaced, on a sheet pan lined with parchment paper. Then use your fingers to press the cookie dough balls into flat, circle shapes. This is a sticky job so I prefer to wear kitchen gloves which makes it quicker and easier.
Bake these vegan banana cookies at 375 degrees Fahrenheit for 14 minutes, then allow them to cool completely.
You can enjoy these cookies as is, or add the optional drizzle of melted dark chocolate once they’ve cooled to room temperature. Then pop the chocolate drizzled cookies in the fridge for at least 30 minutes to let the chocolate harden before serving.
Storage and freezing
Store these cookies in an airtight container for up to three days or freeze them for up to three months. Then thaw the cookies at room temperature before serving.
Optional additions
To add an extra layer of flavor and texture to these cookies, add 1/2 cup each of chopped walnuts and/or pecans to the cookie dough.
More coconut flour recipes to try
- This paleo banana bread with coconut flour is a nutrient-dense breakfast, snack, or dessert.
- These chocolate coconut flour donuts are rich and delicious.
Coconut Flour Banana Cookies Recipe
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1 large ripe banana
- 1/2 cup almond butter
- 1/2 cup coconut flour
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar or apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Pinch of ground nutmeg
Optional Topping:
- 1/2 cup melted, dairy-free dark chocolate for drizzling on the cookies.
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the banana to a mixing bowl and use a potato masher or fork to mash well.
- Add the almond butter, maple syrup, vanilla extract, vinegar, cinnamon, nutmeg, and salt to the mixing bowl and use a whisk to mix well.
- Add the coconut flour and baking soda and stir to combine.
- Use your hands to roll the cookie dough into 12 evenly sized balls (approximately one heaping tablespoon each) and place them, evenly spaced, on a sheet pan lined with parchment paper.
- Use your fingers to press the cookie dough balls into flat circle shapes.
- Bake at 375 degrees Fahrenheit for 14 minutes or until slightly golden around the edges.
- Allow the cookies to cool to room temperature before serving.
Optional Step:
- Once the cookies have cooled, drizzle melted, dairy-free dark chocolate on top of the cookies, then place them in the fridge to let the chocolate harden for at least 30 minutes before serving.
Notes
- Store in an airtight container for up to three days or freeze them for up to three months.
- Optional addition: add 1/2 cup each of chopped walnuts and/or pecans to the cookie dough.
I can’t stop laughing , I turned mine green.
Oh dear! How?!