Paleo Banana Cookies

These paleo banana cookies are soft, chewy, and warmly spiced. These gluten-free, grain-free, vegan cookies taste just like banana bread in cookie form. They’re easy to make and perfect when you’re in the mood for a nutrient-dense treat.

Main 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 honey 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.

Seven cookies on a white plate.

How to make them

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.

Bananas being mashed in a glass bowl.

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.

Ingredients in a bowl with a whisk.

Add the coconut flour and baking soda and stir to combine.

Banana cookie dough in a glass bowl.

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.

Raw banana cookies on a sheet pan.

Bake the cookies at 375 degrees Fahrenheit for 14 minutes, then allow them to cool completely.

Freshly baked cookies on a sheet pan.

You can enjoy the 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.

Cookies with melted chocolate drizzled on top.

Storage and freezing

Store these cookies in an airtight container for up to three days or freeze them for up to six months. Then thaw the cookies at room temperature before serving.

Cookies drizzled with dark chocolate on a white plate.

Optional additions

To add an extra layer of flavor and texture to these paleo banana cookies, add 1/2 cup each of chopped walnuts and/or pecans to the cookie dough.

More paleo recipes to try

Paleo Banana Cookies

These paleo banana cookies taste like banana bread in cookie form. They're gluten free, vegan, and grain free too. These moist, chewy cookies are easy to make, nutritious, and tasty.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12
Calories 104kcal

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 parchment paper lined sheet pan.
  • 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 these paleo banana cookies in an airtight container for up to three days or freeze them for up to six months.
  • Optional addition: add 1/2 cup each of chopped walnuts and/or pecans to the cookie dough.

Nutrition

Serving: 1Cookie | Calories: 104kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 82mg | Potassium: 121mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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