With no refined sugar or flour and a low glycemic index, these healthy banana cookies are a snack you can feel good about. Call them breakfast, tuck them into a lunchbox or enjoy one (or two) for dessert. They're gluten-free, low-carb and paleo-friendly. And each one tastes like a small slice of banana bread!
Warm cinnamon, sweet banana and keto-friendly chocolate chips give these almond flour banana cookies an incredible flavor! It's like a cross between maple almond flour cookies and keto banana bread, but even easier to whip up!
Only one bowl, 15 minutes and a few ingredients are required for a batch of healthy banana chocolate chip cookies.
They're also the perfect way to use up those overly-ripe bananas lying around (something my family is never in short supply of...).
why you'll love these healthy banana cookies
They are not your average cookie. Tender and a bit cake-y and bread-like, each bite really does taste like a little slice of banana bread. But more portable. Better for on-the-go. And there's no long bake time required.
Needless to say, they've earned a permanent place in my baked goods rotation.
These healthy banana cookies are:
- an easy, one-bowl recipe
- ready for the oven in minutes
- refined sugar-free banana cookies that are also gluten-free and dairy-free
To keep them low-carb, I use a granulated monk fruit sweetener, but the great thing about this healthy banana cookies recipe is you can also swap in your favorite sweetener of choice. I've made these with agave (also low glycemic) and maple syrup and both are wonderful paleo substitutions. See recipe notes for the exact amounts.
You will need:
- overly-ripe bananas
- egg (at room temperature)
- vanilla extract
- granulated monk fruit sweetener (I prefer Lakanto Brown monk fruit sweetener for this recipe but you can use Classic or Golden, too)
- coconut oil (or grass-fed butter or ghee)
- blanched almond flour
- ground flaxseed meal
- baking soda
- xanthan gum (optional)
- ground cinnamon
- ground nutmeg
- sugar-free chocolate chips or chopped chocolate
- Mash the bananas and mix with the egg, vanilla, sweetener and melted coconut oil/butter. Just like in banana bread, overly-ripened bananas work best since they're at their sweetest and you can easily mash them (I just use a fork).
- Stir in the dry ingredients. Add the almond flour, flaxseed meal, baking soda, xanthan gum, salt and spices. Stir until well combined, then fold in the chocolate chips.
- Bake. Scoop the cookie dough onto a prepared cookie sheet and bake for 11-13 minutes or until slightly golden around the edges. Let them cool on the sheet for 5 minutes, then transfer to a cooling rack.
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For the best results, follow these healthy banana cookies recipe notes:
- Xanthan gum is optional but I prefer using it because it help the cookies bind a little better. Xanthan gum = less "crumble" in these almond flour banana cookies.
- Since healthy banana cookies are tender and cake-y, similar to a slice of banana bread, they'll keep best stored in the fridge. Good for up to 4 days.
- This healthy banana cookies recipe is very forgiving, so riff a bit if you'd like! Keep in mind that some of these changes will affect the overall texture. I've made it so many different ways over time, including these variations:
- Using only one banana (less natural sugar and closer to "keto")
- Adding ¼ cup shredded unsweetened coconut
- Adding in chopped nuts, i.e. pecans or walnuts
- For paleo banana cookies, simply swap in coconut sugar, maple syrup or agave. Coconut sugar can be replaced 1:1 for the monk fruit sweetener. If using maple syrup or agave, you will only need about 1 tablespoon.
We've been baking up batches of these non-stop and they don't stay around for long! I've found that these healthy banana cookies are indulgent and satisfy a sweet tooth... but are also perfectly acceptable as breakfast too given their nutritional profile.
Anyway. Make a batch. Make some more. And rest easy knowing they check all the right boxes (but don't necessarily taste like they do)!
you might also love...
- Banana almond butter smoothie with cauliflower
- Savory keto scones with cheddar and chives
- Keto white chocolate macadamia nut cookies
- Healthy pumpkin bread
- 2 overly-ripe bananas (about 1 cup when mashed)
- 1 egg, at room temperature (pasture-raised when possible)
- 2 teaspoons vanilla extract
- ¼ cup granulated monk fruit sweetener (I prefer Lakanto Brown Sweetener or similar)*
- 1 tablespoon coconut oil, melted (can sub butter or ghee)
- 1-½ cups blanched almond flour
- 1 tablespoon ground flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum (optional)
- ¾ teaspoon ground cinnamon
- Dash of salt
- Dash of ground nutmeg
- ⅓ cup dark chocolate chips (I prefer use stevia-sweetened or keto-friendly chocolate)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper (or a baking mat) and set aside.
- In a large mixing bowl, mash the bananas. Add the egg, vanilla, monk fruit sweetener and melted coconut oil (or butter). Whisk together until well combined.
- Add the almond flour, flaxseed meal, baking soda, xanthan gum, salt and spices. Stir until all of the dry ingredients are incorporated.
- Fold in the dark chocolate chips (and other add-ins if using - see notes).
- With a cookie scoop, spoon portions of cookie dough onto the baking sheet. Keep them at least 1 inch apart.
- Bake at 350°F for 11-13 minutes or until slightly golden around the edges. Remove from the oven and let them rest for 5 minutes on the cookie sheet before transferring to a cooling rack.
- Monk fruit sweetener can be substituted 1:1 with coconut sugar for a paleo banana cookie. If you'd like to use maple syrup or agave, you will only need about 1 tablespoon.
- Feel free to use other add-ins in addition to the chocolate chips. Options include ¼ cup shredded unsweetened coconut, as well as chopped pecans or walnuts.
- Given the chocolate chips and the cake-y texture of these banana cookies, I recommend storing them in the refrigerator. They will keep up to 4 days.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 108mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 5gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.