Chunky Monkey Paleo Banana Cookies
This post may contain affiliate links. Please read our disclosure policy.
These paleo banana cookies are rich, chewy, and delicious! Grain-free and bursting with goodness, they taste like a dessert while being made from only delicious ingredients. They’re perfect for busy weekday mornings or an afternoon pick-me-up!
These paleo banana cookies are a little sneaky in the best way. They taste like a proper dessert, but they’re made with simple, flavorful ingredients like ripe bananas and nuts. I use almond flour instead of all-purpose flour, which gives them a tender texture and makes them my go-to when a cookie craving hits.
They’re incredibly easy to make and very forgiving — everything gets mixed in one bowl, scooped onto a baking sheet, and baked until golden. I love that they keep well for several days, so I’ll often bake a batch on Sunday and grab one on my way out the door all week long.
Flavor-wise, they don’t hold back. The banana base is joined by coconut, chopped walnuts, raisins, and plenty of chocolate chips (because chocolate always helps). There’s no butter or refined sugar here — just naturally sweet bananas, almond butter, cinnamon, and a bunch of ingredients that come together into a cookie I’m always happy to have around.
How to store
How do I store leftover paleo banana cookies? When storing these cookies, let them completely cool first. You can transfer them to a cooling rack or wire racks for this. Then, pop them into a sealed container and store them at room temperature for 3-4 days. They make great meal prep cookies or easy grab-and-go breakfasts.
Can I freeze the batter? Yes! The batter freezes well; just be sure to store it in a freezer-proof container. Cut the banana slices fresh before baking.
Watch how to make this recipe
Paleo Banana Cookies Recipe
Ingredients
- 2 medium ripe bananas (sliced (+ slices for topping, optional))
- ½ cup almond butter (can sub peanut butter if not paleo)
- ¼ cup water
- 1 tablespoon vanilla extract
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup dark chocolate chips
- ¼ cup chopped walnuts
- ¼ cup coconut
- ¼ cup raisins
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Add the banana slices, almond butter, water, and vanilla to a large bowl and beat with electric beaters until mostly smooth. Add the almond flour, baking powder, cinnamon, and salt, and beat until combined. Fold in the chocolate chips, walnuts, coconut, and raisins.2 medium ripe bananas, ½ cup almond butter, ¼ cup water, 1 tablespoon vanilla extract, 1 cup almond flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt, ¼ cup dark chocolate chips, ¼ cup chopped walnuts, ¼ cup coconut, ¼ cup raisins
- Drop the dough (it will be sticky) into 12 equal mounds on the baking sheets. Press a banana slice into the top of each cookie to flatten it out a little.
- Bake for 16-18 minutes, or until the bottoms are golden then remove the cookies from the oven and let them cool.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Really great recipe. Uses pantry items. So I didn’t have to run out to the store for ingredients. My only concern is the amount of calories. Kind of high, no?
I added pumpkin seeds & about 1/4 c. gluten free quick oats.I used cranberries instead of raisins.
If I make again I would try to add a little swerve to see if that boosts the sweetness a bit.
Good call on the pumpkin seeds!
Excited to try these! What do you recommend for a paleo subsitute for 1 cup almond flour? (Sadly allergic to almonds!)
I haven’t tried them with anything but almond flour. Are you allergic to all nuts? I’m sure another nut flour would work – although you might have to grind your own as I don’t know of any others that are readily available in stores.
I did them with tiger nut flour and a bit of coconut flour and they turned out really good 🙂 I also added 2 eggs to the mashed bananas mix.
I’ve never heard of tiger nut flour. I need to find out what that is!
I know these are vegan cookies but do you think the recipe would work well if used all-purpose flour + whole milk or all-purpose flour + almond/soy milk? Do you think those combos would work? Really want to try out the recipe!
I definitely think that the water could be replaced by dairy or almond/ soy milk. I’m not sure about the flour. All-purpose flour and almond flour are very different so the recipe might take some tweaking to get it to work properly with regular flour.
I love the recipes ease and how great they taste. If I wanted to add some powder, how would I best offset that with a liquid?
I would add a little more water. Add the protein powder first then add water only as needed. Since you’ve made these before you’ll have a pretty good idea of what the batter should be like. I think it should work just fine!
Hi! Do you think I could chop up almonds instead of walnuts? I don’t usually have/buy walnuts
I think almonds would work just fine!
I know you mentioned you hadn’t used anything but Almond flour. What are your thoughts on using Oat flour?
I suspect it would work but I haven’t personally tried it. 🙂
I thought I had almond flour but only have about 1/3 cup. Do you think I could substitute coconut flour?
Coconut flour is quite different and (to be honest) I haven’t had much luck with it. It requires a lot more liquid that almond flour so I would worry these would end up very dry if you used it. If you have a high-powered blender you could always use it to grind some almonds into almond flour!
What can I use in place of the coconut? Or can I omit it all together?
I’ve made these without the coconut and they work just fine. 🙂
Can you use pecans in place of walnuts?
Absolutely you can!
Would all-purpose flour work in a pinch?
I’ve honestly never tried it so I can’t say for sure. It’s worth experimenting!
What is the serving size?
It’s one cookie. 🙂
Can these be frozen and for how long? I want to food prep for upcoming baby!
I haven’t frozen them before so I can’t say for sure how they’d taste once thawed. Maybe do a test cookie to see? Most frozen food will last for 3 months in the freezer if it’s well wrapped. (Technically it would be safe to eat indefinitely but the quality degrades over time.)
And congrats on your upcoming little one!
These are so good! Just made them. What’s the best way to store them? Fridge?
I generally store them in a plastic bag on the counter. I’m sure the fridge would work just fine, too!
I would love to try them! So on Instagram, did you substitute both chocolate chips and raisins for currants?
Nope! But you could use currants instead of raisins. That would be good, too!
Trying not to eat the whole batch! I love your site…I may cook everything.
Awww thank you so much!!