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 wholesome ingredients. They're perfect for busy weekday mornings or an afternoon pick-me-up!
For more paleo sweet treats, make this delicious paleo banana bread next!
These paleo banana cookies are a little bit sneaky; they taste like a dessert, but they're made from wholesome ingredients, like bananas and nuts. To make them, I use almond flour instead of all-purpose flour, so they're grain-free and a healthier choice for your cookie fix.
This is why you should make these tasty little paleo banana cookies:
- Week-long goodness: They last for several days, so you can whip up a batch on Sunday and enjoy these grab-and-go treats on your way out the door all week long.
- Ease: Baking is a science, but these cookies are simple to make and forgiving. The instructions are this simple: throw everything into a bowl, mix, scoop the cookie dough onto a parchment paper-lined baking sheet, bake in the oven until golden-brown, and eat!
- Flavor: Made from a base of bananas and almond flour, these cookies are full of coconut, chopped walnuts, and raisins. They're also studded with chocolate chips! Chocolate makes everything better.
- Ingredients: There is no butter, flour, or sugar in sight! Just wholesome ingredients, like almond butter and cinnamon. The natural sweetness comes from using ripe banana.
- Crowd-pleaser: We love healthy cookie recipes, and these are paleo, gluten-free, refined sugar-free, and egg-free. If you use vegan chocolate, they're also dairy-free, AND vegan, meaning you can serve them up to all your cookie-eating friends.
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below and we'll get back to you as soon as possible!
Can I use peanut butter instead of almond butter?
If you're not eating paleo, then sure! Just be sure to grab unsalted peanut butter so your cookies don't taste too salty.
How do I store leftover paleo banana cookies?
When storing these paleo banana cookies, let them completely cool first. You can transfer them to a cooling rack or wire racks for this. Then, pop them into an airtight container and store them at room temperature for 2-3 days or in the fridge to make them last longer, for up to a week. 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.
What is the texture of these paleo banana breakfast cookies like?
In line with most paleo cookies, I'd describe these paleo banana cookies as dense and chewy!
Can I reheat the cookies?
Yes! If you prefer to eat your paleo banana cookies warm, you can reheat them at a low temperature in the oven or pop them in the microwave for a few seconds. Just be mindful not to heat them for too long, or it may dry them out.
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.
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.
Do you have the nutritional fats?
Just added them for you!
Hi, I don’t see the nutritional facts. Can you point me in the right direction?
They’re just below the recipe. Sometimes they take a minute to load onto the screen. 🙂
I love the recipes ease and how great they taste. If I wanted to add some protein or fiber 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!
Thanks for sharing! Do they keep long?
They’ve never lasted longer than 3-4 days in my house. 🙂
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!!
I would definitely try them. They sound delicious.
They are tasty!