Chunky Monkey Paleo Banana Cookies
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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.
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 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, reheat them in the oven at a low temperature or microwave them for a few seconds. Just be mindful not to heat them for too long, or they may dry 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.
Wonderful flavour and texture! I used natural peanut butter, 2 cups oatmeal, 1/4 cup cocoa powder unsweetened, 1/4 cup coconut, and 1/2 cup dark chocolate chips. No need to add sweetener.
I realize the grain disqualifies it for paleo, but I’m sure it would be just as good with almond flour.
Definitely a keeper?
I bet the oatmeal addition was wonderful!!
Very tasty and light. My batter was very loose, so I added a little bit of almond flour until the batter tightened up. I went back and watched the video, my almond butter was a bit runny than yours. But still they came out great!
So happy to hear that they turned out!
Yes! The kids love them. 🙂
Thanks for sharing! Do you use this dough for any other kinds of cookies?
I haven’t tried it for any other cookies yet. But the add-ins are flexible so you could definitely experiment. 🙂
Amazing! I sub a little date syrup for the water and used dried cherries. We’ve made these twice this week!
That is so wonderful to hear! Thanks, Lizzy!
Do you mean “Chunky Money” or “Chunky Monkey?” All the links to your site are linking to Chunky Money cookies.
Oh man … definitely not chunky money lol!
I’m looking for breakfast options but not necessarily paleo. Could I use normal butter (or any other oil) instead of almond butter?
No butter or oil won’t work in this recipe. You could use peanut butter, though!
Sometimes they take a minute to load on the screen. They are still there!
Love this recipe! It’s become a staple in our home 🙂 My dad is allergic to coconut and walnuts so I substituted with slivered almonds and recipe was excellent!
That’s wonderful! Thank you for coming back to let us know!
So yummy!! I made my own almond flour by mixing some almonds in my nutribullet, which was super easy and then I didn’t have to by a whole bag of almond flour. These are super yummy and a perfect breakfast for busy mornings.
Thanks, Amanda! So happy you like them!
Great recipe, made these tonight, very quick easy tasty!
I’m so happy to hear that the recipe was a hit!
They are fantastic. I didn’t have raisins so I used chopped dates and sub in pecans for the walnuts.
That’s a great idea!
Excited to make these! I ran out of vanilla extract, do you think I could use my unsweetened vanilla almond milk in place of water to help?
These cookies are quite flexible so I think that would work!
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!