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 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.
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!
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. 🙂
These look so good! They wouid be fun to make with kids too!
Yes! The kids love them. 🙂
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 healthy 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!
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!
I’m not seeing any nutritional facts? Have they had to be removed for some reason? Thanks for the recipe!
Sometimes they take a minute to load on the screen. They are still there!
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 and bonus that they are healthy too!
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!
Do you have the nutritional fats?
The nutritional information is all below the recipe. 🙂
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?
The calories are high but that’s not a bad thing. Almonds are high in healthy fats which means they’re also high in calories.
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!