5 from 3 votes
Almond Flour Banana Cookies With Chocolate Chips
These soft, chewy cookies are made with almond flour, ripe bananas, and a handful of chocolate chips, offering a delightful gluten-free treat. They’re easy to make and incredibly delicious!
Prep Time
10 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
35 mins
Servings:
15
Cookies
Calories:
170 kcal
Course:
Dessert, Snacks, Baked Goods
Ingredients
- 2 ½ cups almond flour 265 grams
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup coconut sugar 45 grams
- ¼ cup chocolate chips 45 grams
- 2 banana About 420 grams unpeeled, large, peeled and broken into pieces
- 1 egg large
- 1 teaspoon vanilla extract
- ¼ cup honey 85 grams, liquid
Instructions
- Preheat the oven to 350 degrees F/ 180 degrees C. Take a large baking sheet and cover it with parchment paper—set aside.
- In a large bowl, combine the flour with salt, baking powder, and coconut sugar using a whisk. Stir in the chocolate chips. Set aside.
- Place the bananas in a blender and add the egg, vanilla extract, and honey. Blend briefly on high until you get a yellowish liquid and the eggs are well incorporated.
- Add the banana mixture to the dry ingredients and, with a wooden spoon, stir to combine.
- Scoop the cookie batter onto a prepared baking sheet using a 3-tablespoon cookie scoop, leaving enough space between them. This should yield about 15 cookies.
- Place in the oven and bake for 20 to 25 minutes or until firm at the top and golden brown. It's 25 minutes in my oven.
- Allow to cool completely. Enjoy!
Cup of Yum
Notes
- Helpful Tips:
- Use Ripe Bananas: Make sure the bananas are ripe—overripe bananas will give you the best sweetness and texture for these cookies. Leave the green bananas for my Pineapple Green Banana Turmeric Smoothie.
- Use Parchment Paper: It ensures the cookies don’t stick to the cookie sheet and makes cleanup a breeze.
- Don't Overdo it on the Chocolate Chips: You don't want the chocolate to overpower the lovely banana flavors. I've added just enough to keep it balanced. Try my Almond Flour Chocolate Cookies if you want a cookie with an intense chocolate flavor.
- Storage: Store your Almond Flour Banana Cookies with Chocolate Chips in an airtight container at room temperature for 4 days. If you want them to last longer, you can store them in the fridge for up to a week.
Nutrition Information
Serving
1
Calories
170kcal
(9%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.1g
(1%)
Trans Fat
0.001g
(0%)
Cholesterol
11mg
(4%)
Sodium
72mg
(3%)
Potassium
73mg
(2%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
26IU
(1%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15 Cookies
Amount Per Serving
Calories 170
% Daily Value*
| Serving | 1 | |
| Calories | 170kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 72mg | 3% |
| Potassium | 73mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.