Introduction
These cookies are a perfect treat when you want something sweet without feeling weighed down. They are naturally gluten-free, have no refined sugar, and get their moist, cake-like texture from ripe bananas. You’ll love how easily they come together for a wholesome snack or dessert.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 15 cookies
Ingredients
- 2 1/2 cups almond flour (265 grams)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup coconut sugar (45 grams)
- 1/4 cup chocolate chips (45 grams)
- 2 large bananas, peeled and broken into pieces (About 420 grams unpeeled)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup liquid honey (85 grams)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, salt, and baking powder.
- In a separate, larger bowl, use a fork or potato masher to thoroughly mash the bananas until mostly smooth.
- Add the egg, vanilla extract, liquid honey, and coconut sugar to the mashed bananas. Whisk vigorously until the mixture is well combined.
- Add the dry ingredients to the wet ingredients and stir with a spatula until just combined and no dry flour remains.
- Gently fold in the chocolate chips.
- Scoop out portions of dough (about 2 tablespoons each) and drop them onto the prepared baking sheet, spacing them about 2 inches apart. They will not spread much, but you can gently flatten the tops slightly with the back of a spoon.
- Bake for 18-20 minutes, or until the edges are golden brown and the tops are set.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Bites: Use a mini muffin tin for perfectly round, bite-sized cookies.
- Flavor Boost: Lightly sprinkle a tiny pinch of sea salt or cinnamon over the cookies before baking.
- Double Chocolate: Replace 2 tablespoons of almond flour with unsweetened cocoa powder.
- Presentation: For a bakery-style look, press a few extra chocolate chips onto the top of each cookie dough portion right before baking.
Tips for Success
- Use very ripe, spotty bananas for the best natural sweetness and moisture.
- Since ovens vary, start checking your cookies at the 16-minute mark to prevent over-baking.
- Let the cookies cool completely on the wire rack before storing; they firm up as they cool.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. For a warm, fresh-baked taste, reheat individual cookies in a toaster oven or regular oven at 300°F (150°C) for 5 minutes.
FAQ
Can I make this recipe vegan?
You can try a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins) in place of the egg, but results may be slightly more dense.
Can I use another sweetener instead of honey?
Yes, pure maple syrup is a great 1:1 substitute for the liquid honey.
Why are my cookies too soft/cakey?
This is the intended texture! They are more like a soft, muffin-top cookie due to the bananas and almond flour. Ensure they are baked long enough so the centers are set.
Can I use another type of flour?
No, this recipe is specifically developed for almond flour. Substitutions like all-purpose or oat flour will not work with the listed quantities.
My dough seems too wet. Is that okay?
Yes, the dough will be wetter than a traditional cookie dough. It should be scoopable but not runny. If it’s too loose, let it sit for 5 minutes to allow the almond flour to absorb more moisture.
Can I freeze the dough or baked cookies?
Yes, you can freeze baked, cooled cookies in a freezer bag for up to 2 months. Thaw at room temperature. Freezing unbaked dough is not recommended due to the high moisture content.