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.
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
Subscribe to our channel to watch more cooking videos!
Paleo Banana Cookies Recipe
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
4 more tasty paleo desserts to try
Flourless Chocolate Molten Lava Cake
Blackberry Chocolate Crumble
Vanilla Cashew Butter Cups
Strawberry Rhubarb Cobbler
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.
https://www.theendlessmeal.com/paleo-banana-cookies/
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.
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
Subscribe to our channel to watch more cooking videos!
Paleo Banana Cookies Recipe
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
4 more tasty paleo desserts to try
Flourless Chocolate Molten Lava Cake
Blackberry Chocolate Crumble
Vanilla Cashew Butter Cups
Strawberry Rhubarb Cobbler
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.
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
Subscribe to our channel to watch more cooking videos!
Paleo Banana Cookies Recipe
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
