Banana cake is usually made as a loaf, whether it’s glutinous or gluten-free or paleo. But why not try a banana bread cookie, especially with chocolate chips? The flavor is just as familiar and gentle, plus you get a crust on each cookie rather than just around the edges of a big cake! Plus, sometimes, you just need a bite of banana chocolate chip dessert- and these are the easiest thing to whip up (or sneak out of the freezer). Adding chocolate chips makes it even more exciting in my opinion, but you can definitely leave the chocolate out of these banana bread cookies, too.
Banana Bread Cookies with Chocolate Chips
Your ingredients will be:
- Almond Flour: A paleo baking staple! The finer the flour is, the more you’ll get a cookie-like texture. If your almond flour is more meal-y, or you grind it at home, the cookies will still turn out well but will be noticeably heavier and more crumbly.
- Tapioca Flour: This is a great add-on for any gluten free baked good. It adds some stretch and extra chewiness to these banana chocolate chip cookies.
- Flaxseed meal: Flaxseeds are a great source of fiber and are hardy detectable in the finished product. I love sneaking this into anything I bake.
- Maple Syrup: This works as a sweetener in this recipe, and also helps pull together all the dry ingredients. Plus, is there anything that tastes as good as really high-quality maple syrup? Somehow, it always tricks my palette into thinking we’re eating pancakes or waffles. Childhood memories, probably. Anyway-
- Bananas: Obviously, we need some bananas. I used 2 mashed bananas.
- Baking Soda: To help the cookies rise, of course. We want banana chocolate chip cookies, not banana chocolate pancakes.
- Salt: Pink himalayan salt is what we keep on hand for all the trace minerals it contains- but any sea salt will work great! Iodized table salt isn’t the best choice for health reasons, but it would still be effective in this recipe.
- Chocolate Chips: Finding healthy chocolate chips without dairy equipment or traces of dairy is hard. I’ve linked one here, and if you have a local Trader Joe’s, they also just started carrying 72% dark chocolate chips without traces of dairy.
- Eggs: The ultimate binder for baking!
I’d guess you could leave it out and just substitute the difference in almond flour, yes!
They definitely play a central role. A chia egg would probably work, but I have not tried it. The texture of the banana chocolate chip cookies would definitely be different, but that doesn’t have to be a bad thing.
These will last on the countertop for a few days to a week, preferably in an airtight container or bag. If you freeze them, they’ll last months!
This may sound like a funny question on a banana chocolate chip cookie recipe, but I have definitely been in this predicament myself. Avocado offers a similar creamy texture but honestly, will not taste good in a cookie. If you think of a substitute and it works, please let me know! But I really wouldn’t attempt this with anything other than bananas if you want confidence it’ll turn out.
It can definitely be doubled. I generally bake and cook in big batches, and this recipe actually turns out a large batch of cookies (up to 24, depending on the size you make them). But if you want to make more, that would work great.
More Paleo Cookie Recipes for You:
- Blueberry Muffin Tops | Paleo, GF Cookies
- Healthy Chanukah Cookies
- N’Oatmeal Chewy Cookies | Paleo, GF
If you’ve tried this recipe, please go ahead and leave a comment below! Or, you can share it with someone who would appreciate a quick and easy bite of banana chocolate chip gluten-free treats.
If you’re on Instagram, feel free to tag me there as well @yourwholesomechild.
Feel free to be in contact with comments or questions! Hope you enjoy the baking process and the cookies!
