Gluten Free Banana Chocolate Chip Cookies are soft on the outside with a fudge like, chewy texture on the inside.

I either buy too many bananas or not enough, there is no in between. I never throw bananas out though, no way! Over ripe bananas go right into the freezer for baking. (tip…peel bananas and store them in a large ziplock baggie BEFORE putting them in the freezer). While we love banana bread, these cookies are a much faster and easier way to use up your abundance of bananas! They’re healthy enough to have on hand for a frequent sweet treat that won’t kill your nutrition or goals. Your kids will love them too!

How To Make Gluten Free (and grain, dairy & egg free) Banana Chocolate Chip Cookies

With the help of a blender, these cookies come together very quickly.

• Start by blending bananas (the more ripe, the better), oil, maple syrup and vanilla extract (or baker’s extract) in a blender. Blend until mixture is smooth and no lumps remain from the bananas.
• In a large mixing bowl, whisk together almond flour, coconut sugar, baking powder, salt and cinnamon.

• Pour wet mixture into dry mixture and mix together well with a spoon.
• Add in dark chocolate chips and combine.
• Put cookie dough in refrigerator to chill for 1 hour.
• After an hour, remove dough from fridge (dough will be very sticky).
• Drop by rounded tablespoon onto a parchment paper lined baking sheet and flatten dough slightly, using the back of a spoon or you hand.

• Bake cookies at 350 degrees for 15 minutes.
• Remove from oven and let cookies sit up on baking sheet for 5 minutes, then transfer to cooling rack and let finish cooling.

• If you don’t eat all the cookies immediately (congratulations, you have more control than my family), these cookies are best stored in the fridge.

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Gluten Free Banana Chocolate Chip Cookies

Gluten Free Banana Chocolate Chip Cookies are soft on the outside with a fudge like, chewy texture on the inside. 

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 20 cookies

Ingredients

• 2 bananas very ripe
• 2 1/4 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup olive oil
• 1/4 cup pure maple syrup
• 1/2 tbsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup dark chocolate chips

Instructions

1. Blend together bananas, oil, maple syrup and vanilla extract till mixture is smooth and no lumps remain from the bananas. 

   Whisk together almond flour, coconut sugar, baking powder, salt & cinnamon. 

   Pour wet mixture into dry mixture and combine well with a spoon. 

   Add in chocolate chips and stir. 

   Chill cookie dough in refrigerator for 1 hour. 

   Remove dough from fridge (dough will be very sticky). 

   Drop dough by rounded tablespoon onto parchment paper lined baking sheet. Press dough flat with spoon or hand. 

   Bake cookies at 350 degrees for 15 minutes. 

   Remove from oven and let sit on baking sheet for 5 minutes, then transfer to cooling rack to finish cooling. 

   Store in refrigerator.