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