Double Chocolate Chip Banana Cookies (Paleo, Gluten-Free)

These double chocolate chip banana cookies are super-soft and moist for a delicious treat. Sweetened with bananas and a little additional sweetener, if you desire. Paleo, gluten-free, grain-free and dairy-free. 

It’s been awhile since I posted a cookie recipe. In fact, the last one I posted was my chai shortbread cookie recipe back at the beginning of April. I do occasionally like something sweet, but when I’m following a low-carb way of eating, as I usually do, I find that my craving for sweet things has really diminished.

I certainly do like to indulge in a bit of dessert every now and again though, don’t get me wrong. When that urge strikes, I do like to stick to either a natural sweetener, such as stevia, or a bit of naturally sweet fruit, such as bananas. Refined sugar makes me feel like a zombie, and I do like my brain best when it is not zombiefied.

Of course from the title, you already expect that bananas will be making a starring appearance in these cookies, and they certainly do!
These double chocolate chip banana cookies are pretty much everything you would expect, according to the name, but they are also a lot more. They are nice and moist, and have a kind of cake-like texture. As I was eating one, I thought to myself that these could also make incredible muffins if I just tweaked the recipe slightly.

They are also one of the easiest cookie recipes I have ever made. You only need one bowl and you’re good to go. I recommend using fairly ripe bananas, but yellow bananas are just fine if you don’t want super-sweet cookies.

Start by mashing the bananas in the bowl with a fork. It’s ok if there are some small clumps, but you don’t want big chunks of banana in the cookies.Add in your eggs, apple cider vinegar and vanilla extract, and mix until well-incorporated.

Stir in cocoa powder, sweetener and baking soda. Slowly add in the coconut flour until the dough is no longer sticky. Lastly, fold in the chocolate chips and spoon onto a baking sheet. The batter should make approximately 8-10 cookies.

If you give these double chocolate chip banana cookies a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!

Print Recipe

5 from 1 vote

Double Chocolate Chip Banana Cookies

These double chocolate chip banana cookies are super-soft and moist for a delicious treat. Sweetened with bananas and a little additional sweetener, if you desire. Paleo, gluten-free, grain-free and dairy-free. 

Prep Time5 minutes mins

Cook Time14 minutes mins

Total Time19 minutes mins

Servings: 8 cookies

Ingredients

• 2 bananas, ripe
• 2 eggs
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon vanilla bean powder or vanilla extract
• 2 tablespoons cocoa powder
• 1/4 cup sugar, sweetener or coconut sugar (32 g), optional
• 1/2 teaspoon baking soda
• 1/3 cup coconut flour (43 g)
• 1/4 cup chocolate chips (32 g)

Instructions

• Preheat oven to 350F (175 C).
• Mash two ripe bananas in a large bowl with a fork. Small clumps are ok, but you do not want any big chunks remaining.
• Add in two eggs and mix until well-incorporated with mashed bananas. Add apple cider vinegar and vanilla extract and mix again.
• To the wet ingredients, mix in the cocoa powder, sweetener, and baking soda. Mix until well incorporated. Add in coconut flour a small amount at a time and stir. If 1/3 cup is not enough, add more until you can form the dough into balls. Mix in chocolate chips at the end.
• Place cookies onto a parchment paper or silicone mat lined baking sheet. The dough should make approximately 8-10 cookies.
• Bake for 14-16 minutes. Allow to cool on the baking sheet before removing.

Notes

Nutrition Facts (per 2 cookies): 222 calories, 8 g total fat, 35 g total carbs, 7 g fiber (28 g net carbs), 6 g protein