Caramelized Banana Cookies
Gluten-Free, Dairy-Free, Refined Sugar-Free, Mineral-Rich, Gut-Loving, Nourishing
When your bananas start turning spotty on the counter, most people think of banana bread but trust me, you’ll want to make these cookies instead. They have all that nostalgic banana bread warmth but with a soft, chewy texture and golden edges that make them even more addictive. There’s something so cozy about the scent of caramelized banana baking in the oven. These cookies capture that same comfort with a deeper, buttery flavour from browned coconut oil and sweet, caramelized banana. Naturally sweetened with ripe bananas and mineral-rich coconut sugar, they deliver natural sweetness that supports balanced blood sugar and energy levels, no refined sugar crash here. The combination of almond flour and sprouted oat flour brings fibre, healthy fats, and minerals that nourish your gut and hormones, while toasted coconut adds texture and those golden, toasty notes. A handful of dark chocolate chunks (70% or higher my fav is Hu Kitchen) brings antioxidant-rich indulgence, because balance matters. It’s important to refrigerate the dough for at least 30 minutes before portioning and shaping this helps it firm up for easy rolling and creates that perfect chewy texture once baked. Perfect for an afternoon treat or wholesome dessert with tea, these cookies are soft, cozy, and satisfying, a nourishing twist on a classic banana bread moment.
Ingredients (Makes 14 Cookies)
1⅓ cups almond flour
½ cup gluten-free sprouted oat flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
3 very ripe bananas, halved crosswise and lengthwise
10 tablespoons coconut oil or vegan butter, divided
1 ¼ cup coconut sugar, maple sugar or organic raw brown sugar
1 large egg (or 1 flax egg for vegan option)
1 teaspoon pure vanilla extract
½ cup unsweetened shredded coconut, toasted
⅓ cup dark chocolate chunks or chips (70% or higher, dairy-free)
Optional Topping
Thin banana slices caramelized in coconut oil, cinnamon & coconut sugar
Method
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, oat flour, baking soda, cinnamon, and sea salt.
In a large skillet, melt 2 tablespoons coconut oil over medium-high heat. Add banana slices cut-side down and cook until golden and softened, about 2–3 minutes per side.
Remove the bananas and set aside. In the same skillet, add the remaining coconut oil and cook until lightly golden and aromatic, about 2–3 minutes, to create that nutty, browned-butter flavour.
Return the bananas to the skillet, add sugar of choice, and cook for 5–7 minutes until the mixture thickens and turns deep golden with a rich caramelized aroma.
Transfer the mixture to a large bowl to cool for 10–15 minutes. Mash until mostly smooth, then whisk in the egg and vanilla.
Fold in the dry ingredients until just combined, then stir in shredded coconut and dark chocolate chunks.
Refrigerate the dough for 30 minutes to firm up.
Scoop about 2 tablespoons of dough per cookie and roll into balls. Arrange 2 inches apart on the prepared baking sheet and flatten slightly into rounds.
If desired, press a banana slice and a chocolate chunk gently into the top of each cookie.
Bake for 12–15 minutes, rotating halfway through, until golden around the edges and soft in the centre.
Allow to cool on the tray for 10–15 minutes before transferring to a rack.
Serving Suggestions
Serve warm with a sprinkle of flaky sea salt or a drizzle of almond butter.
Pair with a mug of herbal tea or an almond milk latte for a cozy afternoon treat.
Crumble over coconut yogurt or enjoy as a wholesome post-dinner dessert.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist