Banana Coconut Almond Flour Cookies

Gluten-Free, Dairy-Free, Refined Sugar–Free, Naturally Sweetened, Soft + Chewy, Gut-Friendly, High-Fibre

These banana cookies are so soft and honestly one of the best ways to use up ripe bananas. They come together with simple whole food ingredients, made with almond flour, coconut, and naturally sweetened ingredients, giving you that perfect soft, chewy texture without any refined sugars or flour.

They're simple, balanced, and something you can feel good having on hand for the week, whether you need a quick snack or something a little sweet that still supports your energy and digestion.

What You Need (Yields 10–12 cookies)

2 ripe bananas, mashed (about 200–240g)

1 large organic egg (about 50g)

2–3 tbsp raw honey (50–60g)

1–1 ½ cups almond flour (about 130g)

½ cup unsweetened shredded coconut (50g)

2 tbsp almond butter (28–32g)

½ tsp baking soda (2–3g)

1 tsp vanilla extract (5g)

Pinch of Maldon salt (about 1g)

Optional

½ tsp cinnamon (1–2g)

¼ cup chopped walnuts or pecans (25–30g)

⅓–½ cup dark chocolate chips or chunks (60–90g), mixed into the dough or melted with a little coconut oil and drizzled over top

Method

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, mash the bananas until smooth.

Add the egg, honey, almond butter, and vanilla extract. Mix until fully combined.

Stir in almond flour, shredded coconut, baking soda, sea salt, and cinnamon if using. Let the mixture sit for 5–10 minutes to allow the almond flour to absorb moisture.

Fold in chocolate chips and any additional mix-ins if using.

Scoop the dough onto the baking sheet and gently flatten into cookie shapes, as they will not spread much while baking.

Bake for 10–12 minutes, until edges are lightly golden and centers remain soft.

Allow cookies to cool on the pan for 5–10 minutes to set before moving.

Optional: If drizzling chocolate, melt dark chocolate with a small amount of coconut oil and drizzle over cooled cookies.

Top with some Maldon flaky salt

Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay