Naturally Sweetened Coconut Flour Banana Chocolate Chip Cookies (Gluten-Free, Dairy-Free, Keto Option)
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These banana sweetened coconut flour cookies with 100% chocolate chips, make for one healthy no sugar added baked treat without any of the guilt! Gluten-free, dairy-free, refined sugar-free, low-carb + keto diet friendly.
In an effort to cut down on consuming sugar (even if it’s unrefined 99% of the time!), I took to experimenting with fruit-sweetened baked goods. This result is a beautifully textured, delicious, and ridiculously healthy coconut flour cookie that makes a perfect complement to 100% chocolate chips (or any chocolate of your choice!). Enjoy!
~Kristen
Why You’ll Love It
- Both soft and dense with a delightfully pillowy melt-in-your-mouth texture.
- Made with nutritious low-carb, high-protein, high-fiber coconut flour.
- Gluten-Free, Sugar-Free (apart from natural fruit sugars!), Soy-Free, Nut-Free and Dairy-Free.
- Quick and easy to make!
Tips for making Gluten-Free Banana Chocolate Chip Cookies:
- Due to the unique nature of coconut flour, I do not recommend substituting it with anything else.
- Don’t want to use bananas? You can substitute the banana with 1/4 cup maple syrup or honey, 1/4 cup applesauce or yogurt, or for a completely sugar-free diabetic and KETO friendly treat, use a sugar-free sweetener such as this one AND omit the tapioca starch.
- The tapioca flour in this recipe can be omitted with only slightly different results texturally.
- The cookie dough can be covered and refrigerated for up to two days before baking if necessary.
- You can use any chocolate of your choice, but for a truly no sugar added option that is wholly delicious, I absolutely love these sugar-free 100% chocolate chips from Pascha.
- These cookies store well in an airtight container in the refrigerator for up to one week. And in my opinion, they taste amazing straight from the fridge!
If you enjoy these cookies, you might also love these healthy banana cookies.
More Coconut Flour Cookie Recipes you might enjoy:
Naturally Sweetened Coconut Flour Banana Chocolate Chip Cookies (Gluten-Free, Dairy-Free, Keto Option)
These banana sweetened coconut flour cookies with 100% chocolate chips, make for one healthy no sugar added baked treat without any of the guilt! Gluten-free, dairy-free, refined sugar-free, low-carb + keto diet friendly.
Servings: 1 dozen (12) cookies
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Ingredients
- 1/3 cup + 3 tablespoons coconut flour
- 2 tablespoons tapioca flour omit for keto option
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 large or 2 small ripe bananas mashed (omit for keto, see tips above in post for advised substitution)
- 2 eggs
- 1/4 cup coconut oil or butter melted
- 5 tablespoons 100% chocolate chips or any chocolate chips or chopped chocolate of your choice
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
- In a large bowl combine coconut flour, tapioca flour, cinnamon, baking soda and salt. Stir to combine.
- In a seperate bowl whisk together bananas, eggs and oil/butter until smooth.
- Pour wet ingredients into dry ingredients. Stir until smooth. Fold in chocolate chips.
- Using wet hands, scoop out rounded tablespoon portions of dough. Place on cookie sheet and flatten slightly with hands.
- Bake for 11-13 minutes, or until edges and bottoms are turning golden.
- Let cool completely before serving.
- Enjoy!
Notes
Keto option: contains 2 net carbs
Please see the ‘Tips’ section above in post for more information.
Find more Coconut Flour Cookie Recipes.
You might also like: Is Butter Gluten Free?
Nutrition
Serving: 1g | Calories: 112kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 86mg | Fiber: 1g | Sugar: 5g
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Have you tried this recipe?Please Rate + Comment Below!
If you don’t need tapioca flour then why is it the recipe at all?
Hi! I like the texture that tapioca provides – it makes the cookies slightly chewier, but if one wants/needs to omit it, the cookies are still delicious and hold together well without it.
could I replace the oil with applesauce?
That should work just fine!
I was looking for a naturally sweetened banana chocolate chip cookie recipe and stumbled upon this. It was so good! I added extra chocolate chips because that’s my favorite part.
I’m so happy to hear that! Thank you for sharing. 🙂
Hi Kristen, yummy recipe, they turned out so tasty! I did not use tapioca flour and made 8 cookies using the recipe and they were all finished within the hour! Would it be ok to double the amount of ingredients for more? Thank you!
Hi! I’m so very happy to hear this. Thank you for sharing. 🙂 Yes, you most definitely can double it with no further adjustments needed.
Hi and congratulations! great recipies! Can I use flax egg? Poor chickens! MAny thanks.
Hi Daniela — I haven’t tested this particular recipes with flax eggs, but you could give it a go. The challenging part of coconut flour in particular is its strong need for a lot of liquid and a lot of binding power. Unfortunately, eggs are the best thing for getting baked goods to stick together when it comes to working with coconut flour. Flax eggs may work well enough, but keep in mind, it might not hold together as well as the original recipe. I hope this helps. 🙂
yes! it helped a lot. thanks
Very filling and hit the spot.
I’m so happy to hear that! Thank you for stopping by and sharing. 🙂
Hi! Can I sub baking soda with baking powder? And do you know how long these can last for?
Hi! Yes, you can! They taste best stored in the fridge for up to one week. I hope this helps! 🙂
If i omit the tapioca flour, do i need to replace with an equal amount of coconut flour? Many Thanks!!!
Hi Yan – if you omit the tapioca, you do not need to replace it with anything at all. I hope this helps! 🙂
I can’t find the recipe
Hi Andrea – the recipe is in the recipe card which is right above our comments here. Best!
I could never make great-tasting healthy cookies and sweets before this recipe! Changed my life.
That makes me so very happy to hear! Thank you so much for sharing! 🙂