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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!).
These Healthy Banana Sweetened Chocolate Chip Coconut Flour Cookies are:
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Both soft and dense with a delightfully pillowy melt-in-your-mouth texture.
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Made with nutritious low-carb, high-protein, high-fiber coconut flour (read more about it’s health benefits: HERE).
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Gluten-Free, Sugar-Free (apart from natural fruit sugars!), Soy-Free, Nut-Free and Dairy-Free.
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Quick and easy to make!
Tips for making Gluten-Free Coconut Flour Banana Chocolate Chip Cookies:
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Due to the unique nature of coconut flour, I do not recommend substituting it with anything else.
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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.
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The tapioca flour in this recipe can be omitted with only slightly different results texturally.
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The cookie dough can be covered and refrigerated for up to two days before baking if necessary.
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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.
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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!
More Coconut Flour Cookie Recipes you might enjoy:
Salted Chocolate + Almond Butter Coconut Flour Thumbprint Cookies (Gluten-Free)
Easy No Bake Chocolate Peanut Butter Protein Cookies With Peanut Butter Glaze (Gluten-Free, Vegan)
Peanut Butter Cacao Nib Coconut Flour Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Naturally Sweetened Coconut Flour Banana Chocolate Chip Cookies (Gluten-Free, Dairy-Free, Keto Option)
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!
KITTY says
could I replace the oil with applesauce?
Kristen Wood says
That should work just fine!
Patti says
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.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Ayshe says
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!
Kristen Wood says
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.
daniela says
Hi and congratulations! great recipies! Can I use flax egg? Poor chickens! MAny thanks.
Kristen Wood says
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. 🙂
daniela says
yes! it helped a lot. thanks
Chloe says
Very filling and hit the spot.
Kristen Wood says
I'm so happy to hear that! Thank you for stopping by and sharing. 🙂
June says
Hi! Can I sub baking soda with baking powder? And do you know how long these can last for?
Kristen Wood says
Hi! Yes, you can! They taste best stored in the fridge for up to one week. I hope this helps! 🙂
Yan says
If i omit the tapioca flour, do i need to replace with an equal amount of coconut flour? Many Thanks!!!
Kristen Wood says
Hi Yan - if you omit the tapioca, you do not need to replace it with anything at all. I hope this helps! 🙂
Andrea says
I can’t find the recipe
Kristen Wood says
Hi Andrea - the recipe is in the recipe card which is right above our comments here. Best!
Syl says
I could never make great-tasting healthy cookies and sweets before this recipe! Changed my life.
Kristen Wood says
That makes me so very happy to hear! Thank you so much for sharing! 🙂