Recipe: Banana Bread Cookies

Half cake, half cookie, 100% delicious (well if you like banana bread and cookies).  This recipe basically began as a banana bread when I realized I had nothing to bake the bread in since I moved and haven’t picked up my bakeware from my mom’s house yet.  So right as I was mashing the bananas and mixing the chia seed egg (yes that’s a thing) I decided to make this a cookie and it was a fantastic idea.


These are:

Gluten free



This recipe uses almond flour and coconut flour, chia seed as the egg, agave or maple syrup for sweetness to get your “I’m a healthy cookie but I’m still a cookie” fix.  And it doesn’t taste like cardboard.  The chia seed egg does need standing time, sorry to make this a multi-hour process, but it is worth it.  Option to use a regular egg, texture and taste will change and I haven’t experienced that change yet.



Yield: 9 cookies

  • 2 tbsp chia seed soaked in 1/4 cup water overnight (or several hours until thick)
  • 2 overripe bananas, mashed
  • 2 tbsp agave or maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup chocolate chips


  1. Set oven to 325F and line a cookie sheet with parchment paper.
  2. Mash banana in a large mixing bowl until smooth and no large chunks remaining.  To the bananas add chia seed mixture, agave or maple syrup, and vanilla extract.  Mix thoroughly.
  3. To the wet mixture add almond flour, coconut flour, baking soda, and salt.  Mix thoroughly and then fold into chocolate chips.
  4. Scoop batter into 9 even cookies on the baking sheet and shape.  Place in oven for 20-25 minute until lightly golden on top.  Allow the cookies to cool slightly before digging in.


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