Who likes ‘naners? Admittedly I hate anything banana flavored. Don’t get me wrong, I LOVE bananas, but banana candy or banana popsicles – ewh. That’s why these paleo banana cream pie cookies are REAL banana tastin’, healthy, and sugar-free winners. Incredibly soft and incredibly easy. Bananas just got a cookie facelift.
I started this recipe as a breakfast cookie, but then figured why just breakfast? These paleo banana cream pie cookies hit the spot any time of day. If you like banana bread, if you like banana cream pie, if you like Paula Dean’s banana pudding (OMG it’s heaven but caloric-gluttony), you’ll love these cookies.
Making a batch of cookies has never, ever been easier. Seriously just throw it all in a blender, and you are DONE. Two minutes of prep time? Ok, sold.
I love these cookies for the kiddos because they are naturally sweetened with…you guessed it – banana. ONLY banana. And they are full of other good-for-you stuff like almonds, unsweetened coconut flakes, coconut cream, egg white, and vanilla. Ummm that’s it.
“But Chrissa I’d rather have chocolate chip cookies” “Chrissa, paleo cookies are not REALLY cookies” “Chrissa cookies aren’t meant to be healthy, those kind always taste bad”
Stop that. Just stop it. I’m going to debunk all those myths in your head with this one. And if you REALLY feel the need to make these unhealthy to validate all those thoughts, throw a big ‘ol scoop of ice cream in between these super soft banana cookies. Ok don’t do that. You really don’t need to.
What you could do is add coconut flakes to top of each dollop of cookie batter, or maybe some diced bananas. Maybe chopped nuts are more your thing or whipped coconut cream. Go bananas my friend (no pun intended).
To make these paleo banana cream pie cookies, simply throw three ripe banana into a blender, add one cup of almonds, shredded coconut, vanilla extract, and coconut cream, then blend until creamy. Then add one egg white and blend a few more seconds until it’s incorporated into the mixture. If you prefer cookies with a little texture, add a handful of finely chopped almonds (or nuts of choice) into the batter for some crunch.
Bake at 350 degrees for 15-18 minutes, until the middle of the cookies are set and edges are golden brown.
These cookies are very soft because of the moist dough – almost a bread-like texture. So keep them out at room temperature directly after baking for a few hours, then store in the refrigerator to keep them fresh, longer.
Interested in trying your hand and some other paleo cookie varieties? Check out these paleo blackberry cheesecake cookies or save this recipe for soft and chewy paleo gingerbread cookies for the holidays!
- 3 ripe bananas
- 1 cup almonds
- ¼ cup unsweetened, shredded coconut
- ½ teaspoon vanilla extract
- 2 tablespoons coconut cream (the thick stuff at the top of the coconut milk can)
- 1 egg white
- Preheat oven to 350 degrees
- Place three very ripe bananas into a blender and add the almonds, shredded coconut, vanilla extract, and coconut cream. Blend until creamy
- Add the egg white and blend a few more seconds until it's incorporated into the mixture
- If you prefer cookies with a little texture, add chopped nuts
- Drop large spoonfuls of the batter on a baking sheet, flattening slightly with the bottom of the spoon to create round disks
- *Optional: top with shredded coconut, diced bananas, or chopped nuts
- Bake for 15-18 minutes, or until cookies are set and edges are golden brown
- Store at room temperature for a few hours after baking or up to a day, then transfer to an airtight container in the refrigerator to keep fresher, longer