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!
PrintPaleo Banana Cream Pie Cookies
- Yield: 14-16 cookies 1x
Ingredients
- 3 ripe bananas
- 1 cup almonds
- 1/4 cup unsweetened, shredded coconut
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut cream (the thick stuff at the top of the coconut milk can)
- 1 egg white
Instructions
- 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
These are great! And I think totally calls for a cookie at every meal 😉 We should have cookie intervals throughout the day!
You’re right. It should be a mandatory thing….
I’ve always got a few ripe bananas on my counter waiting to be used and sometimes I just don’t feel like banana bread again. I’ll definitely be using them in these cookies next time. They look and sound so good!
Same! I actually have like 6 in my freezer right now! I always find uses for them though – such a great, natural sweetener. I hope you love these cookies Joanie!
Cookie monsters in my house would goes for these anytime
Love the short ingredient list and the minimal prep time. These cookies sound GOOD! And my boys would want them with chocolate chips…
🙂
It’s clutch for busy moms!! I mean, everyone likes easy, but moms ESPECIALLY like easy, right? Mmmmm chocolate chips in these sound SO YUM too!
These look good! I love cookie recipes that dont have 248893 ingredients needed and 4 different kinds of GF flours. haha–delicious!!
RIGHT?! No one got time (or the budget) for that!! Simple is my jam. And tasty of course 😉 Thanks Heather!
Yum yum! Those cookies look so cute and scrumptious!
Thanks Kendra!! Cute and scrumptious is a solid combo!
I love banana cream pie so I know these cookies have to be delicious! They look great! Can’t wait to try making them soon
Thanks Ashley!! Chaaaaaa I hope you make these and love ’em!
these sound prettyyyy freaking good. funnily enough i HATE bananas, unless they are in frozen form. like in a smoothie (so i can’t actually taste them haha). these look so moist and chewy tho i think i need to make them. plus they have the most simple ingredients!!
My dad hates bananas too – yet will still eat a whole loaf of banana bread. Funny how that happens! Maybe these will convert your disgust for ‘naners. They are TOTES moist and chewy! I hope you dig ’em!
These are gorgeous! I cannot wait to try them. These would hold up well in the freezer too. Not that they would ever last in the freezer. Who are we kidding. Ha ha!!
★★★★★
They TOTALLY would keep well in the freezer! I mean, if you make like 6 batches, because we all know the first 5 would be devoured right away. Which is totally normal 😉
I am right there with you! I HATE banana flavoring but I love bananas! <3
I think banana flavored things just taste so fake. Like bleh, no thanks! Fresh is where it’s AT (and cookies of course). Thanks Susannah!
ONLY BANANAS?! No way!! These look fabulous, and I might finish the whole batch if it were in front of me 😛
ONLY BANANAS! CRAZY right? Scarf away my friend. Scarf away…
Yum! No that I’m done with the Whole30, I’ve been looking for some good Paleo desserts. These will hit the spot! Pinned.
Whoo hoo!!!!! YOU DID IT!!! Now have fun devouring some nummy paleo treats without messing up all your awesome results 🙂
These look scrumptious! Thanks for sharing 🙂
Blessings,
Edye | http://gracefulcoffee.wordpress.com
My pleasure! Thanks for stopping by!
Hi there 🙂 this looks really really yummo but I haven’t used coconut cream or milk before. I really want to make these but can you explain to me what to do here. Do I buy coconut milk in can or carton? Then how do I get the 2 TBS cream? Thank you for helping me…i just never done this before.
Glad you asked Tari! Be sure to by the full-fat coconut milk in a can. It won’t say full-fat, but it shouldn’t say ‘light’ (it’s more watery). Then when you open the can, you can usually find the ‘cream’ at the top. If it’s all pretty liquid-y, throw the can in the fridge for a few hours. You will be able to see the cream form at the top for sure. Let me know if you have any other questions!
Chrissa – Should I use salted or unsalted almonds for this recipe? Does it make a big difference in taste?
Hey Lindsey! I used unsalted. I’m not sure it would make a huge difference, but if you’re unsure and you only have salted, just rinse them off with water. That’s my quick and easy fix in situations like that 😉
I don’t have almonds, but I have almond meal. Would that work? If so, would it still be a cup?
Hey Courtney – I haven’t tried it, but I would think it would be just fine. I used whole almonds because I liked a light chunkier consistency within the cookie. Almond meal might just yield a smoother cookie. Try the cup, but if the mixture is too dry, add a little bit more coconut cream!
Can I use almond flour? I don’t have any whole almonds
Hi Tosha – you could, although I haven’t tried. It will yield a smoother cookie (this version has a little more texture with the almonds not fully pulverized). I’d just make sure the liquid to dry ratio is still moldable for cookies. Let me know how it turns out!
Anything I could substitute the almonds for? I have a nut allergy. Thank you! I have LOVED all your recipes so far!
Hmmmm I’m thinking the best alternative might be oat flour. But you have have to use a little less (I’m really not sure what the ratio would be, but I’d play with the consistency and see). Keep me posted!