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You are here: Home / Physical Kitchness / Paleo Banana Cream Pie Cookies

Paleo Banana Cream Pie Cookies

16 Jun

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.

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So soft, so full of banana flavor, and made in the blender in 2 minutes, these paleo banana cream pie cookies are amazing! Naturally sweetened with banana, made with almonds, coconut flakes, egg white, vanilla, and love!

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.

These paleo banana cream pie cookies are sweetened with only ripe banana and are incredibly soft. The perfect treat or on-the-go breakfast

“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).

Simple blender cookies bursting with banana flavor! They are dairy free, gluten free, and paleo!

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.
If you love bananas you will go bananas over these paleo banana cream pie cookies. An incredibly soft cookie that is paleo and naturally sweetened
A great healthy cookie for kids and toddlers. Great for baby led weaning! Paleo banana cream pie cookies - made with ripened bananas, pureed almonds, coconut, and egg white.

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!

Print

Paleo Banana Cream Pie Cookies

So soft, so full of banana flavor, and made in the blender in 2 minutes, these paleo banana cream pie cookies are amazing! Naturally sweetened with banana, made with almonds, coconut flakes, egg white, vanilla, and love!

★★★★★

5 from 1 reviews

  • Author: Physical Kitchness
  • Yield: 14-16 cookies 1x
Scale

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

  1. Preheat oven to 350 degrees
  2. Place three very ripe bananas into a blender and add the almonds, shredded coconut, vanilla extract, and coconut cream. Blend until creamy
  3. Add the egg white and blend a few more seconds until it’s incorporated into the mixture
  4. If you prefer cookies with a little texture, add chopped nuts
  5. Drop large spoonfuls of the batter on a baking sheet, flattening slightly with the bottom of the spoon to create round disks
  6. *Optional: top with shredded coconut, diced bananas, or chopped nuts
  7. Bake for 15-18 minutes, or until cookies are set and edges are golden brown
  8. 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

 

So soft, so full of banana flavor, and made in the blender in 2 minutes, these paleo banana cream pie cookies are amazing! Naturally sweetened with banana, made with almonds, coconut flakes, egg white, vanilla, and love!

 

Chrissa
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35 Comments Filed Under: Breakfast, Desserts, Physical Kitchness, Recipes, Toddler Approved Tagged With: bananas, coconut milk, cookies, paleo[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Rebecca @ Strength and Sunshine says

    June 16, 2016 at 5:03 am

    These are great! And I think totally calls for a cookie at every meal πŸ˜‰ We should have cookie intervals throughout the day!

    Reply
    • Chrissa says

      June 16, 2016 at 10:19 am

      You’re right. It should be a mandatory thing….

      Reply
  2. Joanie @ ZagLeft says

    June 16, 2016 at 8:34 am

    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!

    Reply
    • Chrissa says

      June 16, 2016 at 10:13 am

      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!

      Reply
  3. Candy says

    June 16, 2016 at 10:37 am

    Cookie monsters in my house would goes for these anytime

    Reply
  4. Blair says

    June 16, 2016 at 4:18 pm

    Love the short ingredient list and the minimal prep time. These cookies sound GOOD! And my boys would want them with chocolate chips…

    πŸ™‚

    Reply
    • Chrissa says

      June 21, 2016 at 2:07 pm

      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!

      Reply
  5. Heather @ Polyglot Jot says

    June 16, 2016 at 6:03 pm

    These look good! I love cookie recipes that dont have 248893 ingredients needed and 4 different kinds of GF flours. haha–delicious!!

    Reply
    • Chrissa says

      June 21, 2016 at 2:04 pm

      RIGHT?! No one got time (or the budget) for that!! Simple is my jam. And tasty of course πŸ˜‰ Thanks Heather!

      Reply
  6. Kendra Cardoza says

    June 17, 2016 at 12:27 am

    Yum yum! Those cookies look so cute and scrumptious!

    Reply
    • Chrissa says

      June 21, 2016 at 2:00 pm

      Thanks Kendra!! Cute and scrumptious is a solid combo!

      Reply
  7. ashley says

    June 17, 2016 at 4:39 am

    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

    Reply
    • Chrissa says

      June 21, 2016 at 1:59 pm

      Thanks Ashley!! Chaaaaaa I hope you make these and love ’em!

      Reply
  8. Beverley @ Born to Sweat says

    June 17, 2016 at 7:52 am

    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!!

    Reply
    • Chrissa says

      June 21, 2016 at 1:57 pm

      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!

      Reply
  9. Heather with WELLFITandFED says

    June 17, 2016 at 7:33 pm

    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!!

    ★★★★★

    Reply
    • Chrissa says

      June 21, 2016 at 1:53 pm

      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 πŸ˜‰

      Reply
  10. Susannah says

    June 18, 2016 at 12:43 pm

    I am right there with you! I HATE banana flavoring but I love bananas! <3

    Reply
    • Chrissa says

      June 21, 2016 at 1:51 pm

      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!

      Reply
  11. Jess @hellotofit says

    June 20, 2016 at 9:00 am

    ONLY BANANAS?! No way!! These look fabulous, and I might finish the whole batch if it were in front of me πŸ˜›

    Reply
    • Chrissa says

      June 21, 2016 at 1:49 pm

      ONLY BANANAS! CRAZY right? Scarf away my friend. Scarf away…

      Reply
  12. Shann says

    June 21, 2016 at 12:09 pm

    Yum! No that I’m done with the Whole30, I’ve been looking for some good Paleo desserts. These will hit the spot! Pinned.

    Reply
    • Chrissa says

      June 21, 2016 at 1:47 pm

      Whoo hoo!!!!! YOU DID IT!!! Now have fun devouring some nummy paleo treats without messing up all your awesome results πŸ™‚

      Reply
  13. Edye says

    June 27, 2016 at 10:20 am

    These look scrumptious! Thanks for sharing πŸ™‚

    Blessings,
    Edye | http://gracefulcoffee.wordpress.com

    Reply
    • Chrissa says

      June 29, 2016 at 8:19 pm

      My pleasure! Thanks for stopping by!

      Reply
  14. Tari says

    September 29, 2016 at 9:31 am

    Hi there πŸ™‚ 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.

    Reply
    • Chrissa says

      October 1, 2016 at 8:14 am

      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!

      Reply
  15. Lindsey McDavid says

    February 5, 2017 at 6:38 am

    Chrissa – Should I use salted or unsalted almonds for this recipe? Does it make a big difference in taste?

    Reply
    • Chrissa says

      February 5, 2017 at 2:04 pm

      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 πŸ˜‰

      Reply
  16. Courtney says

    March 22, 2017 at 9:53 am

    I don’t have almonds, but I have almond meal. Would that work? If so, would it still be a cup?

    Reply
    • Chrissa says

      March 23, 2017 at 9:30 am

      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!

      Reply
  17. Tosha says

    March 23, 2017 at 9:12 am

    Can I use almond flour? I don’t have any whole almonds

    Reply
    • Chrissa says

      March 23, 2017 at 9:28 am

      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!

      Reply
  18. Jamie says

    May 22, 2017 at 6:58 pm

    Anything I could substitute the almonds for? I have a nut allergy. Thank you! I have LOVED all your recipes so far!

    Reply
    • Chrissa says

      May 23, 2017 at 8:45 am

      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!

      Reply

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