Fluffy 1-Bowl Banana Chocolate Chip Cookies (Plant-Based, GF)

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Spoonful of almond butter in front of a plate of Banana Chocolate Chip Cookies

Hey friends! It’s that time of year again as summer comes to a close in our part of the world. And as fall routines settle back in, we’re here to bring you bite-sized pillows of joy to help ease the transition. Sound good?

These tender, wholesome cookies are made in 1 bowl and require just 30 minutes to prepare. Let’s bake!

Display of ingredients for making 1-Bowl Banana Chocolate Chip Cookies

These cookies begin with a flax egg, made by adding flaxseed meal and water to a mixing bowl and letting it sit to achieve an “eggy” texture. Banana acts as another binder while lending natural sweetness and mild banana flavor to the cookies.

P.S. If you’re new to plant-based or egg-free baking, check out our Beginner’s Guide to Plant-Based Baked Goods for tons of tips, methods, and recipes for getting perfect baked goods every time.

Stirring brown sugar, baking soda, and baking powder into gluten-free cookie dough batter

Almond butter takes the place of some of the oil in this recipe, providing protein, fiber, magnesium, and all sorts of other good nutrients. A small amount of coconut oil or non-dairy butter gives these cookies a touch of crispiness on the edges.

Next come the cookie classics: brown sugar and vanilla for deliciousness, baking soda and baking powder for fluffiness, and sea salt to enhance all the flavors. Swoon!

Using a wooden spoon to stir chocolate chips into Banana Cookie Dough batter

These cookies are made without any refined flours.

We used wholesome oat flour and almond meal to keep these cookies on the healthier side. But don’t you worry — the health factor is undetectable.

Using a small ice cream scooper to place Banana Chocolate Chip Cookie dough batter onto a baking sheet

Lastly, these cookies are studded with mini chocolate chips to give each bite a satisfying chocolate flavor. Banana + almond butter + chocolate = dreamy.

Parchment-lined baking sheet filled with freshly baked 1-Bowl Banana Chocolate Chip Cookies

We hope you ENJOY these cookies! They’re:

Light
Fluffy
Wholesome
Mildly sweet
Packed with oats & almonds
Studded with dark chocolate
& SO delicious

These cookies are perfect for grab-and-go snacks, adding to lunch boxes, or just having on hand throughout the week for a healthier treat.

If you’re into chocolate + cookies, be sure to check out our Perfect Vegan Gluten-Free Chocolate Chip Cookies, Healthy Oatmeal Chocolate Chip Cookies, Fudgy Vegan Brownie Cookies, and Soft & Chewy Gluten-Free Chocolate Chip Cookies.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of Banana Chocolate Chip Cookies with the top cookie partially eaten

Fluffy 1-Bowl Banana Chocolate Chip Cookies

Tender, wholesome cookies with a light, fluffy texture. Not too sweet, rich with almond butter flavor, and studded with chunks of dark chocolate.
Author Minimalist Baker
Print
Spoonful of almond butter beside a plate of our 1-Bowl Banana Chocolate Chip Cookies
4.99 from 77 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 13 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as recipe is written)
  • 1 medium ripe banana (1 medium banana equals ~118 g unpeeled)
  • 1/3 cup roasted almond butter (if salted, forgo additional pinch of sea salt)
  • 1 Tbsp coconut oil or non-dairy butter, melted
  • 3 Tbsp organic brown sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1/3 cup almond meal (ground from raw almonds)
  • 3/4 cup oat flour (ground from gluten-free oats)
  • 1/3 cup roughly chopped vegan dark chocolate or chocolate chips*

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • In a large bowl, combine flaxseed and water and let sit for a few minutes to achieve “eggy” texture.
  • Add the banana and mash. Then add almond butter, melted coconut oil, brown sugar, vanilla, baking soda, baking powder, and salt and whisk to combine.
  • Add almond meal and oat flour and mix again with a wooden spoon. Add chocolate chips and stir again. If batter appears very wet, add 1 Tbsp additional almond flour. Refrigerate for 5-10 minutes to harden.
  • Drop cookies in uniform 1 ½ Tbsp spoonfuls (I like using this scoop) onto prepared baking sheet. They won’t expand much so spacing isn’t a concern.
  • Bake for 15-17 minutes or until the cookies are slightly golden brown.
  • Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to 3-4 days, or in the freezer up to 1 month.

Video

Notes

*Sub dried fruit or nuts for the chocolate if desired.
*Nutrition information is a rough estimate calculated with coconut oil and dairy-free dark chocolate chips.

Nutrition (1 of 13 servings)

Serving: 1 cookies Calories: 140 Carbohydrates: 14.1 g Protein: 3.5 g Fat: 9.1 g Saturated Fat: 2.8 g Sodium: 75 mg Potassium: 129 mg Fiber: 2.9 g Sugar: 5.7 g

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  1. Ethan says

    A great cookie. Not overly sweet which I liked. I subbed sunflower meal that I made in the blender for the almond meal and it turned out great. Any idea if this would work with other nut butters like peanut butter for next time? Thanks

  2. Ema says

    Looove these! Didn’t have any eggs or flax seed so just omitted that part entirely. Still came out amazing! Little bit crispy on the outside, soft and chewy in the middle – my perfect cookie! 💖

  3. Joe says

    Made the recipe exactly as instructed except my banana was VERY ripe. They are my new favorite cookie recipe. Also don’t overlook the word fluffy because thats exactly what they are–almost more of a super light cake. Either way i’ve already made two batches because I ate the first one so quickly.

  4. Felicia Bakker says

    I am unable to use oats or anything gluten, so I used a nut flour blend of almond, coconut, pecan and walnut flours, a tightly packed half cup. I also used Swerve brown sugar substitute and Lily’s chocolate chips. The cookies came out amazingly well. Next time I think I’ll use 3/4 cup nut flour, less Swerve and fewer chips, but the initial batch was still really good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well, Felicia! Thanks so much for the lovely review!

  5. Kristi K says

    We’ve made these three times in the past two weeks. Devoured them so fast–three littles, my husband and I. First time we followed the recipe exactly. Second time, reduced the brown sugar to two TBSP. Third time, omitted the brown sugar all together. Verdict? I like the two reduced sugar versions the best. The no sugar version is healthier and makes this feel like a better snack/treat for my family. All versions are delicious!!!!!!! We love Minimalist Baker around here!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Kristi! We’re so glad you and your family enjoy these cookies!

  6. Naomi says

    Oh Dana,I love your work,I have been using your recipes for a while now and they have truly brought delight to very many(especially when I volunteered in the kitchen at a vegan meditation centre) I have many favourites but this recipe gets made the most often by both my husband & I.We love your health conscious recipes that are low in nutrient poor ingredients and high on health & good vibes. I adore your steadfast desire to offer both vegan and non vegan recipes for those of us who straddle both sides.Just wanted to reach out & thank you for being a part of lives and for celebrating with us so richly.Lots of love and gratitude to you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Naomi! We are so glad that you both enjoy our recipes! xo

  7. Heena says

    Something went wrong with my batter, I added 2x amount of flour and the batter was still quite liquidy. I ended up putting the batter in muffin tins. OMG! This was so good, I’m sure the cookie form is also delicious. I’m going to make another batch next weekend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! We’re not sure what caused that. We’re glad they worked well as muffins though!

  8. FVH says

    Just made these with my 4 year old for a bit of lockdown baking. Switched oat flour for whole meal spelt and they were soft & fluffy and delicious 😋! Great recipe for a healthier cookie, thanks!

  9. Danielle says

    Subbed the nut butter for peanut butter because that’s all I had and used only oat flour. They turned out delicious! So fluffy!

  10. Ollie says

    These were incredible. I couldn’t believe how fluffy they were. Almost like little cakes. Just as bouncy and light as baked goods with gluten. I didn’t have almond flour so I used all oat flour. Only had sugar in the raw, so I used that but one fewer tablespoons worth. To die for.

  11. Laura says

    These are delicious and easy! I used a chia egg (1tbsp chia seeds + 3tbsp water) instead of a flax egg and it worked great! My non-vegan family really liked them too. Definitely will be making these again they are a great cookie/muffin hybrid and perfect for mornings.

  12. Megan says

    These are a hit! So simple to make always makes it a plus too! Love how subtle the banana flavor is, which of course pairs perfect with chocolate chips. Will be making these again and as a double batch :)

  13. Eva says

    I have made this 3 times in the last week. They are delicious!
    Super easy, and basically no clean up as its only one bowl. It’s like muffins in cookie form and without the hassle of greasing and cleaning the muffin tray.
    I used real eggs because I think my flaxseed egg did not came out well, and I have made them with both with brown sugar and with coconut sugar and both came out great.

  14. Alexis says

    Just made these. Omggg! So fluffy and delicious! ?? will definitely keep in rotation! And quite easy to make too!

  15. Pooja Mehta says

    These were so good! They taste even better on day 2, ever-so-slightly warmed. Crispy from the outside and soft and fluffy from the inside, and no banana taste. Brilliant!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Venice, we haven’t tried it, but we think chia would work. For the oats, maybe cassava flour, a gluten-free all purpose blend, and/or additional almond meal? Let us know if you try it!

  16. Lona says

    Delicious. I didn’t have almond butter so I used peanut butter and used about 5 tablespoons of honey/sugar powder. Cookies are soft, chewy and filling. Perfect for breakfast.

  17. Marina Merrick says

    So yummy. Followed recipe, except didn’t have enough almond butter, so I did 1/2 almond butter and 1/2 peanut butter. We are eating as breakfast cookies! yum!

    • MB says

      These are so good! I’ve made three double batches since finding this recipe! I do two substitutions: applesauce for the oil, and maple syrup for the brown sugar. I do about half the maple in place of the sugar, and it’s sweet enough for us, especially with chocolate chips. So delicious. I do prefer them fresh.

      Question: has anyone tried making these chocolate?? I was thinking maybe a tbsp or two of cocoa powder, maybe with some extra maple syrup? I might try it and let you know how it goes!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoy them! We haven’t tried a chocolate version, but sounds amazing. Let us know if you do some experimenting!

        • Lara says

          Hey! I am a big fan of your recipes. I love how easy, varied and colourful your dishes are. I just made these cookies and they came out beautifully!! I just substituted the oat flour and almond meal with regular gf flour blend and sultanas instead of chocolate. Really lovely! Thank you! X

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Aw, we’re so glad to hear it, Lara! Thanks so much for your kind words and lovely review! xo

  18. Mira says

    Delicious, fluffy and took less than 15 minutes to get everything in a bowl – even with me having to make oat flour. Texture much more like a muffin top than a cookie but I’m not complaining! Modifications I made was using an egg instead of the flax egg and because I didn’t have almond meal, I just used an entire cup of oat flour.

    Quarantine 15 isn’t just going to be a joke anymore if I keep finding recipes hehe

  19. Nee says

    What can I do if I don’t want to use oil? How do I modify the recipe? Also can I substitute the sugar with dates?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We include options for how to avoid oil in the ingredients! As for dates, that will completely change the recipe. Let us know if you give it a try.

  20. Nicole says

    Perfect treat for share with my toddler! I ran out of almond butter so went halfsies with sunflower seed butter. While baking, I realized I forgot the salt so I sprinkled sea salt on each cookie which was a welcome mistake!

  21. Elyssa says

    This are amazing! They’re so soft on the inside and plenty sweet from the overripe banana – my daughter said they’re like banana muffin tops :-) I used peanut butter in place of the almond butter and a regular egg in place of the flaxseed/water. I also added some ground flaxseed to the batter, which was a little too loose to shape, most likely because I used a generous amount of frozen banana, which I’m sure added moisture. This recipe, along with the Healthier Peanut Butter Choc Chip Cookies recipe are going to be at the top of my cookie rotation list now. Both are yummy and relatively healthy for a cookie. Thank you!!

  22. Pam D says

    I love reading all the substitutions, they make this recipe so easy to make, just use whatever you have.
    I used an egg, 1/2 pumpkin butter 1/2 tahini, coconut sugar, mostly almond meal, the rest cassava flour and vanilla flavored ghee instead of coconut oil, added pumpkin seeds and raisins to dark chocolate chips.
    Needed barely 13 minutes in my counter-top oven. yum! Thanks!!!

  23. Holly T. says

    I love that every ingredient is a staple in my home, even the “dead” banana :)
    Delicious cookies, simple to make. They’re like a two-bite banana bread treat. I will absolutely make these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but a chia egg would probably work! Another reader mentioned doing so with success.

  24. Valerie says

    My 2 year old son loves these- he calls them his muffin cookies. He has a nut allergy so instead of almond butter we use soy based “nut” butter and we used regular flour instead of almond. They came out great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Valerie. We are so glad he enjoys them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Nicole says

    LOVE these. Simple and yummy yet healthful. Thank you for the recipe. Will definitely make again sometime, and will likely try different add ins like walnuts, pecans, or dried fruit.

  26. Ali says

    This is my favorite cookie recipe. It is impossible to screw up! I’ve used various combinations of almond/oat four amounts depending on what I have on hand (as long as it adds up to the total), I’ve made them with peanut butter instead of almond butter, and I’ve used avocado oil instead of coconut oil. I of course always add more chocolate chips. Great every time! Thanks for this great recipe.

  27. kaelyn says

    These were amazing!!! As I’m writing this my dad is saying “wonderful texture, great flavour, wonderful healthyish treat”! He had three and had trouble resisting more. I added 1 tablespoon of brown sugar instead of 3 because my family like things a little less sweet. Honestly soooooo good and will definitely be making them again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad your family enjoyed them, Kaelyn! Thanks so much for the lovely review! xo

  28. Francesca says

    Great cookies. Perfect sweetness, perfect fluffiness, just fantastic! I used dairy butter and chocolate chips and add walnuts too. Will make again!

  29. Keana says

    One of our favorite recipes! We make these almost weekly. My toddler and I make these together and have so much fun! I also feel a lot better feeding him these cookies with less sugar, flax and protein from the almond butter! They don’t last long in the house and my husband lovingly calls them muffin cookies. So thankful for Dana and her hard work to bring us GOOD tasting food that’s also better for our bodies!

  30. stacey miller says

    Hi Dana! It’s Sunday night and I’m headed to the kitchen to make a triple batch of these cookies! I’ve made this recipe three times already. They are great simple, just sweet enough treat, at least that’s what my kids and I tell ourselves when we eat them for breakfast :) Thanks again for another great recipe!

  31. Jaime says

    I made these today. They were so good! The only changes I made were using coconut sugar and tahini instead of the almond butter. I love how healthy, soft and filling these are. They were a big hit with the kids too!

  32. Adriana says

    I was really craving something sweet today and decided to try these cookies. They were a hit! Delicious, easy, and quick to make too. Thank you so much for the recipe! Will definitely be making again soon.

  33. Vivian Gallego says

    Hi Dana, I couldn’t find oat flour in any nearby stores for some reason and I bought coconut flour. Will this alter the cookies too much?
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vivian, Coconut flour is more absorbent than most other gluten-free blends so we aren’t sure it would work. It almost always benefits from having an egg in the mix since it’s so dense. You can make homemade oat flour by blending rolled oats. Hope that helps!

  34. Julie Erickson says

    I made a double batch of these cookies and they turned out fantastic. I added a small handful of chopped walnuts and a small handful of chopped pecans. I was really proud to share these with family. They are probably the best vegan cookies I’ve made. Thank you.

  35. Ana says

    I made these cookies and they are great! I only used oat flour because I didn’t have almond flour. I didn’t use oil and I didn’t use any sugar. I added chopped pecans. They are delicious. Thank you so much for the recipe!

  36. Mia says

    These are so yummy ? Just made them today and they are definitely one of my favourites! Would highly recommend making them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Deanna Bunch says

    These are amazing. We recently have allergies to all the things: eggs, gluten, dairy. These hit the spot and are just enough for the sweet tooth. My girls and I enjoyed making them.

  38. Sofia says

    Hi I made this yesterday and they were delicious! The only thing is that mine spread and had the consistency more of a banana bread than a cookie. What was I missing? Thought that maybe I needed more oat flour? Thank you!

  39. Lisa says

    These are awesome!! I subbed 3TBS maple syrup for the brown sugar to avoid the processed sugar and used Peanut Butter because I’m almost out of almond butter. They were outstanding! Perfect texture and flavor. Next time I might cut down to 2TBS of maple syrup because they were a tad sweet but delicious nonetheless! Thanks for this simple recipe!!

  40. Jamie says

    Very delicious! I subbed in peanut for almond butter and added raisins & chopped dried apricots with the chocolate chips— wow. I gave it 4 stars bc the almond flour is expensive, it’s technically a 1-bowl recipe but not if you have to grind your own oat or almond flours, and I found the dough a little tough to work with when spooning onto the baking sheet. Will definitely make again, but it’s not as quick as I thought it would be.

    Side note— are we expected to use natural nut butters, or does it not matter unless specified?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, thanks for sharing your experience! If the dough is hard to work with, it could be that they need additional oat flour or something to make them a little more dry? And for nut butters, we prefer natural ones. But for most recipes, it should work either way. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kayla. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Maurie says

    I have now made this recipe at least eight times, and I totally love it. I always adjust the recipe depending on what ingredients I have on hand; I’ve made it with a variety of nut and seed butters (my favorite is 3/4 cashew butter 1/4 tahini), a varying mix of flours (1/4 almond to 3/4 gluten-free blend – I use bobs red mill 1 to 1 – has been my favorite), and different sweeteners (I love maple syrup). The best part of the recipe, is that no matter what I sub for what, as long as I keep the main ratios, it always turns out delicious and fluffy! perfect for someone who can’t ever follow a recipe as written.

  42. Vicky says

    I love love love these cookies! I replaced the coconut oil for avocado oil. I used 85% cacao chocolate chips and they came out great!
    My 2 year old loves them too. Thanks!

  43. Gerin says

    Absolutely incredible! Easy to make and maybe the most wholesome, low-sugar cookie we’ve tried. My daughter wanted to make cookies today and of course I had to pull up your site because it’s our go-to for finding lots of options and flawless recipes every time.
    Thank you, Dana!

  44. Karina says

    I made these exactly as stated, so delicious! Although I can and do eat eggs, I love the texture of the flax egg. Thank you Dana!

  45. Leta says

    Made these delicious cookies as the recipe is written, and they were a big hit! Easy, wholesome and super yummy- Thanks, Dana!

  46. Diane says

    I made these today and they were absolutely delicious! I followed the recipe and the only change I made was adding walnut pieces which I found to be a great addition . A new favourite cookie! Thanks Dana!

  47. Elizabeth says

    I made these and they are amazing!! I made mine into bigger cookies (yielded 8) and literally ate 6.5 between the night I made them and the morning follow that haha.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Elizabeth. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Aleks O. says

    Thank you thank you! Made these last night because I’m back on a dairy free/ gluten free diet (gut issues) and was craving something sweet. These are soooo good. I just added a bit more chocolate (Evolved cashew milk chocolate) to use up a whole block, and they honestly taste like Chips Ahoy. I always preferred the chewy kind, so these are perfect!

  49. Annette says

    Love these! Have made them a few times and my kids ate them all up! Just shared the recipe with my mother in law as she raved about them when she came to visit. Decided this time to switch it up and sub pumpkin for the banana. I added pumpkin pie spice and maple syrup and they were so yummy! Remind me of muffin tops in texture, the best cookie recipe I’ve made from you so far!! Thanks!!!

  50. Kate says

    I made these last night, as written except I didn’t have brown sugar so I used white. They were excellent – though a bit sweet for my taste, so I might reduce the sugar a tad next time. When I was cleaning up, I discovered my flax egg still in a dish on the counter! So I can say for sure that these cookies are good even without the flax.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing that it works without the flax egg, Kate. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  51. Rashina says

    Looks so delicious! Quick question — Could I substitute whole wheat pastry flour for the almond meal? Have a lot of it left over from another recipe of yours and don’t want to waste it. Thanks for another great recipe, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rashina, that might work but we haven’t tried it. Maybe start with slightly less and work your way up until you get the right consistency. Let us know how it goes!

  52. Peggy Pierson says

    So yummy!! Made these on a whim because I needed to bring something to a friend. I’ll be making them again. Everyone loved them, thank you Dana!

  53. Dee says

    I went ahead and made a double batch right off the bat, and I have not been able to stop eating them! The flax eggs did a great job, and I used roughly 4 Tbsp of date paste instead of sugar (keep in mind this was for a double batch; I would have used more date paste if I had had more, but I didn’t and am glad because they were perfect). Also did an extra Tbsp of almond butter in place of the oil. The cookies came out fluffy, somewhat moist, and totally delicious. Like little banana bread cookies. ?

  54. Chenchen says

    Hi, i was wondering if I can use more bananas, say 3, for the sweetness to substitute the sugar? Will coconut flour work in this? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chenchen, we wouldn’t recommend that as banana adds a lot more moisture. If you added more banana, you would need to compensate with a lot more flour and that might dilute the other flavors. Coconut flour is more absorbent than most other gluten-free blends so we aren’t sure it would work. It almost always benefits from having an egg in the mix since it’s so dense. Instead, we would recommend another nut or seed meal or GF flour blend.

  55. Lola says

    Thank you for this recipe and I mean THANK YOU! I needed a healthier desert idea and my cookies never come out right but these are just amazing. I used 1 small egg as advised, peanut butter in place of almond, porridge oats blended into flour and ground almond which is what we can buy in the shops in the UK. Cookies turned out amazing! The recipe is simple enough to make them again, again and again!! Thank you!!!!

  56. ia2323 says

    We love this recipe!!!! We made a double batch with chocolate chips and raisins and they were gone before they had a chance to cool down. Thank you!!
    Could I substitute oat flour with buckwheat flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoy them! We haven’t tried that, but it might work! Let us know if you give it a try!

  57. Kerry says

    Made these cookies exactly as written, with Earth Balance vegan butter. The texture and flavor are just phenomenal! Thanks, Dana.

  58. Lola says

    These sound yum. I have ripe bananas I need to use. I don’t have almond meal or oat flour. Can I use the equivalent amount of porridge oats to sub? Perhaps blended to fine consistency in a blender? (I don’t have a processor)

  59. Rachel says

    My son has a tree nut allergy. Would you substitute more oat flour for the almond meal or use coconut flour or wheat flour instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think oat flour would be best! Or sub another meal such as sunflower seed meal. Let us know how it goes!

  60. Megan @ A Continual Feast says

    I made this recipe exactly as written and it was SO good! These are definitely going to become a staple dessert in my house. They are delish straight out of the oven but also cold in the fridge. I was thinking of maybe trying PB instead of AB next time. Thanks!

  61. Olivia says

    I’ve been eating these for breakfast! Subbed natural peanut butter for almond butter but otherwise as written. You would never know they’re gluten free! This recipe totally sold me on baking with almond flour.

  62. Kristina says

    Made the recipe several times already, it is absolutely perfect! & you can easily play with the recipe.
    I once replaced the flax seed with an egg and brown sugar with coconut sugar, the other time I pretty much followed the recipe but added cacao powder as well as chocolate protein – both times it worked out fine, even though I would recommend to stick to the brown sugar: the edges become a lot more crispy.
    Thanks for the recipe!!

  63. Chelsea says

    I subbed peanut butter for the almond butter but otherwise followed the recipe exactly. AMAZING!!! Worth the trip out to get almond meal!

  64. Katherine says

    These were so delicious and easy to make! Since I didn’t have oat flour OR almond meal on hand, and I didn’t want to get out my food processor, I used the coffee grinder! It worked great to make the oat flour and almond meal, since the amounts are pretty small. I also used it to grind flax seeds. Who knew it could be such a useful kitchen tool!?! My almond butter ended up being rancid so I subbed peanut butter and it worked and tasted fine. Yum! Will definitely make again! Also it made exactly 13 cookies :)

  65. Brenda says

    Made these last night. My husband and I both loved them. One of our new favorites! Quick and easy to make with a fluffy, soft texture. I’ve made several of your recipes, and have never been disappointed. Thank you!

  66. Michelle P Abbey says

    Dana…omg these are fantastic. I’m not even usually a soft, fluffy cookie kind of girl. The flavor is just great…I love the slight of the sweetness. I actually used an egg instead of the flax egg because I didn’t want to wait an extra few minutes..hahaha. I just ate two as they are cooling down….trying really hard not to try and eat a third….ah, but the day is young

  67. Carla says

    New favourite. I used 2 tablespoons of maple syrup instead of brown sugar and coconut instead of almond meal.

  68. Anne says

    These are easy to make and delicious. Thanks for the great recipe!
    I made it as written this time, but am already plotting some modifications! First on othe list will be adding chopped walnuts.

  69. Julia says

    These look delicious! I only have whole wheat flour on hand, would I be able to use that instead for a not GF option? Would I add 1/3 and 3/4 cup of flour or change the amounts to get the correct consistency? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would think that may work but haven’t tried it. Maybe start with slightly less and work your way up until you get the right consistency. Let us know how it goes!

  70. Yulca says

    Made these today using
    2 tbsp maple syrup instead of sugar
    chia instead of flax egg
    raisins instead of chocolate
    … and they turned out great! New staple, thanks :).

  71. Diana says

    I used coconut sugar because it’s what I had at home. They are yummy and addictive! It needs all the stars!

  72. Lori says

    We made this recipe twice already! We are addicted! Used coconut sugar instead and worked well. Just needed another 5 minutes in the oven.

  73. Olga says

    OMG!!! these are delicious. I have already made them twice. The only alteration I have done was using xylitol instead of brown sugar but they turned out fantastic!!!Thank you Dana for another delicious recipe.

  74. Laurie says

    Hi Dana and all the other commenters,
    Just 10 minutes ago my cookie batch had cooled enough to taste one. Yum! Definitely the flavor was delicious and I love that the cookies are healthy. One question – my batch did not have a crispy outside and I am wondering how to remedy that for next time. My husband just said “they are too gooey.”

    I noticed one baker substituted coconut sugar for the brown sugar, and someone else made me think perhaps I used too large a banana, and one of Dana’s comments mentioned the freshness of the almond butter. Any other tips that I am missing?

    The rest of the cookies are now in an air tight container in the frig and perhaps that will harden up the exteriors a bit. We’ll find out tomorrow. :-)
    Thank you, Laurie

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Laurie. Brown sugar makes the edges more crispy. Coconut sugar sometimes lacks that crispy quality in baked goods. Otherwise, possibly use a smaller banana next time. You could also bake at a slightly lower temp for slightly longer time. xo!

      • Laurie Bartels says

        Hi Dana,
        Thanks for your reply! I waited till now to reply back as – of course- we had to try again. YEA, success. Here’s what I changed and what I kept.
        KEPT – the brown sugar
        SWITCHED – to a smaller banana & baked on parchment instead of an oiled tray
        My husband quite liked the result (and of course, so do I!) Next time I will do this AND also try baking a little longer at a slightly lower temp for even more possible crispiness.
        Net result – this is one of the best vegan chocolate chip cookie recipes I have made and that’s after many recipes tried!
        Thanks, Laurie

  75. Lyn says

    Made these today and absolutely LOVE them! I made my own almond meal for the first time, which was super easy. I also made my own oat flour, which I’ve done before. Once those were done mixing up this batch was really quick and they taste divine. Way to go! MB scores again!!

  76. Raley says

    Delicious! I replaced the brown sugar with 2 TBSP maple syrup and cookies turns out great! Will be making again soon.

  77. Lisa says

    I was looking for a GF cookie recipe for some ripe bananas I had on hand. These fit the bill. Absolutely delicious! I was out of almond meal so subbed almond flour. They were fluffy, not overly sweet and oh so good! Will make again.

  78. Martha says

    Thanks for sharing the recipe Dana. Regarding the brown sugar…can I use regular brown sugar (like raw brown) or do you have to use the packed brown sugar. I try to avoid packed since it dries up incredibly fast in high elevation/low humidity areas.

  79. Carly says

    Yum! Just made these with my 4 year old exactly as written and they are so good! Love the easy one bowl recipes with simple ingredients I always have on hand! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, I’d say use another nut or seed meal in its place. OR, you could try subbing a GF blend or oats.

  80. Isabel says

    Hi Dana,

    This recipe sounds delicious.
    I was wondering if there is a good substitute for the mashed banana, maybe pumpkin purée? It would certainly fit the season. I have difficulties digesting banana and would love to give it a try.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! We haven’t tried it but it may work! I think it may need more sweetness (either brown sugar or some maple syrup) to help compensate the lack of sweetness. You may also want to add some cinnamon, nutmeg, and ginger for flavor! Let us know if you give it a try!

  81. Barbara says

    I made these substituting peanut butter for almond butter and they are delicious. I found they only needed to cook for about 10 minutes in my oven at the temperature on your recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Barbara! So glad you enjoyed them. Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  82. Annie says

    Excited to make these. Remind me (sorry, I think I’ve asked this before for other recipes), if my son can’t have nuts, what would be the best sub for the almond meal? (Will use sunflower butter instead of almond butter :).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Annie! I’d say a seed meal, such as sunflower seeds, would be best! You could also try subbing more oat flour or a GF blend!

  83. Christine says

    I made these cookies last night and they are awesome. Also, they are gone, we ate them all in one go. Thank you for another amazing recipe!

  84. Amber says

    Thank you for this recipe! I can’t wait to make it! Is the 1/3 cup almond meal measured before or after grounding? Same with the 3/4 oat flour – measured before or after grounding??

  85. Bree says

    Saw this recipe posted over the weekend and had an extra ripe banana sitting on the counter so had to make them! They turned out great.

  86. Hena Tayeb says

    These look delish! There are so many times we have an extra banana or two.. last time we made bars.. next time I’m trying these out.

  87. Robyn says

    Hi! I can’t wait to try these! I am not vegan however….what is the flax egg to real egg conversion? Does one batch of flax egg equal one egg?

    Thanks!
    R

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, 1 batch = 1 flax egg. And we usually recommend subbing 1 small chicken egg / 1 flax egg!

  88. Amy says

    So good! I didn’t have any almond butter left, so I used pumpkin seed butter instead and they turned out great :)

  89. Annie says

    Genuinely one of the BEST “healthy” cookies I’ve ever made! And I’ve made a lot! I did have to add quite a bit (1/4 c.)of extra flour in…perhaps my banana was too big? But my daughter LOVES these and I put them in her lunch! THANK YOU for creating these little delights!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing, Annie! As for the extra flour, perhaps it was the banana, the ripeness of it, or the freshness of your almond butter? Either way, sounds like you made an astute adjustment!

  90. Barbara says

    Hi Dana, this recipe looks healthy enough to satisfy me, but delicious enough to satisfy my son. Just wondering if the almond butter could be substituted for another nut butter, like peanut butter?

  91. Stephanie H. says

    I had bananas and wanted to make something for book club today, so this recipe has perfect timing! I did make some adjustments based on what I had on hand, but they turned out yummy and now I need to make sure I don’t eat them all myself!

    Adjustments:
    -I used honey roasted peanut butter instead of almond butter
    -I only used 1 Tbsp sugar instead of 3 because my peanut butter had added sugar, and I had white sugar instead of brown so I added about a tsp of molasses (my cookies didn’t turn out very sweet because of this, which I like, but I may try 2 Tbsp next time)
    -I used Anthony’s organic tiger nut flour instead of almond meal
    -I used Anthony’s organic cassava flour instead of oat flour
    -my chocolate chips weren’t dairy-free

  92. Katie says

    Looks so good!! For a nut allergy, could I sub sunflower butter and sub the almond meal for more oat flour of equal quantity? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Or you can sub another meal, such as sunflower seed meal! Or, maybe even try desiccated coconut! Let us know how it goes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The best bet would be subbing peanut or sunflower butter, and sunflower seed meal or more oat flour / GF flour for the almond meal!

  93. Diana Delgado says

    Hi Dana! So excited about trying this recipe for the new school year! Is it possible to substitute the brown sugar for coconut sugar? Thanks so much, Diana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Taste-wise yes. Structurally, I find that coconut sugar doesn’t allow the cookies to crisp up as much on the outside, and they don’t puff up as much. But let us know how it goes!