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double chocolate banana cookies

Double Chocolate Banana Cookies

Soft, chewy, and rich double chocolate banana cookies. This little treats are both gluten-free and vegan.

Course Dessert
Keyword double chocolate banana cookies, gluten-free, vegan
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings 15 cookies
Author Taavi Moore


  • 2 medium ripe bananas
  • 3 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • ¼ cup creamy peanut butter
  • cup cocoa powder
  • 1 ½ cups almond flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • ½ cup chocolate chunks
  • Pinch of flaky sea salt


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

  2. In a large mixing bowl, mash the ripe bananas. Add maple syrup, coconut oil, peanut butter, and cocoa powder. Whisk until creamy. Add almond flour, rolled oats, and baking powder. Use a wooden spoon or spatula to stir to combine until a slightly sticky cookie dough forms. Fold in chocolate chunks.

  3. The dough may seem a bit wet, but should come together when scooped with a cookie scoop. Use a small cookie scoop to distribute dough on to the lined baking sheet. Slightly press down with the palm of your hand. Bake for 12-13 minutes until tops are slightly matte and firm to touch.

  4. Allow cookies to cool on the baking sheet for 8 minutes before transferring to a wire cooling rack. Finish with a sprinkle of flaky sea salt.