Every Monday Nate and I drop his sister off at school and as we get back into the car to head home he says “We go home and make cookies now Mom?” I can’t very well say no to this request. He loves making cookies and helping and, oh who am I kidding…he just loves eating chocolate chips and sampling the finished product!
Cookies are a part of childhood. I remember making cookies with my mom as a kid and I want to indulge this delight as often as possible but we try hard to stick to gluten free so a traditional chocolate chip cookie isn’t in the cards for us. These decadent chocolate chip brownie cookies fill the gap well however and they’re our ‘go to’, every day cookie recipe. They’re perfect with a glass of milk (coffee for me,) and simple to make. These paleo cookies come together really fast and there’s the fun of mashing a banana for your wee helper too.
My paleo brownie cookie recipe is grain and gluten free and naturally sweetened with banana and honey. This recipe will produce a thick batter and a moist cookie. I store them on the counter because I find they get a bit mushy if you keep them in a zipper bag. They never last long enough to go stale anyway! This recipe makes 10 good size cookies or 12 smaller ones. You could double it easy enough but I just make them every week – they’re best fresh and take hardly any time to make.
Paleo Brownie Cookies
These are ideal for making with kids. They stay really moist so make them in small batches and then, make them again.
Ingredients
- 1/3 cup coconut flour
- 1/4 cup cocoa powder
- 1 ripe banana
- 2 eggs
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 cup honey
- 1/3 cup chocolate chips
Instructions
Pre-heat the oven to 350F
In a large bowl stir coconut flour, cocoa powder, baking powder and salt together with a fork, breaking up any lumps.
In a medium bowl, mash the banana, add the eggs, honey and vanilla and stir well with a fork.
Add the wet ingredients into the dry and stir well until incorporated. Add the chocolate chips.
Drop batter by tablespoons onto a cookie sheet prepared with parchment paper.
Bake 12-15 min until bottoms of cookies have slightly browned.
Notes
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Nutrition Information:
Yield: 5 Serving Size: 2Amount Per Serving: Calories: 103
next – get out your cookie cutters and try this chocolate cookies recipe
These look delish! Can’t wait to try them.
I’m trying them as we speak. I used semi sweet chocolate chips minis and did honey and splenda. I’m trying low carb and gluten free plus wheat free. I have allergies. Eggs too but I can deal with it 🙂 . Thanks I’ll give you updates.
Okay for being flourless brownies I give them a 8 out of 10 only because well its brownies.
I think this is good, yes? Glad you like them!
Very good, better the next day.
Made these with brown rice flour and they didn’t turn out. I had to add another 1/2 cup of brown rice flour. 🙁
You can’t sub rice flour for coconut flour 1:1 I wouldn’t recommend rice flour – coconut flour gives flavor and a nicer texture.
Will this recipe work with almond flour as a substitute for coconut flour?
Thanks : )
coconut flour is super absorbent so while I bet you could make these with almond flour, you’d need to use more.
Have you made these as actual brownies? T
No I haven’t! Ha, it never occurred to me. I’m sure it would work, you’d just need to bake it longer.
Just made these- I’m not a banana fan but otherwise excellent recipe, will be making again. 🙂
I’m not a huge banana fan either! But I like these too 🙂
I don’t have a banana but I’ve got some dates… any tips on that?
Hey! I want to try your (already really good looking) recipe tomorrow with some friends but I wanted to ask if I could use regular flour instead of the coconut flour and if so: How much flour shall I take? Because we all don’t really like the taste of coconuts in general (well, dunno if the flour tastes like coconuts) plus I guess I won’t get it here in regular supermarkets, just online or so (I live in Germany). I would be pleased for a quick answer and I’ll let you know how they have turned out tomorrow 🙂
This recipe is designed for coconut flour which is much more absorbent than regular flour. You’d likely need more. Try it with the amount listed and then keep adding 2tbsp more until the batter is the right consistency for making cookies – it should work. Just be sparing and add in a little at a time so you don’t over mix.
Thank you! 🙂 They would’ve been better with the coconut flour I think, but like that they were also good, nice recipe!
Made these yesterday and didn’t know what to expect having never baked with coconut flour.
My kids and I loved them! So easy and quick to throw together, and nice to have when I need something sweet but without wheat! Thanks for the delicious recipe!
I love how easy these are, I’m sure that’s why they are my fav cookie recipe!
Made these as brownies last night and YUM! Even my super picky hubs liked them. I cooked them for about 25 min in an 8×8 pan that I had sprayed w coconut oil (I started at 20 min and then went for another 5 for safe measure). This is definitely a keeper!
glad you liked the recipe!
Could I use pumpkin purée instead of the banana?
I would think you could however, banana is sweet. If you were to use pumpkin you might need to add more sweetness via honey or maple syrup.
Thank you, I made these today with banana and omitted the choc chips and 2tbsp of honey. There’re soooo good, and moist, now I just need the will power to not eat them all! Next batch will definitely be made with pumpkin.