Banana Almond Butter Chocolate Chip Cookies (GF, vegan)

Banana Almond Butter Chocolate Chip Cookies (GF, vegan)

Confession: I bought a beautiful bunch of yellow bananas, secretly hoping they’d go brown. Banana Almond Butter Chocolate Chip Cookies from

You know you have a problem when you pack a banana as a ‘just in case’ snack, while simultaneously knowing full well that it’ll come home uneaten, bruised, and battered. Ah, Perfect! When the brown spots outnumber the yellow you can make…Banana Almond Butter Chocolate Chip Cookies! (There has GOT to be a better name for these, right? BABCCCs? Not enough vowels to make a neat acronym.) 😉

Not much to write about these cookies. They are just plain awesome.

Step 1 – wait for bananas to brown

Step 2 – make these cookies

Step 3 – be happy

Step 4 – thank me. Oh wait – I’ll save you some time…You’re Welcome!! 😀

Banana Almond Butter Chocolate Chip Cookies from

Banana Almond Butter Chocolate Chip Cookies (GF, vegan)


  • 1 small gnarly old banana*
  • 1/2 cup Almond Butter
  • 1/4 cup Brown Sugar
  • 3/4 cup Quick Cooking Oats (gluten-free oats, if living gf)
  • 1/4 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 cup Chocolate Chips (vegan or carob chips, if vegan)


  1. Mash the banana either with a fork, in a food processor, or with an immersion blender.
  2. Preheat oven to 350 degrees.
  3. Add the almond butter to the mashed banana, mash them up together to form a uniformly wonderful paste.
  4. Incorporate the brown sugar into the banana almond butter mash (you could still be doing this all in your food processor or with the immersion blender, or with a good old fork).
  5. In a separate bowl whisk the oats, salt, and baking soda together.
  6. Toss the dry ingredients into the banana almond butter mash, and combine.
  7. Stir in the chocolate chips.
  8. Drop dough by rounded spoonfuls onto a greased or Silpat-lined baking sheet.
  9. Bake at 350 for 11-13 minutes - these do not want to be undercooked! Wait until you see some brown on top, and place them on a rack near the heating element - that'll give you a nice caramel-y banana flavor.
  10. Let cool 5-10 minutes on baking sheets to set up.
  11. *About bananas - As you may have noticed, bananas vary in size. 1/4 cup is a good amount in this recipe, however I have made it also with a larger banana which mashed to 2/3 cup and it worked well enough (though I would have been better off doubling the dry ingredients to offset the excess banana). So - your banana, your call! Overall, 1/4-1/2 cup mashed banana should result in a pleasing cookie.
  12. Note: these are SUPER moist - the usual airtight/Tupperware storage isn't going to be the best for these little yummers.

Wait, what’s that you say? You’re house isn’t super into almond butter? Not a staple of your fridge? I understand, I was once like you. You can make your own pretty easily, assuming you have a food processor and a bunch of almonds on hand. Alternately, this recipe should work and be delicious with peanut butter instead.

Let us know if you try it with PB, or make any other improvements to the recipe! Share in the comments below.


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