Banana cookies with a twist

Hello wonderful friends and happy FRIDAY!!!  This week was another busy week as school began for many of the kids in my life! It has been a week full of personal ups and downs and trying to get in the swing of my new routines!

Something that I need to get back in the routine of is food prepping in my own kitchen.  I cook at work and for a few weekend clients, but somehow have lost the edge when it comes to my own house.  My husband and I have been making some pretty major changes to our eating habits (more on that soon) so I will be working on figuring all that out this weekend.  Costco and I have a nice date planned for tomorrow! Haha

In the midst of slacking on food prep, I had a stash of banans that were SO ready for banana bread or to be frozen for smoothies.  However, I was not really in the mood for actual banana bread, muffins and my freezer is plum full of frozen bananas already! So I decided to get some ideas from Pinterest (always a good idea 🙂 )  I saw a few ideas for making banana cookies.  I looked at a few of the recipes, and I either didn’t have all the ingredients or it involved a very lengthy prep time.  So I decided to try my own banana bread recipe and see how it would work with attempting to make cookies. I was a little concerned we would end up with one giant pile of mush, but surprisingly they turned out really well!



  • 5-6 ripe bananas
  • 2/3 cup melted coconut oil or butter
  • 3/4-1 cup coconut sugar
  • 2 tsp baking soda
  • 1/4 tsp pink salt
  • 2 large organic eggs
  • 4 tsp vanilla extract
  • 3 cups gluten free flour
  • 3/4 cup Enjoy Life mini chocolate chips



  1. Preheat oven to 350*. Line several baking sheets with parchment paper.
  2. Cream together the sugar and oil or butter.
  3. Add peeled bananas into the mix and mash well.
  4. In a small bowl, beat together the eggs and mix in the vanilla.  Add those to the banana batter, mix well.
  5. Add in the sprinkle of salt, baking soda, mix well.
  6. Add in the flour slowly until just incorporated.
  7. Fold in the chocolate chips
  8. Scoop about 1/8 cup of the batter for each cookie and place it on the parchment paper, about 1.5 inches apart from each other.
  9. Bake for 12-15 min or until a toothpick comes out clean.
  10. Enjoy

This makes about 3 dozen cookies.  I am going to try adding some protein powder next time and use as a post workout snack 🙂

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12 thoughts on “Banana cookies with a twist

  1. Farrah

    I love this! I have mosttttt of the ingredients to make it, so definitely looking forward to trying this recipe out! 😀 I need to get bananas!

  2. awhiskandtwowands

    Give me all the cookies! Now if we could just keep bananas in the house long enough… I can’t even get our frozen stash back up.

  3. Rebecca | Nourish Nutrition Co

    ohhhh what better way to use up overripe bananas? this recipe looks as easy as it looks delish!


    Yum! These sound so delicious!! I make an Oatmeal banana cookie that this reminds me a little of, I will have to try this recipe too!!

  5. Shalini

    Chocolates and bananas both are my favorites. Never used bananas for cookies, so definitely going to try it. Great idea to add some protein powder 🙂 Thank you for sharing!!


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