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These AIP treats have no added sweetener, but you’d never know it (my kids didn’t!). Even if you’re not AIP, you’ll love these egg-free, nut-free, dairy-free, grain-free Paleo cookies — whether for a holiday cookie party, snacks or throwing into lunches.
You’ll love how fast and easily this batter comes together — and then you’ll have cookies!
Jump to Recipe
Healthy enough to eat anytime of day, AIP Chocolate Banana Cookies can be made with or without the glaze. AND, to top it all off, these brownie-banana gems contain resistant starch.
We like these autoimmune protocol cookies throughout the day, for a healthy snack, a quick breakfast, with lunch or after dinner.
Coconut Butter & Tiger Nut Flour
AIP “Chocolate” Banana Cookies contain a couple very healthy ingredients: coconut butter and tiger nut flour.
Coconut butter can be made homemade to save money (find Coconut Butter recipe here), or purchased if you want a really smoothly textured butter (here).
Coconut butter is full of good fats and provides great energy.
To make homemade coconut butter, you simply process unsweetened dried coconut in your food processor until it’s runny, about eight minutes for most machines. I use five cups shredded coconut for the best outcome. A high-speed blender also works great for this job; just be sure to use the low speed, and you may need the tamper.
Tiger nut flour is this cookie’s source of resistant starch.
If you eat tiger nut flour regularly you’ll love how it blesses your digestion and colon health. If you’ve never had it before, it’s best to start slowly, with just a bit (maybe half a cookie? 🙂 ) to see how you do. While everyone needs resistant starch in their diet (read more about what it is and how it works here), it may cause gas if your gut isn’t fully thriving. Starting slowly is the way to introduce it, as opposed to avoiding it altogether.
Tiger nut flour is AIP-friendly, offers terrific prebiotics, and it tastes like graham cracker crumbs if you get this brand.
(Another way to get great prebiotics in cookie form, especially if you can’t eat tiger nuts, is with these green plantain Carob Brownie Bites, totally AIP and super delicious!!)
Tiger nuts also offer magnesium, iron, tons of other vitamins and minerals and oleic acid, a monounsaturated fat. (source)
Fat & Sweetener
Two more reasons this recipe is wonderfully easy: It has no added fat OR sweetener. This makes the dough fast to assemble!
This unique cookie contains only nutrient-dense bananas, roasted carob, coconut butter, tiger nuts, sea salt (and baking soda)! That’s it! How sweet to get dessert type coziness from foods that provide energy and fiber. Kind of like a health food bar, but in cookie form.
Therefore, grab these on the go! If you can swing a sausage and a cookie, you’re set with your macronutrients even when you don’t have long for a meal.
Alternately, sit down with a glass of non-dairy milk or a hot cup of tea or herbal coffee, and savor your cookies.
These AIP cookies also make a healthy snack! Maybe have a beef jerky stick in one hand and a cookie in the other? 🙂 (Plus, I’m really enjoying celery lately LOL! 😉 Grab a stalk of celery too, seriously: so good!)
Glaze
The carob glaze is optional! The carob glaze if fun, pretty, easy and fast to assemble, delicious — but definitely optional. 🙂
Either way, once your cookies are cooked and cooled, you can store them stacked in a mason jar in the fridge. Wide mouth jars (like these) are the perfect size to allow in these cookies if you use this two-ounce scoop to make the cookies.
I put a small piece of parchment between each cookie, but if you stack them when they’re already chilled this may not be necessary.
AIP "Chocolate" Banana Cookies with Glaze (Fast & Easy Prep!, No Added Sweetener)
Equipment
- cookie sheet
Ingredients
- 3 bananas , ripe
- ½ cup coconut butter
- ½ cup carob powder , roasted , sifted
- ⅓ cup tiger nut flour
- ¼ cup water , warm or room temperature, not cold
- ½ teaspoon baking soda , sifted
- ¼ teaspoon sea salt
Optional Glaze
- ¼ cup coconut oil melted
- 2 Tablespoons carob powder roasted
- 1 Tablespoon maple syrup
- 1-2 pinches sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a large cookie sheet, or line it with parchment paper.
- In large bowl combine dry ingredients: carob powder, tiger nut flour, baking soda and sea salt.
- In blender combine banana, coconut butter and warm water. Start motor with lowest speed for 15 seconds and increase to medium low speed for 15 more seconds, scraping down the sides once.
- Pour wet ingredients into dry ingredients. Combine with handheld mixer at medium speed.
- Use large cookie scoop to portion cookie batter onto prepared cookie sheet. Wet three fingers to slightly flatten each cookie: Dip three fingers into warm water. Press down mounded top of each cookie (about halfway). Dip fingers in water again and smooth tops.
- Bake in preheated oven about 20 minutes, until tops and sides are cracked in places, slightly firm but still a little soft in the center when touched gently.
- Remove from oven and cool completely. Chill cookies in fridge or freezer if you plan to glaze them.
Glaze
- In small bowl combine all ingredients: coconut oil, carob, maple syrup and sea salt. Whisk together until smooth.
- Pour 1-2 teaspoons glaze in the center of each cookie. Use the back of a spoon or your finger tip to spread the glaze out over the circumference of each cookie. Chilled cookie will quickly "dry" and set up glaze. Put a second layer of glaze once the first one has solidified if you want the glaze thicker. Serve or store for later.
Nutrition
Do you love the fast and easy prep, and the no added sweetener? I love the convenience of healthy AIP cookies! … and providing treats for my family! 🙂
If you love tiger nuts and AIP recipes that use them, I also highly recommend this Tiger Nut Tortillas recipe. We make them weekly, there’s no rolling them out, and they taste terrific.
We also love this AIP Copycat Cream of Wheat Porridge that utilizes tiger nut flour. (Find the best tiger nut flour here.)
Emily says
I’ve got to get some tiger nut flour to try. I bet the flavor is just perfect in these chocolaty cookies. Love that glaze on the top!
whatggmaate says
I’ve never tried tigernut flour but I must! Looks like it yields such a great texture in cookies. These look amazing!
Raia Todd (@RaiasRecipes) says
I loooove carob! These sound so yummy, Megan!
Joni Gomes says
Ok first off, I love that shot of the cookies stacked in the mason jar! I will be making this recipe with my sister over the holiday because this is so right up her alley!
Real Food Real Deals says
These look like such a treat with that glaze! I love how healthy they are.
meredith says
I can’t wait to try tiger nut flour! These cookies look just delicious – thanks for a yummy and healthy recipe!
Tina Jui | The Worktop says
I’ve been looking for recipes to use some carob. Perfect!
tessadomesticdiva says
I always love the ingredients you use! Simple, healthy, and totally delicious, as always! Thanks Megan!
Megan says
Thanks Tessa! I appreciate your comment!! 🙂
Kathryn W says
So healthy and full of nutrients! I’m going to try making coconut butter like you describe. And, I don’t know why I never thought to store my cookies in mason jars!
CHIHYU says
I love chocolate cookies. These look so moist and delicious! Just fabulous!
Lindsey Dietz says
I can’t believe how chocolate-y these are without any actual chocolate! If I’m not a banana fan, could I substitute pumpkin or avocado?
Megan says
Hi Lindsey, I don’t think so actually. Banana has some starches in it that make it ideal for egg-free baking. Pumpkin would come closer, but neither it nor avocado will work is my guess.
jennifer fisher says
well, well, I have some carob powder in my pantry — thanks for the recipe
Catherine Baez Sholl says
You can’t go wrong with chocolate and banana. And I haven’t tried tigernut flour, gonna have to try it now.
Aileen says
I just tried this recipe yesterday and my kids and I love it! I’m going to have to check out your coconut butter recipe!
Megan says
Thanks for sharing your feedback, Aileen! So helpful and appreciated. I’m glad you and your kids love the cookies! 🙂
Faith says
I’m going to order some tiger nut flour, but until it gets here could I substitute with cassava flour? Recipe looks so yummy!
Elaine says
This recipe looks amazing! However I do not tolerate tigernut or cassava flour; which is too bad because they are delicious. It’s been awhile since I’ve tried them, maybe I’ll give it another try. I do have green banana flour, maybe that would work?…
Megan says
Hi Elaine, I’m so sorry, I know how that is. I don’t think the green banana flour will sub, but maybe? Cassava has a stretchy quality and tiger nut is especially well suited to egg-free baking. While green banana flour would sub for maybe one of them, I don’t think it can fill all the roles and still turn out the same texture of the cookie. But if you decide to experiment, let us know. 🙂
JB says
I’ve tried this recipe twice. Superhub, who can’t stand coconut, likes this well enough to eat it, so HUGE WIN! I’m so happy to replace the store-bought SAD cookies he occasionally purchases.
I do think it would be helpful to have a volume or weight target for the bananas. The first time I made this, we had perfect cookies. The second time, the bananas I used were quite a bit larger. I debated using fewer, decided not to, and ended up with a cake batter that I poured into a pan and baked up as brownies. Superhub is less a fan of these; he likes the cookies better.
Despite consuming a lot of fiber, I do note that I get some bloating from these – likely the tiger nut flour, as that’s the only new ingredient. Definitely need to work up to more than one. That’s probably not a bad thing, as they are delicious! I can’t believe there are no additional sweeteners in them!
Kalyn says
I am doing the AIP elimination diet and this is by far the most amazing recipe I’ve stumbled upon!!! Love these so much, and so does my bf!!
Megan says
Yay, Kalyn! Thanks so much for sharing, and I’m so glad!!
Jamie says
Do these freeze well?
Megan says
Yes, they freeze great. 🙂
Sherry Horning says
Just made these. Thank you so much. They were good and definitely worth making again. Instead of cookies, I cooked them in a pie pan and added a few minutes to the cooking time. Perfect.
Megan says
You’re welcome, Sherry, and I’m so glad you enjoyed!! Thanks for sharing what you did, sounds wonderful! I will have to try that!