Gluten-Free Coconut Banana Choc Chip Cookies Recipe

Gluten-Free Coconut Banana Choc Chip Cookies

Ooh la, la! These delicious and cakey gluten-free coconut banana chop chip cookies are soft, sublime and satiating – imparting the yummy flavours of cinnamon, banana and rich chocolate. So welcome the guests with a tasty treat on arrival and the aroma of freshly baked cookies straight from the oven.

Refined sugar-free | Dairy-free | Grain-free | Gluten-free

Makes: 25


  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • A pinch of salt
  • 4 eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 tablespoons Natvia
  • 1⁄2 cup melted coconut oil
  • 3 ripe bananas, mashed
  • 200g Well Naturally Dark Chocolate roughly chopped


  1. Preheat oven to 180°C.
  2. In a bowl, combine all of the dry ingredients, except chocolate, and set aside.
  3. In another bowl, mix mashed bananas, beaten eggs, vanilla extract and coconut oil until combined. Add the chocolate and fold through the mix.
  4. Place a spoonful of cookie dough onto a lined baking tray and flatten slightly, as the biscuits don’t really spread during the baking process. Repeat the process for the rest of the mixture.
  5. Bake for 15 minutes or until golden. Cookies should be soft to the touch but not mushy. Allow cookies to cool before enjoying.

Recipe by Hayley Cavicchiolo for Well Naturally


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