Banana Bread Chocolate Chip Cookies

These cookies are soft with a banana bread and chocolate chip twist. They can be gluten-free, vegan, refined sugar free and use just 2 tbsp coconut oil. 

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These healthy cookies are refined sugar free, naturally sweetened, dairy-free, low-fat and made with a combination of gluten-free spelt flour and oat flour and have a light soft banana bread taste and feel to them.

COOKIES! Cookies have been something I am constantly trying to perfect to get the right recipe to match with the right flavours, tastes and textures and it is something I must admit I do struggle with and getting that perfect cookie recipe with that crunch and flavour and making it ‘healthy’ is difficult and I’m definitely still yet to get there so I feel there are many more trial and error days in the kitchen to come!

I wanted to create a ‘healthy’ plain cookie recipe where I could just add some dark chocolate chips because everyone loves chocolate and especially a chocolate chip in a baked cookie recipe right?! These cookies work perfectly and turned out great but if you are expecting a crunchy cookie then this is not it, which is totally fine by me but for my partner who goes to the supermarket and buys packets and packets (like 5-10 packets at a time) of cookies and expects my cookies to replicate these supermarket varieties which are filled with processed sugars and fats and goodness knows what other additives to make them the crunchy sugar filled cookies we all know. I mean his response when I asked how they were (as I always do when I first create a recipe and they’re ready to be tested) was ‘Yes they were nice but they didn’t taste like a cookie’. This response is fine by me, I know what I’m after when I create a recipe and if they taste good and they look like they should then I’m happy with that.

These cookies are made healthy with the use of spelt flour and oat flour which are my two favourite flours to use as I find spelt flour quite versatile and light and oat flour I like using because I love oats and you can make your own oat flour in seconds so who wouldn’t love that. They require just a small amount of unrefined sugar and I tend to always opt for coconut sugar as I find it works really well and the taste is good. I also used ½ a ripe mashed banana to get the sweetness and to combine the dry ingredients which gives these cookies that banana bread taste and texture for these banana bread chocolate chips cookies, plus coconut oil and unsweetened almond milk to combine the dry ingredients and add to the lightness of a cake-type cookie, and then of course those dark chocolate chips are folded in at the end to top it all off.

They are easy to make using just a handful of dry ingredients, combined with a handful of wet ingredients plus chocolate chips added in at the end. I then place the dough into the fridge which I think is a good habit to get in to with recipes such as cookies so that the tough can rest and hopefully firm up some more and therefore is easier to scoop and mould into cookie shapes. These can be ready to eat in less than an hour and are therefore a great recipe to make for a quick and healthy dessert one evening.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Banana Bread Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: vegan
Cuisine: desert, snacks
Serves: Serves 8
  • 60g spelt flour
  • 60g oat flour
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 3tbsp coconut sugar
  • 1 tsp vanilla extract
  • ½ ripe banana, mashed
  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened almond milk
  • ¼ cup dark chocolate chips
  1. Preheat oven to 350F/180C/Gas 4. Line a baking tray with parchment paper.
  2. Combine the flour, baking soda, salt and sugar in a mixing bowl.
  3. In a separate mixing bowl combine the vanilla, mashed banana, coconut oil and almond milk.
  4. Then add the wet mixture to the dry mixture and combine well. Then mix in the chocolate chips until combined.
  5. Place the mixture in the fridge for 15 minutes to firm up slightly.
  6. Take a heaping spoonful of the mixture and place on the baking tray in equal circular cookie sizes.
  7. Bake in the oven for approximately 15 minutes or until firm to touch.
  8. Remove from the oven and place on a cooling rack. Let cool comletely before serving.
  9. Best served fresh at room temperature and stored in an air-tight container for a 2-3 days or in the fridge for a bit longer.

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