Gluten-Free Banana Cream Pie Cookies are soft and sweet topped with fresh coconut whipped cream and a slice of banana. Great for holidays or special occasions!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Jump to:
Why you'll love this recipe!
- Fun to eat and fun to share!
- Great for special occasions or holidays.
- Gluten-Free, Dairy-Free, and no refined sugar.
- Does not require boxed pudding.
- Paleo Friendly.
- Made with REAL banana.
Love banana recipes? You have to try my Banana Bread Truffles, Banana Cake, 3 Ingredient Banana Pudding, and Banana Cream Pie Bars!
🍴Ingredient Notes
- Flour - You'll need a combination of Almond Flour and Coconut Flour for this recipe. I would not recommend swapping for anything else.
- Cinnamon - I love adding a dash of cinnamon into all of my banana recipes! It gives these cookies a nice flavor.
- Coconut Oil - I love using coconut oil as a dairy-free replacement in my baking recipes! Make sure you measure first before melting.
- Honey - I would not recommend swapping for any other sweetener.
- Egg - I have not tested this recipe with an egg replacement.
- Vanilla Extract - Just a splash brings together all the flavors!
- Diced Bananas - Ripe bananas work best. Make sure you cut them into halves or quarters.
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by adding almond flour, coconut flour, cinnamon, baking soda, and salt into a mixing bowl. Whisk together until fully combined.
Step 2: Mix Wet Ingredients
Next, add melted coconut oil, honey, egg, vanilla extract into a separate bowl. Whisk together until fully combined.
Step 3: Fold Together Cookie Dough
Fold together the wet and dry ingredients until all flour has been absorbed. Then gently fold in the diced bananas.
Step 4: Preparing to Bake
Use a small cookie scoop to place the dough on a parchment paper lined baking sheet.
Step 5: Baking & Cooling
Bake the cookies at 350 degrees for 12 minutes. Let the cookies sit for 1 minute on the baking sheet before transferring to a metal cooling rack.
Step 6: Coconut Whipped Cream
Add the thick part at the top of the coconut cream can to a chilled mixing bowl with vanilla extract and powdered sugar.
Blend with a hand mixer or stand mixer on high for about 2 minutes. (Or until fluffy!)
Step 7: Decorating Cookies
Add a dollop of coconut cream to the top of each cooled cookie along with a thin slice of banana.
Expert Tips
- Use ripe bananas for added sweetness.
- After you scoop cookie dough onto the baking tray, press each ball down into a thick disc. They will not spread much in the oven.
- Chill the can of full fat coconut milk overnight in the refrigerator for best results. (At minimum it must chill for 4 hours.)
- Make sure the cookies have cooled completely before adding the coconut whipped cream.
- Use a pre-made dairy-free whipped cream to save time.
- Once you add the whipped cream on top, you need to store the cookies in the refrigerator.
How to store leftovers
Leftover cookies should be stored in an airtight container in the refrigerator for up to 5 days.
You can also store leftover cookies in an airtight container the freezer for up to two months. Top with fresh coconut cream once they have defrosted!
More cookie recipes!
After you make this Banana Cream Pie Cookies, make sure to leave a comment & rate the recipe!
Recipe Card
Banana Cream Pie Cookies
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
Ingredients
Dry Ingredients
- 1 Cup Almond Flour
- 3 Tablespoons Coconut Flour
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 3 Tablespoons Coconut Oil, Melted
- ⅓ Cup Honey
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 Cup Diced Bananas
Coconut Whipped Cream
- 13.5 Ounces Full Fat Coconut Milk The can must be chilled for at least 4 hours. Use only the THICK part at the top of the can.
- 2-3 Tablespoons Powdered Sugar For a sugar free option, use Lakanto Powdered Sugar.
- 1 Teaspoon Vanilla Extract
Instructions
- Start by adding almond flour, coconut flour, cinnamon, baking soda, and salt into a mixing bowl. Whisk together until fully combined.
- Next, add melted coconut oil, honey, egg, vanilla extract into a separate bowl. Whisk together until fully combined.
- Fold together the wet and dry ingredients until all flour has been absorbed. Then gently fold in the diced bananas.
- Use a small cookie scoop to place the dough on a parchment paper lined baking sheet.
- Bake the cookies at 350 degrees for 12 minutes. Let the cookies sit for 1 minute on the baking sheet before transferring to a metal cooling rack.
Coconut Whipped Cream
- Add the thick part at the top of the coconut cream can to a chilled mixing bowl with vanilla extract and powdered sugar.
- Blend with a hand or stand mixer on high for about 2 minutes. (Or until fluffy!)
Decorating Cookies
- Add a dollop of coconut cream to the top of each cooled cookie along with a thin slice of banana.
Notes
Expert Tips
- Use ripe bananas for added sweetness.
- After you scoop cookie dough onto the baking tray, press each ball down into a thick disc. They will not spread much in the oven.
- Chill the can of full fat coconut milk overnight in the refrigerator for best results. (At minimum it must chill for 4 hours.)
- Make sure the cookies have cooled completely before adding the coconut whipped cream.
- Use a pre-made dairy-free whipped cream to save time.
- Once you add the whipped cream on top, you need to store the cookies in the refrigerator.
How to store leftovers
Leftover cookies should be stored in an airtight container in the refrigerator for up to 5 days. You can also store leftover cookies in an airtight container the freezer for up to two months. Top with fresh coconut cream once they have defrosted! ** See full post for more information and step by step photos!Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Comments
No Comments