If Banana Bread & Chocolate Chip Cookies had a baby, it would be this Healthy Banana Cookie Skillet! It's the perfect combination of a soft, gooey center with crispy golden brown edges, and melted dark chocolate chips in every bite! Plus it's made with simple, wholesome ingredients like mashed bananas, cassava flour, and coconut oil. This recipe is everything you love about warm chocolate chip cookies in a shareable skillet! Great for anyone who is Dairy-Free, Gluten-Free, or Nut Free!
Jump to:
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.
🍴 Ingredient Notes
- Cassava Flour - I have not tested this recipe with any other flours. If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
- Coconut Flour - I only used a small amount of coconut flour. Make sure to follow the baking tips for how to measure it correctly!
- Chocolate Chips - Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
- Cinnamon - This ingredient is totally optional, but it adds an extra kick of flavor!
- Mashed Banana - Your bananas do not have to be super ripe for this recipe to work! I used yellow bananas, but if you have spotty bananas, that will work too. (It will make the recipe a little sweeter too!)
- Coconut Sugar - You can sub with Lakanto golden monkfruit! (Or any granulated sugar.)
- Egg - I have not tested this recipe with flax eggs, but I would imagine it would work. You can try 2 flax eggs in place of the egg & egg yolk.
- Coconut Oil, Melted - Measure the coconut oil first, and then melt! I usually pop it in the microwave for about 20 seconds.
🍴 Recipe Instructions
Making the Cookie Dough
- Start by adding the cassava flour, coconut flour, cinnamon, baking soda, and salt into a small mixing bowl. Use a whisk or fork to blend until fully combined. Set aside while you prepare the wet ingredients.
- In a medium sized mixing bowl add mashed banana, eggs, melted coconut oil, and vanilla extract. (Make sure not to over mix.) I like to use a whisk or fork, but a hand mixer would work too!
- Next, pour the dry ingredients into the wet mixture, and fold together with a spatula.
- Once the mixture is fully combined, fold in the chocolate chips. (Save a few to sprinkle on top!)
Baking
- Grease your skillet with coconut oil. (Or non-stick cooking spray.)
- Next, pour in the cookie dough, and use the back of a spoon or spatula to spread even. If you want to add extra chocolate chips on top, add them now!
- Bake at 325 degrees for about 22-25 minutes. (Keep an eye on it - I like mine a little underdone!) Once the middle seems firm, and the outside edges are slightly golden brown, it's done!
Cooling & Serving
- When the skillet is done baking, remove it from the oven and place on a cooling rack or oven mitt.
- You can serve cooled, but I prefer to serve it hot! (The chocolate is super melty still.) You can cut it into individual slices, or enjoy right out of the skillet!
Banana Cookie Skillet Toppings
- Scoop of (dairy-free) Vanilla Ice Cream
- Fresh Coconut Whipped Cream - that's what I used!
- Fresh Banana Slices
- Caramelized Bananas
- Extra Chocolate Drizzle
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- My favorite way to mash banana is with a hand mixer! (Especially if I'm making a double batch.) It takes less than 30 seconds, and creates the perfect puree. You can also use a fork or potato masher!
- If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
- When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push off the excess flour.
Frequently Asked Questions
Yes! You can certainly lower the sugar by swapping coconut sugar for Lakanto Golden Monkfruit. (My favorite sweetener substitute.) You can also swap the dark chocolate chips for 100% cacao chocolate chips, or a stevia sweetened brand. (I have yet to find a stevia/monkfruit sweetened brand without soy.) I always use 85% dark chocolate chips for my recipes so they're pretty low in sugar to begin with!
I used an 8 inch cast iron skillet for this recipe! (Measured top lip to top lip.) If you have a smaller skillet, I'm sure it would work too! It might need to bake for a bit longer though.
I haven't tested this recipe in anything other than a cast iron skillet, but I would imagine it would work in a glass baking dish! Try using a smaller pan comparable to a 8 inch cast iron skillet. I'm not sure on cooking time so I would keep an eye on them!
I have not tested with a vegan substitute, but I believe that flax eggs would work well in this recipe because they add a gooey consistency. You can definitely give it a try!
How to store & reheat leftovers
If you have any leftovers, I would recommend putting a cover over the skillet. (Reusable or plastic.) It can be stored at room temperature for a couple days, but I recommend refrigerating it so it will stay fresh for longer! (Especially if you scooped coconut whipped cream on top.) The Banana Cookie Skillet will store well in the fridge for up to a week. To reheat, just place the skillet in the oven at 325 degrees for about 3-5 minutes. You can also slice, and remove a piece to microwave on a plate.
More cookie recipes!
- Almond Flour Sugar Cookies
- Soft Paleo Lemon Cookies
- Almond Flour Chocolate Chip Cookies
- Chocolate Peppermint Crinkle Cookies
Recipe
Banana Cookie Skillet (Paleo)
Equipment
- 8 Inch Cast Iron Skillet
- Spatula
- Whisk
Ingredients
Dry Ingredients
- ⅓ Cup Cassava Flour
- 2 Tablespoons Coconut Flour
- ¼ Cup Dark Chocolate Chips
- 1 Teaspoon Cinnamon
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ⅔ Cup Mashed Banana
- ¼ Cup Coconut Sugar You can sub with Lakanto golden monkfruit!
- 1 Egg
- 1 Egg Yolk
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Instructions
Making the Cookie Dough
- Start by adding the cassava flour, coconut flour, cinnamon, baking soda, and salt into a small mixing bowl. Use a whisk or fork to blend until fully combined. Set aside while you prepare the wet ingredients.
- In a medium sized mixing bowl add mashed banana, eggs, melted coconut oil, and vanilla extract. (Make sure not to over mix.) I like to use a whisk or fork, but a hand mixer would work too!
- Next, pour the dry ingredients into the wet mixture, and fold together with a spatula.
- Once the mixture is fully combined, fold in the chocolate chips. (Save a few to sprinkle on top!)
Baking
- Grease your skillet with coconut oil. (Or non-stick cooking spray.)
- Next, pour in the cookie dough, and use the back of a spoon or spatula to spread even. If you want to add extra chocolate chips on top, add them now!
- Bake at 325 degrees for about 22-25 minutes. (Keep an eye on it - I like mine a little underdone!) Once the middle seems firm, and the outside edges are slightly golden brown, it's done!
Cooling & Serving
- When the skillet is done baking, remove it from the oven and place on a cooling rack or oven mitt.
- You can serve cooled, but I prefer to serve it hot! (The chocolate is super melty still.) You can cut it into individual slices, or enjoy right out of the skillet!
Notes
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push off the excess flour.
How to store and reheat leftovers
If you have any leftovers, I would recommend putting a cover over the skillet. (Reusable or plastic.) It can be stored at room temperature for a couple days, but I recommend refrigerating it so it will stay fresh for longer! (Especially if you scooped coconut whipped cream on top.) The Banana Cookie Skillet will store well in the fridge for up to a week. To reheat, just place the skillet in the oven at 325 degrees for about 3-5 minutes. You can also slice, and remove a piece to microwave on a plate.Frequently Asked Questions
Nutrition
After you make this Banana Cookie Skillet, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
Shop this recipe -
Buy Now →
Buy Now →
Buy Now →
Mariah made this for my birthday and it was delicious!!
Yayy!! xo