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–+ servings
Overhead picture of banana cream pie cookies with fresh cream and banana.

Banana Cream Pie Cookies

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!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 14
Calories 116 kcal

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

**Nutrition facts do not reflect the coconut cream or banana on top.

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

Serving: 1ServingCalories: 116kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 12mgSodium: 69mgPotassium: 48mgFiber: 2gSugar: 8gVitamin A: 24IUVitamin C: 1mgCalcium: 21mgIron: 0.5mg
Keywords banana cream pie cookies, banana pie cookies, dairy free banana cookies, gluten free banana cookies
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