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3.08.19

Banana Chocolate Chip Skillet Cookie {Paleo, Vegan}

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Vegan Egg Free

This gooey sweet banana chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!  It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts.  Gluten-free, grain free, paleo, dairy free, and vegan too!

Want more paleo baking recipes that taste just like the real deal?  Purchase my book, Paleo Baking at Home here!

This banana gooey chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!  It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts.  Gluten-free, grain free, paleo, dairy free, and vegan too!

It’s been awhile since I made a dessert in a skillet, and so here we are.  Actually, this wasn’t quite intended to be as dessert-y as it wound up, but my chocolate craving got the best of me, and the chips went in!

Seriously though, based on ingredients alone, you totally can eat this skillet cookie for breakfast.   I often interchange breakfast and dinner, but hey, breakfast and dessert can swap places too.

This banana gooey chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!  It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts.  Gluten-free, grain free, paleo, dairy free, and vegan too!

Let’s look at what we have here.  We start out with overripe bananas to get this skillet cookie both gooey and sweet – one of my favorite combos, obviously!

To make it vegan, we’re using flaxseed eggs instead of real ones.  Don’t be intimidated, all you need to do is mix some flaxseed meal with water and wait about 10 minutes – no work at all.  If you do decide to use eggs though, I recommend one whole plus one yolk for the best texture.

Of course the bananas sweeten the cookie a lot, but I also added some maple sugar for added flavor.  Coconut sugar will work well here too, although it will make the cookie darker than pictured.

This banana gooey chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!  It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts.  Gluten-free, grain free, paleo, dairy free, and vegan too!

Then, we have almond butter, coconut oil, vanilla, and blanched almond flour.  A bit of cinnamon plus dark chocolate chips and walnuts (optional) to mix in, and we’re ready to bake this baby into banana-cookie-heaven.  Which is totally a thing, and you know it!  Obviously 🙂

Just to clarify the above, the walnuts are optional (so good though) but the chocolate chips are NOT.  If you want a fully paleo option (cane sugar free) for the chocolate, I recommend chopping up a Hu dark chocolate bar.  If you’re okay with a bit of cane sugar, you can use Enjoy Life Dark Chocolate Morsels, which are dairy and soy free.

This banana gooey chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!  It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts.  Gluten-free, grain free, paleo, dairy free, and vegan too!

The texture of this skillet cookie is amazing if you’re into gooey, fudgy desserts.  It’s meant to be eaten a little bit warm, but you can also cool it longer or even refrigerate and the texture will stay perfect.

As with all my skillet cookies, I decided to go all out with a couple of scoops of coconut vanilla ice cream.  While you don’t need to add the ice cream, it does make it an extra special, decadent dessert.

If you want to go a more breakfast-y route, you can top with paleo friendly yogurt, more sliced bananas, and chopped nuts.

This banana gooey chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!  It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts.  Gluten-free, grain free, paleo, dairy free, and vegan too!

I hope you’re ready for an easy, FUN, gooey sweet (in a good way!) skillet cookie!  Grab those bananas, your favorite skillet, and, well, everything else because we’re doing this – let’s go!

Banana Chocolate Chip Skillet Cookie {Paleo, Vegan}

This banana gooey chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!  It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts.  Gluten-free, grain free, paleo, dairy free, and vegan too!

This gooey sweet banana chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!  It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts.  Gluten-free, grain free, paleo, dairy free, and vegan too! #vegan #paleo #glutenfree

Banana Chocolate Chip Skillet Cookie {Paleo, Vegan}

This gooey banana chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast! It’s loaded with healthy fats, sweetened with bananas and unrefined maple sugar and packed with dark chocolate chips and walnuts. Gluten-free, grain free, paleo, dairy free, and vegan too!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 30 minutes
cooling time: 20 mins
Total Time: 45 minutes
Course: Baking/Dessert
Cuisine: Paleo, Vegan
Servings: 10 servings
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4.73 from 22 votes

Ingredients

  • 2 flax eggs 2 Tbsp flaxseed + 5 Tbsp water, set aside for 10-15 mins
  • 2 medium bananas overripe, mashed
  • 1/3 cup smooth almond butter unsweetened (any nut butter will work)
  • 1/4 cup + 2 Tbsp maple sugar or coconut sugar
  • 2 Tbsp organic coconut oil refined, melted
  • 1 1/2 tsp pure vanilla extract
  • 1 3/4 cups blanched almond flour
  • 1.5 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp fine grain sea salt
  • 2/3 cup dark chocolate chips dairy and soy free or chopped dark chocolate
  • 1/2 cup chopped walnuts optional

Instructions

  1. Preheat your oven to 350 degrees and lightly grease a 9” cast iron pan. Alternatively, you can bake in a 9” cake pan or square pan.
  2. Prepare the flax eggs as described above and set aside.
  3. In a large mixing bowl, stir together the mashed banana, nut butter, sugar, coconut oil and vanilla. Once flax eggs have thickened, stir them in as well.
  4. Then in the same bowl, add the almond flour, baking soda, cinnamon and salt, mix well to form a thick batter. Fold in the chocolate chips and walnuts, leaving out a handful or two to sprinkle on top before baking.
  5. Transfer mixture to the prepared skillet or pan, then sprinkle remaining chocolate chips and walnuts over the top.
  6. Bake 28-32 minutes or until edges are browned and top is set. Remove from oven and allow the skillet to cool on a wire rack for about 15-20 minutes, or until the skillet is cool enough to handle. Slice and serve, or simply dig in! I topped mine with coconut vanilla ice cream, but a great coconut yogurt will work well too if you want it to be “breakfast-y”. Enjoy!

Recipe Notes

*If you want to use eggs instead of flax eggs, I recommend using 1 egg + 1 egg yolk.

Nutrition

Calories: 351kcal
Carbohydrates: 26g
Protein: 7g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 194mg
Potassium: 272mg
Fiber: 4g
Sugar: 15g
Vitamin A: 15IU
Vitamin C: 2.1mg
Calcium: 123mg
Iron: 1.6mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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Want More Skillet Dessert Recipes?  Try One of These!

Fudgy Paleo Chocolate Skillet Cake

Gingerbread Chocolate Chip Skillet Cookie

Fudgy Chocolate Chip Skillet Cookies 

Maple Pecan Banana Bread Breakfast Bake

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. plagiarism says

    March 8, 2019 at 10:38 am

    What a fantastic writing. I like your writing.

    Reply
  2. Natalie says

    March 8, 2019 at 1:08 pm

    5 stars
    Looks like the ultimate dinner party dessert! I love skillet desserts ♥

    Reply
  3. Superfighters says

    March 9, 2019 at 1:00 am

    Your blog is really interesting and inspiration to many. I’ll be looking forward for more of your posts.

    Reply
  4. patricia says

    March 9, 2019 at 12:11 pm

    Look like the perfect breakfast to me! So happy it is made without eggs, as I am allergic to them!

    Reply
    • Brie says

      February 10, 2020 at 3:45 pm

      5 stars
      Made this for dessert at our little Oscars party last night, and it was a hit! Thank you 🙂

      Reply
  5. KELLY says

    March 9, 2019 at 3:55 pm

    COULD I USE BANANA EXTRACT INSTEAD OF BANANAS? AND COULD I USE GELATIN EGG INSTEAD OF FLAX?.

    Reply
    • Ghia says

      October 5, 2020 at 7:00 pm

      Hi 👋🏼 Can I sub coconut oil with ghee?

      Reply
  6. Heather says

    March 9, 2019 at 5:38 pm

    5 stars
    i made this today and it was really good! I love that it was easy to make in one bowl and one pan, and I happened to have all the ingredients on hand.

    Reply
  7. Jen says

    March 11, 2019 at 11:11 pm

    5 stars
    Turned out just like the pic! I used egg+yolk as suggested. Husband said it tasted like cake! We loved it for Sunday night dessert & Monday morning breakfast. 🙂

    Reply
  8. Britt Berlin says

    March 16, 2019 at 12:23 pm

    5 stars
    This sounds absolutely delicious, Michele! Love that it’s plant based and so easy too 🙂 Can’t wait to try!

    Reply
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  19. Eva says

    October 13, 2019 at 11:08 am

    Look like the perfect breakfast to me. I will definitely try to make it

    Reply
  20. Mel says

    April 5, 2020 at 1:54 am

    Yet again another great recipe! Thank you

    Reply
  21. Brianne says

    April 8, 2020 at 12:34 am

    5 stars
    I made this with coconut sugar instead of maple syrup (to make it slightly less sweet), and it was AMAZING!! Probably one of the best desserts I’ve ever had. My dad couldn’t even tell it was healthy (which he usually can always tell!). Eat it with some vanilla ice cream!

    Reply
  22. Lynn says

    April 15, 2020 at 12:01 am

    This was the first recipe I tried from your blog… made it this past weekend and it was awesome (even a scoop of leftovers reheated each day for 20-30 seconds). While still dessert, glad its made of some better ingredients at least. Will definitely make again. No one would ever know it’s vegan/paleo. Can’t wait to try some more recipes!

    Reply
  23. Julia says

    May 7, 2020 at 6:26 pm

    Could you sub in cassava flour for the almond flour?

    Reply
  24. Cassandra says

    May 8, 2020 at 2:38 pm

    Is this 350 for one slice? Seems really high for the ingredient list.

    Reply
  25. Amy says

    May 20, 2020 at 9:28 pm

    5 stars
    Made this tonight. Have been following a GF, DF, SF diet for a month now. Finding yummy desserts is challenging but THIS hit the spot! Excited to try other recipes.

    Reply
  26. Cara Weisbach says

    August 19, 2020 at 4:52 pm

    Could you sun maple syrup.for the maple sugar?

    Looks delicious!

    Reply
  27. Sasha says

    August 20, 2020 at 8:04 am

    Would I be able to make this as a two layer 8-inch banana chocolate chip cake if I doubled the recipe??

    Reply
  28. Peggy Watson says

    December 17, 2020 at 4:09 pm

    5 stars
    An instant family favorite!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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