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!
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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.
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.
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.
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.
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}
Banana Chocolate Chip Skillet Cookie {Paleo, Vegan}
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
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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.
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Prepare the flax eggs as described above and set aside.
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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.
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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.
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Transfer mixture to the prepared skillet or pan, then sprinkle remaining chocolate chips and walnuts over the top.
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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
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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
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Your recipes are awesome! Do you have a cook book ?
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This is a great recipe, a family favorite. We make it over and over again.
We LOVE this skillet cookie! I’ve made it both with a flax egg and egg/plus yolk…it’s amazing both ways! It’s nice and mosit with the flax egg and the egg/plus yolk gives it a softer cake texture. I always add Hu baking chips and chopped pecans. Sometimes drizzle top with peanut butter too! This will remain on rotation anytime we have ripe bananas! It’s so quick and easy!