These banana caramel cookies are the best way to use up spotty bananas if you’re not feeling banana bread! They are free of gluten and refined sugar and are vegan as well!

A bite out of a caramel stuffed cookie.

I know I might be the only one, but banana bread just isn’t my favorite thing to make. So when I have spotty bananas, these banana caramel cookies are always my go-to! They are SO easy to make and caramel and banana is seriously too good together! You can also spice them up a bit by adding some cinnamon to the cookies or the caramel or even dipping them in white chocolate instead of dark!

What do you need to make them?

Almond flour: This makes up the base of the cookie. If you can’t have almonds, you can try subbing any nut or seed flour. To make sunflower flour, grind raw sunflower seeds until you reach a flour consistency.

Bananas: the star of the show! This is the base of the caramel. Use the ripest bananas you have for optimal sweetness (aka make sure they’re BROWN).

Coconut Sugar: This will also help form the caramel layer. You can sub half monk fruit to lower the sugar content a bit, if you’d like.

Canned coconut milk: This is used in the caramel. You’ll want to scoop the thick cream on the top out and use that! I don’t have a sub for this at this time, sorry!

Chocolate chips: For coating the outside! I always go with Hu Kitchen to keep things refined sugar-free! You can use code “Danishealthyeats” for 15% off any order!

How to make the cookies:

  1. Mix together the dough ingredients for the base, bake, and let cool.
  2. While the cookies are baking, make the banana caramel on the stovetop by mixing everything together, bringing to a boil, and then letting simmer until caramel consistency.
  3. Freeze to firm up, then dip in the melted chocolate. Freeze again until set!

How to store the banana caramel cookies:

You’ll want to keep these stored in the freezer to keep them firm! When I want one, I’ll let it thaw for 10 minutes or so before enjoying!

Banana Caramel Cookies

Not feeling banana bread? Use your spotty bananas to make these banana caramel cookies! They are the best switch-up!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Freezer time 1 hour
Course Dessert, Snack
Cuisine American
Servings 12 cookies
Calories 1 kcal



  • 1 cup almond flour
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla

Banana Caramel

  • 1 1/2 super ripe bananas
  • 4 tbsp coconut sugar
  • 1/3 cup canned coconut milk
  • 1/2 tsp vanilla
  • pinch sea salt

Chocolate coating

  • 1 1/4 cups chocolate chips


  • Blend the banana caramel ingredients in a blender until smooth. Add it to a pot over medium-high heat, bringing it to a boil. Reduce the heat to a simmer for 15-20 minutes, until its begins to thicken.
  • Meanwhile, mix together the cookie ingredients until dough forms. Roll into balls and place on a lined cookie sheet. Flatten them slightly with your palm, as they won't spread on their own.
  • Bake at 325F for 15 or so minutes, until the edges begin to golden. Let cool.
  • Add a dollop of the caramel to the tops of the cooled cookies. Place in the freezer to allow it to firm up a bit, so you can dip them in the melted chocolate – about 15 mins.
  • Once hardened enough to dip, melt the chocolate. Quickly dip each cookie into the chocolate and return to the cookie sheet. Place in the freezer until ready to eat!


Let thaw for 10 or so minutes before enjoying!
Keyword Almond Flour, bananas, caramel, Chocolate, easy recipe, Gluten-Free, Refined Sugar-Free

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  1. These were soo good!!! I mean…how can you go wrong with chocolate and bananas?! It’s such a winning combo! Thank you for sharing this recipe!! We really enjoyed them!! 🍌🍫💕

    1. Hi kristina!

      Aw thank you so much for taking the time to review! This means the world to me and so happy to hear you loved them!

    1. Hi Lori! You can always try, however for this recipe, you used the solid part from the canned coconut milk – the coconut cream. So it’s super thick. I’m not sure the almond milk will have enough fat in it to create a super thick and creamy texture, but you can always try!

  2. 5 stars
    If you haven’t made these yet, what are you doing!? you NEED TO! These are a must have for a quick and simple dessert/snack. The banana caramel alone is so freaking good! Thanks so much for this recipe, definitely added to my go to recipe list forever 😍

  3. love them ! 🤍
    i be been wondering could these cookie base be used also for different filling ? eg pb or regular date caramel ?

      1. thank you!! i decided to make hałd peanut half these but i have few questions !
        okay so first this amount of dough made literally only barely 6 cookies ! and ive been wondering why was that a case, i suppose it’s because i put it unnecessarily to a strong blender and it made it too buttery did you just mix it by hand ?

        and the caramel hmm what consistency it should have ? bc it was kind of lumpy and i didn’t know if i’m supposed to stir or on or close or open the lid, i never made even traditional caramel so i just don’t know !

        paradoxily to this i used just a hand blender that’s not so strong but it looked smooth ! so yeah i had to reheat it few more times to reduce it more but it was still too runny imo ,
        okay would love to hear some insides and advice 🤍

        anyway still lovely recipe that i’ll surely use , with some better understanding and tweaks, i also was wondering if oil in base is really necessary since almonds are already fatty and became very very oily that way

        much love and look forward to hear your points !

        1. Hi Caro! So yes, the dough should just be mixed by hand. That might have been the issue for you! As for the caramel, are you talking about the banana caramel? It should be blended in a blender until completely smooth before placing on the stovetop! This creates a super smooth consistency. If it’s too liquidy, i’d try reducing the coconut milk to 1/4 cup!

  4. My favorite recipe!! Made it multiple times!! I can’t get enough of the banana caramel 😍 double the recipe every time!

  5. Do you think I could sub any of the banana for pumpkin to make these more fall-appropriate? Or would that make them icy when frozen? Thank you!

    1. Ooooo i’m not sure! I think it may work, but I can’t say 100% as I haven’t tried. This is definitely a great idea though and i’d be more than happy to test that out this week!

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