These healthy banana pumpkin cookies make a fun aip dessert. They’re soft and chewy with a sweet spiced flavor.
During the fall when pumpkin is in season these healthy banana pumpkin cookies make a great aip dessert for the holiday table or for parties or to pack up as gifts. They’re also paleo, vegan, gluten free, dairy free and sugar free, so enjoy them without worrying about unhealthy ingredients!
What is AIP (autoimmune paleo protocol)?
The autoimmune paleo protocol is a special diet to help those with autoimmune disease. It removes inflammatory foods that can be triggering such as grains, dairy, eggs, nuts and others. That is why this recipe uses no eggs or nut flour. You can learn more about the autoimmune paleo protocol (AIP) here.
Can you have chocolate on AIP?
Chocolate is not allowed on AIP. Some people use carob as a chocolate substitute on the autoimmune paleo protocol. You may notice that this recipe lists chocolate chips as an option, but that is only if you are not on AIP. If you are on AIP, you’ll want to use chopped dates instead of chocolate chips.
Why I love this recipe:
- If you are on the autoimmune paleo protocol diet (AIP) desserts can sometimes be difficult to make since you have to avoid nuts, eggs, seeds and some spices. So this recipe is a fun egg-free, nut-free treat for those who are on AIP.
- Even if you are not on AIP, this is a tasty, sweet and chewy spiced cookie that is perfect for fall!
- The addition of banana acts both as a natural sweetener as well as an egg-free binder to keep everything together.
Healthy Banana Pumpkin Cookies Recipe Tips:
- If you are on AIP, you’ll want to use chopped dates with this recipe–it really makes the recipe! If you are not on AIP, you can use chocolate chips in place of dates. I have tried both ways. Usually I am chocolate-obsessed, but I actually prefer dates for this recipe…it really pairs well with the other flavors.
- If you are on AIP, don’t use pumpkin pie spice. Substitute equal amounts cinnamon.
- I’ve updated this recipe so you can make it without coconut butter since not everyone has that on hand. However, if you have coconut butter, I would recommend adding 1 tbsp to your cookie dough mixture to further add to the perfect texture.
- The banana is an important part of this recipe and should not be substituted since it adds sweetness and acts as an egg-free binder.
- Tapioca flour can be substituted with arrowroot or cassava flour. The coconut flour cannot be substituted.
- It’s important to use parchment paper or a silpat on the cookie sheet when making these so they don’t stick.
- Store these cookies in the refrigerator or freezer. They will last about a week in the refrigerator.
How to Make these Healthy Banana Pumpkin Cookies:
First, peel a medium sized ripe banana then smash and puree it with a fork (you can also mix it in a food processor). Then add pureed pumpkin.
Add in all of the remaining ingredients except the chopped dates (or chocolate chips).
Mix everything together. Use a food processor or hand blender to combine thoroughly.
Add in the chopped dates or chocolate chips and fold in with a spoon.
Drop 12 mounds of cookie dough evenly on a baking sheet lined with parchment paper or a silpat (this is needed to prevent sticking).
Use a spoon to evenly flatten and shape the cookies. They won’t rise very much, so take care to shape them in the way you want them. They will cook better if they are flatter.
Bake at 350° for about 10-15 minutes. Since they are egg-free and AIP, they won’t be quite the same as regular cookies. They will be a chewy floppy texture.
Enjoy with some hot cocoa or hot apple cider for the perfect fall treat!
Did you like Healthy Banana Pumpkin Cookies (AIP, Paleo, Vegan, Sugar Free)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!
These healthy banana pumpkin cookies make a fun aip dessert. They're soft and chewy with a sweet spiced flavor.
- 1 medium banana pureed
- 3/4 cup pumpkin puree
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 1/4 tsp baking soda
- 5-7 chopped pitted dates (for AIP) or 1/3 cup chocolate chips
- 1 tsp pumpkin pie spice or cinnamon (for AIP)
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Pre-heat the oven to 350°. Use a blender, food processor or stick blender to mix all ingredients except the dates (or chocolate chips).
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If using the dates, chop the dates. Add the dates to the batter and stir gently with a spoon. If using chocolate chips, add them to the dough and fold into the dough.
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Place parchment paper or a silpat on a cookie sheet (you need parchment paper or else the cookies may stick).
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Place spoonfuls of the cookie dough onto the cookie sheet. The batter will be more moist than regular cookie dough. Use the spoon to shape the batter into a flat circle cookie shape. Repeat until all of the batter is out.
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Bake the cookies at 350° for about 10 minutes or until a toothpick inserted comes out clean.
Recipe Video
- If you are on AIP, you'll want to use chopped dates with this recipe--it really makes the recipe! If you are not on AIP, you can use chocolate chips in place of dates. I have tried both ways. Usually I'm a chocolate fiend, but I actually prefer dates for this recipe...it really pairs well with the other flavors.
- If you are on AIP, do not use pumpkin pie spice. Substitute equal amounts cinnamon.
- I've updated this recipe so you can make it without coconut butter since not everyone has that on hand. However, if you have coconut butter, I would recommend adding 1 tbsp to your cookie dough mixture to further add to the perfect texture.
- The banana is an important part of this recipe and should not be substituted since it adds sweetness and acts as an egg-free binder.
- Tapioca flour can be substituted with arrowroot or cassava flour. The coconut flour cannot be substituted.
- It's important to use parchment paper or a silpat on the cookie sheet when making these so they don't stick.
- Store these cookies in the refrigerator or freezer. They will last about a week in the refrigerator.
More AIP desserts you might enjoy…
This Healthy Banana Pumpkin Cookie recipe was originally posted in September 2017, but has been republished in September 2018 to include new and improved recipe tips and a new video.
