Gluten Free Banana Bread Cookies: Best Mom’s Homemade

Looking for a delicious gluten-free treat? These Gluten Free Banana Bread Cookies are soft, chewy, and packed with banana flavor. Perfect for a quick snack or dessert!

I remember the first time I made these Gluten Free Banana Bread Cookies. It was a rainy afternoon, and I wanted something sweet but also gluten-free. The result was amazing—soft, flavorful, and just the right amount of sweetness. Now, they’re a family favorite!

Get ready to bake these delightful Gluten Free Banana Bread Cookies. They’re easy to make and perfect for any occasion.

What to Expect

• Time: Approximately 30 minutes
  • Difficulty: Easy

Before You Begin

Before you start, make sure all your ingredients are at room temperature. This helps in achieving the perfect texture for your Gluten Free Banana Bread Cookies.

Ingredients You’ll Need

Step-by-Step Guide

1. Preheat the oven to 350°F.
   
   
   • Mash the bananas and mix in the baking soda. Let sit for 2 minutes. (The baking soda will react with the bananas and will give the cookies their fluffiness.)
   
   
   
   
   • In a large bowl, cream the butter and sugar together with a mixer.
   
   
   
   
   • Add the egg and pure vanilla extract to the butter and sugar mixture and beat until light and fluffy.
   
   
   
   
   • Pour the mashed bananas into the butter mixture.
   
   
   
   
   • Combine the flour, salt, and spices in a small bowl or measuring cup and give it a quick whisk/stir to combine the ingredients.
   
   
   
   
   • Pour the flour mixture into the butter and banana mixture and mix until fully combined.
   
   
   
   
   • Drop large spoonfuls of the cookie batter onto a parchment paper-lined baking sheet. I use a cookie scoop for this recipe. The cookie scoop makes for the perfect amount and size.
   
   
   
   
   • Bake for 11-13 minutes or until nicely golden brown. Please watch your oven because all ovens are different.
   
   
   • Let cool and enjoy!

Pointers for Perfection & How to Store

If your cookies aren’t spreading, lightly flatten the dough or let it sit for 10 minutes. Too soft? Chill the dough for 15–20 minutes before baking. For a deeper flavor, use half-brown sugar or add ½ tsp cinnamon. Mama says “Check all of your labels!”

For more delicious gluten-free treats, check out Almond Cloud Cookies Best Gluten Free Treat.

Gluten Free Banana Bread Cookies

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• Author: Helen Lois
• Total Time: 27
• Yield: 24 cookies 1x
• Diet: Gluten Free

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Description

These Gluten-Free Banana Bread Cookies are soft, cakey, and taste exactly like a slice of your favorite banana bread in cookie form. Made with sweet ripe bananas, warming cinnamon, and your choice of walnuts or chocolate chips, they are the perfect way to use up overripe fruit. Naturally gluten-free and simple to make, they are perfect for breakfast, snacks, or a lunchbox treat.

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Ingredients

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½ cup (1 stick) unsalted butter, softened to room temperature

½ cup packed light brown sugar

¼ cup granulated sugar

1 large egg, room temperature

1 cup mashed very ripe bananas (approx. 2 medium bananas)

1 teaspoon pure vanilla extract

2 cups gluten-free all-purpose flour blend (measure-for-measure)

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon ground nutmeg (optional)

½ cup chopped walnuts, pecans, or chocolate chips (optional mix-ins)

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Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. Cream Butter & Sugars: In a large mixing bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).

3. Add Wet Ingredients: Add the egg, mashed bananas, and vanilla extract. Mix until well combined. The mixture might look slightly curdled due to the banana moisture—this is normal.

4. Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, salt, and nutmeg. Gradually add this to the wet ingredients, mixing on low speed just until no flour streaks remain.

5. Fold Mix-ins: Gently fold in the chopped nuts or chocolate chips with a spatula.

6. Scoop: Use a medium cookie scoop (about 1.5 tablespoons) to drop mounds of dough onto the baking sheets, spacing them 2 inches apart. These cookies don’t spread much, so you can gently flatten the tops slightly with your fingers if desired.

7. Bake: Bake for 11–13 minutes, or until the edges are golden brown and the centers are set. They will still feel soft to the touch.

8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Texture: Unlike crispy cookies, these have a soft, cake-like texture similar to a muffin top or actual banana bread.

Banana Ripeness: Use bananas that are heavily spotted or brown. Green or yellow bananas won’t provide enough sweetness or moisture.

Dairy-Free: Substitute the butter with vegan butter or solid coconut oil.

Storage: Store in an airtight container at room temperature for 3 days, or in the fridge for up to a week. They freeze beautifully for up to 3 months.

• Prep Time: 15
• Cook Time: 12
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 125
• Sugar: 10
• Sodium: 85
• Fat: 5
• Saturated Fat: 3
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 19
• Fiber: 1
• Protein: 2
• Cholesterol: 20

Your Burning Questions Answered!

Dig In & Enjoy!

These Gluten Free Banana Bread Cookies are a delightful treat that everyone will love. They’re easy to make and perfect for any occasion. Enjoy!

For more delicious ideas, follow me on Pinterest.