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.
Ingredients
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)
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