Gluten-Free Banana Bread Cookies
Updated
I love banana bread, but these gluten-free banana cookies might be even better. If you’ve got overripe bananas on your counter, skip the loaf and make cookies instead. They’re soft, fluffy, and bursting with banana flavor. Whether you keep them plain or stir in chocolate chips, they’re a hit with both kids and adults and so easy to make.
– Clay
Entire family LOVES these and I am addicted. I make sure to have them on hand daily 😅 (I use stevia instead of sugar.) gluten-free and sugar-free 🥳.
When I was a little girl living in Hawaii, we had a banana tree in our yard, so we were always finding new ways to use ripe bananas. One of my favorite treats from that time was my mom’s homemade banana cookies. These gluten-free banana bread cookies bring back those memories in the best way. They combine the classic flavor of gluten-free banana bread with the soft, moist texture of a cookie. If you’re looking for an easy gluten-free banana recipe that’s a little more fun than banana bread, this one’s a must-try.
Better Than Banana Bread Gluten Free Cookies
Ingredients
- 1/2 cup butter, , dairy-free use Earth Balance or Smart Balance butter
- 1 cup sugar
- 1 egg, ,room temperature
- 1 tsp pure vanilla extract
- 3 bananas, mashed, (1 cup of mashed bananas)
- 1 tsp baking soda
- 2 cups gluten-free all purpose flour, (I like Pillsbury gluten-free)
- 1/2 tsp xanthan gum, ,leave out if your flour already has it
- pinch salt
- 1/2 tsp ground cinnamon
- 1/4 tsp of ground nutmeg
Optional
- 1/2 cup mini chocolate chips, (optional, I like Enjoy Life Foods for dairy-free chocolate chips)
Instructions
- 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, pure vanilla extract to the butter and sugar and beat until the mixture is 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 filly 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. If you don’t have a cookie scoop, please buy one. My cookie scoop has been a game changer for me!
- Bake for 11-13 minutes or until nicely golden brown. Please watch your oven because all ovens are different.
- Let cool and enjoy!
Notes
- Cookies not spreading? Lightly flatten the dough or let it sit for 10 minutes.
- Too soft? Chill 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!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Banana Bread Cookies Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mash 3 ripe bananas (about 1 cup mashed), then stir in 1 tsp of baking soda. Let the mixture sit for 2 minutes.
Combine the wet ingredients: In a large mixing bowl, cream 1/2 cup of butter (use Earth Balance or Smart Balance for dairy-free) with 1 cup of sugar using a hand mixer or stand mixer until well combined. Add 1 large room-temperature egg and 1 tsp of pure vanilla extract to the creamed mixture. Beat until light and fluffy. Pour in the mashed banana and baking soda mixture and mix until combined.
Mix the dry ingredients: In a separate bowl, whisk together 2 cups gluten-free all-purpose flour, 1/2 tsp xanthan gum (omit if your flour blend already contains it), a pinch of salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Add the dry ingredients to the banana mixture and mix until fully incorporated.
Add the chocolate chips: If using, fold in 1/2 cup of mini chocolate chips.
Fill the baking sheet: Drop large spoonfuls of dough onto the prepared baking sheet. I recommend using a cookie scoop for evenly sized-cookies.
Bake the cookies: Bake for 11–13 minutes or until the cookies are golden brown around the edges. Keep an eye on them, as oven temperatures can vary.
Cool and serve: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Serving Suggestions
I love enjoying these banana bread cookies warm, straight from the oven, with a cup of coffee or tea. They’re perfect for an easy breakfast on the go, an after-school snack, or even a light dessert. Sometimes I’ll add a little smear of peanut butter or almond butter on top.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Freeze the cookies by placing them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm them briefly in the microwave before serving.
these cookies are awesome. Yes it didnt make 40 cookies but you said about 40 cookies. If I want more I would make more with no problems because they are that good.
I would really like to make these cookies they sound great I would be using coconut sugar as well and substitute applesauce for the butter or oil, adding shaved almonds on top of cookies. Hoping they turn out good I’m one of those fustrated bakers!Ha
Delicious I did half chocolate chip and half blueberry so good!
How many cookies does this recipe make? I’ve cooked them for 15 minutes and still not done.thanks!:).
Hi Lise, this recipe should make approx. 40 cookies.
Thank tou so much for such a great recipe! They turned out perfectly, so light and fluffy! So delicious!
I followed this recipe exactly, and while it smelled good during the baking process, it left a lot to be desired. First, it only yielded about 14-15 cookies (not 40 and I used the scoop as recommended). The batter was a little on the thin side but I trusted the process. Long story short, all the cookie ran together in the oven. Overall the taste was ok, but was off and definitely missing something. I’d make it again, but would make a good number of modifications.
love your cookies. I am gluten-free. I use my really ripe bananas.
Do you think I can sub einkorn flour?
Hi Ruth, we have not tried that substitution. Please let us know your results if you do!
Hello:
I was wondering, can you freeze these cookies?
Thank you.
Sure, Alex! The baked cookies should keep well for up to 1 month in the freezer.
Hello:
If I use an add-in, such as raisins, at which step of the recipe would I add them in at?
thank you.
Add in step 7, after the flour!
Hello:
I would really like to make these cookies!
Can I cream the butter and sugar by hand? I do not have a mixer.
Also, could I add raisins instead of using chocolate chips? Would I use 1/2 cup of raisins?
Thank you.
Hi Alex, yes to all 3 questions!