Better than banana bread! These gluten-free chocolate chip banana cookies are super moist, yet light and fluffy. An easy gluten-free recipe your whole family will love.
Prep Time10 minutesmins
Cook Time13 minutesmins
Total Time23 minutesmins
Course: Dessert
Cuisine: American
Keyword: banana cookies, gluten-free banana cookies
1/2cupbutterroom temperature (dairy-free use Earth Balance or Smart Balance butter)
1cupsugar
1eggroom temperature
1teaspoonpure vanilla extract
3large bananasmashed
1teaspoonbaking soda
2cupsgluten-free flour(I like Pillsbury gluten-free)
1/2teaspoonxanthan gum, leave out if your flour already has it
pinchsalt
1/2teaspoonground cinnamon
1/2teaspoonground nutmeg
1cupof mini chocolate chips
Instructions
Preheat the oven to 350°F.
Mash 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.)
Cream the butter and sugar together.
Add the egg and pure vanilla extract and beat until the mixture is light and fluffy.
Pour the butter into the banana mixture.
Combine the gluten-free flour, xanthan gum, salt, and spices into a medium-sized bowl and stir to combine.
Pour the flour mixture into the butter and banana mixture.
Sir in the chocolate chip into the cookie batter.
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.