Better than banana bread! These gluten-free banana cookies are super moist, yet light and fluffy that can be made with or without chocolate chips. An easy gluten-free recipe your whole family will love.
Course Dessert
Cuisine American
Keyword gluten-free banana bread cookies, gluten-free banana cookies
½cup butter( , dairy-free use Earth Balance or Smart Balance butter)
1cupsugar
1egg(,room temperature)
1teaspoon pure vanilla extract
3bananas, mashed((1 cup of mashed bananas))
1teaspoonbaking soda
2cupsgluten-free all purpose flour((I like Pillsbury gluten-free))
½teaspoonxanthan gum(,leave out if your flour already has it)
pinchsalt
½teaspoonground cinnamon
¼teaspoonof ground nutmeg
Optional
½cupmini 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.