Soft and tender with a cake-like texture, these gluten free banana cookies are easy to make and seriously yummy. Toss in chocolate chips or coconut or nuts for a little crunch- you can’t go wrong with the add-ins with this one (but in our opinion, no banana cookie is complete without chocolate!) We know you’ll love the simplicity of this gluten-free banana cookies recipe.
These banana cookies are soft and tender, almost like a banana cake in cookie form. Let’s just say that if you’re a fan of our Chocolate Chip Banana Bread or this Banana Layer Cake with Nutella Buttercream, then gluten free banana chocolate chip cookies are right up your alley. They have a similar flavor but come together much easier (and a whole lot quicker, too!).
These banana cookies are:
- Ultra tender and cake-like
- Sweet with a distinct banana flavor
- Ready to snack on in under 30 minutes!
- Gluten-free and grain-free
Whether you’re entirely gluten-free or you’re simply baking for someone who is, these cookies are irresistible! They make a delicious mid-day treat, afternoon snack, light dessert or even breakfast if you’re on the go. And if you’re not gluten free, you can easily swap in regular wheat flour for the gluten-free flour.
The Ingredient List:
This is a basic banana cookie recipe with one modification to make it gluten-free: the flour. The main ingredients you will need are:
- Gluten-free flour blend. You can find this at almost any grocery store. Use an all-purpose gluten-free flour that’s a 1:1 substitute for wheat flour, or make your own with this recipe for ancient grains flour blend.
- Spices. We use ground cinnamon, ground nutmeg and ground cloves as they compliment the banana.
- Butter. Make sure it’s softened so it creams with the sugar easily.
- White sugar and brown sugar. This combination gives the cookies a deeply rich sweetness.
- Mashed bananas. Use two to three overly ripe bananas. Mash them in a separate bowl- you will need 1 cup.
- Egg. Also best at room temp.
- Optional add-ins. Chocolate chips, butterscotch chips, chopped walnuts and toasted coconut are all delicious in these banana cookies! Pick one, pick them all, you do you. But just keep in mind that altogether, you’ll need no more than 1-1/2 cups of add-ins.
You’ll also need baking soda, a pinch of salt, and vanilla extract.
Our Gluten Free Banana Cookies Recipe:
Let’s make a batch! To view the full recipe, scroll down to the bottom of the page and see the ingredient amounts, instructions and recipe notes. Here’s the gist of it:
- Combine the dry ingredients: Preheat the oven and line two baking sheets with parchment paper. In a bowl, combine the gluten free flour blend, salt, cinnamon, nutmeg and cloves. Set aside.
- Cream the butter and sugar: Place the butter and sugar in a large mixing bowl. Beat on medium-high speed until it’s light and fluffy. Add the egg, mix some more, then mix in the mashed banana.
- Add the flour and add-ins: Stir in the flour mixture and mix until well combined. If you’re adding in chocolate chips, nuts, coconut, etc., add them in at this time (our photos show cookies that have a combination of chocolate chips, coconut flakes and pecans).
- Bake: Scoop out portions of dough and drop onto a cookie sheet. Bake for 10-12 minutes or until they’re slightly browned on the edges. Transfer to a wire rack to cool.
Tips and Frequently Asked Questions:
- Can I make these cookies without gluten-free flour? The great thing about all-purpose gluten free flour is that it’s a 1:1 substitute for regular flour. If you don’t have gluten-free flour or you don’t need these cookies to be gluten-free, you can use the same amount of regular all-purpose wheat flour.
- Use room temperature butter for the best results. As with many of our cookie recipes, room temp butter will cream a lot easier with the sugar and combine well.
- Overly ripe banana is best, as it will mash a lot easier, it’s extra sweet, and it will give these cookies a bold banana flavor.
These gluten-free banana chocolate chip cookies are so easy to make and are truly an any-occasion kind of cookie! They’re perfect with a glass of milk, in a packed lunch, or on the go. Enjoy!
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Some Other Recipes We Are Sure You Will Love:
Banana Cake in a Mug: This easy banana cake is made entirely in a mug and cooks in the microwave in a matter of minutes! It’s light, fluffy texture is irresistible and it makes the best late-night snack.
Sourdough Banana Bread: This extra tender and moist banana bread has that incredible sourdough flavor that makes it next-level good!
Chewy Oatmeal Raisin Cookies: This classic oatmeal raisin cookie is chewy, soft, and delicious with the perfect ratio of oatmeal to raisins and warm spices in every bite.
More Gluten Free Recipes:
- pumpkin oatmeal cookies
- gluten-free zucchini bread
- gluten-free pie crust
- GF chocolate cake
- Gluten free chocolate bundt cake
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- 2 cups gluten free flour blend
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 to 3 bananas, mashed (about 1 cup)
Optional add-ins: Use 1-1/2 cups of any of the following
- chocolate chips
- butterscotch chips
- chopped walnuts
- toasted coconut
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Combine the gluten free flour blend, salt, cinnamon, nutmeg, and cloves in a bowl and set aside.
- Place the butter and sugar in a large mixing bowl. Beat on medium high speed until light and fluffy. Add the egg and vanilla then beat until well-combined.
- Add the mashed banana and beat well, it is ok if the mixture looks a bit broken or curdled.
- Add the flour mixture to the banana mixture and mix just until combined. Stir in 1-1/2 cups of any combination of the add-ins. We used chocolate chips, coconut flakes, and pecans in the cookies that are in the photos.
- Use a medium-sized cookie scoop to drop the dough onto the baking sheet. Bake for 10 to 12 minutes until slightly browned on the edges. Cool on wire racks.
Use a cookies scoop that holds just over 2 tablespoons of cookie dough.
Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 73mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 1g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.