Gluten Free Banana Cookies
These gluten free banana cookies are soft and tender with a cake like texture. Eat them plain or load them up with chocolate chips, coconut, and nuts. They have a definite banana flavor and the recipe is so easy.
Servings: 36 cookies
Ingredients
- 2 cups gluten free flour blend
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup butter softened
- ½ cup granulated white sugar
- ½ 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
Instructions
- 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.
Notes
Use a cookies scoop that holds just over 2 tablespoons of cookie dough.
Nutrition
Serving: 1cookie | Calories: 80kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 73mg | Sugar: 6g
