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.

4.80 from 5 votes

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 80kcal

Author: Dahn Boquist

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.