These gluten free banana cookies are loaded with chocolate chips, walnuts and are naturally vegan. They taste like banana bread but in cookie form and have perfectly crisp edges and a gooey center.
Banana bread, chocolate chip cookies… two of my favorite things all in one! These gluten free banana bread cookies are a dream come true.
They have crispy edges, a gooey center (as any good chocolate chip cookie should have!) and truly taste like banana bread but in cookie form.
A lot of banana cookies can be a bit cakey (my breakfast cookies are a bit like that and I love them!) and don’t have that true cookie texture, but I promise these are not like that! Plus, they’re made in one bowl and require no chill time so they’ll be ready to eat in under 30 minutes!
This recipe calls for simple, pantry staple ingredients you most likely already have on hand. If you love this recipe, try my double chocolate banana bread or gluten free oatmeal cookies next!
Why you’ll love this recipe
- Easy to make
- One bowl
- Vegan friendly
- Moist & chewy
Key ingredients
BANANA. You want spotty ripe bananas for these cookies! You need 1/2 cup of mashed or pureed banana which is about 1 1/2 bananas.
SUGAR. A mix of brown and white sugar will give these cookies that crisp edge but gooey center and lots of sweet flavor. You can sub the brown sugar for coconut sugar, but I do not recommend subbing the white sugar for coconut sugar as it’s key for the best texture!
BUTTER. Butter will add some fat and moisture to these cookies and help give a more rich flavor.
FLOUR. I used Bob’s Red Mill 1:1 Baking Flour here, which I recommend! If you are not gluten free, just use regular all purpose flour!
CORNSTARCH. Just a teaspoon of cornstarch will absorb some excess moisture so these gluten free banana cookies don’t spread too much too soon.
MIX INS. I opted for chocolate chips, walnuts and cinnamon to create that classic banana bread flavor. A little pinch of nutmeg is also delicious!
How to make gluten free banana bread cookies
STEP 1. In a medium mixing bowl, beat together the wet ingredients until well combined. Add in the flour, corn starch, baking soda and salt. Beat until combined.
STEP 2. Fold in the chocolate chips and walnuts if using. Use a medium cookie scoop (about 1 1/2 tablespoons) and scoop the dough into balls.
STEP 3. Place on a baking sheet lined with parchment paper a few inches apart. I usually only put 6 on a sheet at a time.
STEP 4. Bake for 11-14 minutes or until the edges are golden but the center still looks just a little bit soft. They will continue to harden as they cool.
STEP 5. As soon as they are done, I like to take a round cookie cutter to swivel around the edges and create a perfect circle.
STEP 6. Let cool on the baking tray for about 15 minutes, then transfer to a wire rack to finish cooling. I topped mine with crushed walnuts and flakey salt. Enjoy!
Can I make them vegan?
Yes! These cookies have no egg so we don’t need to make any swaps there. Just use dairy free butter in place of regular butter and these will naturally be vegan and dairy free.
They’re already gluten free so no swaps are needed for that.
Do they keep?
Yes! Once prepared, these gluten free banana cookies will keep at room temperature for about 3 days. Because of the banana, I do not recommend storing in an air tight container as they can get a bit mushy.
Instead, I like to keep them on a plate covered with foil so they don’t dry out but also don’t get mushy!
How to freeze
To freeze the dough, just roll the cookies into balls and place in a zip lock bag or freezer safe container.
When you’re ready to eat, follow the recipe as usual but bake at 325 Fahrenheit (instead of 350) add a few extra minutes of cook time to account for the frozen dough.
You can also freeze the cookies once they’ve been cooked. Just let cool, then pop in a ziplock bag. Heat in the oven until warm through the center.
More gluten free recipes you’ll love!
- Almond Flour Chocolate Chip Cookies
- Tahini Cookies
- Gluten Free Banana Cake
- Vegan Brownies
- Oat Flour Cookies
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Gluten Free Banana Bread Cookies
by: claire cary
These gluten free banana cookies are loaded with chocolate chips, walnuts and are naturally vegan. They taste like banana bread but in cookie form and have perfectly crisp edges and a gooey center.
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Prep: 10 minutes mins
Cook: 12 minutes mins
Total: 22 minutes mins
12
Ingredients
Wet
- ½ cup very well mashed banana
- ½ cup dark brown sugar
- ⅓ cup white sugar
- ¼ cup butter melted
- 1 teaspoon vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- 1 teaspoon corn starch
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup chocolate chips
- ½ cup finely chopped walnuts optional
US Customary – Metric
Instructions
Preheat the oven to 350 Fahrenheit.
In a medium mixing bowl, beat together the wet ingredients until well combined.
Add in the flour, corn starch, baking soda and salt.
Beat until combined.
Fold in the chocolate chips and walnuts if using.
Use a medium cookie scoop (about 1 1/2 tablespoons) and scoop the dough into balls.
Place on a baking sheet lined with parchment paper a few inches apart. I usually only put 6 on a sheet at a time.
Bake for 11-14 minutes or until the edges are golden but the center still looks just a little bit soft. They will continue to harden as they cool.
As soon as they are done, I like to take a round cookie cutter to swivel around the edges and create a perfect circle.
Let cool on the baking tray for about 15 minutes, then transfer to a wire rack to finish cooling. I topped mine with crushed walnuts and flakey salt. Enjoy!
Notes
Swap the butter for a dairy free butter to make these vegan.
Serving: 1cookie / Calories: 204kcal / Carbohydrates: 35g / Protein: 2g / Fat: 7g / Fiber: 2g / Sugar: 21g
