Introduction
These cookies are a deliciously soft and chewy treat that cleverly uses ripe bananas for natural sweetness and moisture. The result is a gluten-free cookie that’s satisfyingly rich with chocolate in every bite, perfect for satisfying your sweet tooth with a hint of wholesome flavor.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 cookies
Ingredients
- 2 ripe bananas, mashed (about ⅔ cup)
- ⅓ cup melted coconut oil or neutral flavoured oil
- ⅔ cup packed brown sugar
- 1 tsp vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum (such as Bob's Red Mill 1:1 Baking Flour (blue bag))
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the mashed bananas, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture is smooth and well combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir just until a soft dough forms and no dry streaks of flour remain.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can flatten the tops slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Skillet Cookie: Press all the dough into a greased 9-inch cast-iron skillet and bake for 20-25 minutes for a shareable cookie cake.
- Frozen Dough Bites: Scoop the dough into balls and freeze them solid on a tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the cook time, for a fresh cookie anytime.
- Cookie Bars: Press the dough evenly into a lined 8×8 inch baking pan and bake for 20-25 minutes. Let cool before slicing into squares.
- Sandwich Cookies: Once cooled, spread a thin layer of nut butter or cream cheese frosting between two cookies for an indulgent treat.
Tips for Success
- Ensure your bananas are very ripe with plenty of brown spots for maximum sweetness and easy mashing.
- For picture-perfect cookies, reserve a few chocolate chips to press onto the tops of the dough balls before baking.
- Let the cookies cool fully on the baking sheet—they will continue to set as they cool and are very soft when hot.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For a warm, freshly-baked feel, reheat a cookie in the microwave for 10-15 seconds.
FAQ
Can I use a different gluten-free flour?
For best results, you must use a gluten-free all-purpose flour blend that contains xanthan gum and is designed for 1:1 substitution, like the one specified. Other blends may alter the texture significantly.
My dough seems too wet/sticky. What should I do?
GF flour blends absorb moisture differently. If the dough is too sticky to scoop, let it sit for 5 minutes to hydrate fully, then try again. You can also chill it for 15-20 minutes to make it easier to handle.
Can I make these cookies vegan?
They are nearly vegan already. Simply ensure you use dairy-free chocolate chips to make the recipe fully vegan.
Why is there cornstarch in the recipe?
The cornstarch helps create a softer, more tender cookie crumb, which complements the chewiness provided by the banana.
Can I reduce the sugar?
The bananas and brown sugar provide both sweetness and necessary moisture. Reducing the sugar may result in a drier, cakier cookie.
Why are my cookies not spreading much?
This is typical for banana-based cookies and those made with certain GF flours. For a flatter cookie, gently press down the dough balls before baking as directed in the instructions.