Gluten-Free Banana Bread Cookies
Master these easy gluten-free banana bread cookies—perfectly chewy with chocolate chips & walnuts. Perfect for busy families & beginners. Recipe + tips inside!
You know that moment when you’ve got overripe bananas staring at you from the fruit bowl, and you’re not quite ready to commit to a full loaf of banana bread? Well, I’ve got the perfect solution—and honestly, it changed my weeknight dessert game forever.
These gluten-free banana bread cookies are like the best of both worlds: all that cozy banana bread comfort, but in cookie form that’s way easier to grab and go. They’re soft, chewy, and absolutely loaded with chocolate chips and walnuts, making them ideal for busy families looking for a simple gluten-free dessert that doesn’t require complicated techniques or endless ingredient lists.
The first time I made these, my daughter asked if we could have them again the next day (we did), and I realized I’d stumbled onto something special—a gluten-free banana dessert recipe that actually made people forget they were eating “free-from” treats.
Table of Contents
Why These Gluten-Free Banana Bread Cookies Work
When you’re navigating gluten-free baking, the biggest challenge is getting the right texture—and that’s exactly why this recipe shines. The combination of gluten-free all-purpose flour and cornstarch creates structure without the grittiness some blends leave behind.
The banana acts as a natural binder, which means you need fewer eggs (or none at all, if you’re going vegan) while still achieving that perfect chewy-tender crumb. Plus, all that brown sugar adds moisture and depth, so these cookies stay soft for days.
Ingredients For Gluten-Free Banana Bread Cookies
| Component | Ingredient | Amount |
|---|---|---|
| Wet Ingredients | Very well mashed banana | ½ cup |
| Dark brown sugar | ½ cup | |
| White sugar | ⅓ cup | |
| Melted butter | ¼ cup | |
| Vanilla extract | 1 teaspoon | |
| Dry Ingredients | Gluten-free all-purpose baking flour | 1 ½ cups |
| Corn starch | 1 teaspoon | |
| Baking soda | ¾ teaspoon | |
| Ground cinnamon | ½ teaspoon | |
| Salt | ¼ teaspoon | |
| Mix-Ins | Chocolate chips | ¾ cup |
| Finely chopped walnuts (optional) | ½ cup |
Instructions For Gluten-Free Banana Bread Cookies
Step 1: Heat Your Oven
Preheat your oven to 350°F and get your baking sheet ready. Line it with parchment paper—this is the secret to cookies that slide right off without sticking.
Step 2: Combine the Wet Ingredients
In a medium mixing bowl, beat together the mashed banana, dark brown sugar, white sugar, melted butter, and vanilla extract until everything is smooth and well combined. The mixture should look creamy and unified, with no streaks of banana visible.
Step 3: Add the Dry Ingredients
Sprinkle the gluten-free all-purpose baking flour, corn starch, baking soda, cinnamon, and salt directly over the wet mixture. Beat everything together until just combined—you’re aiming for a thick, cookie-dough consistency that holds together beautifully.
Step 4: Fold in Chocolate & Walnuts
Gently fold in the chocolate chips and walnuts (if you’re using them) using a spatula or wooden spoon. This keeps the mix-ins evenly distributed and prevents overmixing, which can make your cookies dense.
Step 5: Scoop and Space
Using a medium cookie scoop (about 1½ tablespoons), form the dough into balls and place them on your parchment-lined baking sheet a few inches apart. I typically fit only 6 cookies per sheet—this gives them plenty of room to spread slightly without touching.
Step 6: Bake Until Golden
Bake for 11–14 minutes, watching carefully until the edges turn golden but the center still looks just slightly soft to the touch. This is the key to chewy cookies—they’ll continue to harden as they cool, becoming perfectly tender inside with a subtle crunch at the edges.
Step 7: Shape (Optional But Worth It)
Right as soon as they come out of the oven, use a round cookie cutter to gently swivel around the edges of each cookie, creating a perfectly uniform circle. This step sounds fussy, but it takes literally seconds and makes them look bakery-worthy.
Step 8: Cool & Finish
Let the cookies cool on the baking tray for about 15 minutes so they set properly, then transfer them to a wire rack to finish cooling completely. I love topping mine with crushed walnuts and a tiny pinch of flaky sea salt for an elegant touch that guests absolutely adore.
Substitutions for Gluten Free Banana Dessert Recipes
Make Them Vegan
If you’re making gluten-free vegan banana desserts, simply swap the butter for coconut oil or vegan butter in equal amounts, and the cookies turn out just as delicious. The banana provides so much moisture that you won’t miss the dairy at all—I promise.
Use a Different Gluten-Free Flour Blend
While I recommend a blend with xanthan gum already added, any quality gluten-free all-purpose baking flour will work beautifully here. Just make sure it’s designed specifically for baking, not a blend meant for thickening or savory cooking.
Skip the Nuts
Not a walnut fan, or dealing with nut allergies? Leave them out entirely—the cookies are absolutely divine on their own. You could also swap in seeds like pumpkin or sunflower seeds for a similar crunch and nutrition boost.
Swap the Chocolate
White chocolate chips, dark chocolate, or even chopped dried fruit all work wonderfully in place of semi-sweet chocolate. Man, oh man, the variations are endless once you master this base recipe.
Looking for more gluten-free treats to add to your regular rotation? Check out our complete gluten-free cookie collection for endless inspiration, or explore our easy dairy-free dessert ideas if you’re navigating multiple dietary needs.
Troubleshooting Tips On Gluten-Free Vegan Banana Recipes
Cookies Spreading Too Much
If your cookies are flattening out like pancakes, your dough might be too warm or your butter too soft when mixing. Try chilling the dough for 10–15 minutes before scooping, or make sure you’re using melted (not just softened) butter as the recipe calls for.
They’re Coming Out Cake-Like
This usually means you’ve added too much flour or overmixed the dough after combining wet and dry ingredients. Measure your flour by spooning it into a measuring cup and leveling it off—don’t pack it down, as this adds extra flour unintentionally.
Cookies Are Too Dry
Overbaking is the main culprit here, and honestly, it happens to all of us. Check them a minute or two earlier than the recipe suggests if your oven runs hot, and remember that they continue cooking slightly on the hot pan after coming out.
Edges Burn But Centers Aren’t Done
Your oven might be running hot, or you might be baking too many cookies too close together on one sheet. Try reducing the temperature by 25°F and baking one sheet at a time for more even results.
Storage & Make-Ahead Tips
Room Temperature Storage
Keep these gluten-free banana desserts in an airtight container on the counter for up to 4 days, and they’ll stay perfectly soft. I like to layer them between parchment squares so they don’t stick together.
Freezing for Later
You can freeze the dough balls on a tray for 2 hours, then transfer them to a freezer bag for up to 3 months. Bake them straight from frozen, adding just 2–3 minutes to the baking time.
Meal Prep Magic
These are perfect for Sunday prep sessions—bake a double batch and portion them into individual bags for grab-and-go breakfasts or lunchbox treats all week long. They’re just as amazing on day three as they are fresh from the oven.
Serving Suggestions & Pairings
These gluten-free banana cookies pair beautifully with afternoon coffee or tea, and they’re wonderful crumbled into yogurt parfaits for a quick breakfast. Serve them at your next gathering, and nobody will guess they’re gluten-free—that’s the best kind of recipe.
For holiday gatherings or family occasions like Thanksgiving potlucks, these are a stellar addition to your dessert spread. Stack them on a pretty platter with a handwritten label, and you’ll see them disappear faster than you’d expect.
Variations & Dietary Adjustments
Kid-Friendly Version
If you’re making these for little ones who are texture-sensitive, try using finely ground nuts (or leaving them out) and chopping the chocolate smaller so there are no big surprises. Some kids also prefer milk chocolate to semi-sweet, which is totally fair.
Dairy-Free Upgrade
Swap the butter for coconut oil or dairy-free butter, and you’ve got a completely dairy-free treat that’s still incredibly moist and delicious. The flavor stays warm and inviting—you won’t feel like you’re missing anything.
Protein-Boost Option
Add 2–3 tablespoons of vanilla protein powder to the dry ingredients if you want to amp up the nutrition without changing the texture too drastically. Well, you might need a splash more milk or banana to keep things from getting too dense, but it’s worth experimenting with.
Spiced-Up Version
If you love warm spices, try adding ¼ teaspoon of nutmeg and a pinch of allspice along with the cinnamon for that deeper, more complex banana bread flavor. This takes them from everyday cookie to something feel special—perfect for cozy autumn weekends.
FAQs About Gluten-Free Banana Bread Cookies
Can I make these without a cookie scoop?
Absolutely—just use two spoons or a small ice cream scoop to portion the dough, dropping spoonfuls onto your baking sheet. They won’t be quite as uniform, but the baking time and flavor will be exactly the same.
How do I know my banana is mashed well enough?
Your mashed banana should have almost no lumps and look like a smooth paste when you’re done. If you see obvious chunks, give it a few more smashes with a fork—the finer the mash, the more evenly the banana distributes throughout your cookies.
What’s the best gluten-free flour for this recipe?
Any all-purpose blend with xanthan gum already included works beautifully, like Bob’s Red Mill or King Arthur Baking Company’s blends. These are formulated specifically for baking and will give you the best results with texture and rise.
Can I halve this recipe for a smaller batch?
Yes, just divide all ingredients in half—it’s straightforward math and gives you about a dozen cookies instead of two dozen. Your baking time will stay exactly the same, which is wonderfully convenient.
Why does the recipe call for corn starch?
Corn starch helps create a lighter, more tender crumb in gluten-free baking by reducing protein content and adding moisture-binding power. This is what makes these cookies chewy instead of dense or crumbly like some gluten-free treats.
Best way to refresh day-old cookies?
Pop them in a 300°F oven for 2–3 minutes to warm them up and restore that fresh-baked softness. You can also microwave a single cookie for 10 seconds, though the oven method gives you better texture.
Are these appropriate for someone with celiac disease?
Yes, as long as you use certified gluten-free flour and check your chocolate chips and other ingredients for cross-contamination warnings. Many mainstream chocolate brands are naturally gluten-free, but always double-check labels to be safe.
Final Thoughts
Making gluten-free banana bread cookies doesn’t have to feel complicated or intimidating, and this recipe proves it beautifully. Whether you’re new to gluten-free baking or you’ve been doing it for years, these cookies deliver that perfect balance of ease and incredible flavor every single time.
Your family deserves treats that taste amazing and feel nourishing, not like a consolation prize. These gluten-free banana dessert recipes do exactly that—they’re genuinely delicious, naturally satisfying, and so simple that even a beginner baker will have success.
Grab those overripe bananas from your counter, preheat your oven, and get ready to create something wonderful. You’ve got this, and I absolutely cannot wait to hear how much your people love these cookies.
If you’re curious about the nutritional science behind gluten-free baking, this trusted gluten-free health guide offers research-backed information about why texture matters in this style of cooking.
Gluten-Free Banana Bread Cookies
Equipment
- Medium mixing bowl
- Electric mixer
- Spatula or wooden spoon
- Medium cookie scoop
- Baking sheet
- Parchment paper
- Wire rack
- Round Cookie Cutter
- Measuring cups
- Measuring spoons
Ingredients
Wet Ingredients
- ½ cup Very well mashed banana about 1-2 ripe bananas
- ½ cup Dark brown sugar packed
- ⅓ cup White sugar
- ¼ cup Butter melted
- 1 teaspoon Vanilla extract
Dry Ingredients
- 1½ cups Gluten-free all-purpose baking flour with xanthan gum included
- 1 teaspoon Corn starch
- ¾ teaspoon Baking soda
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Salt
Mix-Ins
- ¾ cup Chocolate chips semi-sweet or dairy-free
- ½ cup Finely chopped walnuts optional or substitute with seeds
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents the cookies from sticking and ensures even browning on the bottom.
- In a medium mixing bowl, beat together the mashed banana, dark brown sugar, white sugar, melted butter, and vanilla extract until smooth and well combined. The mixture should look creamy and unified with no streaks of banana visible.
- Sprinkle the gluten-free all-purpose baking flour, corn starch, baking soda, cinnamon, and salt directly over the wet mixture. Beat everything together until just combined, aiming for a thick cookie-dough consistency that holds together beautifully.
- Gently fold in the chocolate chips and walnuts using a spatula or wooden spoon. Keep mix-ins evenly distributed and avoid overmixing, which can make your cookies dense.
- Using a medium cookie scoop, form the dough into balls and place them on your parchment-lined baking sheet a few inches apart. Fit about 6 cookies per sheet to give them plenty of room to spread without touching.
- Bake for 11–14 minutes, watching until the edges turn golden but the center still looks just slightly soft. They’ll continue to harden as they cool, becoming perfectly tender inside with a subtle crunch at the edges.
- Right as they come out of the oven, use a round cookie cutter to gently swivel around the edges of each cookie, creating a perfectly uniform circle. This optional step takes seconds but makes them look bakery-worthy.
- Let the cookies cool on the baking tray for about 15 minutes so they set properly, then transfer to a wire rack to finish cooling completely. Top with crushed walnuts and flaky sea salt if desired.
