Banana bread cookies? Yes, they’re a thing, and they’re glorious.
These little nuggets of happiness came to me one rainy afternoon when my bananas were looking a bit too ripe, but I didn’t feel like baking a whole loaf. I mean, who doesn’t love a cookie?
They’re portable, snackable, and feel like a hug in food form. These cookies are everything you’d want—soft, lightly sweet, and bursting with gooey chocolate chips.
And guess what?
They’re gluten-free and dairy-free (if you want), so they fit just about any table.
Tips and Variations
- Make It Nut-Free: Skip the nuts altogether or sub in sunflower seeds for a little crunch.
- Swap Sweeteners: Honey or maple syrup works beautifully in place of coconut sugar. Just reduce the mashed banana slightly so the dough isn’t too wet.
- Amp Up the Flavor: Add a handful of shredded coconut or a pinch of nutmeg for a flavor twist.
Serving Suggestions
Serve these cookies warm with a glass of almond milk or alongside your morning coffee for a sweet, guilt-free breakfast. For a dessert vibe, pair them with a scoop of dairy-free vanilla ice cream.
Gluten-Free Chocolate Chip Banana Bread Cookies {Dairy-Free Option}
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Soft, moist banana bread in cookie form, loaded with gooey chocolate chips. Perfect for snacks, breakfast, or dessert. Gluten-free and dairy-free options included!
Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
- ¼ cup coconut oil or melted butter (for dairy-free, stick with the coconut oil)
- ½ cup coconut sugar or brown sugar
- 1 large egg (or flax egg for vegan: 1 tbsp flaxseed meal + 2.5 tbsp water)
- 1 tsp pure vanilla extract
- 1 cup dairy-free chocolate chips
- ½ cup chopped walnuts or pecans (optional but worth it!)
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this aside.
- Mash Those Bananas: In a large bowl, mash the bananas until smooth. A fork works, but if you’re feeling fancy, use a potato masher.
- Combine the Wet Ingredients: Add the coconut oil, sugar, egg (or flax egg), and vanilla to the bananas. Stir until everything’s smooth and well-combined.
- Bring It All Together: Gradually mix the dry ingredients into the wet mixture. Don’t overdo it—just stir until no flour streaks remain. Fold in the chocolate chips and nuts if using.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each. Bake for 10–12 minutes, or until the edges are set and just starting to turn golden.
- Cool It Down: Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long).
Notes
Use the ripest bananas for maximum flavor. Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg (using coconut oil and flax egg)
