These gluten free chocolate chip banana cookies are pillowy soft and so deliciously flavorful! Dark chocolate chips and a cake-like texture make these hard to resist. Enjoy these with a hot cup of tea or a glass of your favorite milk.
There’s nothing like a fresh batch of cookies warm out of the oven. We make chocolate chip cookies regularly over here, but sometimes I like to mix things up and make these super soft chocolate chip banana cookies.
If you’re like me, you might regularly run into the problem of too many ripe bananas at once. Then all of a sudden, they’re ripening too fast, and then they are a bit brown, and then what?
Then it’s time to make all the banana desserts! We love chocolate banana bread, banana muffins, banana cake, and of course, these delicious cookies.
These are just the thing to make for a bake sale or a birthday party. I hope you love this recipe as much as we do!
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Ingredient Notes
- Gluten Free Flour Blend – I like Namaste Perfect Flour Blend, which is made in an allergen free facility. It works very well for this recipe. The cookies are fluffy, light, and not dense. If you don’t need to be gluten free, you can go ahead and use all-purpose flour or even whole wheat flour.
- Bananas – You want bananas that are very ripe for this recipe. The great thing about using over ripe bananas is that it makes your baked goods super moist and flavorful. You can’t beat the flavor you get when you use really ripe bananas in your cookies or muffins.
- Sugar – We use Wholesome Sweets Organic Cane Sugar. You can use regular granulated sugar if you like.
- Dairy Free Chocolate Chips – My favorite allergy friendly chocolate chips are the Enjoy Life Dark Chocolate Chips. Feel free to use any brand that works for your dietary needs.
Egg Free Option
If you need these to be egg free, you can eliminate the eggs and add â…“ cup unsweetened applesauce or an additional â…“ cup mashed banana. These will still be very soft cookies, but they may not be quite as light if you eliminate the eggs.
Step by Step Instructions
- Put the vegan buttery spread and sugar in a mixing bowl and beat until it’s light and fluffy.
- Add the eggs and vanilla extract, and mix until combined.
- Mix in the mashed bananas, then add the flour, baking soda, and salt, and mix until combined. Stir in the dairy free chocolate chips.
- Spoon the batter onto parchment paper lined cookie sheets.
- Bake at 350 degrees F for about 12-14 minutes.
Freezing the Cookie Dough
- Make the cookie dough and place spoonfuls on a cookie sheet that is lined with waxed paper or parchment paper.
- Place the cookie sheet in the freezer, and freeze until firm.
- Take the frozen cookie dough balls and place in a ziploc freezer bag.
- You can store the dough in the freezer for up to 3 months. When you want to bake them, just place on a cookie sheet and bake. You may have to add a couple extra minutes to the bake time when baking from frozen.
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Recipe
Soft Chocolate Chip Banana Cookies (Dairy Free, Gluten Free).
Ingredients
- ½ cup vegan buttery spread softened
- 1 cup organic cane sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas
- 2 ½ cups gluten free flour blend I used Namaste Perfect Four Blend
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Cream the buttery spread with the sugar until light and fluffy. Beat in the eggs and vanilla.
- Mix in the mashed bananas. Add the dry ingredients, and mix on low speed until combined.
- Stir in the dairy free chocolate chips.
- Drop the batter by spoonfuls onto the lined cookie sheets, leaving about an inch and a half between each cookie.
- Bake at 350 degrees for 12-14 minutes. Allow the cookies to cool on the cookie sheets before moving them.
Kate
This was almost exactly like my favorite gluten banana nut cookies. These didn’t have cinnamon, nutmeg, walnuts, or rolled oats. So I adjusted the recipe and mashed my old gluten BN cookie recipe and this one and they almost turned out! I’ll be playing around with the amount of oats and butter so I can get the spread I want and the pillowyness of my old recipe. Thank you for a great jumping off point!
Kelly Roenicke
I’m glad I could help!
Ann
I made these but changed up the “add ins” since I barely had a handful of chocolate chips. I added white chocolate chips and shredded coconut. The cookies are soft and yummy. Even my husband who likes a crisp cookie loves them!
Alyson Walters
Amazing!!!! I used regular butter and dark chocolate chips and these turned out phenomenal
Kelly Roenicke
So glad you liked these! Thanks for letting me know!
Darryl
These are awesome, I love chocolate chip bananas in anything
Sarah
My sister is planning to make a batch by your recipe and we were wondering…Is there a particular reason that you have ground flax seed in the recipe?
Krystal
I’ve never had one of these but it sounds DELICIOUS.
Meredith
yum! thanks for sharing!
that sort of thing.
yum-zilla! i have some ripe bananas just asking to be made into this recipe! thanks for sharing!
Sarah
Oh! Those sound absolutely delectable!!!
Thanks for sharing the recipe!
A Pretty Life in the Suburbs
Delish! I might have to make these with the brown bananas I have on the counter!
Jo-Anna
Jennifurla
super super cookie, I bet very tasty too.
Meeling
I love anything with banana and chocolate in it…yum!
Lori @ Studio Waterstone
Oh, my daughter will LOVE this. Bookmarking for sure. Thanks (we have a banana stash as well.)