These chocolate chip banana cookies are soft, chewy, and delicious. These gluten free and vegan cookies are perfect for packing in lunches!
Last summer we took a belated and much-needed vacation to the west side of our state. We did something new this time, we rented an apartment rather than staying in a hotel. It was such a good choice for us! One of the most stressful things for me when we are on vacation is worrying about finding safe places to eat. It’s so tricky when you are dealing with food allergies – not every place is as careful as I’d like them to be.
Since we had the apartment though, we were able to make meals for ourselves. And we did eat out occasionally as well, but there wasn’t the pressure of “Oh no, we need to figure out lunch AND dinner again today! Where do we go?” It was just a much more relaxed situation since we had a place to cook.
Before we left, I decided to bake some chocolate chip banana cookies for the road. What’s a road trip without cookies, right?
These gluten free chocolate chip banana cookies are SUPER simple to make. Using a ripe banana (lots of brown spots on the peel, but not total mush inside – like #5 or #6 in this photo), gives these chocolate chip banana cookies great flavor.
I used gluten free flour (the Enjoy Life all-purpose blend), and they held together very nicely. These would also work well with spelt flour or all-purpose flour, or another gluten free flour blend, like Namaste Perfect Flour.
What can I make with overripe bananas?
Bananas that are too ripe are perfect for making gluten free banana bread, banana cake, or these banana cookies.
Can you use banana as an egg replacer?
Yes, mashed banana works well to bind these cookies together. These cookies are egg free, and perfectly tender and delicious, even without eggs.
These chocolate chip banana cookies are:
- a great recipe to try when you are new to gluten free baking
- chewy and full of flavor
- a big hit with kids and adults!
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Recipe
Chocolate Chip Banana Cookies (GF + Vegan).
Ingredients
- 1 ripe banana
- ¼ cup vegan buttery spread softened
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend Enjoy Life or Namaste Perfect Flour would work well
- ¼ teaspoon salt
- ½ teaspoon baking soda
- â…” cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Put the ripe banana in a mixing bowl and use a fork to mash it well.
- Add the coconut sugar, vanilla extract, and softened buttery spread. Stir well until combined.
- Add the gluten free flour, salt, and baking soda. Stir well, then add the dairy free chocolate chips and stir again.
- Drop dough by rounded tablespoonfuls onto the cookie sheet. Bake at 350 degrees for 10-12 minutes.
- Let cool on the cookie sheet for a few minutes before moving to a wire rack to finish cooling.
- Store cookies in an airtight container.
Notes
Nutrition
This post was originally posted in September 2015. It has been updated.
Tracey
thank you for the delicious recipe! I baked a triple batch for myself (gf, nut free, dairy free, egg free) and for my vegan friend (who also loves baked goods) and they were all gone in a couple days–the non-allergy/non-vegan family and co-workers also gave them a big thumbs up.
Kelly Roenicke
I’m so happy to hear that! Glad you liked it!
Heather
My kids and their non-vegan friends LOVED these cookies. I made them with coconut oil and regular flour and they all gone in 15 minutes! Thanks for the great recipe!
Kelly Roenicke
I’m so happy to hear that! Thanks for letting me know!
Shayna
I made these with Garbanzo flour, they turned out amazing. Thank you for sharing this recipe!
Shane
My mom was recently diagnosed with Celiac disease and an assortment of food intolerances and allergies. I just made a batch of these using Bob’s Red Mill Paleo flour to send to her for Christmas and they’re amazing. I tossed in some walnuts, substituted in butter, and used Ghirardelli semi-sweet chips, and I am impressed.
Other gluten-free sweets I’ve tried remind you of what you’re missing, and never quite taste as good, but these are better than many homemade chocolate chip cookies I’ve eaten in the past. (Don’t tell Grandma!)
Thank you so much for sharing this recipe!
Kelly Roenicke
So glad you liked these! Thanks for letting me know!
Bronwyn
I used a paleo four blend (ratio blend 3:2:1 almond coconut tapioca). My banana was not super ripe. I didn’t have any choice chips, so added raisins and cinnamon. I also added an egg, eggs are not an issue for us, and I felt that they would not have held together with just the banana as mine was not super ripe. Really happy with them. thanks!
Kelly Roenicke
So glad they worked! Thanks for letting me know!
GwenH
Does the GF Flour need to have zanthum gum in it and if so how much would I need to add?
Kelly
Since there is a banana in there, you can get away without the xanthan gum. But it will help them stay together a little better if you add it. I’m not sure how much, because I just use storebought gf blends like Namaste Perfect Flour Blend or Glutino, and they already have the xanthan gum inside.
GwenH
Thanks Kelly, I ended up putting 1/4 tsp in and they stayed together really nicely. I just use my own blend of rice flours and starches, the cookies were good and fast to make. Thank-you.
GwenH
Thanks Kelly, I ended up using 1/4 tsp and the cookies turned out great. I use my own blend of rice flours and starches, Really fast and easy to make when you’r in a hurry. Thank-you.
Joy
Delicious!!!! I decided to be brave and double the recipe on my first try and I am so happy I did!! I made a few changes but they still came out ahmazing! I don’t think I have made a cookie this delicious before.
I used half coconut oil and half buttery spread, only used half the choc chips but it was plenty, only used 3/4 c of cane/coconut sugar for the double batch and used my own blend of brown rice, sorghum and teff flours. Oh and added 1:4 oats as it seemed a bit wet from the missing sugar.
Thank you for this wonderfully versatile recipe!! Sharing in my allergy group on fb!
Kelly
I’m so glad you liked these, Joy! Thank you for sharing your changes, they sound great!
athleticavocado
ummm totally the most perfect combo ever in a cookie!!!!
Kelly
Thanks!
Natalie @ Tastes Lovely
I love vacation rentals so much more than hotels. It’s nice not having to eat out every single meal. These cookies sound delicious!
Sarah@Whole and Heavenly Oven
A road trip without cookies is basically just a sad, sad road trip for everybody. ;) LOL. I know from experience too, girl! These babies seriously look SO extra-soft and loaded with chocolate, I can hardly stand it!
Kelly
Thanks, Sarah! Yes, a road trip without cookies or snacks is doomed from the start! :)
whiskandshout
These cookies look delicious! Pinning :)
Kelly
Thank you!
ankey15
These look perfect and have me craving a warm chocolate chip cookie now
Angela Rosemary
These look delicious!! Instead of gluten free flour, would coconut flour work well also? Thank you!
Kelly
I have not tried them that way, so I’m not sure. Let me know if you try it!
Strength and Sunshine
Having a kitchen when you’re away is SOOO much better!
I am becoming a big cookie fan lately! These look awesome dear!
Kelly
I know, it really makes all the difference! Thanks, Rebecca!
Sarah Grace
THESE..look like fluffy bites of heaven! I use to make those two ingredient cookies just using oats and bananas..but these look SO MUCH BETTER. :)
xo
Kelly
Thank you so much!
Julia
This is definitely the exact cookie I’d want on a road trip! I have a suuuuper ripe banana on the counter right now…it shall be cookie-d, muuuahahaha!
Kelly
Yes, it needs to be made into cookies for sure! :)
Gayle @ Pumpkin 'N Spice
Oh these cookies look just perfect, Kelly! I love the combination of chocolate and bananas. These look so fluffy and soft!
Kelly
Thanks, Gayle!