Banana snickerdoodle cookies are delicious and tender with a cake-like texture. These gluten free cookies are irresistible with a cold glass of milk!
Once again, we had an abundance of brown bananas, so it was time to bake something delicious! My son was in the mood for cookies, so I thought some banana snickerdoodle cookies would be a nice treat. We often bake banana chocolate chip cake, but we were in the mood for cookies this time.
This recipe has a little bit of spice from the nutmeg and cinnamon, and we really liked that flavor combination. The texture of these is so light and cakey…like little tiny banana cakes. If you like soft, pillowy cookies, then this is the recipe for you!
These worked really well with gluten free flour – any store-bought blend should work well. Namaste Perfect Flour Blend, Living Now Foods, 123 Gluten Free…these are all brands that should work for this recipe.
If you are not gluten free, go ahead and use all-purpose flour, spelt flour, or whole wheat flour for these banana snickerdoodle cookies.
Can I use grain free flour in this recipe?
I have not tried that. If you want to use some almond flour or coconut flour, you can substitute up to half the amount of gluten free flour blend. It may make these cookies a little more dense, but they should still work out okay.
Can I make these cookies egg-free?
If you want to leave the egg out, you can! No need for another egg replacer, since the bananas can work as a binder. The only difference is that without an actual egg, these cookies won’t be quite as light and cakey. They should still taste good, though!
More gluten free banana desserts:
- Gluten Free Banana Bread with Chocolate Chunks
- Chocolate Chip Banana Oat Muffins
- 4 Ingredient Banana Oatmeal Cookies
Disclosure: This post contains affiliate links.
Banana Snickerdoodle Cookies.
Deliciously easy gluten free banana snickerdoodle cookies are a sweet treat that everyone loves!
- ½ cup vegan buttery spread or regular butter if you prefer
- 1 cup organic cane sugar
- 1 egg
- 2 very ripe bananas mashed
- ½ teaspoon vanilla extract
- 2 cups gluten free flour blend You can also use all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
Preheat the oven to 350 degrees F. Cream the buttery spread and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
Add the bananas to the butter mixture and beat on low speed. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
Spoon the batter onto parchment paper lined baking sheets, leaving about an inch between each cookie. Bake for 11-13 minutes or until nicely golden brown.
Let cool on cookie sheet before moving to wire racks.
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.