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 dessert. We often bake banana chocolate chip cake or gluten free vegan banana bread, 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 cookies is light and cakey…like little tiny banana cakes. If you like soft, pillowy cookies, then this is the recipe for you!
Ingredient Notes
- Gluten Free Flour Blend – 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.
- Egg – An egg makes these cookies very light and fluffy. If you can’t eat eggs, just see the section below on substitutions.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread for baking. You can use the baking sticks if you prefer.
- Bananas – Very ripe bananas are the best choice for this recipe. You will want to see lots of brown spots on your bananas. Over ripe bananas that you have frozen will also work well here.
Substitutions
- 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.
- 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!
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More Gluten Free Banana Desserts
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Recipe
Banana Snickerdoodle Cookies.
Ingredients
- 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
Instructions
- 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.
Darryl
So soft and delicious!
Cynthia G
These Banana Snickerdoodles are by far my families favorite cookie! They are simple to make and a great way to use up ripe bananas. Thanks for great recipes that my whole family (food allergies are not) love to eat!
Kelly Roenicke
I’m so glad you like these! Thank you for letting me know!
Cindy
These cookies are so good! I tried this recipe because my daughter-in-law is gluten and dairy free. I dropped off some to her yesterday and got a message from her saying these cookies are amazing. I am so glad that I found a great recipe that she can eat too. The whole family loved them~
Kelly
Thanks, Lori! They are like tiny round banana breads, I’ll definitely make them again.
Lori
This sounds so good! It’s like banana bread, but cookies. My daughter has celiac so I’ll be bookmarking this recipe. Thanks so much.
Also, your blog is beautiful! I’ll be following along, too.