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 cup of tea or a tall glass or milk.
There’s nothing like a fresh batch of chocolate chip 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?
The great thing about having over ripe bananas is that it makes your baked goods super moist and flavorful. You can’t beat the banana flavor you get when you use really ripe bananas in your cookies or muffins.
I love the way these tender cookies have rich, melty chocolate chips throughout. These banana cookies just the thing to make for a bake sale or a birthday party. You could even sandwich some ice cream between two cookies to make the best ice cream sandwiches.
What brand of gluten free flour works best for this recipe?
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 have a different flour blend that you like, you may need to adjust the amount of flour, since different gluten free flours tend to absorb liquids differently. If your batter seems too wet, add a bit more flour until it is a thick cookie dough.
Can I use regular flour instead?
Yes, if you don’t need to be gluten free, you can go ahead and use all-purpose flour or even whole wheat flour.
How can I make these banana cookies egg free?
If you need these to be egg free, you can eliminate the eggs and add 1/3 cup unsweetened applesauce or an additional 1/3 cup mashed banana. These will still be very soft cookies, but they may not be quite as light if you eliminate the eggs.
Instructions for freezing this 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.
Another amazing gluten free recipe to try is this double chocolate banana bread in the video below:
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Soft Chocolate Chip Banana Cookies (Dairy Free, Gluten Free).
When you've got an over ripe banana, it's time to make a batch of these super soft chocolate chip banana cookies! These are light and fluffy, full of chocolate chips, and just right with a cup of tea.
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.
Store these cookies in an airtight container. They should stay fresh for about 5 days.
If you would rather use dairy butter and regular chocolate chips or chunks, go ahead and do so.
You can use regular all-purpose flour if you aren't gluten free.
Nutrition facts are for one cookie.
This post was originally published in June 2011. It has been updated.