Gluten Free Banana Bread Cookies
by: claire cary
These gluten free banana cookies are loaded with chocolate chips, walnuts and are naturally vegan. They taste like banana bread but in cookie form and have perfectly crisp edges and a gooey center.
Ingredients
Wet
- ½ cup very well mashed banana
- ½ cup dark brown sugar
- ⅓ cup white sugar
- ¼ cup butter melted
- 1 teaspoon vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- 1 teaspoon corn starch
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup chocolate chips
- ½ cup finely chopped walnuts optional
Instructions
- Preheat the oven to 350 Fahrenheit.
- In a medium mixing bowl, beat together the wet ingredients until well combined.
- Add in the flour, corn starch, baking soda, cinnamon and salt.
- Beat until combined.
- Fold in the chocolate chips and walnuts if using.
- Use a medium cookie scoop (about 1 1/2 tablespoons) and scoop the dough into balls.
- Place on a baking sheet lined with parchment paper a few inches apart. I usually only put 6 on a sheet at a time.
- Bake for 11-14 minutes or until the edges are golden but the center still looks just a little bit soft. They will continue to harden as they cool.
- As soon as they are done, I like to take a round cookie cutter to swivel around the edges and create a perfect circle.
- Let cool on the baking tray for about 15 minutes, then transfer to a wire rack to finish cooling. I topped mine with crushed walnuts and flakey salt. Enjoy!
Notes
Swap the butter for a dairy free butter to make these vegan.
Serving: 1cookie / Calories: 204kcal / Carbohydrates: 35g / Protein: 2g / Fat: 7g / Fiber: 2g / Sugar: 21g
