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    Home » Baking Recipes » Bars and Cookies » Banana Bread Chocolate Chip Cookies - Gluten-Free

    Banana Bread Chocolate Chip Cookies - Gluten-Free

    Published: Jun 21, 2022 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe
    Image with text overlay for Banana Bread Chocolate Chip Cookies
    Image with text for gluten-free banana bread chocolate chip cookies.
    Image with text overlay for Gluten-free Banana Bread Cookies with Chocolate Chips.

    These gluten-free banana bread chocolate chip cookies are soft and sweet with chocolate chips in every bite! Made with a combination of gluten-free flour and almond flour, they're lightly spiced with cinnamon and nutmeg. They taste like a slice of banana bread!

    A stack of Gluten-free Banana Bread Chocolate Chip Cookies on a cooling rack.

    ❤️ Why you'll love this recipe

    • These cookies taste like your favourite homemade banana bread! They're soft on the inside, just like a loaf of freshly baked banana bread.
    • They have a delicious, soft cake-like texture.
    • Cookies need to have a bit of a satisfying crunch as well! These cookies deliver in not one, but two ways, from the crispy edges and chopped walnuts.
    • A cup of whole-grain oats adds both fiber and nutrition.
    • No chill time for this gluten-free recipe!
    • Just like these recipes for Almond Flour Banana Cupcakes and Grain-Free Banana Coffee Cake with Maple Walnut Streusel, it's a great way to use overripe bananas to give natural sweetness. No wasted black bananas!

    Like a chewy chocolate chip cookie as well? These Gluten-free Chewy Chocolate Chip Cookies are easily made with a gluten-free flour blend. You'd never know they're gluten-free!

    Wondering what other recipes you can make with overripe bananas? Try these ones, too!

    • Grain-Free Blueberry Banana Bread (moist, tender and so delicious!)
    • Healthy Zucchini Banana Muffins (with hints of cinnamon and lemon.)
    • Chocolate Almond Smoothie with Hemp Hearts (personal fave!)

    🛒 Ingredients

    You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about some of the key ingredients.

    • gluten-free flour blend: use one with xanthan gum. I use Cup4Cup gluten-free flour in this recipe.
    • almond flour: blanched, finely ground almond flour.
    • butter: make sure it's softened before blending with the sugar. It's best to use slightly cool room temperature butter (about 67°F. or 19°C.) If your butter is too warm, the cookies will spread too much and end up flat.
    • sugar: use both granulated sugar AND your choice of coconut sugar or brown sugar. White sugar helps to make a cookie crisp while brown sugar produces a softer cookie with a slight caramel flavour. In this recipe, the brown sugar keeps the inside of the cookie soft like banana bread.
    • banana: very ripe, mashed banana adds to the texture and adds natural sweetness.
    • rolled oats: use old-fashioned oats, certified gluten-free, if necessary.
    • add-ins: chocolate chips and chopped walnuts.
    • flavouring: pure vanilla extract, cinnamon and nutmeg, sea salt
    Ingredients for banana bread cookies with labels.
    Labelled dry ingredients for gluten-free banana bread cookies.
    Add-in ingredients for banana bread cookies.

    🔪 How to make gluten-free banana bread cookies

    Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

    You'll start by creaming the softened butter with two types of sugar, then add an egg.

    Creaming butter and sugar with an electric mixer.
    Cream the butter and sugar.
    Adding egg to creamed butter and sugar.
    Add an egg.

    Next, add the mashed banana, mix, then add the whisked dry ingredients.

    Adding mashed banana to creamed butter and sugar.
    Add the mashed banana.
    Adding dry ingredients to cookie batter.
    Add the dry ingredients.

    Finally, you'll fold in chocolate chips and coarsely chopped walnuts. Use a cookie scoop to drop balls of dough onto silicone or parchment paper-lined baking sheets.

    Folding chocolate chips and walnuts to cookie dough.
    Fold in chocolate chips and chopped walnuts.
    Using a cookie scoop to place mounds of cookie dough on a baking sheet.
    Space 2 inches apart on prepared cookie sheets.

    Bake for 11 - 13 minutes or until edges are crispy and cookies are golden brown.

    🔁 Possible Variations

    Substitute sugar-free chocolate chips if you're trying to reduce sugar in your diet. You could also replace the walnuts with pecans or coarsely chopped almonds.

    👍🏼 Helpful Tips

    Plan ahead and make sure your butter and egg are at room temperature. Cold butter won't cream properly with sugar. Butter that is too warm won't aerate well. You'll end up with flat cookies without any fluffy texture 😒.

    If you have forgotten and don't want to wait for it to come to room temperature, you have a few options.

    ❓How can I soften butter in a hurry?

    Slice it into small cubes and spread them out on a plate and wait.

    Using a microwave for this job can result in a quick disaster of melted butter! The microwave method rarely works for me as it tends to soften unevenly.

    Use this simple hack instead. Heat two cups of water in the microwave for a few minutes or until it's very hot. Meanwhile, cut your butter into cubes and place it in a glass bowl. Remove the water from the microwave and replace it with the bowl of butter. Immediately close the door, but don't turn on the microwave. The steam and radiant heat will help soften the butter in about 10 minutes so that you can successfully cream it with sugar.

    🍽 Serving Suggestions

    Tuck a couple of these soft banana cookies in a lunch box, have one with coffee at your morning coffee break, or lay out a plate of cookies for after-school snacks!

    These cookies are delicious at any time of the day. They make a perfect snack for the whole family.

    If you have cookie monsters in your family, try these gluten-free cookie recipes, too!

    • Gluten-free Cherry Coconut Oatmeal Cookies
    • Orange Cardamom Almond Flour Shortbread Cookies
    • 4 Ingredient Peanut Butter Cookies
    • Gluten-free Crispy Salted Coconut Cookies
    • or see all my recipes for cookies and bars.

    ⏰ Storage Instructions

    To store: Store banana cookies in an airtight container at room temperature for 3 to 4 days.

    To freeze: Place the cooled cookies in an airtight container and freeze for up to 3 months.

    Gluten-free Banana Bread Cookies on a blue plate next to a blue-striped tea towel.

    🗒 More recipes for cookies and bars

    • Gluten-free kitchen sink cookies on a wire cooling rack.
      Gluten-free Kitchen Sink Cookies
    • A stack or cookies tied with a red ribbon.
      20 Gluten-free Holiday Cookies and Bars
    • six gluten-free butter tart squares on a white cloth
      Canadian Butter Tart Squares - gluten-free
    • white chocolate macaroons on a cake plate
      Cranberry White Chocolate Macaroons without Condensed Milk

    When you make this recipe for gluten-free banana bread cookies, please leave a comment and a rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox.

    This recipe was adapted from Banana Bread Chocolate Chip Cookies in Go Gluten-Free, Winter 2015.

    Gluten-free Banana Bread Chocolate Chip Cookies on a plate.

    Banana Bread Chocolate Chip Cookies - Gluten-free

    These gluten-free banana bread chocolate chip cookies are soft and sweet with chocolate chips in every bite! They taste like a slice of banana bread!
    Print Pin Rate
    Course: Cookies and Bars
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Total Time: 32 minutes
    Servings: 36
    Calories: 123kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    2 half sheet pans
    2 silicone baking mats
    1 small cookie scoop
    stand mixer (or hand-held electric mixer)
    spatula
    measuring cups
    measuring spoons

    Ingredients

    • 1 cup gluten-free flour blend, with xanthan gum
    • ½ cup almond flour, blanched, finely ground
    • 1 teaspoon baking soda
    • 1 teaspoon sea salt
    • ¾ cup butter, softened to just below room temperature
    • ½ cup granulated sugar
    • ½ cup coconut sugar, or brown sugar
    • 1 large egg
    • 2 teaspoons pure vanilla extract
    • ½ cup mashed ripe banana
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1 cup rolled oats, gluten-free
    • 1 cup chocolate chips
    • ½ cup walnuts, roughly chopped

    Instructions

    • Preheat the oven to 350°F. and line two baking sheets with silicone liners or parchment paper.
    • Whisk the dry ingredients in a bowl and set aside.
    • In the bowl of a stand mixer (or with a hand-held electric mixer) beat the softened butter. Add both types of sugar and beat until fluffy.
    • Add the egg and vanilla extract and beat, then add the mashed banana.
    • Add the whisked dry ingredients and beat just until combined. Don't overbeat.
    • Fold in the rolled oats, chocolate chips and coarsely chopped walnuts.
    • Use a small cookie scoop (or drop the dough by spoonfuls) on the prepared baking sheets, spacing the cookies 2 inches apart.
    • Bake for 11 - 13 minutes or until edges are beginning to become brown and crispy and the tops are golden brown.
    • Remove from the oven and let stand on the baking sheet for 5 minutes before carefully transferring to a wire cooling rack.
    • Cool completely before storing in an airtight container.

    Notes

    Store cookies in an airtight container at room temperature for 3 - 4 days. Freeze for up to 3 months.

    Nutrition

    Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 137mg | Potassium: 58mg | Fiber: 1g | Sugar: 6g | Vitamin A: 128IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.4mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Reader Interactions

    Comments

    1. Marnie

      January 27, 2023 at 12:12 pm

      5 stars
      Wow! These are a new favorite! They turned out perfectly. Thanks!

      Reply
      • Elaine

        January 27, 2023 at 12:20 pm

        Thanks so much--and thanks for the 5 stars!

        Reply
    2. Laura

      June 25, 2022 at 5:09 pm

      5 stars
      Delicious! Nothing beats bananas and chocolate!

      Reply
      • Elaine

        June 25, 2022 at 6:25 pm

        True! Always a great combo!

        Reply

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