Discover these irresistible gluten-free banana cookies that combine the wholesome goodness of oats with the natural sweetness of ripe bananas. Perfect for health-conscious dessert lovers, these cookies offer a delightful treat without refined sugars or artificial ingredients. Originally created as a way to use overripe bananas, this recipe has become a beloved favorite among those seeking nutritious alternatives to traditional cookies.
Ingredients
Base Ingredients
- 2 large ripe bananas (approximately 240g/8.5 oz), mashed
- 1½ cups (150g) gluten-free oat flour
- ½ teaspoon (2.5g) baking powder
- 1 teaspoon (5ml) vanilla extract
- ¼ cup (45g) dairy-free dark chocolate chips
- ¼ teaspoon (1.5g) sea salt
Instructions
- Preparation Phase
- Preheat oven to 350°F (175°C)
- Line a baking sheet with parchment paper
- Ensure all ingredients are at room temperature
- Making the Cookie Dough
- In a large mixing bowl, thoroughly mash bananas until smooth and no lumps remain
- Add vanilla extract and mix well
- In a separate bowl, whisk together oat flour, baking powder, and sea salt
- Gradually incorporate dry ingredients into banana mixture
- Gently fold in chocolate chips
- Shaping and Baking
- Using a cookie scoop or spoon, portion dough into 12 equal balls
- Place on prepared baking sheet, leaving space between each cookie
- Gently flatten each ball with the back of a spoon
- Bake for 10-12 minutes until edges are lightly golden
- Let cool on baking sheet for 5 minutes before transferring to cooling rack
Nutritional Information
(Per cookie, recipe makes 12 cookies)
- Calories: 95
- Protein: 2g
- Carbohydrates: 17g
- Fiber: 2g
- Natural Sugars: 5g
- Fat: 3g
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
Pro Tips and Tricks
- Use very ripe bananas with brown spots for maximum sweetness
- Measure oat flour after blending for accurate amounts
- Don’t overbake – cookies should be slightly soft in the center
- Use room temperature ingredients for best results
- Chill dough for 30 minutes for thicker cookies
Variations and Substitutions
- Add ½ teaspoon cinnamon for warming spice
- Include ¼ cup chopped nuts for extra crunch
- Use raisins instead of chocolate chips
- Add 2 tablespoons coconut flakes
- Try carob chips for a caffeine-free option
Frequently Asked Questions
Q: Can I make my own oat flour?
A: Yes! Simply blend gluten-free oats in a high-speed blender until fine.
Q: Will the cookies get crispy?
A: These cookies remain soft due to the banana content, with slightly crisp edges.
Q: Can I freeze these cookies?
A: Yes, they freeze well for up to 3 months in an airtight container.
Q: How ripe should the bananas be?
A: Very ripe with lots of brown spots for best results.
Storage and Make-Ahead Tips
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to a week
- Freeze baked cookies for up to 3 months
- Freeze cookie dough balls for up to 2 months
- Allow frozen cookies to thaw at room temperature
These gluten-free chocolate chip banana cookies prove that healthy treats can be both nutritious and delicious. Perfect for breakfast, snack time, or dessert, they offer a satisfying way to enjoy something sweet while maintaining a balanced diet. Whether you’re gluten-sensitive, vegan, or simply looking for a healthier cookie option, this recipe delivers on both taste and nutrition without compromising on texture or flavor.
