Gluten-Free Banana Bread Cookies represent a delightful culinary innovation that transforms the classic comfort of banana bread into a portable, irresistible cookie experience. This remarkable recipe bridges the gap between traditional baking and modern dietary needs, offering a delicious solution for those seeking gluten-free treats without compromising on flavor or texture.
At its core, the recipe celebrates the natural sweetness of ripe bananas, transforming them into a versatile cookie that captures the essence of beloved banana bread. What makes these cookies extraordinary is their ability to deliver the moist, tender crumb of banana bread in a convenient, handheld format. Home bakers can easily create these treats using alternative flour blends that ensure a soft, chewy texture that rivals traditional wheat-based cookies.
The magic of these cookies lies in their ingenious combination of ingredients. Ripe bananas provide natural sweetness and moisture, while gluten-free flour blends create a tender crumb that doesn’t compromise on taste or texture. Optional additions like chocolate chips, nuts, or a sprinkle of cinnamon allow for endless customization, making each batch a unique culinary adventure.
Perfect for those with gluten sensitivities, health-conscious individuals, or anyone seeking a delicious twist on classic banana bread, these cookies represent more than just a recipe. They are a celebration of inclusive baking – proving that dietary restrictions need not limit culinary creativity or deliciousness.
Each cookie promises a moment of pure comfort, transforming a simple treat into a memorable experience that delights the senses and warms the heart.
Gluten-Free Banana Bread Cookies
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Yield: 18-20 cookies
Ingredients:
2 ripe bananas, mashed
1¾ cups gluten-free all-purpose flour blend
½ teaspoon xanthan gum (omit if your flour blend contains it)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
⅔ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup chopped walnuts (optional)
Instructions:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if using), baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until well combined.
Mix in the mashed bananas until incorporated.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold in chopped walnuts if using.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until edges are lightly golden and centers are set but still soft.
Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips:
Use very ripe bananas with brown spots for the best flavor
The dough will be slightly softer than regular cookie dough
For extra texture, add ½ cup chocolate chips or dried cranberries
Store in an airtight container at room temperature for up to 3 days
Cookies can be frozen for up to 3 months
Optional Glaze:
Mix ½ cup powdered sugar with 1-2 tablespoons milk and drizzle over cooled cookies.
Texture Notes:
These cookies should be soft and cake-like with slightly crispy edges. If they spread too much during baking, chill the dough for 30 minutes before baking.
Would you like any modifications or additional tips for working with gluten-free ingredients?