Easy, Gluten-Free Banana Cookies

Ingredients

• 55 g (about ⅓–½ of a small banana; roughly 60 ml / ¼ cup)overripe banana
• 113 g (½ cup)butter, melted
• 210 g (1 cup)brown sugar
• 1 largeegg yolk
• 5 ml (1 teaspoon)vanilla extract
• 185 g (1¼ cups)gluten-free measure-for-measure baking flour
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 2.5 ml (½ teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)ground nutmeg
• 2.5 ml (½ teaspoon)salt
• 113 g (⅔ cup)chocolate chips
• to tasteflaky salt, optional

Instructions

1. 1

   Mash the banana

   Mash the banana in a large bowl, then check that you have about 60 ml (¼ cup).

2. 2

   Mix butter and sugar

   Add the melted butter and brown sugar, then whisk until evenly combined.

3. 3

   Add yolk and vanilla

   Whisk in the egg yolk and vanilla extract.

4. 4

   Combine the dough

   Add the gluten-free flour, bicarbonate of soda, cinnamon, nutmeg and salt. Mix with a rubber spatula until combined, then stir in the chocolate chips.

5. 5

   Rest the dough

   Leave the dough at room temperature for about 15 minutes while the oven heats, so the gluten-free flour has time to hydrate.

6. 6

   Heat the oven

   Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment or a silicone baking mat.

7. 7

   Scoop the cookies

   Scoop the dough into 30 ml (2-tablespoon) portions, spacing them a few inches apart on the prepared baking sheet. Bake six cookies at a time.

8. 8

   Bake until golden

   Bake for 11–13 minutes, until the cookies are set and golden brown.

9. 9

   Cool and finish

   Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool further. Top with flaky salt if desired.

What are banana cookies?

Banana cookies are a soft, sweet American-style bake that uses ripe banana for flavour and moisture. This version pairs banana with brown sugar, cinnamon, nutmeg and chocolate chips.

The measure-for-measure gluten-free flour keeps the method simple, while the melted butter and brief dough rest help give the cookies a tender centre and golden edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 159 calories, 1g protein, 23g carbs, 8g fat.

The brown sugar and flour provide most of the carbohydrates, while butter supplies much of the fat; the egg yolk and chocolate chips contribute smaller amounts of protein and fat. Pair a cookie with fruit or yoghurt if you want a more filling snack.

Choosing the ingredients

Ripe banana: Use an overripe fruit for a sweet, easy-to-mash flavour. Measure the mashed banana to about 60 ml (¼ cup), as too much can change the dough’s consistency.

Flour: Choose a gluten-free baking blend labelled measure-for-measure. The recipe is designed around that type of blend, rather than a single gluten-free flour.

Chocolate: Chocolate chips are stirred through the dough, so they distribute evenly and add pockets of chocolate to each cookie.

Why the dough rests

Hydration: Give the mixed dough about 15 minutes at room temperature before scooping. This lets the gluten-free flour absorb moisture and settle into a more cohesive dough.

Timing: The rest happens while the oven preheats, so it fits neatly into the preparation rather than adding a separate wait afterwards.

Getting the texture right

Portions: Use 30 ml (2-tablespoon) scoops and leave a few inches between them so the cookies have room to spread. The method bakes six at a time.

Doneness: Look for cookies that are set and golden brown after 11–13 minutes. They may still feel soft when they come out; the short tray rest helps them firm up before moving.

Baking and cooling

Oven: Preheat to 180°C (350°F) and line the baking sheet with parchment or a silicone mat before baking.

Cooling: Leave the cookies on the hot baking sheet for 5 minutes, then transfer them to a wire rack. Add flaky salt on top if you like.

How to serve them

Serve the cookies once they have cooled enough to handle, or enjoy them slightly warm for softer centres and melted chocolate.

For a simple snack, pair one with tea, coffee or a glass of milk. A few slices of fresh fruit also make an easy accompaniment.

Recipe notes & tips

• Measure the mashed banana to about 60 ml (¼ cup) rather than relying on the number of pieces.
• Whisk the melted butter and brown sugar until evenly combined before adding the egg yolk.
• Use a rubber spatula to mix the flour in without leaving dry pockets around the bowl.
• Rest the dough for the full 15 minutes to give the gluten-free flour time to hydrate.
• Leave a few inches between portions to allow the cookies room to spread.
• Let the cookies cool on the tray for 5 minutes before transferring them to a rack.

Variations

• Extra spice: Add a little more cinnamon for a warmer flavour.
• Different chocolate: Use chopped chocolate in place of the chips for varied-sized pockets.
• Nutty addition: Stir chopped nuts into the dough with the chocolate chips.
• Flaky finish: Sprinkle flaky salt over the cookies just after baking, if desired.

Common mistakes to avoid

• Too much banana: Measure the mash to about 60 ml (¼ cup) so the dough does not become wetter than intended.
• Skipping the rest: Give the dough about 15 minutes at room temperature so the gluten-free flour can hydrate.
• Crowded baking sheet: Leave a few inches between dough portions and bake six at a time as directed.
• Overbaking: Check at 11 minutes and remove the cookies when they are set and golden brown.
• Moving them too soon: Leave the cookies on the baking sheet for 5 minutes before transferring them to a rack.

How to store

Once completely cool, store the cookies in an airtight container at room temperature. Reheat briefly in a warm oven if you would like to serve them slightly warm.

Frequently asked questions