These soft and chewy gluten-free banana chocolate chip cookies are the ultimate quick and easy dessert or snack. They come together in just 20 minutes, require no chilling, and are naturally dairy-free and vegan!
These gluten-free Banana Chocolate Chip Cookies are soft, chewy, and chocolatey. Featuring a strong banana flavour and a multitude of chocolate chips, these cookies are like eating mini bite-sized banana breads!
Perfect for kids and adults alike, these soft cookies can be made in one bowl in just 20 minutes. Yes that's right—no chill time required! Satisfy your banana craving in the moment with these gluten-free banana chocolate chip cookies. Keep reading to learn how to make them.
Check out some of these fan-favourite gluten-free cookies:
- Grandma's Gluten-Free Shortbread Cookies
- Soft Pumpkin Sugar Cookies
- Inside Out Chocolate Chip Cookies
- Gluten-Free Matcha Shortbread Cookies
- Peanut Butter Cup Cookies
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Why You'll Love This Recipe
- One bowl. The easiest type of cookies!
- No chill time. Quick when you need them the most.
- Easily allergy-friendly. These cookies are gluten-free, nut-free, dairy-free, and vegan.
Ingredient Notes
Here is everything you'll need to make these gluten-free banana chocolate chip cookies:
Ripe bananas: The darker the bananas are, the sweeter they will be. 2 bananas is generally about ⅔ cup when mashed.
Melted coconut oil: If you don't have coconut oil, feel free to use any other neutral-flavoured oil, like avocado oil.
Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
Cornstarch: Just a little cornstarch helps keep these banana cookies nice and soft.
Cinnamon: You can barely taste it in the final product, but a little bit of cinnamon pairs so well with the banana flavour. Adjust the quantity to your liking!
Chocolate chips: Use your favourite kind: semisweet, milk, dark, mini size, etc.!
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free banana chocolate chip cookies.
Preheat the oven to 375ºF.
(1) In a large bowl, mash the bananas and whisk together with the oil, sugar, and vanilla extract.
(2) Pour the flour, cornstarch, baking soda, cinnamon, and salt into the same bowl. Using a rubber spatula, gently stir the dry ingredients together on top, then fold into the liquids to create a smooth dough. It will be fairly thick and sticky. Fold in the chocolate chips.
(3) Prepare 2 large baking sheets with parchment paper. Roll a small amount of coconut oil between your hands to avoid sticking. Use a 1-tablespoon cookie scoop to portion the dough into cookies, then roll between your oiled hands to create a smooth ball. Place on the baking sheet and repeat until you have about 20 cookies.
Top the cookies with extra chocolate chips and bake for 8-10 minutes until the cookies appear dry and lightly coloured. 9 minutes is the sweet spot for me.
(4) Remove the baking sheets from the oven. Allow cookies to cool for 10-15 minutes until you can handle them. Enjoy warm or transfer to a wire rack to cool completely.
Storage & Freezing Instructions
Storage Instructions: Cool cookies completely before placing in an airtight container. Cookies will keep at room temperature for 3 days.
Freezing Instructions: Place cooled cookies in an airtight, freezer-safe container. Freeze for up to 3 months. To thaw, remove the lid and place the container on the counter for a few hours. In a pinch, place a cookie in the microwave for 15-20 seconds to enjoy warm.
Substitutions
There are so many ways to change up these cookies depending on your mood. Here are some substitution suggestions:
- Add nuts: Chopped roasted hazelnuts, pecans, or almonds would be a great addition to the flavours in this recipe. Reduce the quantity of chocolate chips slightly to make room for the nuts in the dough.
- Change the chocolate: Try using other types of chocolate or flavoured chocolate chips such as butterscotch or peanut butter chips.
- Add candy: Throw in some m&ms, toffee or candy bits too. Reduce the quantity of chocolate chips slightly to make room for the candy in the dough.
- Add an extract: Make it flavoured with almond or orange extracts. Start with about ¼ tsp.
Tips for Success
Here are some of my top tips and tricks for successful gluten-free cookies:
- The dough will be very thick and sticky. Rub some coconut oil on your hands to help with rolling the cookie dough balls.
- Press the cookie dough balls slightly before baking to encourage some spreading. They will still be quite plump and soft.
- Don't be tempted to over-bake. These cookies are small, so once they look dry to the touch, remove them from the oven.
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Enjoy warm! These cookies taste delicious fresh out of the oven.
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
While I have not tested freezing pre-baked cookie dough, I think it should work just fine! Roll the dough into balls and place on a baking sheet to flash freeze for about 10 minutes. Then place the dough balls in a freezer-safe container, and freeze for up to 2 months. The flash-freeze will prevent the cookies from sticking to eachother. When ready to bake, bake as normal, though the cookies may need a few additional minutes.
These gluten-free banana chocolate chip cookies are the perfect mid-week treat! They're soft, chewy, and packed with chocolate chips—not to mention they are super easy to make with zero chill time! Kids and adults alike will devour these little cookies.
Have you made these gluten-free banana chocolate chip cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
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Recipe
Gluten-Free Banana Chocolate Chip Cookies
Ingredients
- 2 ripe bananas, mashed about ⅔ cup
- ⅓ cup melted coconut oil or neutral flavoured oil
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 375ºF. In a large bowl, mash the bananas and whisk together with the oil, sugar, and vanilla extract.
- Pour the flour, cornstarch, baking soda, cinnamon, and salt into the same bowl. Using a rubber spatula, gently stir the dry ingredients together on top, then fold into the liquids to create a smooth dough. It will be fairly thick and sticky. Fold in the chocolate chips.
- Prepare 2 large baking sheets with parchment paper. Roll a small amount of coconut oil between your hands to avoid sticking. Use a 1-tablespoon cookie scoop to portion the dough into cookies, then roll between your oiled hands to create a smooth ball. Place on the baking sheet and repeat until you have about 20 cookies. Top the cookies with extra chocolate chips and bake for 8-10 minutes until the cookies appear dry and lightly coloured. 9 minutes is the sweet spot for me.
- Remove the baking sheets from the oven. Allow cookies to cool for 10-15 minutes until you can handle them. Enjoy warm or transfer to a wire rack to cool completely.
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