Gluten Free Banana Bread Cookies are your new go-to treat, offering all the comforting flavors of classic banana bread in a perfectly portable cookie form, making them an ideal gluten-free indulgence for any time of day.
Key Ingredients for Gluten Free Banana Bread Cookies
- 1 ¾ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, mashed (about 1 cup)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
How to Make Gluten Free Banana Bread Cookies
Whipping up these Gluten Free Banana Bread Cookies is a delightful breeze, promising a deeply satisfying bite that’s both moist and tender, just like your favorite banana bread, but in cookie form! The simple assembly requires minimal effort, making it perfect for novice bakers and busy weeknights, with a delightful preparation time of just 15 minutes, plus baking time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, and nutmeg. Ensure there are no clumps. If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon of xanthan gum to this mixture.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until light and fluffy. This incorporates air, which helps with the cookie’s texture.
- Add Wet Ingredients: Beat in the egg until well combined, then stir in the vanilla extract. Scrape down the sides of the bowl as needed.
- Incorporate Bananas: Add the mashed ripe bananas to the wet ingredients and mix until just combined. Don’t overmix at this stage. The bananas are key to the moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Be careful not to overmix the gluten-free dough, as this can lead to tough cookies.
- Add Mix-ins (Optional): If using, gently fold in the chopped walnuts or pecans and chocolate chips until evenly distributed throughout the dough.
- Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniformity. Since this dough is a bit soft, the cookies might not spread as much on their own; a gentle press with the back of a spoon can help them flatten slightly if desired.
- Bake: Bake for 10-14 minutes, or until the edges are golden brown and the centers are set. The exact baking time will depend on your oven and the size of your cookies.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Why You’ll Love This Gluten Free Banana Bread Cookies
Get ready to fall head over heels for these Gluten Free Banana Bread Cookies! Their unparalleled ability to capture the warm, comforting essence of homemade banana bread in a perfectly chewy and tender cookie is simply divine. Unlike traditional cookies, these offer a satisfyingly moist texture thanks to ripe bananas, making them a delightful treat that’s as good for an afternoon pick-me-up as it is for a dessert. Plus, baking them at home means you get this incredible flavor for a fraction of the cost of store-bought gluten-free baked goods, with the added bonus of customizable mix-ins like crunchy nuts or sweet chocolate chips to suit your every craving.
Imagine the aroma filling your kitchen as these little bundles of joy bake to golden perfection. They’re so much more than just a cookie; they’re a little slice of comfort, a reminder of cozy days, and a testament to how delicious gluten-free baking can be. So, why wait? Gather your ingredients and whip up a batch of these amazing Gluten Free Banana Bread Cookies today – your taste buds will thank you!
Storing and Reheating Tips
To keep your delightful Gluten Free Banana Bread Cookies fresh and delicious for as long as possible, proper storage is key. Once completely cooled, you can store them in an airtight container at room temperature for up to 3 days. For longer storage, these cookies freeze beautifully. Simply place them in a single layer on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months.
To reheat, you can enjoy them at room temperature or gently warm them in a toaster oven or microwave for a few seconds. For a slightly crispier texture, a brief stint in a preheated oven at 300°F (150°C) for a few minutes works wonders. Thaw frozen cookies by leaving them at room temperature for a couple of hours before enjoying.
Final Thoughts
These Gluten Free Banana Bread Cookies are a truly heartwarming and delicious way to enjoy the comforting flavors of banana bread, reinvented as a delightful, easy-to-share treat. Give them a try and discover your new favorite gluten-free indulgence!
Gluten Free Banana Bread Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, and nutmeg. Ensure there are no clumps. If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon of xanthan gum to this mixture.1.75 cups all-purpose gluten-free flour blend, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon cinnamon, 0.25 teaspoon nutmeg
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until light and fluffy. This incorporates air, which helps with the cookie’s texture.0.5 cup unsalted butter, 0.75 cup granulated sugar
- Beat in the egg until well combined, then stir in the vanilla extract. Scrape down the sides of the bowl as needed.1 large egg, 1 teaspoon vanilla extract
- Add the mashed ripe bananas to the wet ingredients and mix until just combined. Don’t overmix at this stage. The bananas are key to the moisture and flavor.2 medium ripe bananas
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Be careful not to overmix the gluten-free dough, as this can lead to tough cookies.
- If using, gently fold in the chopped walnuts or pecans and chocolate chips until evenly distributed throughout the dough.0.5 cup chopped walnuts or pecans, 0.5 cup chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniformity. Since this dough is a bit soft, the cookies might not spread as much on their own; a gentle press with the back of a spoon can help them flatten slightly if desired.
- Bake for 10-14 minutes, or until the edges are golden brown and the centers are set. The exact baking time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.