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.
Notes
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.
