Gluten-Free Banana Bread Chocolate Chip Cookies


gluten free banana bread chocolate chip cookies

Gluten-Free Banana Bread Chocolate Chip Cookies

Prep Time: 15 min / Cook Time: 12 min / Total Time: 27 min

image from Broma Bakery

These gluten-free banana bread chocolate chip cookies are easily my favorite GF sweet treat I’ve made yet!

The original recipe for these decadent cookies came from a website I love, Broma Bakery —

and I wanted to make a gluten-free version for you, so here it is –

Pro Tip:

Refrigerate the dough overnight or for a few hours!! I didn’t wait for the dough to solidify and my first batch was probably the worst batch of cookies I’d ever made… I actually thought I botched the recipe. Turns out the dough just needed to be refrigerated.

Life Hack:

Only bake a few cookies at a time. Roll the rest into balls and store in the freezer to make only a few cookies at a time whenever you’ve got a sweet tooth.


  • 1 overripe banana, mashed (about 1/4 of a cup)
  • 1/2 cup melted butter
  • 1 cup brown sugar, packed
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups gluten-free flour (I use Bob’s Red Mill 1:1 Baking Flour)
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup chocolate chips (I love the Hu Chocolate Chips)


  1. In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
  2. Add the egg yolk and vanilla extract. Mix well.
  3. Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.
  4. Last, fold in the chocolate chips. Set aside to let the flour hydrate in the dough while the oven preheats. (I had to refrigerate my dough overnight for the consistency to become solid enough to form balls)
  5. Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated use a cookie scoop or a spoon to scoop out about 1 inch dough balls, rolling them into balls in your hands. Place 2 inches apart on the prepared cookie sheet and bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
  6. Allow to cool before eating!

*I make 3-6 cookies at a time, roll the rest of the dough into balls, and freeze in small batches so I can just bake as many as I want at a time. This helps me not overindulge… if you put 12 cookies in front of me at once, they definitely won’t last very long…


Find more of my favorite recipes here.

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