I have made these gluten free banana bread “cookies” many times now and have worked at adjusting and perfecting the recipe. Turns out, there is an entire science to baking cookies- using all brown sugar verses all white sugar or both, just baking powder, baking soda, or both… anyways, I made these a couple of nights ago and this recipe is IT!
I shared these on Instagram a couple of weeks ago and I don’t think I have ever received more messages requesting the recipe! Y’all are my people and love your sweets just as much as we do! I wanted to get these just right before sharing, and I also wanted to try them with frozen blueberries and homemade glaze in place of chocolate chips like I usually use.
The glaze was the perfect touch on the blueberry cookies and added just the right amount of sweet.
Even though this recipe is called a “cookie”, these taste more like a muffin top than they do a traditional cookie. I am assuming you could make these smaller to be more cookie-like, but I used a round ice cream scoop and leveled out scoops onto the cookie sheet making these fluffy and round. These are great snacks for the kids too… or who am I kidding, these are great any time of day!
GF Banana Bread Cookie Recipe
Ingredients
- 2 cups gluten free flour (I use King Arthur)
- 2 tbsp Coconut flour (optional but definitely recommend)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large ripe bananas
- 1 stick of butter
- 1/2 cup of white sugar
- 1/2 cup of light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup of frozen blueberries OR 1/2 cup semi-sweet chocolate chips
Glaze Ingredients
- 3/4 cup of powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1 tsp maple syrup
Instructions
Heat butter in a small pan until it starts to turn golden. Remove from heat and add in sugars. Let cool.
Pour butter and sugar mixture into a large bowl and add 1 egg and vanilla.
Mix in mashed up ripen bananas.
In a separate bowl, combine flours, baking soda, baking powder, and salt.
Fold dry ingredients into the banana mixture.
Fold in blueberries OR chocolate chips. (You could split the dough in two and add blueberries to half and chocolate chips to the other half and bake on 2 separate baking sheets. I do this since Justin and I prefer the blueberries and our boys prefer the chocolate chips)
Refrigerate dough for 30 minutes.
Drop balls onto a cookie sheet at least 2″ apart and bake at 350º for 15-17 minutes until edges and underneath start to turn golden.
Remove from oven and place on a cooling rack.
Top with butter and enjoy warm!
