Moist Gluten Free Banana Cookies

These Moist Gluten Free Banana Cookies are soft, tender, and full of banana flavor — the kind of cookie that feels like dessert and breakfast at the same time. I’ve made them dozens of times, tweaking texture and sugar levels to keep them reliably moist without being gummy. They’re a great way to use overripe bananas and they bake quickly at 350°F.

Why Make This Recipe

• Quick and comforting: ready in about 30 minutes from start to finish.
• Uses pantry staples and ripe bananas, reducing waste and grocery trips.
• Naturally soft and moist — a crowd-pleaser for kids and adults alike.
• Gluten-free by design, and easy to adapt to dairy-free or vegan needs.
• Personal note: I love this recipe because it turns sad brown bananas into something everyone asks for seconds of. Also, it pairs well with a cup of coffee or a lunchbox.

For a related banana-bread spin I sometimes reference my favorite coconut sugar gluten-free banana bread recipe when I want a looser batter texture.

Recipe Overview

• Prep time: 10 minutes
• Cook time: 10–13 minutes at 350°F (175°C)
• Total time: 20–25 minutes
• Servings: about 18 cookies (1½–2 tablespoons dough each)
• Difficulty: Easy
• Method: Mash bananas, mix wet and dry ingredients, scoop onto a parchment-lined baking sheet, and bake until edges set.

My Experience Making This Recipe

I tested this recipe with different gluten-free flour blends and found a 1:1 blend with xanthan gum gives the best chew and structure. Early versions were either too cakey or too dense; adjusting the mashed banana amount and using a touch of oil fixed that. I now rely on a 350°F bake for an even, golden edge and soft center.

How to Make Moist Gluten Free Banana Cookies

Start by mashing 1 to 1½ cups very ripe bananas (about 2–3 medium) until mostly smooth. Cream ½ cup brown sugar with ¼ cup melted butter or neutral oil, then beat in 1 large egg and 1 tsp vanilla until glossy. Whisk together 1½ cups gluten-free all-purpose flour (with xanthan gum), 1 tsp baking soda, ¼ tsp salt, and ½ tsp cinnamon; fold into the wet mix along with ½ cup mix-ins like chocolate chips or chopped nuts. Drop 1½–2 tablespoon scoops onto a parchment-lined sheet and bake at 350°F for 10–13 minutes until edges just set and centers spring back gently.

Expect a soft center that firms slightly as the cookies cool; don’t overbake them — residual heat finishes the cook.

Expert Tips for Success

• Measure flour by spooning it into the cup and leveling with a knife to avoid a dry, dense cookie.
• Use very ripe bananas (lots of brown spots) for maximum moisture and flavor; cold bananas make batter lumpy.
• Chill the dough 10 minutes if your kitchen is warm — this helps cookies spread less and keeps centers tender.
• Line baking sheets with parchment and rotate pans halfway through baking for even color.
• If your blend lacks xanthan gum, add 1/4 tsp per cup of flour to improve structure and chew.

How to Serve Moist Gluten Free Banana Cookies

• Serve warm with a smear of almond butter or a drizzle of melted dark chocolate for a decadent snack.
• Pack them in lunchboxes with fruit for a balanced afternoon boost.
• Plate two with a scoop of vanilla ice cream for an easy dessert.
• For brunch, stack them on a platter with fresh berries and yogurt for a casual spread.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat frozen or refrigerated cookies at 300°F (150°C) for 5–7 minutes, or microwave a single cookie for 10–12 seconds to soften without drying it out.

Recipe Variations

• Dairy-free/Vegan: substitute ¼ cup melted coconut oil for butter and replace the egg with 1 flax egg (1 tbsp ground flax + 3 tbsp water, chilled 5 minutes).
• Oat-based: replace up to ¾ cup of the gluten-free flour with finely ground gluten-free oats for a heartier texture.
• Chocolate-banana: fold in ½ cup dairy-free chocolate chips and 2 tbsp unsweetened cocoa for a richer cookie.
• Lower-sugar: reduce brown sugar to ⅓ cup and add 2 tbsp maple syrup if you prefer natural sweeteners.

Nutritional Highlights

• Bananas add potassium, vitamin B6, and fiber.
• Using oats or nut add-ins increases whole-grain fiber and healthy fats.
• Allergen note: contains egg and may contain nuts or dairy depending on substitutions; use certified gluten-free flour for celiac-safe baking.
• Portioning: one cookie is a sensible snack — aim for 1–2 cookies per serving depending on calorie goals.

Troubleshooting Common Issues

• Cookies spread too thin: your dough may be too warm or too wet; chill for 10–15 minutes and reduce mashed banana by 2 tablespoons next time.
• Too dry or crumbly: add 1–2 tablespoons of milk (dairy or plant) to the batter or use riper bananas.
• Gummy center: you likely underbaked or used too much liquid; bake an extra 1–2 minutes and measure liquids carefully.

Frequently Asked Questions

Q: Can I make the dough ahead and bake later?
A: Yes — store shaped, unbaked scoops on a tray covered with plastic in the fridge for up to 24 hours, or freeze the scoops and bake from frozen (add 1–2 minutes to baking time). Chilling improves flavor development and reduces spread.

Q: Which gluten-free flour works best?
A: I recommend a labeled 1:1 gluten-free all-purpose blend that contains rice flour, potato starch, and xanthan gum. If your blend lacks xanthan, add 1/4 tsp per cup to help mimic gluten’s structure.

Q: Can I skip the egg?
A: You can use a flax egg (1 tbsp ground flax + 3 tbsp water) or a commercial egg replacer. Expect slightly denser cookies and allow extra binding time as flax takes a few minutes to gel.

Q: How do I make these oil-free?
A: Replace the oil or butter with unsweetened applesauce (¼ cup) and reduce mashed banana by 1–2 tablespoons to avoid excess moisture. The texture will be moister and less crisp at the edges.

Conclusion

For more ideas and variations on gluten-free banana cookies and related banana-bread cookies, check these helpful recipes: Gluten-Free Banana Bread Cookies – Mama Knows Gluten Free, Gluten Free Banana Bread Cookies – Eat With Clarity, Easy, Gluten-Free Banana Cookies – Meaningful Eats, gluten free banana bread cookies – dinner, sorted, and Gluten Free Banana Oatmeal Cookies – Beaming Baker for additional tested approaches and flavor ideas.

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