Ingredients
Scale
- 1 to 1½ cups very ripe bananas (about 2–3 medium)
- ½ cup brown sugar
- ¼ cup melted butter or neutral oil
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup mix-ins (chocolate chips or chopped nuts)
Instructions
- Mash the bananas in a bowl until mostly smooth.
- Cream together the brown sugar and melted butter or oil.
- Add the egg and vanilla extract, then beat until glossy.
- In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
- Fold the dry mixture into the wet ingredients, then add the mix-ins.
- Drop 1½–2 tablespoon scoops onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–13 minutes until edges just set.
- Let cookies cool slightly before serving.
Notes
For a dairy-free or vegan version, use coconut oil instead of butter and a flax egg in place of the egg.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg