Gluten-Free Banana Cookies

Gluten-free and vegan banana cookie recipe.

When a banana becomes a cookie.

Two firsts today. I made my first batch (ever!) of banana cookies (and the recipe just so happens to be gluten-free and dairy-free). And I took my first post-fracture outside walk today, bundled up against a chilly wind, walking stick in hand, patient husband at my side.

I use the word patient for a reason. Because Babycakes, walking with me is painted turtle in the shade slow. Careful. Deliberate. No funny business. No waggling or showing off. It ain't necessarily pretty.

But it's vertical.

It's biped (if you don't count the requisite walking stick as an appendage). And these days- in this house- vertical rocks our world. When we circled back to the casita the kitchen smelled like bananas and vanilla. I unwrapped my purple scarf, peeled off my mittens and turned the kettle on. It was time for tea and cookies.

And I had worked up an appetite.

Gluten free vegan cookie recipe with bananas

Gluten-free vegan banana cookies.

Gluten-Free Banana Cookies Recipe

Updated 2025. Recipe posted 2008 by Karina Allrich.

As with any gluten-free recipe, the flour mix you use will influence the taste and texture of these crunchy-on-the-outside soft-in-the-middle cookies. I used a combo of several flours for the complex texture I prefer. I'll give possible substitutions for each flour, though because we all know no one uses the exact same gluten-free flour combo, right?

Ingredients:

2 ripe and soft medium bananas, mashed
1/2 cup light olive oil or coconut oil
3 teaspoons good vanilla extract
1-2 tablespoons vanilla rice, soy or hemp milk
2 cups sorghum flour or brown rice flour
2/3 cup GF buckwheat flour or sorghum flour

1/3 cup Bob's Red Mill Gluten-Free Cornmeal
1/3 cup tapioca starch (or cornstarch, potato starch)
1 teaspoon fine sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 1/2 cup organic light brown sugar
1/2 teaspoon or more cinnamon or nutmeg
1/2 cups chopped pecans, walnuts, or peanuts, optional
2 free-range organic eggs- or Ener-G Egg Replacer for 2 eggs made with vanilla rice milk

Instructions:

Mix the bananas, oil, vanilla, rice milk and gluten-free cornmeal.

Whisk together the flour and dry ingredients through cinnamon (basically, you want 2 1/3 cups gluten-free flour):

Add the mixture into the dry mix and stir well, until a sticky cookie batter forms.

Add in the nuts and the eggs/egg replacer; mix well. I used the egg replacer and it worked fine- as you can see in the photograph.

Chill the dough in the fridge for an hour- or more.

*If you absolutely can't wait, Dear Heart, you can chill the dough as you preheat the oven, and/or powder your hands with confectioner's sugar to form the dough into balls- it takes a little finesse this way because it's quite sticky, but you can do it. I know you can.

Preheat the oven to 375ºF.

Form the dough into balls and place on a parchment lined baking sheet.

Note* I do not press down on the dough balls because in my experience, gluten-free cookies can melt too much and flatten during baking.

Place the baking sheet on the center rack of a preheated oven and bake for 15 to 20 minutes- depending upon the size of the dough balls- for instance, we made 24 balls which made a nice, hefty cookie; they took 20 minutes to bake. If you make 32 or 36 cookies, baking time will be shorter. But you knew that, right?

Let the cookies cool briefly on the pan; then using a thin spatula, loosen and move them to a wire rack to cool. They will get crisper as they cool.

Store in an air-tight container if they'll disappear quickly. But- better yet- wrap two cookies at a time with foil, and bag them in a freezer bag; freeze. The cookies will taste fresher this way (in my humble opinion).

Makes 24-30 cookies.