Banana Chocolate Chip Cookies Gluten Free

So, you’ve got those sad, spotty bananas glaring at you from the fruit bowl, huh? And a sudden, overwhelming urge for something warm, chocolatey, and utterly *not* a salad? My friend, you’ve come to the right place. We’re about to turn those neglected beauties into the most gloriously gooey, perfectly chewy Banana Chocolate Chip Cookies. And guess what? They’re gluten-free, so you can totally tell yourself they’re practically health food. 😉

Why This Recipe is Awesome

Because let’s be real, life is too short for bland cookies and complicated recipes. This one is practically idiot-proof – even I didn’t mess it up, and my kitchen adventures often involve smoke alarms. Here’s the lowdown:

• Super Easy: Minimal fuss, maximum flavor. You won’t be spending all day in the kitchen, I promise.
• Uses Up Ripe Bananas: No more banana guilt! Those overripe bad boys are finally getting their moment to shine.
• Gluten-Free Goodness: You won’t even notice they’re GF. Seriously, these taste like the real deal, probably even better.
• Pure Comfort Food: Warm, soft, banana-y, and loaded with chocolate chips. What more could you ask for?

Ingredients You’ll Need

Gather your troops! Here’s what we’re wrangling:

• 1/2 cup (113g) unsalted butter, softened: The good stuff. If it’s too hard, microwave it for 10-15 seconds. Don’t melt it completely though, that’s a no-go.
• 1/2 cup (100g) granulated sugar: For that classic sweetness.
• 1/4 cup (50g) packed light brown sugar: Adds a lovely chewiness and depth.
• 1 large egg: The binder of dreams.
• 1 teaspoon vanilla extract: Don’t skimp on this! It’s what gives them that “OMG, what IS that amazing flavor?!” vibe.
• 1 cup (120g) gluten-free all-purpose flour blend: Make sure it has xanthan gum, or add 1/2 tsp if it doesn’t. This is your GF BFF.
• 1/2 teaspoon baking soda: For a little lift.
• 1/4 teaspoon salt: Just a pinch, to make everything else pop.
• 2 medium ripe bananas, mashed: We’re talking super ripe here. The spottier, the better. They should look like they’ve seen better days.
• 1 cup (170g) chocolate chips: Semi-sweet, milk, dark – pick your poison! Or mix ’em up!

Step-by-Step Instructions

Alright, apron on (or don’t, I won’t judge), let’s get baking!

1. Preheat & Prep: Crank that oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
2. Mash ‘Em Up: In a medium bowl, mash those ripe bananas with a fork until they’re mostly smooth, but a few small lumps are totally fine. We’re going for rustic, not baby food.
3. Cream the Goods: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer (or some serious arm power) until light and fluffy. This usually takes about 2-3 minutes.
4. Wet Ingredients Unite: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to make sure everything’s incorporated.
5. Dry Mix: In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. Whisk it good, so everything’s evenly distributed.
6. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Overmixing is the enemy of tender cookies.
7. Banana Time: Gently fold in your mashed bananas until just barely incorporated.
8. Chocolate Shower: Now for the best part – fold in those glorious chocolate chips! Seriously, don’t be shy.
9. Scoop & Bake: Drop rounded tablespoons of dough onto your prepared baking sheet, leaving some space between them. They’ll spread a bit.
10. Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. They might look a little underdone in the middle, but that’s what makes them soft and chewy!
11. Cool Down: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Or, you know, eat one (or three) warm. No one’s watching.

Common Mistakes to Avoid

Even the pros make mistakes, but you don’t have to! Learn from my “oopsie” moments:

• Ignoring the Preheat: Thinking you don’t need to preheat the oven? Rookie mistake. Your cookies will bake unevenly and probably won’t get that nice golden edge. Always preheat!
• Using Under-ripe Bananas: If your bananas aren’t super spotty, they won’t give you that intense banana flavor or the necessary moisture. Patience, young padawan.
• Overmixing the Dough: I said it before, I’ll say it again: stop mixing once the flour is just combined! Overmixing develops the gluten (even in GF flour blends, surprisingly!) and makes cookies tough. We want tender, folks.
• Melting the Butter: Softened butter is key for creaming properly. Melted butter will lead to greasy, flat cookies.
• Baking Too Long: Keep an eye on them! If you bake them until they’re super golden all over, they’ll be hard and crunchy once cooled. We’re aiming for soft and chewy.

Alternatives & Substitutions

Feel like getting creative? Here are some ideas:

• Make it Vegan: Swap the butter for your favorite vegan butter alternative, and use a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins) instead of a regular egg. Easy peasy!
• Chocolate Variety: Not a fan of semi-sweet? Go all milk chocolate, or mix in some white chocolate chips for a fun twist. Peanut butter chips? Caramel bits? Go wild!
• Add-ins: A handful of chopped walnuts or pecans would be amazing. Or a sprinkle of cinnamon or nutmeg for extra warmth.
• Different Sweetener: You *could* try substituting half the sugar with maple syrup or honey, but be aware that liquid sweeteners can change the texture. You might need to add a tiny bit more flour.
• Flour Blends: While I recommend a good all-purpose GF blend, if you’re experimenting with single flours, just know the texture might vary. Gluten-free baking is a science, so stick close to the recipe for best results, IMO.

FAQ (Frequently Asked Questions)

• Can I use regular flour instead of gluten-free?

  Well, technically yes, if you’re not gluten-sensitive! But then it’s just… regular banana chocolate chip cookies. And honestly, this GF version is so good, why bother?

• My bananas aren’t super ripe. Can I still use them?

  You *could*, but you won’t get that intense banana flavor or the same moisture. You can try baking them on a sheet pan at 300°F (150°C) for 15-30 minutes until soft and black. Or just wait. Patience is a virtue, especially for good cookies!

• Can I freeze the cookie dough?

  Absolutely! Scoop the dough onto a parchment-lined baking sheet, freeze until solid, then transfer the frozen dough balls to an airtight freezer bag. When you’re ready for a fresh cookie, just pop them in the oven from frozen, adding a minute or two to the bake time. Future you will thank current you.

• How long do these cookies last?

  Last? Honey, they usually disappear within hours, sometimes minutes. But theoretically, stored in an airtight container at room temperature, they’ll be good for 3-4 days. If they make it that long!

• Why are my cookies flat?

  Ah, the dreaded flat cookie! This could be due to butter being too soft (or melted!), not enough flour, over-mashed bananas (too much liquid), or even an old baking soda. Make sure your ingredients are fresh and measured accurately!

• Can I reduce the sugar?

  Yep! You can often reduce the sugar by about 1/4 to 1/3 without drastically changing the texture. However, sugar isn’t just for sweetness; it also contributes to browning, chewiness, and moisture retention. So, experiment, but don’t cut too much!

Final Thoughts

There you have it, folks! A batch of utterly delicious, perfectly chewy, gluten-free banana chocolate chip cookies. They’re so good, you’ll forget they’re even GF. Now go impress someone—or just yourself—with your new culinary skills. You’ve earned this cookie moment. Go forth and conquer those cravings!