Vegan Recipes
Gluten Free Banana Bread Cookies (Vegan + Easy!) – Ready in Under 30 Minutes
May
You know that moment when you’re staring at a bunch of overripe bananas on the counter and your brain starts dreaming of banana bread?
But you don’t have an hour to wait. You don’t want to wash a loaf pan. And honestly? You just want something warm, a little indulgent, and ready now.
That’s exactly where these gluten free banana bread cookies come in.
They taste like banana bread. They look like a bakery cookie. They have those perfectly crispy edges and that gooey, melty chocolate center that makes you close your eyes for a second after the first bite.
And they’re done in under 30 minutes. One bowl. No chill time. No fuss.
As women, we’re always pouring into everyone around us – our families, our work, our communities. Sometimes the sweetest act of self-care is baking something wholesome for yourself, sitting down with a warm cookie and a cup of tea, and just breathing for a moment.
As Proverbs 31:17 reminds us, a woman of strength takes good care of herself – in body and in spirit. These cookies are a little of both.
What You’ll Learn in This Post
- Why these banana bread cookies have the perfect cookie texture (not cakey!)
- The key ingredients and what each one does
- Step-by-step instructions with tips for the best results
- How to make them vegan and dairy free
- Storage, freezing, and make-ahead tips
- Frequently asked questions
- A full printable-style recipe card at the end
Why You’ll Absolutely Love These Cookies
Let’s be honest – a lot of banana-based cookies end up tasting like a muffin top. Soft all the way through, almost bread-like, with no real “cookie” experience.
These are different.
The secret is in the sugar combination and the technique. You get:
- Crispy, golden edges that give a satisfying little crunch
- A gooey, soft center with pools of melted chocolate
- That warm banana bread flavor from the cinnamon, brown sugar, and ripe banana
- A hint of sea salt on top that makes everything pop
They’re also:
✔ Gluten free
✔ Easily made vegan
✔ Made in one bowl
✔ No chill time required
✔ Ready in under 30 minutes
✔ Made with real, wholesome pantry ingredients
These are the kind of cookies you make on a slow Saturday morning, share with a neighbor who needs some encouragement, or tuck into lunchboxes as a little surprise treat. They make people feel cared for – because food made with intention always does.
The Key Ingredients (And Why They Matter)
You don’t need anything fancy for this recipe. Most of what you need is probably already in your kitchen right now.
Ripe Bananas
This is the most important ingredient. You want bananas that are spotty – really spotty – with a lot of brown on the peel. The riper the banana, the sweeter and more flavorful your cookie will be.
You’ll need ½ cup of mashed or pureed banana, which is about 1½ medium bananas.
If you have a banana that’s just barely turning, it’ll still work, but the flavor will be milder. Go for the ones you were about to throw away – they’re the best ones here.
Brown Sugar + White Sugar
This combination is the key to that true cookie texture. The brown sugar adds moisture and depth of flavor. The white sugar helps create those crispy edges by caramelizing in the oven.
You can swap brown sugar for coconut sugar in a pinch, but do not swap the white sugar – it’s essential for the texture.
Butter
Melted butter adds richness and moisture. If you want to keep these dairy free and vegan, simply swap for a dairy-free butter like Earth Balance or Miyoko’s. They work just as well here.
Gluten Free All-Purpose Flour
Bob’s Red Mill 1:1 Gluten Free Baking Flour is the recommended brand here. It contains xanthan gum, which helps with structure and binding. If you’re not gluten free, regular all-purpose flour works perfectly too.
Do not substitute almond flour or coconut flour – the recipe is specifically designed for a 1:1 gluten free blend or regular all-purpose flour.
Cornstarch
Just one teaspoon makes a real difference. Cornstarch absorbs some of the excess moisture from the banana so the cookies don’t spread too much too fast. It also contributes to that tender, slightly soft center.
Baking Soda
Helps the cookies rise just slightly and gives them a nice lift. Don’t skip it.
Cinnamon (and Optionally Nutmeg)
Cinnamon is what gives these cookies that classic banana bread warmth. A pinch of nutmeg adds even more depth if you enjoy it. Together they make your kitchen smell absolutely wonderful while these bake.
Chocolate Chips
Dark chocolate chips are highly recommended here. They balance the sweetness of the banana and brown sugar beautifully. Use whatever size you prefer – regular or mini both work.
Walnuts (Optional But Wonderful)
Finely chopped walnuts add that authentic banana bread bite. They add a tiny crunch and a buttery, slightly bitter note that pairs so well with the chocolate. Totally optional if you have a nut allergy or prefer without.
Flakey Sea Salt
This is the finishing touch. A light sprinkle of flaky sea salt on top of each cookie right after they come out of the oven is a game-changer. It amplifies every other flavor and gives the cookies that bakery-style polish.
How to Make Gluten Free Banana Bread Cookies – Step by Step
The process is wonderfully simple. One bowl, minimal cleanup, and about 10 minutes of hands-on time.
Step 1: Preheat and Prep
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
Mash your ripe banana in the mixing bowl until it’s as smooth as possible. The smoother, the better for even texture in the cookies.
Step 2: Mix the Wet Ingredients
To the mashed banana, add the brown sugar, white sugar, melted butter, and vanilla extract.
Beat everything together until well combined. The mixture should look a bit like a thick caramel-colored liquid. It’ll smell amazing already.
Step 3: Add the Dry Ingredients
Add the gluten free flour, cornstarch, baking soda, cinnamon, and salt directly to the bowl.
Beat until everything is just combined and a soft, sticky dough forms. Don’t overmix – just stir until no dry streaks remain.
Step 4: Fold in the Mix-Ins
Add the chocolate chips and chopped walnuts (if using) and gently fold them into the dough with a spatula.
Take a moment here to appreciate how good this dough smells. The cinnamon and banana together are like a little hug in bowl form.
Step 5: Scoop the Dough
Use a medium cookie scoop (about 1½ tablespoons) to portion the dough into balls and place them on your prepared baking sheets.
Leave a few inches of space between each cookie. I recommend only 6 cookies per sheet – they spread a little and need room.
Step 6: Bake
Bake for 11 to 14 minutes, or until the edges are golden brown and the centers still look just slightly underdone. They will continue to firm up as they cool.
Don’t overbake them. The centers should look a little soft when you take them out. That’s exactly right.
Step 7: Shape While Warm (Pro Tip!)
Right when the cookies come out of the oven, take a round cookie cutter slightly larger than the cookie and swirl it around each one in a circular motion.
This nudges any irregular edges back in and gives you perfectly round cookies. It’s a simple trick that makes these look totally bakery-worthy.
Step 8: Cool and Finish
Let the cookies cool on the baking sheet for about 15 minutes before transferring to a wire rack.
While they’re still warm, sprinkle a few flakes of sea salt on top and press a few extra chocolate chips and walnut pieces into the surface if desired.
Then try to wait at least five more minutes before eating one. (We know. It’s hard.)
How to Make These Vegan and Dairy Free
Good news – this recipe is already egg-free, so half the work is done for you.
The only swap you need to make is replacing the butter with a dairy-free alternative. Any of these work well:
- Earth Balance vegan butter sticks
- Miyoko’s Creamery vegan butter
- Country Crock Plant Butter
- Coconut oil (use refined if you don’t want a coconut flavor)
Also make sure your chocolate chips are dairy free. Enjoy Life brand is a great option and widely available.
With those two simple swaps, these cookies are fully vegan, dairy free, and gluten free – and nobody will know unless you tell them.
Tips for the Best Results Every Time
A few small things make a big difference with this recipe:
Use very ripe bananas. The riper the better. Spotty, almost black peels = sweetest, most flavorful cookies.
Measure your flour correctly. Spoon the flour into your measuring cup and level it off – don’t scoop directly from the bag. Scooping packs in too much flour and can make the cookies dry.
Don’t overbake. Pull them when the centers look slightly underdone. The carryover heat finishes the job.
Use the cookie cutter trick. It takes 10 seconds and makes your cookies look like they came from a fancy bakery.
Add the sea salt right away. While the cookies are warm, the salt sticks perfectly. Once they cool, it won’t adhere as well.
Only 6 per sheet. Give them space. They spread a little and crowding them leads to uneven baking.
How to Store These Cookies
Because of the banana in the dough, proper storage matters a little more than with regular cookies.
At room temperature: These cookies keep well for up to 3 days. Because of the banana moisture, do not store them in a completely airtight container – they’ll get mushy.
Instead, store them on a plate or in a container with the lid slightly open, or cover loosely with foil. This keeps them from drying out while still allowing a little airflow.
In the refrigerator: You can refrigerate them for up to 5 days. Let them come to room temperature or warm briefly in the microwave (15–20 seconds) before eating.
How to Freeze These Cookies
These freeze beautifully – both the raw dough and the baked cookies.
Freezing the Dough
Scoop the cookie dough into balls and place on a parchment-lined baking sheet. Freeze until solid (about 1–2 hours), then transfer to a zip-lock freezer bag.
When you’re ready to bake, preheat your oven to 325°F (lower than usual to account for the frozen dough) and add a few extra minutes to the bake time. No need to thaw first.
Freezing Baked Cookies
Let the baked cookies cool completely, then layer them in a zip-lock bag with parchment paper between layers.
To reheat, place in a 300°F oven for 5–8 minutes until warmed through, or microwave for 20–30 seconds.
Having frozen cookie dough on hand is such a gift to your future self. A fresh-baked cookie in 15 minutes whenever you need a little treat or want to bless someone unexpectedly.
A Gentle Faith Note
There’s something quietly sacred about feeding people well.
Whether you’re baking these for your family on a Tuesday afternoon, bringing them to a neighbor who just had a baby, or making a batch for yourself on a slow Sunday – food made with care is a form of love.
1 Corinthians 6:19–20 reminds us that our bodies are temples – worth stewarding with goodness. And that doesn’t mean never enjoying something sweet. It means being thoughtful, intentional, and grateful for the good gifts in our lives.
These cookies use real ingredients. They nourish in the most honest way. And sharing them with someone is a small but beautiful act of grace.
Lord, thank You for the simple gifts – ripe fruit, warm ovens, and the people we get to share a good meal with. May the things made in our kitchens carry Your love into the lives of those around us. Amen.
Frequently Asked Questions
Can I use regular all-purpose flour instead of gluten free?
Yes! If you’re not gluten free, regular all-purpose flour works perfectly in this recipe. Use the same amount (1½ cups).
My bananas aren’t very ripe. Can I still use them?
You can, but the flavor will be less sweet and less banana-forward. For the best results, use bananas with lots of brown spots. If you’re in a hurry, you can roast unpeeled bananas in a 300°F oven for 15–20 minutes until the skins turn black – it speeds up the ripening process.
Can I skip the walnuts?
Absolutely. Walnuts are completely optional. You can leave them out or swap them for pecans, which are also delicious in this recipe.
Why do I need both brown sugar and white sugar?
Each sugar does something different. Brown sugar adds moisture and chewiness. White sugar helps caramelize the edges for that crispy exterior. You need both for the best texture – don’t try to replace one with the other.
What if my cookies spread too much?
This usually happens if the banana was too wet or the butter was too warm. Make sure your banana is well-mashed (not watery) and that you measure the flour correctly. If the dough feels very loose, you can refrigerate it for 15–20 minutes before scooping.
Can I add other mix-ins?
Yes! Dried cranberries, shredded coconut, or even a tablespoon of peanut butter swirled into the dough are all delicious variations. Keep the total mix-in amount to about 1¼ cups so the dough balance isn’t affected.
Do I have to use a cookie scoop?
You don’t need to, but it helps keep the cookies the same size so they bake evenly. If you use a spoon, aim for about 1½ tablespoons of dough per cookie.
Can I double the recipe?
Yes, this recipe doubles well. Just use a larger mixing bowl and bake in batches as usual.
Closing Encouragement
You deserve something good today.
Not because you earned it. Not because you finished everything on your list. Just because you’re here, doing your best, and God’s goodness is available to you in the small, ordinary moments – a warm kitchen, a sweet smell in the air, a cookie that turned out exactly right.
I hope you make these soon and share them with someone you love. And if you try them, leave a note below – I’d love to hear how they turned out for you.
With warmth,
The Christian Faith Goods Kitchen
Gluten Free Banana Bread Cookies (Vegan + Easy!)
Ingredients
Wet Ingredients
- ½ cup very well mashed ripe banana (about 1½ medium bananas)
- ½ cup dark brown sugar
- ⅓ cup white sugar
- ¼ cup butter, melted (or dairy-free butter for vegan)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups gluten free all-purpose baking flour (Bob's Red Mill 1:1 recommended)
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Mix-Ins
- ¾ cup chocolate chips
- ½ cup finely chopped walnuts (optional)
For Topping (optional but recommended)
- Flaky sea salt
- Extra crushed walnuts
- Extra chocolate chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium mixing bowl, beat together the mashed banana, brown sugar, white sugar, melted butter, and vanilla extract until well combined.
- Add the gluten free flour, cornstarch, baking soda, cinnamon, and salt to the bowl.
- Beat until a soft dough forms and no dry streaks remain. Do not overmix.
- Fold in the chocolate chips and chopped walnuts (if using) with a spatula.
- Use a medium cookie scoop (about 1½ tablespoons) to portion the dough into balls and place on the prepared baking sheets, spacing a few inches apart. Place only 6 cookies per sheet.
- Bake for 11–14 minutes, or until the edges are golden and the centers look just slightly underdone. They will continue to firm up as they cool.
- As soon as the cookies come out of the oven, use a round cookie cutter slightly larger than each cookie and swirl it around each one to create perfectly round edges.
- Let cool on the baking sheet for 15 minutes, then transfer to a wire rack.
- While still warm, sprinkle with flaky sea salt and press extra walnut pieces and chocolate chips on top if desired.
- Enjoy!
Notes
- Vegan option: Use dairy-free butter (such as Earth Balance or Miyoko’s) and dairy-free chocolate chips.
- Flour substitute: Regular all-purpose flour can be used in place of gluten free flour in the same amount.
- Banana ripeness matters: Use spotty, very ripe bananas for the best flavor and natural sweetness.
- Don’t overbake: Centers should look slightly soft when you remove from the oven – they firm up as they cool.
- Storage: Store loosely covered at room temperature for up to 3 days. Do not use an airtight container – cookies may get mushy due to banana moisture.
- Freezing dough: Scoop into balls and freeze. Bake from frozen at 325°F for a few extra minutes.
- Freezing baked cookies: Cool completely, then freeze in a zip-lock bag. Reheat at 300°F for 5–8 minutes.
Nutrition (per cookie)
Calories: 204 kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Fiber: 2g | Sugar: 21g Nutritional information is an estimate and provided for informational purposes only. This post is not intended as medical or dietary advice.