Gluten-Free Banana Chocolate Chip Cookies

These gluten-free banana chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips and sweet ripe banana flavor. Made in one bowl with simple ingredients, they’re the perfect cozy treat. Easily made dairy-free and vegan with a few quick swaps!

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Why You’ll Love These Gluten-Free Banana Chocolate Chip Cookies

Whether you’re a fan of banana bread or a classic chocolate chip cookie lover, this recipe brings the best of both worlds into one delicious treat. Cozy, chocolatey, and totally addictive—don’t be surprised if you’re baking a second batch by tomorrow! Here’s why you’ll love them:

• Adaptable – can be made gluten-free, dairy-free, vegan, or regular.
• Quick – only one bowl and no chill time
• Real Flavor – No extracts, emulsions, or pudding mix, and perfect for using up ripe bananas.
• Delicious – Everyone will love them. Great for lunchboxes, snacks, or dessert!

Gluten-Free Banana Chocolate Chip Cookies Ingredients & Substitutions

Super easy to make and so flavorful, here’s a list of the key ingredients in this amazing gluten-free banana chocolate chip cookie recipe. Pay close attention to substitutions if you are dairy-free and/or vegan.

• Butter – Use regular salted butter or swap in a plant-based alternative to keep it dairy-free.
• Sugar – Granulated white sugar sweetens the cookies and helps them crisp around the edges.
• Banana – Make sure it’s overripe! This adds moisture, flavor, and natural sweetness.
• Mayo – Adds richness and chewiness. Regular or vegan mayo both work great here. You can also substitute sour cream or plain yogurt.
• Vanilla – A splash of vanilla brings warmth and depth.
• Flour – Use a 1:1 gluten-free baking blend that includes xanthan gum. You can also substitute all-purpose flour if gluten isn’t a concern.
• Cornstarch – Helps give the cookies that soft bakery-style texture.
• Salt & Baking Soda – Essential for balance and lift.
• Chocolate Chips – Use your favorite dairy or non-dairy chocolate chips.

How to Make Gluten-Free Banana Chocolate Chip Cookies

Grab the ingredients, get your whisk, and let’s bake these banana cookies!

1. Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
2. In a large bowl, mix the melted butter, sugar, and mashed banana until smooth.
3. Stir in the mayo and vanilla.
4. Add the flour, cornstarch, salt, and baking soda. Mix until a soft dough forms.
5. Fold in the chocolate chips.
6. Scoop the dough using a large 3-tbsp cookie scoop and space cookies about 3 inches apart.
7. Top with a few extra chocolate chips if you’d like and bake for 10–12 minutes, or until the edges are set but the centers look slightly underbaked.
8. Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Chocolate Chip Banana Cookie Tips & Tricks

• Use ripe bananas with lots of brown spots for the best flavor and sweetness.
• Measure the flour correctly. I recommend by weight, but if you don’t have a food scale, make sure to use the spoon and level method.
• Don’t overbake! Pull them when the centers still look soft—they’ll firm up as they cool.
• For extra bakery-style flair, press a few chocolate chips into the tops right after baking.

Gluten-Free Banana Cookies with Chocolate Chips Storage Tips

• Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread or a piece of apple to the container—the moisture helps prevent the cookies from drying out.
• Refrigeration: If your kitchen runs warm or you want to extend freshness a bit, you can refrigerate the cookies in an airtight container for up to 7 days. Let them come to room temperature before serving for the best texture.
• Freezing Baked Cookies: These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When ready to enjoy, thaw at room temperature or microwave for 10–15 seconds for a warm, gooey treat.
• Freezing Cookie Dough: You can also freeze the raw cookie dough. Scoop dough balls onto a tray and freeze until solid, then store in a freezer-safe bag. Bake directly from frozen at 350°F, adding an extra 1–2 minutes to the bake time.

Fun Flavor Twists

• Banana Bread Vibes – Add a ½ teaspoon of cinnamon or nutmeg to the dough for a cozy, spiced twist that tastes just like banana bread in cookie form.
• Nutty Delight – Stir in ½ cup of chopped walnuts, pecans, or even hazelnuts for a satisfying crunch and nutty depth.
• Peanut Butter Banana – Swap out half the chocolate chips for peanut butter chips, or drizzle the baked cookies with melted peanut butter for an Elvis-inspired treat.
• Double Chocolate – Use dark chocolate chips or chunks and mix in 1–2 tablespoons of cocoa powder for a richer, more decadent cookie.
• Tropical Touch – Toss in a handful of shredded coconut or chopped dried pineapple for a fun, fruity twist.
• Espresso Kick – Add ½ teaspoon of instant espresso powder to the dough to enhance the chocolate flavor and give the cookies a subtle coffee note.

The Best Gluten-Free Banana Chocolate Chip Cookies

Soft, chewy, and packed with rich chocolate chips and ripe banana flavor, these gluten-free banana chocolate chip cookies are the perfect way to use up that last lonely banana on the counter. They come together quickly in one bowl, bake up with irresistibly gooey centers, and can easily be made vegan with a few simple swaps.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cookies, and now they can have some!

If you make them, tag me on social media @cakedbykatie and leave me a star rating and review below. I cannot wait to see!

More Delicious Cookie Recipes

If you loved these gluten-free banana chocolate chip cookies, check out these other bakes:

• Rhubarb Cookies (Gluten-Free & Vegan Option)
• Rocky Road Cookies (Gluten-Free & Vegan)
• Gluten-Free Peanut Butter Blossoms (Vegan Option)

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