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Irresistible Gluten-Free Banana Chocolate Chip Cookies: The Ultimate Chewy & Crispy Recipe

There are few things as comforting and universally loved as a perfectly baked chocolate chip cookie. That delightful crunch around the edges, yielding to a soft, chewy center, studded with melty chocolate chips – it’s pure bliss. And what if we told you that this classic indulgence could be enjoyed by everyone, including those avoiding gluten, eggs, or dairy? Our recipe for gluten-free banana chocolate chip cookies delivers all the nostalgic flavor and texture you crave, with a subtle depth added by ripe bananas and a nutritional boost from wholesome flours. Get ready to add a new favorite to your baking repertoire!

The timeless pairing of cookies and milk is an institution for a reason. Like warm hugs and sweet whispers, they perfectly complement each other, offering comfort, joy, and a moment of pure, unadulterated pleasure. And when those cookies are these incredibly chewy, delightfully crispy, and generously chocolatey morsels, the choice of milk becomes less important than its temperature – frosty cold and served in a generous glass is always the best. Imagine biting into a cookie that’s still slightly warm, revealing gooey pockets of melted, rich chocolate – it’s an experience that transcends the ordinary.

In our home, these gluten-free chocolate chip cookies have a mysterious way of disappearing. It seems invisible hands are constantly “snitching” them from the cookie jar! They truly excel in delivering that coveted texture: wonderfully chewy centers encased in perfectly crispy, crunchy exteriors. If this description makes your heart (and stomach) sing, then you’ve absolutely landed in the right spot. What makes these cookies truly special, beyond their gluten-free nature, is the clever incorporation of banana. It stands in as an exceptional egg replacement, contributing moisture and binding without imparting an overpowering banana flavor. In fact, even my daughter’s banana-averse boyfriend devoured half a batch without detecting any banana at all! Instead, it subtly enhances the cookies with a complex, almost caramel-like sweetness that perfectly balances the richness of the chocolate and any added nuts.

The Secret to Perfect Texture: Why Sugar Matters

When developing this recipe, we aimed for a balance of sweetness that wasn’t overwhelming, preferring our cookies slightly less sugary than many traditional versions. However, through careful testing, we discovered a crucial factor for achieving that desirable chewy texture: sugar content. While it might be tempting to further reduce the amount of sugar, we found that doing so compromised the beloved chewiness of the cookie centers. The sugar plays a vital role in both flavor and structure, contributing to the soft, pliable crumb. Therefore, for those irresistible chewy middles, we highly recommend sticking to the full cup of sugar listed in the recipe below. After all, cookies are a delightful indulgence, and a little sweetness is part of their charm! If you’re concerned about overindulging, simply employ some clever hiding tactics – perhaps deep in the freezer amidst the frozen fishing bait, or tucked away at the bottom of the clean laundry pile, out of sight and out of mind!

Beyond Gluten-Free: A Nutritional Boost from Wholesome Flours

One of the fantastic aspects of these cookies is their thoughtful combination of flours. You might be surprised to learn that chickpea flour, often associated with savory dishes, plays a crucial role here. Fear not – you won’t taste the chickpea flour in the finished cookies! What it does, however, is significantly boost their protein and fiber content, turning a simple treat into a slightly more nutritious one. This “invisible boost” of goodness is something we always appreciate in our baking. Chickpea flour is readily available; look for it in health food stores or the international aisles of larger supermarkets. It’s known by several names, including garbanzo bean flour, chana flour, besan, or gram flour, reflecting its widespread use in various global cuisines. Paired with brown rice flour and tapioca starch, these flours create a gluten-free blend that mimics the texture and structure of traditional wheat flour, ensuring your cookies are not only delicious but also satisfyingly hearty.

Mastering the Bake: Tips for Cookie Perfection

Achieving that coveted crispy-edged, chewy-centered cookie isn’t just about the ingredients; the baking process itself holds a few key secrets. First, chilling the dough for at least 30 minutes is a crucial step that helps prevent the cookies from spreading too much, ensuring a thicker, chewier final product. This also allows the flavors to meld beautifully. When it comes to baking, resist the urge to flatten the cookie dough balls. Allowing them to maintain their spherical shape encourages that perfect dome, leading to crispy edges that gradually transition into a soft interior. Keep a close eye on your oven; cookies are done when they are lightly browned around the edges but still appear soft and slightly underbaked in the very middle. This “underbaked” appearance is exactly what contributes to their incredible chewiness once cooled.

The cooling process is equally vital. Immediately after removing them from the oven, your cookies will be delicate and fragile. Allow them to cool on the baking sheet for a full 5 minutes. This allows them to set slightly and become stable enough to transfer. Then, carefully move them to a wire rack to cool completely. They will continue to firm up and crisp around the edges as they reach room temperature. For optimal texture and stability, it’s best to let them cool for 3 to 4 hours before storing. This patience is truly rewarded with the ideal cookie experience.

Gluten Free Banana Chocolate Chip Cookies Recipe

gluten-free, egg-free, dairy-free option, nut-free option

Ingredients:

1 cup (225gms) butter or non-dairy margarine (for dairy-free)
1 cup sugar (we recommend natural evaporated cane sugar)
½ cup (120ml) mashed overripe banana (about 1 large banana)
1 teaspoon vanilla extract
1¼ cups (170gms) brown rice flour
1 cup (130gms) chickpea/garbanzo bean flour
½ cup (60gms) tapioca starch
1 teaspoon baking soda
½ teaspoon salt
1 cup (175gms) chocolate chips (use dairy-free chocolate chips if necessary)
1 cup chopped walnuts (for a nut-free version, substitute with an additional ½ cup chocolate chips)

Instructions:

Preheat your oven to 350°F (175°C). Prepare several cookie sheets by lightly greasing them or lining them with parchment paper.
In a large mixing bowl, cream together the butter (or non-dairy margarine) and sugar until the mixture is light and fluffy.
Add the mashed overripe banana and vanilla extract to the creamed mixture. Mix until well combined and smooth.
In a separate bowl, whisk together the brown rice flour, chickpea flour, tapioca starch, baking soda, and salt.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined and a smooth dough forms. Be careful not to overmix.
Gently fold in the chocolate chips and chopped walnuts (or additional chocolate chips for a nut-free option).
Chill the cookie dough in the refrigerator for at least 30 minutes. This step is important for flavor development and to prevent the cookies from spreading too much during baking.
If desired, the dough can be placed into a smaller bowl, covered tightly with plastic wrap, and stored in the refrigerator for up to 5 days, allowing you to bake fresh cookies as needed.
Roll the chilled dough into 1½-inch (4cm) balls. Place them on the prepared cookie sheets, ensuring they are at least 2 inches apart to allow for spreading. Do not flatten the dough balls.
Bake for 10 to 11 minutes, or until the edges are lightly golden brown but the centers still look soft and slightly undone. This contributes to the chewy texture.
Allow the cookies to cool on the baking sheets for 5 minutes. This is a crucial step as they are very fragile when hot.
After 5 minutes, use a spatula to carefully transfer the cookies to a wire cooling rack. They will still be quite soft, but their edges will crisp up further as they cool completely.
For the best texture and to allow them to fully set, leave the cookies to firm up at room temperature for 3 to 4 hours before storing them in an airtight container.

Storage and Freezing Tips:

You can also freeze unbaked cookie dough balls for future baking. Place the rolled balls of cookie dough close together on a lined baking sheet and put the baking sheet in the freezer.
Once the cookie dough balls are frozen solid, transfer them to a heavy-duty zip-top freezer bag. Remove as much air as possible from the bag and seal it tightly.
Store the frozen cookie dough balls in the freezer for up to 3 months.
When ready to bake, place frozen dough balls on a prepared cookie sheet and bake directly from frozen, increasing the baking time by just 1 minute compared to the normal baking time.

This recipe yields approximately 3 dozen delicious cookies, perfect for sharing (or not!).

Guten Appetit!

We hope you love these gluten-free banana chocolate chip cookies as much as we do. If you enjoy our recipes and culinary adventures, we’d be absolutely thrilled if you followed us on our social media channels. You can find Kitchen Frau on Instagram, Pinterest, Twitter, and Facebook. Your support makes our day!

You might also like these other delightful cookie recipes:

Oma’s Ginger Molasses Cookie Knobs

Healthy One Cup Cookies (the cookies that just could give you super powers)

Make Ahead Breakfast Cookies

Oaty Chocolate Bites