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Gluten Free Banana Cookies

Delicious gluten-free cookies made with ripe bananas, almond flour, and chocolate chips, perfect for using up overripe bananas.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas, mashed Make sure the bananas are very ripe for sweetness.
  • 1 cup almond flour Can substitute with other gluten-free flours.
  • 1/2 cup gluten-free oatmeal
  • 1/2 cup chocolate chips Ensure they are dairy-free for a vegan option.
  • 1/4 cup walnuts, chopped Can substitute with different nuts.
  • 1/4 cup maple syrup Can be substituted with agave nectar for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed bananas and maple syrup, mixing well.
  3. Stir in the almond flour, gluten-free oatmeal, baking soda, and salt until fully incorporated.
  4. Fold in the chocolate chips and chopped walnuts.
  5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges are golden.
  2. Allow to cool slightly on the baking sheet before transferring the cookies to a wire rack.

Notes

These cookies can be stored in an airtight container for 4-5 days at room temperature or frozen for up to three months. Thaw at room temperature when ready to enjoy.