Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

I have mentioned before that one of my favorite gluten filled cookbooks is Mennonite Country-Style Recipes & Kitchen Secrets. The other day I converted this banana chocolate chip cookie recipe to make it gluten free, and I liked how they turned out. The cookies hold their shape well and are thick and soft. They are a bit cake like and have a light banana and oat taste. They were an enjoyable dessert with less fat and sugar than regular chocolate chip cookies.

Gluten-Free Banana Chocolate Chip Cookies
Recipe type: Dessert
  • 1½ cups gluten-free flour mix (I used ½ cup sorghum ½ cup sweet rice, ½ cup potato starch)
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • ¾ cup butter (cold)
  • 2 eggs
  • 1 cup mashed banana
  • 1¾ cups instant gluten-free oats (or run them through the food processor for a minute or two to make them more like instant oats)
  • ¾ cup chocolate chips
  1. In a mixing bowl, whisk together the flour, xanthan gum, baking soda, baking powder, cinnamon, and sugar.
  2. Using a pastry blender, cut in the butter until crumbly.
  3. Add the remaining ingredients and mix until everything is moistened.
  4. Drop by spoonfuls onto greased baking sheets.
  5. Bake at 350 degrees for 10 minutes.
  6. Makes about 4½ dozen cookies.

More Cookie Recipes

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. dana aka Gluten Free In Cleveland says:

    Goodness Linda, you post faster than I can manage to read! …Which is lucky for me because every time I get the chance to check out your blog, I get an eyeful of amazingly delicious recipes.

    Chocolate chip banana oatmeal cookies sound amazing!

    (and thanks for the sweet potato fry shout out! )

  2. funkyfivemama says:

    Awesome recipe! Loved it! I used the recipe to make muffins instead of cookies and they turned out great. I used a combo of sorghum, tapioca, and fava bean flours.

    I also made a cream cheese icing that tasted excellent with this recipe. (Just cream cheese and powdered sugar mixed.)


  3. Laura (Lollypop from Maine) says:

    Hi Linda, I loved the recipe! I used
    butterscotch chips instead of choc. chips and
    my husband couldn't stop eating them and he is
    not gluten sensitive. Thank you so much for
    a wonderful recipe! Laura

  4. Laura ~ I'm so glad you enjoyed them. Thanks for letting me know. :)

  5. I would like the gluten free peanut butter blossom cookies I saw posted on facebook. I thought I reposted it, but I can’t find it?

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