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Need another recipe to use up those bananas you let sit out a little too long? We’ve always loved banana chocolate chip cookies but I hadn’t made a gluten free version that quite met the standards of my old gluten filled versions… until now! These cookies are the perfect transition into fall with a bit of fall spice mixed in with bananas and chocolate chips (you can add walnuts if you’d like).
These cookies are cakey, soft, fluffy, and full of flavor. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. My mother in law scored me several LARGE bags of these on clearance at Sam’s Club and I’ve been finding it very versatile and a great all around flour to have on hand.
- ½ c butter softened
- 1 c sugar
- 1 egg
- 1 c mashed bananas (about 2 large)
- 1 tsp of baking soda
- 2 c all purpose gluten free flour (see blog notes)
- pinch of salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 c dark chocolate chips
- Preheat oven to 350°F
- Beat butter and sugar together until light and fluffy. Add egg and beat well
- In a separate bowl, mix together the mashed bananas and baking soda. Let sit for 2 minutes (don't skip this step)
- Mix the banana mixture into the butter mixture.
- Whisk together flour, salt, cinnamon, nutmeg, and cloves. Add to the wet ingredients and mix until combined.
- Fold in chocolate chips
- Place about 2 tbsp balls of dough onto parchment lined baking sheet.
- Bake for 11-13 minutes or until bottoms are golden brown.
- Let cool before handling.
I have 2 bananas on my counter right now. I think I’m going to make some more.