25+ Nutritious Gluten-Free Banana Cookie Recipes for Every Occasion

Bananas are one of the most versatile fruits, and when paired with a few simple ingredients, they can create the most delicious, wholesome cookies.

If you’ve been craving a sweet treat that’s not only delicious but also gluten-free, you’re in for a treat!

These gluten-free banana cookie recipes are the perfect balance of natural sweetness and nutritious ingredients. Whether you’re on a gluten-free diet, managing food sensitivities, or just looking for healthier cookie alternatives, these recipes will satisfy your sweet tooth without the guilt.

So, let’s dive into some of the best ways to make banana cookies that are both soft, chewy, and full of flavor—without a hint of gluten!

25+ Nutritious Gluten-Free Banana Cookie Recipes for Every Occasion

Gluten-free baking doesn’t have to be intimidating or bland.

With these easy-to-make banana cookie recipes, you can enjoy a healthier alternative to traditional cookies while still indulging in that sweet treat craving.

Whether you like your cookies soft, crunchy, or packed with mix-ins, there’s a banana cookie recipe for everyone. So, the next time you have overripe bananas sitting on your counter, don’t let them go to waste—turn them into delicious gluten-free cookies that are sure to please everyone, regardless of dietary restrictions.

Banana Peanut Butter Chip Cookies (Gluten-Free)

These banana peanut butter chip cookies are a perfect blend of sweet and savory. The banana provides natural sweetness, while the peanut butter chips add richness and flavor. They’re gluten-free, chewy, and perfect for peanut butter lovers who want a healthy twist on a classic treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free oat flour
• ½ cup peanut butter chips
• ¼ cup almond butter
• 1 tsp vanilla extract
• ¼ cup honey or maple syrup
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the almond butter, honey, and vanilla extract.
3. Add the oat flour, baking soda, and salt, and mix until fully combined.
4. Fold in the peanut butter chips.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden brown on the edges.
7. Let cool on a wire rack before serving.

These banana peanut butter chip cookies are a chewy, nutty delight. The combination of banana and peanut butter makes for a satisfying treat that’s perfect for snack time or dessert. Store them in an airtight container for up to a week.

Banana Mocha Cookies (Gluten-Free)

If you’re a fan of coffee, you’ll love these banana mocha cookies. With the perfect balance of chocolate and coffee flavors, these gluten-free cookies are rich, indulgent, and full of energy-boosting goodness. The banana keeps the texture soft and chewy, while the espresso powder gives it a little caffeine kick.

Ingredients:

• 2 ripe bananas, mashed
• 1 ¼ cups gluten-free flour blend
• ¼ cup cocoa powder
• 1 tbsp instant espresso powder
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the honey and vanilla extract.
3. Add the flour, cocoa powder, espresso powder, baking soda, and salt, mixing until fully combined.
4. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes or until the edges are golden brown.
6. Let cool on a wire rack before serving.

These banana mocha cookies are a delicious combination of chocolate and coffee flavors with a soft, chewy texture. They’re perfect for anyone who loves a little caffeine in their treats. Store in an airtight container for up to five days.

Banana Hazelnut Cookies (Gluten-Free)

These banana hazelnut cookies are a perfect combination of banana sweetness and the rich, nutty flavor of hazelnuts. They are gluten-free and naturally sweetened with bananas, making them a healthy yet indulgent treat. The hazelnuts add a delightful crunch, making these cookies irresistible.

Ingredients:

• 2 ripe bananas, mashed
• ½ cup hazelnuts, chopped
• 1 ¼ cups gluten-free flour blend
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the honey and vanilla extract.
3. Add the gluten-free flour, baking soda, and salt, mixing until combined.
4. Fold in the chopped hazelnuts.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden on the edges.
7. Let cool on a wire rack before serving.

These banana hazelnut cookies are soft, chewy, and have a lovely nutty crunch. The combination of banana and hazelnuts creates a satisfying flavor that’s perfect for any occasion. Store in an airtight container for up to five days.

Banana Cherry Almond Cookies (Gluten-Free)

These banana cherry almond cookies are sweet, tart, and packed with flavor. The banana gives the cookies a soft texture, while the cherries and almonds provide bursts of sweetness and crunch. These gluten-free cookies are perfect for a light, flavorful snack or a healthier dessert option.

Ingredients:

• 2 ripe bananas, mashed
• ½ cup dried cherries, chopped
• ¼ cup chopped almonds
• 1 ¼ cups gluten-free flour blend
• 1 tsp vanilla extract
• ¼ cup honey or maple syrup
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the honey and vanilla extract.
3. Add the gluten-free flour, baking soda, and salt, mixing until fully combined.
4. Fold in the dried cherries and chopped almonds.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden brown on the edges.
7. Let cool before serving.

These banana cherry almond cookies offer a delightful mix of tart cherries and sweet banana, with the almond providing a nice crunch. They’re naturally sweetened and perfect for a healthier treat. Store in an airtight container for up to a week.

Banana Chia Coconut Cookies (Gluten-Free)

These banana chia coconut cookies are packed with healthy fats, fiber, and a tropical flavor. The chia seeds give the cookies a slight crunch, while the banana keeps them soft and moist. The shredded coconut adds sweetness and texture, making these gluten-free cookies both nutritious and delicious.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup shredded coconut
• ¼ cup chia seeds
• 1 ¼ cups gluten-free flour blend
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the honey and vanilla extract.
3. Add the shredded coconut, chia seeds, gluten-free flour, baking soda, and salt, and mix until fully combined.
4. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes or until golden brown.
6. Let cool on a wire rack before serving.

These banana chia coconut cookies are a chewy and crunchy treat full of tropical flavors. The chia seeds and coconut provide a nutritious boost, while the banana keeps them soft. Store in an airtight container for up to five days.

Banana Blueberry Almond Flour Cookies (Gluten-Free)

These banana blueberry almond flour cookies are soft, light, and full of fruity sweetness. The banana provides moisture and natural sweetness, while the almond flour gives the cookies a slightly nutty flavor. The blueberries burst with flavor, making these gluten-free cookies a delightful snack or dessert.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup blueberries (fresh or frozen)
• 1 ¼ cups almond flour
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the honey and vanilla extract.
3. Add the almond flour, baking soda, and salt, mixing until combined.
4. Gently fold in the blueberries, being careful not to crush them.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden on the edges.
7. Let cool on a wire rack before serving.

These banana blueberry almond flour cookies are soft, light, and full of fruity goodness. The combination of almond flour, banana, and blueberries makes for a delicious and nutritious cookie. Store them in an airtight container for up to a week.

Soft & Chewy Gluten-Free Banana Oat Cookies

These soft and chewy banana oat cookies are naturally sweetened with ripe bananas and a touch of honey, making them a perfect guilt-free treat. With just a handful of wholesome ingredients, they are easy to whip up and ideal for breakfast, snacks, or dessert. Plus, they’re flourless and naturally gluten-free!

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups gluten-free rolled oats
• ¼ cup almond butter
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ cup chocolate chips or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, mash the bananas until smooth.
3. Stir in the almond butter, honey, vanilla extract, and cinnamon until well combined.
4. Fold in the oats and mix until fully incorporated. If desired, add chocolate chips or raisins.
5. Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
6. Bake for 12-15 minutes or until the cookies are set and slightly golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These banana oat cookies are naturally soft, lightly sweet, and packed with flavor. They make a great on-the-go snack or a healthy dessert alternative. Store them in an airtight container for up to 3 days or freeze them for longer freshness.

Gluten-Free Banana Almond Flour Cookies

These banana almond flour cookies are rich, soft, and slightly crisp on the edges. Made with almond flour, they are naturally gluten-free and have a delicious nutty flavor that pairs perfectly with bananas. Whether enjoyed as a midday snack or a post-dinner treat, these cookies are sure to satisfy your cravings.

Ingredients:

• 1 large ripe banana, mashed
• 1 ½ cups almond flour
• ¼ cup coconut sugar or brown sugar
• 1 egg (or flax egg for vegan)
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• ¼ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the banana until smooth. Stir in the egg, coconut oil, vanilla extract, and coconut sugar.
3. Add the almond flour, baking soda, and cinnamon, mixing until a thick dough forms.
4. Fold in the walnuts or chocolate chips if using.
5. Scoop small portions of dough onto the baking sheet and slightly flatten them.
6. Bake for 10-12 minutes or until golden brown on the edges.
7. Allow cookies to cool for a few minutes before transferring to a wire rack.

These almond flour cookies are wonderfully soft, slightly chewy, and full of natural sweetness from the banana. They pair perfectly with a cup of tea or coffee. Store them in an airtight container for up to five days or freeze for longer storage.

Chocolate Chunk Banana Coconut Cookies (Gluten-Free & Dairy-Free)

If you love the combination of bananas, coconut, and chocolate, these cookies are for you! They are made with coconut flour, which gives them a light texture, and chunks of dark chocolate for an indulgent touch. Naturally gluten-free and dairy-free, they make a delicious snack or dessert.

Ingredients:

• 1 ripe banana, mashed
• ⅓ cup coconut flour
• ¼ cup coconut oil, melted
• ¼ cup maple syrup or honey
• 1 egg
• ½ tsp baking powder
• ½ tsp vanilla extract
• ¼ cup dark chocolate chunks
• ¼ cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the mashed banana, egg, melted coconut oil, vanilla extract, and maple syrup.
3. Stir in the coconut flour, baking powder, shredded coconut, and chocolate chunks, mixing until combined.
4. Scoop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 12-14 minutes or until the edges are golden.
6. Let cookies cool for a few minutes before transferring them to a wire rack.

These banana coconut cookies are slightly crispy on the outside and soft on the inside, with rich chocolate chunks adding the perfect balance of sweetness. They are great for a healthy treat and can be stored at room temperature for up to four days or frozen for later enjoyment.

Banana Peanut Butter Protein Cookies (Gluten-Free)

Packed with protein and the delicious combination of banana and peanut butter, these cookies are perfect for a post-workout snack or a satisfying treat during the day. They are gluten-free, nutritious, and rich in healthy fats, making them a great option for anyone looking for a more filling cookie.

Ingredients:

• 1 large ripe banana, mashed
• ½ cup natural peanut butter
• ¼ cup vanilla protein powder (gluten-free)
• 2 tbsp honey or maple syrup
• ½ tsp vanilla extract
• ½ tsp cinnamon
• 1 tbsp chia seeds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the banana until smooth.
3. Stir in the peanut butter, protein powder, honey, vanilla extract, and cinnamon.
4. If using, fold in chia seeds for added fiber and crunch.
5. Drop spoonfuls of dough onto the prepared baking sheet, pressing them down gently to form cookies.
6. Bake for 10-12 minutes or until the edges are golden.
7. Cool on a wire rack for 5 minutes before serving.

These protein-packed banana peanut butter cookies are chewy, flavorful, and perfect for keeping you full. With healthy fats and protein, they provide long-lasting energy, making them ideal for a quick breakfast or post-exercise recovery. They can be stored in an airtight container for up to a week.

Gluten-Free Banana Cinnamon Sugar Cookies

These banana cinnamon sugar cookies offer a delightful balance of sweetness and spice. Coated with a cinnamon-sugar mixture, they are crispy on the outside and soft on the inside. Gluten-free and naturally sweetened, these cookies are the perfect treat for cinnamon lovers.

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups gluten-free flour blend
• ½ cup coconut sugar
• ½ tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp coconut oil, melted
• 2 tbsp cane sugar
• 1 tsp cinnamon (for coating)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and mix in the coconut oil, vanilla extract, and coconut sugar.
3. In another bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
4. Gradually combine the wet and dry ingredients until a dough forms.
5. In a small bowl, mix the cane sugar and cinnamon for the coating.
6. Roll spoonfuls of dough into balls, then roll them in the cinnamon-sugar mixture.
7. Place the balls on the baking sheet and slightly flatten them with your fingers.
8. Bake for 10-12 minutes or until golden on the edges.
9. Let cool for a few minutes before transferring to a wire rack.

These cinnamon sugar banana cookies are crisp on the outside, soft on the inside, and beautifully spiced with cinnamon. A great alternative to traditional sugar cookies, they are a treat anyone can enjoy, and they can be stored in an airtight container for up to a week.

Gluten-Free Banana Coconut Flour Cookies

Made with coconut flour, these banana cookies have a delicate, cake-like texture, and a slight tropical flavor from the coconut. Gluten-free and naturally sweetened with bananas, these cookies are a healthier option for those craving a simple yet flavorful snack.

Ingredients:

• 1 ripe banana, mashed
• ¼ cup coconut flour
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1 egg
• ½ tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the banana until smooth, then stir in the melted coconut oil, maple syrup, vanilla extract, and egg.
3. In a separate bowl, mix the coconut flour, baking powder, and salt.
4. Combine the wet and dry ingredients to form a dough.
5. Scoop out spoonfuls of dough and shape them into small balls. Flatten slightly on the baking sheet.
6. Bake for 8-10 minutes or until golden and set.
7. Let cool on a wire rack before serving.

These coconut flour banana cookies have a light, airy texture and a subtle sweetness. The coconut flavor enhances the banana, creating a tropical taste in each bite. Store them in an airtight container for up to a week.

Banana Date Pecan Cookies (Gluten-Free)

These banana date pecan cookies are sweetened naturally with dates, providing a chewy texture and a rich caramel flavor. The combination of banana and pecans adds a wonderful nutty depth, making these gluten-free cookies a perfect snack for any time of the day.

Ingredients:

• 2 ripe bananas, mashed
• ½ cup dates, pitted and chopped
• ½ cup gluten-free oats
• ¼ cup chopped pecans
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Stir in the dates, oats, chopped pecans, vanilla extract, cinnamon, baking soda, and salt.
4. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes or until the cookies are golden and set.
6. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

These banana date pecan cookies are packed with natural sweetness and a touch of crunch from the pecans. The chewy texture makes them a comforting treat, while the addition of dates provides a caramel-like richness. Store in an airtight container for up to a week.

Gluten-Free Banana Chocolate Chip Coconut Cookies

If you’re looking for a decadent yet gluten-free treat, these banana chocolate chip coconut cookies are the perfect choice. The combination of banana, coconut, and chocolate chips creates a delightful flavor profile that is both indulgent and satisfying.

Ingredients:

• 1 ripe banana, mashed
• ½ cup coconut flour
• ¼ cup chocolate chips
• ¼ cup shredded coconut
• 1 egg
• 1 tbsp honey or maple syrup
• ½ tsp vanilla extract
• ¼ tsp baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the banana until smooth and stir in the egg, honey, and vanilla extract.
3. Add the coconut flour, baking soda, shredded coconut, and chocolate chips, mixing until combined.
4. Scoop spoonfuls of dough onto the baking sheet and flatten them slightly.
5. Bake for 8-10 minutes or until golden and set.
6. Cool on a wire rack before serving.

These banana chocolate chip coconut cookies are the perfect balance of chewy and crunchy, with rich chocolate chips and a subtle coconut flavor. They’re a great treat to enjoy with a cup of coffee or as a snack. Store in an airtight container for up to five days.

Banana Zucchini Oatmeal Cookies (Gluten-Free)

These banana zucchini oatmeal cookies are packed with fiber and moisture, thanks to the zucchini, and are naturally sweetened with ripe bananas. The oats give them a chewy texture, and the addition of cinnamon makes them warmly spiced. These cookies are great for sneaking in some veggies while enjoying a sweet snack!

Ingredients:

• 1 ripe banana, mashed
• 1 small zucchini, grated
• 1 cup gluten-free oats
• 1/4 cup almond flour
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the banana and add the grated zucchini.
3. Stir in the oats, almond flour, honey, vanilla extract, cinnamon, salt, and baking soda.
4. Mix well until a dough forms.
5. Drop spoonfuls of dough onto the prepared baking sheet and slightly flatten each one.
6. Bake for 10-12 minutes or until the cookies are golden and set.
7. Let cool before transferring to a wire rack.

These banana zucchini oatmeal cookies are soft, chewy, and filled with nutrients. The addition of zucchini adds moisture without altering the flavor, making these cookies a healthy and delicious treat. Store them in an airtight container for up to a week.

Banana Walnut Muffin Cookies (Gluten-Free)

These banana walnut muffin cookies are the perfect hybrid of soft muffins and chewy cookies. They’re full of banana flavor and rich with crunchy walnuts, making them a great gluten-free option for breakfast or a snack. These cookies are naturally sweetened and easy to make, satisfying your cravings without any guilt.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free flour blend
• ½ cup walnuts, chopped
• ¼ cup honey or maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the honey, egg, and vanilla extract.
3. Add the gluten-free flour, baking powder, cinnamon, and salt, mixing until just combined.
4. Fold in the chopped walnuts.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 12-15 minutes or until golden brown on the edges.
7. Let cool before transferring to a wire rack.

These muffin cookies are soft and moist on the inside, with the perfect balance of banana flavor and crunchy wanuts. They make a satisfying breakfast or snack and can be stored for up to five days in an airtight container.

Banana Coconut Chocolate Chip Cookies (Gluten-Free)

If you’re a fan of tropical flavors and chocolate, these banana coconut chocolate chip cookies are a must-try. The coconut adds a subtle tropical sweetness, while the chocolate chips offer indulgent richness. These gluten-free cookies are a delicious treat that satisfies your sweet tooth without the gluten.

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups shredded coconut
• ½ cup gluten-free oat flour
• ¼ cup dark chocolate chips
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the melted coconut oil and vanilla extract.
3. Add the shredded coconut, oat flour, baking soda, and salt, mixing until fully combined.
4. Fold in the chocolate chips.
5. Drop spoonfuls of dough onto the baking sheet and flatten each one.
6. Bake for 10-12 minutes or until golden on the edges.
7. Cool on a wire rack before serving.

These coconut chocolate chip cookies are chewy, sweet, and full of flavor. They offer a perfect combination of banana, coconut, and chocolate, with a delightful tropical flair. Store in an airtight container for up to a week.

Banana Chia Seed Cookies (Gluten-Free)

These banana chia seed cookies are packed with fiber, omega-3s, and natural sweetness from the bananas. The chia seeds give the cookies a slight crunch, while the banana ensures they stay soft and chewy. These gluten-free cookies are perfect for a healthy snack or a nutritious treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ cup almond butter
• 1 tbsp maple syrup
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the almond butter, maple syrup, vanilla extract, and cinnamon.
3. Add the oats, chia seeds, and salt, and mix until well combined.
4. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes or until golden brown.
6. Cool before transferring to a wire rack.

These chia seed banana cookies are soft and slightly crunchy, offering a nice contrast of textures. They are nutritious and satisfy your hunger with healthy fats and fiber. Store them in an airtight container for up to a week.

Gluten-Free Banana Spice Cookies

These banana spice cookies are perfect for those who love warm, cozy flavors. With the combination of cinnamon, nutmeg, and ginger, they offer a comforting spice profile, while the bananas keep the cookies soft and moist. Naturally gluten-free, these cookies are a great fall or winter treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 ¼ cups gluten-free oat flour
• ½ cup coconut sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas and stir in the vanilla extract and coconut sugar.
3. In a separate bowl, combine the oat flour, cinnamon, nutmeg, ginger, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Drop spoonfuls of dough onto the baking sheet and flatten them slightly.
6. Bake for 12-14 minutes or until golden on the edges.
7. Let cool before transferring to a wire rack.

These banana spice cookies are soft, fragrant, and full of warm spices. The subtle sweetness from the bananas pairs beautifully with the spices, making these cookies a delightful treat. Store in an airtight container for up to a week.

Gluten-Free Banana Almond Joy Cookies

Inspired by the classic Almond Joy candy bar, these cookies combine banana, almonds, and coconut for a sweet treat with a tropical twist. They are gluten-free and naturally sweetened, making them an indulgent yet healthy option for satisfying your cookie cravings.

Ingredients:

• 2 ripe bananas, mashed
• 1 ¼ cups gluten-free flour blend
• ¼ cup shredded coconut
• ¼ cup chopped almonds
• ¼ cup chocolate chips
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas and stir in the vanilla extract.
3. Add the gluten-free flour, baking soda, salt, shredded coconut, chopped almonds, and chocolate chips.
4. Mix until all ingredients are fully combined.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden on the edges.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These banana almond joy cookies are chewy and full of texture, with the perfect balance of chocolate, coconut, and almonds. They offer a healthy version of a classic treat and are perfect for a snack or dessert. Store them in an airtight container for up to five days.

Banana Pecan Butter Cookies (Gluten-Free)

These banana pecan butter cookies are rich and nutty, with a soft and chewy texture thanks to the banana and pecan butter. They are naturally sweetened and gluten-free, offering a delightful combination of flavors in every bite. Perfect for those who love nutty cookies!

Ingredients:

• 2 ripe bananas, mashed
• ½ cup pecan butter
• 1 cup gluten-free flour blend
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the pecan butter, honey, and vanilla extract.
3. Add the gluten-free flour, baking soda, and salt, mixing until a dough forms.
4. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes or until golden on the edges.
6. Let cool on a wire rack before serving.

These pecan butter banana cookies are soft and chewy, with a rich nutty flavor. The pecan butter adds a delicious twist to the classic banana cookie, making these cookies extra indulgent. Store them in an airtight container for up to a week.

Banana Almond Butter Oatmeal Cookies (Gluten-Free)

These banana almond butter oatmeal cookies are naturally gluten-free and full of wholesome ingredients. The oatmeal provides a chewy texture, while the almond butter and banana offer a nutty sweetness that complements each bite. Perfect for breakfast or a snack, these cookies are both filling and nutritious.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• ¼ cup almond butter
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the almond butter, honey, and vanilla extract.
3. Add the oats, cinnamon, baking soda, and salt, mixing until well combined.
4. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes or until golden brown.
6. Let cool before transferring to a wire rack.

These banana almond butter oatmeal cookies are a perfect balance of chewy and nutty, with the sweetness of banana and honey. They make a delicious and satisfying snack that’s also high in fiber. Store in an airtight container for up to five days.

Banana Cinnamon Roll Cookies (Gluten-Free)

These banana cinnamon roll cookies are inspired by the delicious flavors of cinnamon rolls but in a more portable, gluten-free cookie form. The banana adds natural sweetness and moisture, while the cinnamon filling creates a warm, comforting flavor.

Ingredients:

• 2 ripe bananas, mashed
• 1 ¼ cups gluten-free flour blend
• ¼ cup coconut sugar
• 1 tsp cinnamon (for dough)
• 1 tsp vanilla extract
• 1 tsp cinnamon (for filling)
• 2 tbsp butter, melted (or coconut oil for dairy-free)
• ¼ tsp salt
• 1 tbsp maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the coconut sugar, vanilla extract, and melted butter.
3. Add the gluten-free flour, cinnamon, and salt, and mix until combined.
4. In a separate bowl, combine the cinnamon and maple syrup to create the filling.
5. Roll out the dough on parchment paper, creating a rectangle. Drizzle the cinnamon filling over the dough.
6. Roll the dough into a log, then slice into cookies.
7. Place the cookies on the baking sheet and bake for 10-12 minutes, or until golden on the edges.
8. Allow to cool before serving.

These banana cinnamon roll cookies are sweet, spiced, and full of warm flavors. They’re a unique and delicious treat that captures the essence of cinnamon rolls in a more portable form. Store them in an airtight container for up to a week.

Banana Maple Pecan Cookies (Gluten-Free)

These banana maple pecan cookies are the perfect combination of sweet and nutty. The maple syrup provides a rich sweetness, while the pecans add a delightful crunch. These gluten-free cookies are naturally sweetened and have a comforting flavor that’s perfect for any time of the day.

Ingredients:

• 2 ripe bananas, mashed
• ½ cup pecans, chopped
• ¼ cup maple syrup
• 1 ¼ cups gluten-free flour blend
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the maple syrup and vanilla extract.
3. Add the gluten-free flour, baking soda, and salt, mixing until fully combined.
4. Fold in the chopped pecans.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden brown.
7. Let cool on a wire rack before serving.

These banana maple pecan cookies have a rich maple flavor complemented by crunchy pecans. They are perfectly sweet and make for a satisfying snack or dessert. Store them in an airtight container for up to a week.

Banana Carrot Cookies (Gluten-Free)

These banana carrot cookies are full of flavor and packed with nutrients. The bananas provide natural sweetness, while the carrots add a touch of earthiness and moisture to the cookies. This gluten-free treat is perfect for both adults and kids alike, offering a healthy snack option that’s both delicious and fun.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup grated carrot
• 1 ½ cups gluten-free oats
• ¼ cup honey or maple syrup
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp nutmeg
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the grated carrot, honey, and vanilla extract.
3. Add the oats, cinnamon, nutmeg, baking soda, and salt, and mix until fully combined.
4. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes or until golden brown.
6. Let cool on a wire rack before serving.

These banana carrot cookies are naturally sweet, soft, and full of nutrients from the carrots and oats. They’re a wholesome snack or dessert that both kids and adults can enjoy. Store them in an airtight container for up to a week.

Banana Raspberry Almond Cookies (Gluten-Free)

These banana raspberry almond cookies combine fresh, juicy raspberries with the rich flavor of almonds, all wrapped up in a soft banana cookie. They’re gluten-free, naturally sweetened, and perfect for anyone who loves a bit of tartness with their cookies.

Ingredients:

• 2 ripe bananas, mashed
• ½ cup raspberries (fresh or frozen)
• 1 ¼ cups gluten-free flour blend
• ¼ cup almond flour
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the honey and vanilla extract.
3. Add the gluten-free flour, almond flour, baking soda, and salt, and mix until combined.
4. Gently fold in the raspberries, being careful not to crush them.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden on the edges.
7. Let cool before serving.

These banana raspberry almond cookies are a fresh and vibrant treat, with bursts of juicy raspberry in every bite. The combination of banana, raspberry, and almond makes these cookies both sweet and slightly tart, a perfect balance of flavors. Store in an airtight container for up to five days.

Banana Coconut Lime Cookies (Gluten-Free)

These banana coconut lime cookies bring a tropical flair to your treat selection. The coconut adds sweetness and texture, while the lime gives these gluten-free cookies a refreshing zing. The banana keeps the cookies soft and chewy, making them a perfect summery snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup shredded coconut
• ½ cup gluten-free flour blend
• Zest and juice of 1 lime
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas and stir in the lime zest, lime juice, honey, and vanilla extract.
3. Add the shredded coconut, gluten-free flour, baking soda, and salt, and mix until combined.
4. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes or until golden brown.
6. Let cool on a wire rack before serving.

These banana coconut lime cookies are soft, chewy, and full of tropical flavors. The hint of lime adds a refreshing twist to the sweet coconut and banana combination. Store in an airtight container for up to a week.

Note: More recipes are coming soon