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Banana bread isn't the only thing to make with past-their-prime bananas. I love these cookies because they give you the perfect chewy/crisp ratio and they are sweet but not too sweet. And hey, any gluten-free cookie means I can eat a few extra (let's be honest). The recipe is pretty basic, but they don't taste basic! Enjoy!

"Kids love these cookies--anytime you can make a treat with extra nutrition is a win."

Notes: Butter is unsalted. GF flour is King Arthur.


Ingredients: 3/4 cup softened butter, 1 cup brown sugar, 1/2 sugar, 1 egg at room temperature, 2 mashed bananas, 1 tsp. vanilla extract, 1 2/3 cup gluten-free flour, 1 1/2 tsp. cinnamon, 2 tsp. corn starch, 3 cups old fashioned oats.

Makes about 3 dozen.

1. Preheat oven to 350* and line two baking sheets with parchment paper.

2. In a large bowl, beat the butter and sugars until smooth. In a separate bowl, mix together the bananas, egg, and vanilla. Add to the butter mixture and mix until combined.

3. In another bowl, whisk the flour, cinnamon, oats and corn starch together. Add to the wet ingredients, stirring until just combined. Chill in the refrigerator 30 minutes.

4. Scoop and drop tablespoonfuls onto cookie sheets. Bake for 12 minutes, until golden and edges are set. Remove to cool.

5. Store in an air-tight container up to 1 week.

Tip: You can make these with regular flour. Keep the measurement the same and replace the corn starch with 1 tsp. of baking soda and 1 tsp. of baking powder.

#cookies #banana #chewy #gluten free flour #sweet

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