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Chewy Gluten Free Banana Chocolate Chip Cookies (Dairy Free, Refined Sugar Free)

These banana chocolate chip cookies are ADDICTING. Think, banana bread in chewy chocolate chip cookie form. Only one banana needed! And if you don't like chocolate and banana, you can sub the chocolate chip for walnuts to make gluten free banana bread cookies! Everyone will love them, even regular eaters.


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Why you'll love these gluten free banana bread chocolate chip cookies!


- Soft and chewy with a gooey center

- You can eat them for breakfast because, bananas

- Full of banana flavor, with just one ripe banana needed

- No refined sugar, no dairy or gluten but still 100% delicious. No one will know!

- Can be made vegan

- They're completely addicting. But is that a good thing?


INGREDIENTS IN GLUTEN FREE BANANA CHOCOLATE CHIP COOKIES


SUBSTITUTIONS AND SWAPS

I have not tried a paleo or grain free swap for the all purpose gluten free flour, so I do not suggest subbing it. If I try and have success I will update the recipe.


Coconut sugar and blackstrap molasses create a brown sugar texture when combined. If you are not following a refined sugar free diet, you can substitute for brown sugar.


One egg is needed in this recipe but it can be swapped out for a flax egg 'yolk', 2 tsp flax meal plus 2 Tbsp warm water. I am testing the recipe without an egg completely, will report back!



STEPS ON HOW TO MAKE GLUTEN FREE BANANA CHOCOLATE CHIP COOKIES:

(See recipe list below for full ingredient list and instructions)


1. Combine the flour, baking soda and cinnamon in one bowl. In another bowl, combine coconut sugar and blackstrap molasses until fully blended and soft. Now add in melted non dairy butter, egg, vanilla, mashed banana and mix until combined.


2. Add the dry ingredients into the wet and combine until just mixed. Add in chocolate chips.

3. Dough will be sticky, which is why we need to chill!


4. Cover the bowl with wrap and place in fridge for 1-2 hours until dough chills and sets. It should become scoopable.


5. When chilled, scoop out heaping 1 Tbsp of dough, or use a 1 oz. cookie dough scooper. Scoop balls and place on baking sheet 3" apart.


6. Bake for 10 minutes! Enjoy warm and gooey.




Tips on how to make the perfect banana chocolate chip cookies:


1. Make sure to use an overripe banana, the browner the better! An underripe banana will not give you that nice sweet banana flavor. The banana should be large and yield 1/3 - 1/2 cup.


2. Underbake the cookies just a bit so the middles are still gooey. This will keep them nice and chewy. An overbaked cookie will give them more of a bready/cakey texture.


3. Chill the dough. I know it takes patience but the longer this dough is chilled, the better flavor and texture these cookies will have.


4. The dough is sticky, even after chilled. To get nice even cookie dough balls, use a cookie scooper and moisten or gently wet hands when rolling into balls to prevent sticking.


5. When mixing the batter, do not overmix. Mix until just combined. Over-mixing creates air in the batter which results in more of a cakey texture.


6. Top with walnuts, sea salt or extra cinnamon!




FAQs


Can I make banana cookies vegan?


Yes, I have tested these cookies with flax meal as an egg replacement and it worked fine. I used 2 tsp of ground flax mixed into 2 Tbsp warm water. Let it sit for 3 minutes to gel up.


Are gluten free banana chocolate chip cookies also low FODMAP?


Yes! These cookies are low FODMAP friendly as the ingredients are listed, per Monash University serving sizes. This recipes makes 15 cookies and one cookie is considered low FODMAP. If you are sensitive to coconut sugar, which can be higher in FODMAPs (each cookie yields 3/4 Tbsp, just bordering low FODMAP safe serve), it can be replaced with brown sugar, just omit the molasses in this recipe.


What type of chocolate do you recommend?


I like dark chocolate, I think it compliments the banana perfectly I always love Hu Kitchen chocolate, it's the only paleo and vegan gut-friendly chocolate that I eat. I suggest their Hu Gems, but they also have new dark chocolate chips. Since I use them often, they were nice enough to give me a discount code for 15% off their site, use GUTSYBAKER!


Why is my dough is too sticky to roll into balls?


This is a sticky dough, especially if the banana is larger and creates more moisture in the dough. Refrigerate the dough until completely chilled, this will help firm the butter back to solid and the dough will be easier to work with. I suggest using a tablespoon or cookie scoop to scoop out balls, then gently moisten hands before rolling to prevent sticking.



Why are my cookies dry?


Chances are the banana used was too small. The banana should yield 1/3 cup - 1/2 cup once mashed. Mine typically are around 1/2 cup and they come out perfect. Next time use another small banana or measure to 1/2 cup after mashed!

Another reason would be the cookies were over baked. Take them out slightly under baked in the center to keep them gooey! 10 minute bake time should be perfect.



If you make these delicious banana chocolate chip cookies, leave me ratings or comments below! And tag me on Instagram @gutsy_baker of your creations!