Gluten Free Chocolate Chunk Banana Cookies
Prep time
Cook time
Total time
Soft and chewy Gluten Free Chocolate Chunk Banana Cookies have just the right amount of banana flavor, reminiscent of your favorite homemade banana bread.
Author: Brielle
Recipe type: Dessert
Serves: 40 cookies
Ingredients
- 6 tablespoons butter, room temperature
- ½ cup shortening
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup mashed banana (about 1 small-medium sized)
- 1 cup brown rice flour
- ⅓ cup coconut flour
- ½ cup potato starch
- ⅓ cup arrowroot or tapioca starch
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon xanthan gum
Directions
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl or stand mixer, cream together butter, shortening, granulated sugar, dark brown sugar and egg until smooth. Add vanilla and mashed banana and mix on low until incorporated, scraping down the sides as needed.
- In a smaller mixing bowl sift together brown rice flour, coconut flour, potato starch, arrowroot starch, baking soda, salt, and xanthan gum.
- Add dry ingredients to wet and mix on medium speed until well incorporated, scraping the sides and bottom of the bowl.
- Roughly chop a giant sized Hershey’s bar into chunks to equal 1 ½ cups. Add chocolate to dough and mix on low speed until evenly distributed.
- Let dough sit for five minutes. Mix on low for an additional 30 seconds. Scoop walnut sized balls of dough 2” apart on cookie sheets. Bake at 350 degrees, one pan at a time, for 11-13 minutes or until browning on edges.
- Remove cookies from oven and slide parchment paper with cookies on top onto cooling racks. Allow to cool for 5-10 minutes before removing from parchment paper with spatula.
- Store cookies in an airtight container for 3 days at room temperature or for up to 3 months in freezer.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-chunk-banana-cookies/