Banana Bread Cookies
If you love the caramelized edges of a warm slice of banana bread but want the portable, chewy texture of a chocolate chip cookie, you just found your new favorite recipe.
These Brown Butter Banana Bread Cookies are a game-changer. By browning the butter first, we eliminate excess moisture and add a deep, nutty flavor that perfectly complements overripe bananas. Plus, they are naturally egg-free and easily made gluten-free!
Why These Work Better Than Other Recipes
Most banana bread cookies turn out “cakey” (more like a muffin top). This recipe uses three specific techniques to ensure a chewy, fudgy center:
- Browned Butter: Cooks off water for a richer, less “bread-like” dough.
- Rolled Oats: Adds texture and structure without needing extra flour.
- The 20-Minute Chill: Essential for preventing the cookies from spreading too thin.
Comparison: Banana Bread vs. Banana Bread Cookies
| Feature | Classic Banana Bread | These Cookies |
| Texture | Spongy and Moist | Chewy and Fudgy |
| Prep Time | 60+ Minutes | 35 Minutes |
| Fat Source | Oil or Creamed Butter | Nutty Browned Butter |
| Convenience | Requires Slicing | Grab-and-Go |
Ingredients
1 stick unsalted butter
½ cup mashed banana
1 tsp vanilla extract
1 ½ cups gluten free flour
¾ cup coconut sugar or light brown sugar
½ tsp cinnamon
⅔ cup gluten free rolled oats
½ tsp sea salt
1 tsp baking soda
1 cup mini chocolate chips
Step-by-Step Instructions
- First, brown your butter. Place the stick of butter in a small saucepan over low medium heat. Stir occasionally, until it has reached a golden brown color. Set aside.
- In a mixing bowl, add the gluten free flour, coconut sugar, cinnamon, rolled oats, sea salt, and baking soda. Stir.
- Then, add in the brown butter, mashed banana, and vanilla. Stir together.
- Fold in the chocolate chips.
- Place the bowl of your dough in the fridge for 20 minutes.
- After 20 minutes, remove from the fridge. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop to scoop balls of dough onto the lined pan.
- Bake for 12 to 14 minutes, or until the edges are lightly golden brown. The middles will still look gooey.
- Finally, remove the banana bread cookies from the oven. Allow the banana bread cookies to cool on the pan for 15 minutes before carefully placing on a wire rack.
Expert Tips for Success
The Banana Rule: Only use bananas that are covered in brown spots. Yellow bananas don’t have enough sugar or moisture to make these work.
Flour Swaps: If you aren’t gluten-free, you can swap the flour and oats for standard all-purpose versions at a 1:1 ratio.
Storage: These banana bread cookies stay soft for up to 48 hours in an airtight container at room temperature. For a “fresh from the oven” feel, microwave a cookie for 8 seconds before eating!
Frequently Asked Questions (FAQs)
Banana cookies often turn cakey because bananas have a high water content. This recipe fixes that by using browned butter (which has the water cooked out) and rolled oats, which provide a chewy, hearty structure rather than a spongy, cake-like texture.
No. While this recipe is optimized for gluten-free 1:1 baking flour, you can easily use all-purpose flour and regular rolled oats if you do not have a gluten sensitivity. The measurements remain exactly the same.
Chilling is crucial because the butter is added in a melted/browned state. If you bake them immediately, the cookies will spread too thin. A 20-minute chill allows the oats and flour to hydrate and the butter to firm up, resulting in a thick, fudgy cookie.
Yes. You can substitute the butter with a vegan butter stick. However, be aware that most vegan butters do not “brown” the same way dairy butter does because they lack milk solids. Simply melt the vegan butter and proceed with the recipe. Since the banana acts as the binder, no egg replacement is needed!
You May Also Like
- Banana Oatmeal Cookies
- Banana Oatmeal Peanut Butter Cookies
- Gluten Free Dairy Free Cookies
- Oat Flour Chocolate Chip Cookies
- Vegan Peanut Butter Oatmeal Cookies
If you make these banana bread cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Banana Bread Cookies
Ingredients
- 1 stick unsalted butter
- ½ cup mashed banana
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour
- ¾ cup coconut sugar or light brown sugar
- ½ tsp cinnamon
- ⅔ cup gluten free rolled oats
- ½ tsp sea salt
- 1 tsp baking soda
- 1 cup mini chocolate chips
Instructions
- First, brown your butter. Place the stick of butter in a small saucepan over low medium heat. Stir occasionally, until it has reached a golden brown color. Set aside.
- In a mixing bowl, add the gluten free flour, coconut sugar, cinnamon, rolled oats, sea salt, and baking soda. Stir.
- Then, add in the brown butter, mashed banana, and vanilla. Stir together.
- Fold in the chocolate chips.
- Place the bowl of your dough in the fridge for 20 minutes.
- After 20 minutes, remove from the fridge. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop to scoop balls of dough onto the lined pan.
- Bake for 12 to 14 minutes, or until the edges are lightly golden brown. The middles will still look gooey.
- Finally, remove from the oven. Allow the banana bread cookies to cool on the pan for 15 minutes before carefully placing on a wire rack.
Notes
- If you are not gluten free, feel free to use all purpose flour and regular rolled oats.
- Use a brown spotted ripe banana for the best flavor and texture.
- The brown butter adds a really nice caramel flavor to the cookies. If you are short on time, feel free to use melted butter instead.
- These cookies will look and feel very soft and gooey at first.
- Store in an airtight container for up to 48 hours at room temperature or 72 hours in the fridge.