A few weeks back, I had bought a bunch of bananas and forgot about them. They got too overripe to eat, which makes the perfect for banana bread. While banana bread is delicious, I wanted it to be something a little sweeter, and I had cookies in mind because they're easy to travel with, and normally stay fresh in a container for a few days. So then the idea of making banana bread cookies came to me. They're light, fluffy, almost cake like texture perfectly captures the texture of banana bread while still being a cookie. The banana flavor really comes out and balances perfectly with the coconut and chocolate. Banana bread has a comforting taste, there's just something so warm and homey about it. These cookies capture that feeling.
Banana Bread Cookies
Ingredients
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 cup of butter (2 sticks)
- 2 eggs
- 1 tsp gluten free vanilla
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 2 tsp cinnamon
- 3 ripe bananas
- 2 cups gluten free rolled oats
- 1 cups chocolate chips
- 1/2 cup sweetened shredded coconut plus extra for topping
*These would probably be delicious with chopped walnuts as well, but I recently became slightly allergic to them so I didn't include them. But if you like walnuts I definitely recommend you try it!
This dough does best to chill. It's a little sticky so it's easiest to scoop it when it's cold. So you don't need to preheat while you're making the dough. Whisk together the brown rice flour, oat flour, white rice flour, tapioca flour, xanthan gum, baking soda and cinnamon together in a bowl and set aside. Mash up the bananas in a bowl and set aside.
Cream together the butter and the white and light brown sugar on medium-high until combined.
Add the eggs and vanilla. Mix until incorporated. Scrape down the sides of the bowl if need be.
Gradually add in the oats with the mixer on low.
Add the flour mixture on low and mix just until incorporated.
Add the mashed bananas.
Add the chocolate chips and the coconut.
If needed, give the dough a hand mix with a spatula. either just cover the bowl with plastic wrap and chill it in the fridge or wrap up the dough with plastic wrap and chill for at least a half hour. If you let it chill completely it'll be easiest to scoop.
When ready to scoop the dough, preheat the oven to 375˚F. Using a scoop or a spoon, scoop the cookies onto a baking sheet lined with parchment or a silpat mat. Top each cookie with coconut if desires. Some cookie I left without coconut on top because some people like the taste of coconut if it's in the cookie, but don't like the texture of coconut by itself.
Even though they're best to scoop chilled, let them come to room temperature again to bake. If you bake them chilled just flatten them out a little first otherwise they'll remain ball like. While chilled they still have a bit of a little puffy, rounded look, they'll bake better more evenly and throughout at room temperature.
Bake for 10-12 minutes until lightly golden. They'll feel a little bouncy and spongey. Transfer to a wire rack to cool.
These cookies are soft, moist, and bursting with flavor. They stay well for a few days in a sealed container. They also freeze great for a few months if you want to save them for another day when a craving for banana bread hits you.
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