Description

Banana bread freezer cookies are a delightful fusion of moist banana bread and soft, chewy chocolate chip cookies. Perfect for any occasion, these treats are incredibly easy to prepare with just one ripe banana and no mixer required. Gluten-free, nut-free, and eggless, they cater to various dietary preferences, making them an ideal sweet snack for everyone. Enjoy them warm or at room temperature, and feel free to customize the add-ins to suit your taste.

Ingredients

Scale

1 ¾ cups gluten-free flour
1 ripe banana (mashed)
1 ¼ cups light brown sugar
½ cup unsalted butter (or vegan baking stick)
1 teaspoon vanilla extract
1 ½ cups chocolate chips
1 teaspoon baking soda
½ teaspoon kosher salt
¾ teaspoon ground cinnamon
¼ cup milk

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
Melt the butter in a heat-safe bowl in the microwave and let cool slightly.
In a large bowl, combine brown sugar, melted butter, mashed banana, vanilla extract, and cinnamon; mix well.
Add milk and mix until smooth.
Gradually stir in dry ingredients until just combined; fold in one cup of chocolate chips.
Chill the dough in the freezer for about 30 minutes.
Scoop dough onto prepared baking sheet; roll tops in remaining chocolate chips.
Bake for approximately 13 minutes until edges are golden. Let cool before transferring.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: For best results, use very ripe bananas for maximum sweetness. Chilling the dough prevents excessive spreading during baking. You can substitute regular flour if preferred but may need to adjust liquid content.