As you know. there are SO many chocolate chip cookie recipes out there. And to those, I add what my family and I think is best gluten-free chocolate chip recipe ever. Now, I don’t say that lightly. I had almost given up all hope of making a truly delicious, chewy, marvelous gluten-free chocolate chip cookie recipe that would get my husband’s approval. The man is not gluten-free, so if he’s going to eat a gluten-free cookie, it has to be pretty spectacular. We’ve been trying out some We Do Gluten-Free Banana Flour and so I decided to give it a go in chocolate chip cookies. I’ve made quite a few batches, in fact, and I am totally in love with green banana flour.
I had heard about banana flour a few months ago when I was perusing the internet for gluten-free flours. BUT banana flour isn’t readily available here in the U.S. like is elsewhere in the world. My friend Kelley has a friend, David, who has started a new company, We Do Gluten Free. Their goal is to open the U.S. market for green banana flour. (You can read more about here and watch the Kickstarter video here. I’m happy to say I pledged to back them!)
This is not a sponsored post, by the way. I love finding new gluten-free ingredients to work with, and I really do love this one! Gluten-free flours are finicky. Too much brown rice flour and the cookies turn out sandy. Too much tapioca starch and they are gummy. It takes time to get it right. Time and lots of money spent on ingredients. And sometimes that’s really fun. I like developing recipes – it’s part of my job. I like tasting those recipes. I especially like it when I feel like I’ve found something that helps me be more successful.
So here’s what I did – I read up on banana flour. It’s made from green bananas that are dried and then turned into fine flour. There’s only the faintest hint of banana flavor. You can substitute banana flour for any gluten free flours or wheat flour. BUT you have to use about 1/2 or 3/4 of that. Which means if I was going to use 1 cup of X flour, I would start with 1/2 cup and add a little more up to about 3/4 cup. This is because the flour will absorb some of the moisture in the batter or dough. I have yet to sub it completely 1:1, but I plan on trying that very soon. So far it’s made pretty awesome brownies (recipe still being tweaked) and these cookies. Next will be muffins, bread, and pancakes.
Find out more about We Do Gluten Free banana flour and donate to their Kickstarter HERE.
I like to use dark chocolate chips for these and add a bit of shredded coconut and pecans. You don’t have to do that, but I think it’s pretty awesome. The banana flour makes these extra soft and chewy. After two or three days, they are still fairly fresh, but if you plan on keeping them longer, put them in a freezer-proof container and pull them out as needed.
- 1 cup vegan buttery sticks (or butter)
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 Tablespoon gluten free pure vanilla extract
- 1½ cups gluten free all-purpose flour
- ¾ cup banana flour
- ½ cup almond or cashew flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 package dark chocolate chips
- 1 cup unsweetened shredded coconut, optional
- 1 cup chopped pecans, optional
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Beat buttery sticks with an electric mixer until creamy. Add the sugars and beat until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Next beat in vanilla extract.
- In another bowl, whisk together the dry ingredients. Add the dry ingredients to the creamed mixture about 1 cup at a time, mixing well after each addition. Scrape down sides of bowl as needed.
- Stir or mix in the chocolate chips, coconut, or pecans, if using. Scoop onto parchment-lined baking sheets. Bake for 12-14 minutes. Rotate baking sheet front to back halfway through baking time for even baking. Let cool slightly on baking sheet before transferring to a cooking rack to cool completely.