In my gluten-free baking adventures, I have been experimenting with green banana flour (affiliate link) and decided to try creating a new gluten-free chocolate chip cookies recipe. 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 probably THE best version out there. Now, I don’t say that lightly. I had almost given up all hope of making a truly delicious, chewy, marvelous GF chocolate chip cookie that would meet my family’s expectations.
The Secret Ingredient for The Best Gluten-Free Chocolate Chip Cookies Recipe
I love finding new gluten-free ingredients to work with, and I really do green banana flour. Here’s why: gluten-free flours are notoriously 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 are spent on ingredients. 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. And that’s why I’m vibing with green banana flour. It makes the best gluten-free chocolate chip cookies recipe ever. No exaggeration!
What’s So Special About Green Banana Flour?
I read up on green banana flour. It’s made from unripened bananas that are dried and finely ground. Hear me out, Banana Skeptics. There’s only the tiniest, faintest hint of banana flavor. Green banana flour is lower in carbs, grain-free, and Gluten-Freehas a high content of resistant starch.
Resistant starch acts as a prebiotic which nourishes the beneficial bacteria in the digestive tract and consequently promotes overall gut health. A healthy, balanced GI tract can help reduce inflammation, which is especially helpful for anyone suffering or trying to heal their gut due to the effects of inflammatory bowel conditions, like celiac disease.
Still not convinced? It’s incredibly easy to substitute banana flour for any gluten-free or gluten-containing flour. It also has a similar color and texture to wheat flour. However, it is not a direct 1:1 swap for gluten-free or gluten-containing flours.
Substituting Green Banana Flour in Gluten-Free Chocolate Chip Cookies
Per 1 cup of wheat or other flour (with the exception of coconut flour) substitute 1/2 to 3/4 cup green banana flour. Start with less and add more as needed.
Green banana flour will easily absorb the liquid or moisture in batter or dough, so less is needed.
I experimented with subbing part of the gluten-free flour. As you’ll see in the recipe below, I still use some gluten-free flour and I also include nut flour. Nut flour isn’t a must, yet I find that most gluten-free flour blends lack flavor, so I include it for that reason.
Thus far, I have substituted green banana flour to make gluten-free brownies, and while testing this gluten-free chocolate chip cookies recipe. Next up: muffins, quick bread, and pancakes.
How To Make Gluten-Free Chocolate Chip Cookies Extra Tasty
Are you a purist when it comes to chocolate chip cookies, or do you like to go wild? I think it depends on the day for me.
For this chocolate chip cookie recipe, I like to use dark chocolate and add shredded coconut and chopped pecans. You don’t have to do that, but I think it makes for a pretty tasty combo.
The banana flour makes these cookies 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.Print
- 1 cup vegan buttery sticks (or butter)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 Tablespoon gluten-free pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 3/4 cup green banana flour
- 1/2 cup almond or cashew flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12-ounce package chocolate chips
- 1 cup unsweetened shredded coconut, optional
- 1 cup chopped pecans, optional
- Preheat the oven to 350° F. Line two rimmed baking sheets with parchment paper.
- Place the buttery sticks in the bowl of a stand mixer or a medium mixing bowl and beat until creamy.
- Add the sugars and beat until light and fluffy; about 5-6 minutes on medium speed.
- Add the eggs one at a time, beating well after each addition. Next beat in vanilla extract.
- In another bowl, whisk together all of the dry ingredients to eliminate any lumps. Add the dry ingredients to the creamed mixture about 1 cup at a time, mixing just until combined. Scrape down sides of bowl as needed.
- Stir or mix in the chocolate chips, coconut, or pecans, if using, by hand.
- Using a small spring-loaded ice cream scoop or a tablespoon, portion the dough into small mounds and place on the prepared baking sheet.
- Bake for 12-14 minutes, rotating the baking sheet front to back and top to bottom halfway through baking time. (This will help ensure even baking.)
- Remove cookies from oven and allow to cool for 10-12 minutes on the baking sheet before transferring them to a cooking rack to finish completely cooling. Store in an airtight container for several weeks at room temperature or several months stored in the freezer.
- If you can’t find green banana flour, an additional 1 to 1 1/2 cups gluten-free flour can be substituted.
- Coconut flour can also be used – start with 1/4 to 1/2 cup, allowing the flour to absorb the moisture for a few minutes before adding any more. Bake as directed, checking during the last few minutes as different flours may require more or less time.
- Baking time may also vary due to variations in oven temperatures. We recommend using an oven thermometer to ensure proper baking.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American
Keywords: gluten-free, gluten-free chocolate chip cookies, chocolate chip, cookies, gluten-free cookies