Gluten Free Chocolate Chip Cookie Recipe
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
These soft, chewy gluten-free chocolate chip cookies are made with banana flour, making them wholesome and irresistible.
  • 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
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. Beat buttery sticks with an electric mixer until creamy. Add the sugars and beat until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Next beat in vanilla extract.
  4. 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.
  5. 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.
*You can substitute 1 - 1½ cups of all-purpose gluten-free flour for the banana flour if you can't find it. Coconut flour can also be used - start with ½ cup and add more as needed. Coconut flour really absorbs moisture, so go easy!
Recipe by Cafe Johnsonia at