Gluten-free Monkey Cookies (aka Banana Chocolate Chip Cookies)

Total Time

This is the perfect recipe for when you have just one overripe banana lying around!


  • 1 1/4 cups (162 grams)Gluten Free Mama's Almond Blend All-purpose Flour
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup salted butter, softened
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup mashed banana (=1 large overripe banana)
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 375°.
  2. Line a cookie sheet with parchment paper or a silicone baking liner. If you don't have either one, spray your pan with non-stick cooking spray.
  3. In a small bowl, whisk together flour, xanthan gum, baking powder, and salt.
  4. In the bowl of your mixer, cream together butter and sugars.
  5. Add banana, egg, and vanilla and beat together.
  6. Pour dry ingredients into creamed mixture and beat on low just until mixed in.
  7. Stir in the chocolate chips with a spatula.
  8. Use a cookie scoop to scoop out equal portions on prepared cookie sheets. I use a medium sized scoop.
  9. Bake at 375° for 9-11 minutes or until cookies are set and edges just barely start to brown.
  10. Allow to set on cookie sheet for 5 minutes before carefully removing to cooling racks.
  11. Store leftovers in airtight containers or bags, or freeze in Ziploc freezer bags.
  12. Yields 18 cookies that are about 3" wide.


Recipe Notes

As always, be sure to double-check your chocolate chips to verify they are free of any gluten and haven't been manufactured on equipment with wheat. You can see my recommended gluten-free chocolate brands here.
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