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Brown Butter Banana Bread Cookies | Gluten-Free

Soft, chewy banana bread cookies made with nutty brown butter, ripe banana, warm cinnamon, and chocolate chips. These easy gluten-free cookies are packed with cozy banana bread flavor and make a delicious quick dessert or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • ½ cup 113 g unsalted butter
  • ¼ cup 60 g mashed very ripe banana
  • ¾ cup 165 g packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1⅓ cups 160 g gluten-free 1:1 all-purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ⅔ cup 115 g chocolate chips

Method
 

  1. Add the butter to a small saucepan over medium heat. Cook until melted and continue heating until the milk solids turn golden brown and the butter smells nutty.
  2. Immediately transfer the brown butter to a mixing bowl and let it cool until warm, not hot.
  3. Add the mashed banana and brown sugar. Whisk until well combined.
  4. Mix in the egg yolk and vanilla extract.
  5. Add the gluten-free flour, baking soda, cinnamon, and salt. Stir gently just until no dry flour remains.
  6. Fold in the chocolate chips.
  7. Let the dough rest for about 10–15 minutes while the oven preheats to 350°F (175°C).
  8. Line a baking sheet with parchment paper.
  9. Scoop the dough into approximately 16 portions and arrange them about 2 inches apart.
  10. Bake for 11–12 minutes, until the edges are set but the centers still look slightly soft.
  11. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.
  12. Cool completely or enjoy slightly warm with the chocolate still melty.

Notes

Use a very ripe, brown-spotted banana for the strongest banana flavor.
Measure the mashed banana rather than relying only on the size of the fruit.
Watch the butter carefully while browning because it can burn quickly.
Allow the brown butter to cool before adding the egg yolk.
Use a certified gluten-free flour blend if the cookies need to be strictly gluten-free.
Don't overmix the dough once the flour is added.
The centers should look slightly underbaked when the cookies come out; they will continue setting as they cool.
Toasted pecans or walnuts can be added for extra crunch.
Store cooled cookies in an airtight container for up to 4 days.