Gluten-Free Banana Chocolate Chunk Cookies
By Aran GoyoagaPublished on May 31, 2026
Time
Total Time: 1¼ hours, plus 20 minutes cooling
Yield
Makes 12 cookies
Ingredients
Before You Begin
Be sure to use a very ripe, spotted banana. It is important to use superfine brown rice flour (such as from Anthony’s Goods or Authentic Foods) as the finer particles of flour hydrate quicker, providing structure to the dough. The dough can be baked right away, but it can also be kept in the refrigerator for up to 3 days. This allows you to have freshly baked cookies at any time.
Instructions
- Cook 8 tablespoons unsalted butter, cut into 4 pieces, in small saucepan over medium-high heat, swirling pan constantly, until butter is deep golden brown and has nutty aroma, 2 to 3 minutes. Transfer to large bowl and let cool 5 minutes.
- Whisk ½ cup (99 grams) granulated sugar, ½ cup packed (99 grams) dark brown sugar, ¼ cup mashed ripe banana, 1 large egg, 1 tablespoon white miso, and 1 teaspoon vanilla into browned butter until smooth.
- Whisk 1 cup (142 grams) superfine brown rice flour, 1 cup (85 grams) rolled oats, ¼ cup (28 grams) cornstarch, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon kosher salt together in medium bowl. Add to butter mixture and fold until no dry flour remains. Fold in 113 grams coarsely chopped bittersweet chocolate. Let dough rest at least 10 minutes while preheating oven.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- Divide dough into 12 equal portions, about 3 tablespoons each (or use #24 cookie scoop). Arrange portions 3 inches apart on prepared baking sheets, 6 dough balls per sheet.
- Bake cookies 1 sheet at a time until cookies are golden brown and puffy and edges have begun to set but centers are still soft, 13 to 14 minutes. Transfer baking sheet to wire rack; cool cookies completely before serving. (Cookies will firm slightly as they cool.)
Time
Total Time: 1¼ hours, plus 20 minutes coolingYield
Makes 12 cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
These oversize, bakery-style cookies are chewy on the inside and crispy on the outside. The banana provides flavor, sweetness, and moisture; we use only ¼ cup of the mashed fruit to limit moisture that can contribute to cakiness. Miso enhances the nutty flavor of browned butter and adds subtle savoriness. Rolled oats make the cookies chewy, and the brown rice flour and cornstarch add crispness. Resting the dough while the oven preheats ensures that the dry ingredients are fully hydrated for a more cohesive dough. Chopped bittersweet chocolate creates gooey pockets of richness through the cookies.
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