Gluten Free Peanut Butter Banana Cookies

Gluten Free Peanut Butter Banana Cookies

Gluten Free Peanut Butter Banana Cookies

Now … on to a very important matter at hand: These gorgeous gluten free peanut butter and banana cookies are just the thing to round out our gluten free Christmas cookie offerings. Peanut butter cookies tend to be crunchy, since, well, that’s mostly how peanut butter behaves in baking. Bananas, on the other hand, tend to make baked goods soft and fluffy. Elvis taught us all a lesson about the deliciousness of peanut butter and bananas together, but did The King know that baking with them both together makes for a soft cookie that’s also chewy? Probably not.

Gluten Free Peanut Butter Banana Cookies

They don’t spread much during baking, but they do puff up in the most pleasant way. And you can just imagine how they smell during baking, right?

Gluten Free Peanut Butter Banana Cookies

A note about bananas: I happened to have some truly perfect baking bananas (quite ripe but not mushy), but I never count on that for banana baking. When I have bananas that are about to turn, I peel them, chop them roughly and place them in a single layer on a lined baking sheet. Place the baking sheet in the freezer until the bananas are frozen solid, then pile the frozen banana chunks into a zip top bag and return to the freezer. They’ll keep like that for months, and they’ll thaw quickly if you need to mash them. (They’ll also make the best smoothies ever if you blend them while still frozen.)

A note about peanut butter: I usually use Skippy Natural creamy peanut butter, since I can buy big containers of it and it’s great for baking. Creamy almond butter would probably work well, too, although I haven’t tried it. I don’t know whether a nut-free nut butter alternative would work, but if you try it, let us know how it goes!

Like this recipe?

Prep time: Cook time: Yield: 24 cookies


1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch (or try arrowroot)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

8 tablespoons (112 g) unsalted butter, at room temperature

1/2 cup (100 g) granulated sugar

1/2 cup (128 g) smooth peanut butter

2 eggs (120 g, out of shell) at room temperature, beaten

3/4 cup (140 g) mashed ripe banana (from 1 medium to large banana)

1 teaspoon pure vanilla extract

1/2 cup (100 g) coarse sugar (I used Sugar in the Raw), plus more if necessary (optional)


  • Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a medium-size bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and cinnamon, and whisk to combine well. Set the bowl aside. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the butter on medium-high speed until light and fluffy. Add the sugar, peanut butter, eggs, banana and vanilla, beating to combine well after each addition. Add the dry ingredients, and mix by hand until just combined. The dough will be thick but soft. Place the cookie dough in the refrigerator to chill for about 10 minutes.

  • Divide the dough into golf ball-sized portions (each about 1 1/2 tablespoons) and place about 1 1/2-inches apart from one another on the prepared baking sheets. Using wet hands and a light touch, roll each portion of cookie dough into a ball, place in a small bowl with the coarse sugar, and press gently into a disk about 1/2-inch thick. Press the disk on all sides into the coarse sugar so the sugar adheres to the dough. Return to the baking sheet. (If you’re not using the coarse sugar, just press into the proper size disk and return to the baking sheet).

  • Place the baking sheets, one at a time, in the center of the preheated oven and bake until lightly golden brown on the sides and set in the center (about 9 minutes). The cookies will puff up, and will spread only slightly. Allow to set on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

  • Adapted from Gimme Some Oven‘s lovely recipe as selected by you from my Must Make Gluten Free Pinterest Board.



P.S. Don’t forget the Gluten Free on a Shoestring Cookbooks! Your support means so much to me. And the books make great holiday gifts, too. :)

Comments are closed.

  • Mare Masterson
    December 11, 2014 at 5:05 PM

    Nicole, why creamy peanut butter? Why not chunky?

    • December 12, 2014 at 4:18 PM

      Hi, Mare, creamy peanut butter will basically blend into the cookies, which is what you want. Chunky peanut butter would be more like a mix-in. If you’d like some crunchy pieces, I’d suggest mixing in, say, 3 ounces of chopped roasted peanuts at the end.

      • Mare Masterson
        December 12, 2014 at 5:05 PM

        Thanks for that idea!

  • Karen
    December 11, 2014 at 2:49 PM

    I’ve just made these cookies and they turned out beautifully! They are soft and have lots of flavour. Thanks!

    • December 12, 2014 at 4:18 PM

      That’s awesome, Karen! Thanks for letting us all know. :)

  • Lucy
    December 11, 2014 at 10:37 AM

    Nicole your Peanut Butter Banana Cookies look delightful!
    We only use peanut butter for at home treats, our school is a peanut free zone. We have tried subs but my kids just won’t touch them…

    • December 11, 2014 at 1:58 PM

      The only sub for creamy peanut butter I really like, Lucy, is Barney Butter creamy almond butter. But it’s become so expensive that I wouldn’t dream of buying it unless I got it for at most half price!

      • Lucy
        December 12, 2014 at 10:01 AM

        Wow, Barney Butter is one I haven’t heard of… I’ll look it up, thanks :)

        • December 12, 2014 at 4:19 PM

          It used to be pretty expensive, but affordable on sale. Now, it’s just out of sight expensive. It’s so good, though!

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