Banana Chocolate Chip Muffin Cookies (Gluten-Free, Nut-Free)
Soft, muffin-like cookies made from a single banana — quick, portable, and naturally sweet. Emma calls them “banana clouds.”
Ingredients
Ingredients
- 1 ripe banana mashed
- 1/4 cup brown sugar
- 1/4 cup melted butter or oil
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 cup gluten-free 1:1 flour (King Arthur)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- salt pinch
- 1/3 cup chocolate chips mini chips melt evenly
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl, mash the banana and whisk in sugar, melted butter, egg, and vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
- Stir dry ingredients into wet until just combined.
- Fold in chocolate chips.
- Drop heaping tablespoons of batter onto the baking sheet — they’ll puff, not spread.
- Bake for 10–12 minutes, until the edges are golden and centers are set.
- Cool on the tray for 5 minutes, then transfer to a rack.
Notes
Freeze-friendly: Pack from frozen for lunch; they soften by snack time.