These Gluten-Free Banana Crumb Cookies are thick, chewy, loaded with ripe bananas, and finished with a buttery crumb streusel topping. If you love banana bread, banana muffins, or coffee cake, you’ll go crazy for these cozy banana cookies.
They’re everything you love about crumb cake — baked into a soft, bakery-style cookie.
Why You’ll Love These Banana Crumble Cookies
• Soft and chewy texture (not cake-like)
• Bursting with real banana flavor
• Gluten-free but no compromise on taste
• Crispy crumb topping
• Dough can be made ahead
• Perfect for ripe bananas and easy baking
What Bananas Do in Baking
Bananas serve two powerful purposes in baked goods:
Moisture: Mashed bananas add moisture and richness, keeping cookies soft without extra oil.
Natural Sweetness: Ripe bananas contain natural sugars that deepen flavor while reducing the need for extra sugar in your dough.
This is what gives these cookies their irresistible soft centers.
Tips for Making Perfect Gluten-Free Banana Cookies
• Use very ripe bananas (dark, spotty skins)
• Dark brown sugar gives the richest flavor
• Do not skip cornstarch — it makes cookies thick
• Slightly underbake for chewy centers
• Chill the dough for best structure
• Freeze crumb topping before baking so it stays defined
Ingredients for Gluten-Free Banana Crumb Cookies
Cookies
1 cup ripe bananas, mashed
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
2 cups gluten-free flour blend (1:1 style)
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons cornstarch
Crumb Topping
½ cup butter (cold)
⅔ cup gluten-free flour (I like Bobs Redmill 1:1)
¼ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon
Glaze
1 cup powdered sugar
1–2 teaspoons milk
How to Make Gluten-Free Banana Crumb Cookies
Step 1: Prepare the Crumb Topping
Cube cold butter. Add flour, sugars, and cinnamon. Use hands to form clumps. Freeze topping.
Step 2: Make Dough
Cream butter and sugars until fluffy. Add banana, egg, and vanilla.
Step 3: Combine Dry Ingredients
Whisk flour, cornstarch, salt, and baking powder separately.
Step 4: Mix
Gradually add dry mixture to wet ingredients until dough forms.
Step 5: Chill
Refrigerate dough 1–2 hours for thick cookies.
Step 6: Bake
Bake at 375°F for 10–12 minutes until edges set but centers remain soft.
Step 7: Top with Crumbs
Cool 5 minutes, then press crumb topping gently into cookies.
Step 8: Glaze
Let cool completely before drizzling glaze.
FAQ
Why are my banana cookies dense?
Too much flour or not enough banana moisture.
Can I freeze these cookies?
Yes — freeze unglazed for best texture.
Why does gluten-free baking need cornstarch?
It improves texture and structure.
Can I make these dairy-free?
Yes — use plant-based butter and milk.
Ingredient Substitutions
Butter: Substitute dairy-free butter
Egg: 1 tbsp flax + 2½ tbsp water
Flour: Bob’s Red Mill 1:1 works best
Sugar: Coconut sugar works for brown sugar
Make Ahead & Freezing Instructions
Freeze dough balls and crumb topping separately. Bake from frozen, adding 1–2 minutes.
Freeze baked cookies unglazed. Glaze after thawing.
How Gluten-Free Flour Affects Baking
Gluten-free flour absorbs more moisture and lacks structure from gluten. That’s why chilling the dough and adding cornstarch helps create thick, chewy cookies.
Flavor Variations
• Add chocolate chips
• Add chopped nuts
• Swirl caramel into glaze
• Add cinnamon sugar topping
How to Store Banana Crumb Cookies
Store in an airtight container with parchment between layers. Keep at room temperature for up to 4 days.
MORE GLUTEN FREE DESSERTS
Chocolate Covered Pumpkin Rice Krispie Treats
Gluten-free banana Crumb Cookies
Ingredients
- COOKIES
- 1 cup ripe banana mashed
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups gluten-free flour – I use Bobs Red Mill 1:1 but you can use any gluten-free flour. I haven’t tried this with almond flour or coconut flour so I don’t know how they would turn out
- ½ tsp salt
- ½ tsp baking powder
- 2 tsp cornstarch
- CRUMB TOPPING
- ½ cup butter
- ⅔ cup gluten-free flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- GLAZE
- 1 cup powdered sugar
- 1-2 tsp milk
Instructions
- Cube the cold butter into small pieces. Add to a medium size mixing bowl.
- Add the flour, brown sugar, and granulated sugar, and using your hands create small clumps then put them into the freezer until the cookies are done baking
- In the bowl of a stand of a mixer with the paddle attachment, cream together the softened unsalted butter, brown sugar, and white sugar until light and fluffy.
- Add the mashed banana, egg, and vanilla extract to the creamed mixture. Mix until well combined.
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Refrigerate the dough for 1-2 hours (the longer the better)
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
- Using a large cookie scoop, drop the cookie dough onto the baking sheet
- Bake the cookies in the preheated oven for 10-12 minutes. You’ll want to take them out when they still look a little doughy in the middle. They will continue cooking on the baking sheet, and you want them soft in the middle.
- Allow the cookies to cool on the baking sheet for 5 minutes, then take 1 tbsp of crumble topping and gently press into the top of each cookie. Make sure you don’t do this as soon as they come out of the oven or the topping will melt into the cookie.
- GLAZE
- In a medium bowl, add the powdered sugar and milk and whisk until it forms a glaze.
- Allow the cookies to completely cool and then drizzle the powdered sugar glaze over the top. Make sure they are fully cooled or the glaze will melt.
Can I use molases instead of sugar?
Hi Norma, I’ve never used molasses, but it would probably change the texture since it’s more of a liquid. If you decide to test it, let me know!
Wow, okay, YUM! Brought to a classroom party where everything needed to be GF and the kids absolutely devoured them. So delicious!!
Thank you so much Lisa! I’m so happy the kiddos enjoyed them!
This recipe looks great! I’m always on the lookout for new ripe banana recipes because I hate wasting them. I can’t wait to try this!
Thanks Camilla! Enjoy
Banana in desserts is the BEST!!
I agree 🙂