Gooey Banana Crinkle Cookies (Gluten-Free)

These Gooey banana crinkle cookies (gluten-free) are soft, gooey, and filled with sweet pockets of real banana. They bake up thick and pillowy with a crackly powdered sugar coating—like banana bread meets a gooey butter cookie.

They’re easy to make, no mixer required, and perfect when you have ripe bananas but want something a little more fun than banana bread. The cream cheese gives them that rich, melt-in-your-mouth texture while keeping the banana flavor subtle and balanced.

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Why You’ll Love These Banana Crinkle Cookies

• Ultra soft + thick (that bakery-style texture)
• Made gluten-free with simple swaps
• Real banana flavor (not artificial or overpowering)
• Classic crinkle top with powdered sugar
• Easy to make, no complicated steps

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Ingredients for Gluten-Free Banana Cookies

Wet Ingredients

• ½ cup butter, softened
• 8 oz cream cheese, softened
• 1 ½ cups granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 large egg
• 1 egg yolk

Dry Ingredients

• 2 ¼ cups gluten-free 1:1 flour
  • 4 tbsp additional GF flour (helps balance the banana moisture)
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 tbsp cornstarch

Banana Mix-In

• ⅔ cup finely diced ripe banana (not mashed)
• 1 tsp brown sugar
• 2 tsp gluten-free flour

For Rolling

• 1 cup powdered sugar

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How to Make Banana Crinkle Cookies

1. Prep the Banana

In a small bowl, gently toss the diced banana with:

• brown sugar
• 2 tsp flour

Set aside.
→ This keeps the banana from making the dough too wet.

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2. Mix Dry Ingredients

In a medium bowl, whisk together:

• gluten-free flour
• additional flour
• baking powder
• cinnamon
• cornstarch (if using)

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3. Cream Butter + Cream Cheese

In a large bowl, beat butter and cream cheese until completely smooth and lump-free.

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4. Add Sugar + Wet Ingredients for Gooey Banana Cookies

Mix in:

• sugar
• vanilla
• egg + egg yolk

Beat until smooth, creamy, and slightly fluffy.

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5. Combine

Add dry ingredients to wet and mix until a soft dough forms.
(It should be thick but slightly sticky—that’s perfect.)

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6. Fold Banana into Gooey Banana Butter Cookies

Gently fold in the coated banana pieces.
Don’t overmix.

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7. Rest + Chill (Don’t Skip This)

• Let dough sit 10–15 minutes at room temp
• Then refrigerate at least 2 hours (or overnight)

→ This step is key for gluten-free texture and prevents spreading.

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8. Scoop + Roll

• Preheat oven to 325°F
• Scoop large dough balls (2–3 tbsp each)
• Roll generously in powdered sugar
• (Optional: roll twice for extra crinkle)

Place on a lined baking sheet, 2 inches apart.

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9. Bake

• Bake 12–15 minutes
• Edges should be set, centers soft

Let cool on the pan for 5–10 minutes before moving.

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Tips for Soft Banana Cookies

• Soft, thick, slightly cakey (in the best way)
• Banana flavor is subtle and balanced
• Powdered sugar creates that classic crackled top

If they spread too much:
→ Add 1–2 tbsp more flour

If they’re too soft:
→ Bake 1–2 minutes longer or chill longer next time

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Variations (White Chocolate, Walnut, etc.)

• White chocolate chips → banana cream flavor
• Cinnamon sugar under the powdered sugar → extra warmth
• Chopped walnuts → texture + crunch

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More Gluten Free Desserts

Gluten-free Lemon poppyseed muffins

Gluten free banana chocolate ripple cake