Ingredients
- 1 medium ripe banana mashed (about ½ cup max)
- ½ cup unsalted butter softened
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups Bob’s Red Mill 1:1 Gluten-Free Flour
- ½ tsp salt
- ½ tsp baking powder
- 2 tsp cornstarch
- Crumb Topping
- ½ cup butter cold
- ⅔ cup gluten-free 1:1 flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
Instructions
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add mashed banana, egg, egg yolk, and vanilla. Mix until combined.
- In a separate bowl, whisk together gluten-free flour, cornstarch, salt, and baking powder.
- Add dry ingredients to wet and mix until a dough forms.
- Let the dough sit for 10–15 minutes (this helps hydrate the gluten-free flour), then refrigerate for at least 2 hours.
- CRUMBLE
- Cube cold butter and add to a bowl.
- Add flour, brown sugar, and granulated sugar.
- Mix until crumbly with pea-sized pieces.
- Place in the refrigerator until ready to use.
- Preheat oven to 350°F and line a baking sheet.
- Scoop dough onto the baking sheet.
- Bake for 11–13 minutes, until edges are set but centers are still soft.
- Let cookies cool for 5 minutes on the pan, then gently press about 1 tablespoon of crumble onto each cookie.
- Transfer to a wire rack to cool completely.
This recipe was developed using a 1:1 gluten-free flour blend (like Bob’s Red Mill). If using a different gluten-free flour, make sure it includes xanthan gum—or add ½ teaspoon xanthan gum to the dough. Results may vary slightly in texture depending on the blend used.
You can make these cookies with regular all-purpose flour instead of gluten-free. Use the same amount (2 cups) and omit the extra egg yolk. You can also skip the 10–15 minute dough rest, but chilling for at least 1 hour is still recommended. Bake at 375°F for 10–12 minutes for best texture.
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