Gooey Banana Crinkle Cookies (Gluten-Free)
Soft and gooey banana crinkle cookies made with cream cheese and real banana pieces. These gluten-free cookies bake up thick with a crackly powdered sugar coating and a soft, bakery-style center.
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
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 tbsp cornstarch
- ⅔ cup finely diced ripe banana not mashed
- 1 tsp brown sugar
- 2 tsp gluten-free flour
- 1 cup powdered sugar
Instructions
- 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.
- In a medium bowl, whisk together:
- gluten-free flour
- additional flour
- baking powder
- cinnamon
- cornstarch
- In a large bowl, beat butter and cream cheese until completely smooth and lump-free.
- Add Sugar + Wet Ingredients for Gooey Banana Butter Cookies (gluten free)
- Mix in:
- sugar
- vanilla
- egg + egg yolk
- Beat until smooth, creamy, and slightly fluffy.
- Add dry ingredients to wet and mix until a soft dough forms.
- (It should be thick but slightly sticky—that’s perfect.)
- Gently fold in the coated banana pieces.
- Don’t overmix.
- 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.
- Scoop + Roll
- Preheat oven to 325°F
- Scoop large dough balls (2–3 tbsp each)
- Roll generously in powdered sugar
- Place on a lined baking sheet, 2 inches apart.
- Bake 12–15 minutes
- Edges should be set, centers soft
- Let cool on the pan for 5–10 minutes before moving.
Tried this recipe?Let us know how it was!