Step by Step Guide Gluten-Free Banana Crumb Cookies Recipe: These gluten-free banana crumb cookies are thick, chewy, and bursting with fresh banana flavor, topped with a buttery crumble streusel. They’re the perfect treat if you love the flavors of banana muffins or coffee cake but in cookie form.
Step by Step Guide Gluten-Free Banana Crumb Cookies Recipe
Ingredients
For the Crumb Topping
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup brown sugar, packed
- 2 tbsp granulated sugar
For the Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 ripe bananas, mashed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp baking powder
For the Glaze
- 1/2 cup powdered sugar
- 2-3 tsp milk (or more if needed for consistency)
Instructions
1. Prepare the Crumb Topping: Start by preparing the crumb topping. Cube the cold butter into small pieces and place them into a medium-sized mixing bowl. Add the gluten-free flour, brown sugar, and granulated sugar.
Use your hands to mix the ingredients together until small clumps begin to form. Place the crumb mixture into the freezer while you prepare the cookie dough.
2. Prepare the Cookie Dough: For the cookie dough, use a stand mixer fitted with the paddle attachment to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Add the mashed bananas, egg, and vanilla extract, mixing until well combined. In a separate large mixing bowl, whisk together the gluten-free flour, cornstarch, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Once your dough is ready, refrigerate it for 1-2 hours. The longer the dough rests, the better the texture and flavor will be.
3. Baking: Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone mat. Use a large cookie scoop to drop generous spoonful’s of dough onto the prepared baking sheet. Bake the cookies for 10-12 minutes, or until they look slightly doughy in the center.
Keep in mind that they will continue to cook and firm up as they cool on the baking sheet, so you want them soft in the middle. Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before adding the crumble topping.
4. Add the Crumble Topping: After the cookies have cooled slightly, take about 1 tablespoon of the chilled crumble topping and gently press it onto the top of each cookie. Be sure not to do this right after they come out of the oven, or the topping will melt into the cookie. Allow the cookies to cool completely before moving on to the glaze.
5. Make the Glaze: For the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Once the cookies are completely cooled, drizzle the glaze over the top.
6. Storage: Finally, store your cookies in an airtight container lined with parchment paper at the bottom. If you plan to stack the cookies, place another layer of parchment between them to prevent sticking. These cookies will stay fresh at room temperature for 3-4 days, and you can also freeze them for up to a month.
Expert Tips
Chill the Dough: Don’t skip refrigerating the dough. This helps the cookies hold their shape and gives them a better texture once baked.
Use Ripe Bananas: The riper the bananas, the more flavor and moisture they’ll add to the cookies. Make sure they’re really soft and brown for the best result.
Freezing the Crumble: Freezing the crumble topping helps it stay intact on top of the cookie rather than melting into it during baking.
Gluten-Free Flour Mix: Ensure you’re using a high-quality gluten-free flour blend with xanthan gum for the best texture. Some blends may require adjustments to the amount of liquid in the dough.
Watch the Baking Time: Since oven temperatures vary, keep an eye on the cookies toward the end of the baking time. They should still look a little soft in the center when you pull them out, as they’ll firm up while cooling.
FAQ’s
Q1. Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour instead of gluten-free flour if you’re not following a gluten-free diet.
Q2. How long can these cookies be stored?
You can store these cookies at room temperature for 3-4 days or freeze them for up to a month.
Q3. Can I add mix-ins like chocolate chips or nuts?
Yes, you can add chocolate chips, nuts, or other mix-ins to the cookie dough before baking.
Q4. Do I need to refrigerate the cookie dough?
Refrigerating the dough for 1-2 hours helps the cookies keep their shape, but you can skip it if you’re short on time.