Gluten-free Banana Chocolate Chip Cookies

As promised, I am sharing my gluten-free version of the Banana Pick-a-chips, from the wonderful Fabulous Modern Cookies cookbook. Once again, geniuses Chris Taylor and Paul Arguin use the Tangzhong technique with fruit, and they create a crisp, buttery, naturally banana flavored chocolate chip cookie.


Gluten-free Banana Chocolate Chip Cookies

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Recipe by Simona Gluten-free Difficulty: Easy
Prep time




Cooking time




  • 408 g 408 Simona’s Flour Mix – 2 2/3 cups

  • 1/2 teaspoons 1/2 salt

  • pinch ground cloves

  • 100 g 100 banana – 1 medium

  • 200 g 200 light brown sugar – 1 cup

  • 227 g 227 unsalted butter, softened – 16 Tablespoons

  • 1 large 1 egg

  • 1 teaspoon 1 vanilla extract

  • 85 g 85 semisweet mini chocolate chips – 1/2 cup


  • Whisk together 390 g (2 1/2 cups) of the flour, the salt, and cloves in a medium bowl, and set aside.
  • Use a fork to mash the banana in a small microwave-safe bowl. Stir in the remaining 18 grams (2 Tablespoons) of flour. Microwave the banana mixture, stirring every 30 seconds increments, until the mixture has thickened into a paste (about 2 minutes total). This is the Tangzhong Technique I mentioned in my introduction.
  • Transfer the banana paste to the bowl of a stand mixer. Add brown sugar and beat with a paddle attachment to break up the paste and incorporate the sugar. Allow the mixture to cool before proceeding.
  • Add the butter and resume mixing until smooth and creamy, 1 to 2 minutes. Beat in the egg and vanilla until uniform.
  • Reduce the speed to low and add the flour mixture until combined. Scrape the sides of the bowl and stir in the chocolate chips.
  • Roll the dough between plastic wrap to a 1/4 inch thickness. place on a baking sheet and refrigerated for at least an hour.
  • Preheat the oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper.
  • Take the dough from the refrigerator and cut desired shapes – I attempted to make little bananas but, as my son pointed out, I managed to create cute half moons instead. Transfer them to the baking sheets, leaving about 1 inch between them.
  • Bake until the edges are just starting to brown, 18 to 22 minutes. Remove from the oven and let them cool for 5 minutes on the sheet before transferring to a cooling rack. Repeat with the remaining dough, rerolling the scraps of dough, if necessary.
  • After cooling, the cookies can be stored in an airtight container at room temperature for several days.

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