Gluten-Free Banana Bread Cookies (Air Fryer)

These gluten-free banana bread cookies are made in the air fryer for perfectly crispy edges and a chewy, fudgy center. They are loaded with chocolate chips, coconut flakes and chopped pecans. These cookies are made in one bowl in under 30 minutes with no chill time required and are naturally vegan, dairy-free, egg-free, grain-free and refined sugar-free.

Why You'll Love These Air Fryer Cookies

These banana bread cookies are made in the air fryer with no conventional oven required. Using an air fryer crisps the edges up while keeping the center moist, chewy and fudgy. It's a better result than using the oven and bakes up much faster! If you're looking for a completely no bake recipe, try my banana bread bites as well!

This recipe requires zero swaps for anyone who is gluten-free, dairy-free, egg-free, soy-free or vegan. This recipe contains no butter, eggs or milk. You will be shocked at how delicious they are! The texture and flavor is perfect. My family could not tell that these cookies were free from so many allergens! They taste like banana bread but in cookie form!

These cookies require only one ripe banana and they're exactly what you should make if you have an extra ripe banana sitting around. They come together in one bowl and under 30 minutes.

They also have the best mix-ins. Mini chocolate chips, coconut flakes and chopped pecans give these cookies a little something extra!

Ingredients You'll Need

• Banana: One ripe banana is all you need! Look for one that is heavily spotted or mostly brown. The riper the banana, the more moisture, sweetness and better binding power.
• Vanilla extract: Ties all the flavors together.
• Coconut oil: Coconut oil works well as a butter replacement to make recipes dairy-free. It also helps crisp up the edges in the air fryer. You can also use olive oil or another neutral oil.
• Coconut sugar: I love using coconut sugar as a refined sugar-free option with a lower glycemic index. It also gives the cookies a caramely flavor.
• Molasses: Secret ingredient that takes these cookies from good to amazing. It adds a deep flavor that makes these taste like they came from a bakery.
• Gluten-free flour: I used Bob's Red Mill paleo flour in this recipe. It has great flavor and gives these cookies the perfect texture.
• Baking soda: Gives the cookies lift.
• Arrowroot powder: Helps thicken and bind the cookies and keeps them together without making them gummy.
• Cinnamon: Adds warmth and flavor.
• Salt: Balances the sweetness and gives the other flavors a boost.
• Chocolate chips: Use dairy-free chocolate chips to keep this recipe fully dairy-free. I love using mini chocolate chips in these.
• Pecan pieces: Optional but highly recommended. They add crunch and nuttiness that makes these cookies taste like real banana bread.
• Shredded coconut: Adds texture and mild sweetness. Makes these cookies feel loaded and special.

Recipe Variations

• Switch up the mix ins: Try adding walnuts, raisins, white chocolate chips or dried cranberries.
• Make it nut-free: If you have a nut allergy, use a gluten-free and nut-free flour. Skip the pecans and replace with sunflower or pumpkin seeds or extra chocolate chips.
• Bake them in the oven instead: If you don't have an air fryer, bake these cookies in the oven for 10-15 minutes at 350°F.

Tips for the Best Air Fryer Cookies

• Make sure to press down the cookies gently before putting them in the air fryer.
• Use a ripe banana. This means it is very spotty and mostly brown.
• Don't overcrowd the air fryer. Work in batches if needed.
• Every air fryer runs differently. Make sure to keep an eye on your cookies every few minutes.
• Let these cookies cool before moving them. They are soft and fragile before cooling.
• If you want the cookies to be super aesthetic, add extra chocolate chips, pecans and coconut flakes on the top before baking them!

Storage and Freezing

Store any extra gluten-free banana bread cookies in an airtight container in the refrigerator for 4-5 days. To freeze, let cool completely and freeze in a single layer. Reheat in the air fryer

To freeze unbaked dough, scoop into balls and freeze on a parchment-lined tray until solid. Then transfer to a bag or Tupperware.

Recipe FAQs

More Gluten-Free Cookie Recipes You'll Love

• Gluten-Free Breakfast Cookies
• Pink Sugar Cookies
• Gluten-Free Thumbprint Cookies
• Apple Slice Cookies

If you make these gluten-free banana bread cookies and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.