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.
Servings: 16
Calories: 207kcal
Equipment
- 1 bowl
- 1 spoon
Ingredients
- 1 banana
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 3/4 cup coconut sugar
- 1 tsp molasses
- 2 cups gluten-free flour
- 1 tsp baking soda
- 1 tsp arrowroot powder
- 1 tsp cinnamon
- dash salt
- 1 cup mini chocolate chips
- 1/2 cup pecan pieces
- 1/2 cup shredded coconut
Instructions
- Mash the banana in a bowl.
- Add in wet ingredients.
- Stir in dry ingredients.
- Fold in mix ins.
- Scoop cookie dough onto greased air fryer sheet.
- Gently each cookie down with a spoon.
- Air fry at 350°F for 10-12 minutes, or until golden brown.
- Let cool and enjoy!
Notes
- 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!
Nutrition
Calories: 207kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 98mg | Potassium: 57mg | Fiber: 3g | Sugar: 15g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg