If you love a cookie that’s a little sweet, a little salty, and totally packed full of flavor, then say hello to my Miso Brown Butter Banana Chocolate Chunk Cookies. These cookies are everything that you could want in a cookie, rolled into one. They start with a base of gluten-free flour and delicious browned butter, which is then mixed with a mashed banana, crunchy rolled oats, and chunks of delicious dark chocolate. They’re perfect for serving a crowd and are sure to become your new favorite cookie recipe!

Friends, if there’s one dessert that you need to have in your recipe repertoire, it’s a good brown butter chocolate chip cookie recipe. If you’ve never had a brown butter chocolate chip cookie, then you need to RUN to your kitchen and make this recipe right now. If you have a banana, some butter, basic cookie ingredients, and some chocolate, then you can make some of the best cookies that you’ll have ever tasted!

These cookies are filled with so many different flavors and textures. They’re soft, buttery, and practically melt-in-your-mouth, thanks to the mashed banana and brown butter. They’re just the right amount of salty and umami, thanks to the white miso paste. And the addition of the rolled oats? Not only does it add fiber (which is essential for maintaining good gut health!) but it also adds a delicious texture. Add in the chopped chocolate, and this cookie is sure to become your new favorite. Oh, and did I mention… they also happen to be naturally gluten-free? That’s right!

Not only that, but since these cookies don’t require eggs, they can easily be made vegan-friendly as well. The banana not only adds sweetness, but it also acts as a binder, which means that these cookies are perfectly egg-free. To make them vegan-friendly, simply swap out the butter for a dairy-free alternative (I recommend Miyokos, as it’s the only one that really browns well), and make sure that the dark chocolate is also dairy-free. Then, you’ve got the most delicious cookie that is both gluten-free, vegan-friendly, and perfect for serving a crowd!

To make these cookies, you’ll need unsalted butter, a banana, vanilla extract, white miso paste, coconut sugar, cinnamon, gluten-free flour, rolled oats, baking soda, sea salt, and dark chocolate.

A white pan with melted butter and spices on a countertop surrounded by bowls of oats, salt, cinnamon, peanut butter, and chocolate chips. A striped kitchen towel is partly visible nearby. — To make these cookies, you’ll need unsalted butter, a banana, vanilla extract, white miso paste, coconut sugar, cinnamon, gluten-free flour, rolled oats, baking soda, sea salt, and dark chocolate.

What You Need to Make These Sweet Brown Butter Cookies

Unsalted Butter: Of course, these wouldn’t be brown butter cookies without the butter! The key to making brown butter is to cook it low and slow, and to watch it carefully, so that it browns perfectly and doesn’t burn!
Banana: Not only does the banana add a sweet and creamy flavor and texture to these cookies, but it also acts as a binder, replacing the egg! If you swap the butter for dairy-free butter, and make sure to use dairy-free chocolate, this can easily become a delicious vegan recipe!
Vanilla Extract: A pinch of vanilla extract adds the perfect, bakery-style flavor to these cookies – don’t skip this!
White Miso Paste: You might be wondering what the white miso paste is for, but let me tell you — don’t knock it until you try it. The salty flavor of the white miso paste adds a delicious flavor to the cookies that is not too salty, but is just the right amount to balance out the sweetness of the bananas and the chocolate.
Coconut Sugar: Coconut sugar adds a delicious amount of sweetness to these cookies without the refined sugar!
Cinnamon: A pinch of cinnamon adds the best flavor to these cookies. Don’t skip it!
Gluten-Free 1:1 Baking Flour: Since these cookies are naturally gluten-free, it calls for a gluten-free baking flour. I recommend using Bob’s Red Mill – however, any 1:1 baking flour (or even conventional all-purpose flour) works just as well.
Rolled Oats: Rolled oats not only add fiber, but they also add a delicious texture to these cookies.
Baking Soda: Baking soda helps these cookies rise and take on their light and fluffy texture!
Sea Salt: A pinch of sea salt adds the perfect finishing touch to these cookies.
Dark Chocolate: These wouldn’t be chocolate chip cookies without the chocolate! I like to use chopped dark chocolate, but you can also use chocolate chips, if desired.

A bowl of mashed bananas with a fork, surrounded by baking ingredients: rolled oats, salt, cinnamon, sugar, peanut butter, chocolate chips, and a banana peel on a light-colored surface. — Next, add the banana to a small bowl and use a fork to mash it. Then, add in the vanilla extract and the white miso paste and mix to combine.

How to Make These Easy Gluten-Free Cookies

To make these cookies, start by browning the butter. Heat a small saucepan, on the stove, over medium heat, and add in the butter. Whisk the butter gently, until it turns golden brown and starts to smell incredible. This will take approximately 3-4 minutes, but be sure to keep an eye on it, as it can go from brown to burnt in just a few seconds. Once the butter has browned, remove it from the heat and transfer it into a small bowl to cool.

Next, add the banana to a large bowl and use a fork to mash it well. Then, add in the vanilla extract and white miso paste and stir until it’s fully combined. Then, add in the coconut sugar, cinnamon, brown butter, gluten-free 1:1 flour, rolled oats, baking soda, and sea salt. Mix the ingredients well, until there are no clumps and a cookie batter forms.

Then, chop the dark chocolate and fold approximately 2/3 of it into the cookie batter, reserving the last 1/3 for later. Cover the bowl with the batter, then transfer it to the fridge to allow the dough to chill for a minimum of 30 minutes, or up to overnight.

A bowl filled with oats, mashed banana, flour, nut butter, coconut sugar, and spices, with a hand pouring oil from a glass cup. Other ingredients are visible in small bowls around the main bowl. — Add the banana mixture to a large bowl alongside the coconut sugar, cinnamon, brown butter, gluten-free 1:1 flour, rolled oats, baking soda, and sea salt. Mix the ingredients well, until there are no clumps and a cookie batter forms.

Add the banana mixture to a large bowl alongside the coconut sugar, cinnamon, brown butter, gluten-free 1:1 flour, rolled oats, baking soda, and sea salt. Mix the ingredients well, until there are no clumps and a cookie batter forms.

Once the dough has chilled and you’re ready to bake the cookies, preheat your oven to 350 F. Line a baking sheet with parchment paper and set it aside. Next, using a cookie scoop or spoon, form 16 cookies and spread them out evenly on the baking sheet.

Transfer the baking sheet into the oven and allow the cookies to bake for 12-14 minutes. They should still feel very soft! Once they’re done, remove them from the oven.

Press remaining chocolate pieces on top of the cookies. Allow the cookies to cool for five minutes, then serve them and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.