Celiac disease (CD) is an autoimmune enteropathy caused by permanent intolerance to gluten in genetically predisposed individuals, which causes damage to the mucosa of the small intestine, reducing the absorption of essential nutrients for the proper functioning of the body. It affects 0.3 to 1% of the world's population and around 0.89% of the Brazilian population. It is estimated that the prevalence of celiac disease affects around 300,000 people in Brazil. Of every eight people with the disease, only one is diagnosed. Currently, the only form of treatment for CD is the total and permanent removal of gluten from the diet. However, the greatest difficulty in feeding coeliacs is access to products made with gluten-free ingredients that have sensory characteristics that are pleasing to the consumer. The gluten-free products available on the market are not produced on a large scale, are expensive and become inaccessible to the less economically favored social classes. The aim of this study was to produce gluten-free cookies from green banana flour as an alternative for people with celiac disease.