Banana Oatmeal Cookies. Gluten-free Banana Oatmeal Breakfast Cookies with Chocolate chips. 1 Bowl 20 minute Banana Cookies. Vegan Gluten-free Oil-free Recipe.
These cookies are fun and easy. They are crisp on the outside and soft inside. They are not overly soft, overly banana-ey with nut butter and banana making the wet base. They make a great snack.
Mash the banana, fold in the nut butter and maple. Add oats, almond flour and other dry ingredients. Fold in chocolate chips or add cranberries, candied ginger, choped up nuts or seeds. Shape, bake and serve. Use up those bananas!
2 days to go. Please Vote.
More cookies
- Oatmeal Walnut chocolate Chunk Cookies
- Chickpea flour Chocolate chip cookies
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Giant chocolate chip and chunk cookies
- Ginger Molasses crinkle cookies. GF
- Double Chocolate chip cookies.
Mash the banana
Add the wet ingredients and nut butter and mix.
Add the dry ingredients and mix
Fold in chocolate chips or currants, cranberries.
Make 1.5 inch cookies and bake
Store on the counter for upto 3 days.
Banana Oatmeal Cookies Recipe
Ingredients
Wet:
- 1 very ripe banana
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 to 1/2 tsp cinnamon
- 2 to 3 tbsp raw or coconut sugar or use stevia or other sweetener
- 2 tbsp smooth almond butter or peanut butter
Dry:
- 1/4 cup (28 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1 tbsp cornstarch or arrowroot starch
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 1 cup (81 g) old fashioned oats use certified gluten-free if needed
- 2 to 3 tbsp vegan chocolate chips
Instructions
- Preheat the oven to 375 degrees F / 190ºc
- In a bowl, mash the banana really well. Add the rest of the ingredients and mix until fully combined.
- I usually warm the entire bowl by keeping it near the oven (or microwave for a few seconds) to help the nut butter mix in faster.
- Add the almond flour, coconut flour, starch, baking soda, baking powder and salt and mix in.
- Add oats and chocolate chips and mix in. At this point you can also add cranberries, nuts chopped small, seeds, candied ginger etc.
- Oil or flour your hands and make flat cookies from the mixture and place on parchment lined baking sheet.
- Bake for 13 to 15 minutes until almost all golden. Cool completely and store in an airtight container on the counter for upto 2 days or refrigerated for upto a week..
Geetha Muniandy says
November 7, 2016 at 1:26 amis it possible to swap the almond flour and coconut flour to whole wheat flour?
Richa says
November 7, 2016 at 11:20 amyou want to keep a bit of the almond flour for the texture and the rest you can replace with whole wheat flour.
Why be vegan? says
November 10, 2016 at 9:29 amI put 6 spoons of vegan chocolate chips in it instead because I like them so much and they turned out great.
Yeah, I’m a guy, but I still cook.
Great recipe, thanks!
Richa says
November 23, 2016 at 12:30 pmAwesome!
Beata says
November 14, 2016 at 6:37 pmThank you so much for this recipe, I just can’t stop making them 🙂 I only use coconut flour, and usually and extra banana but it so yummy. They are in the oven right now.
Richa says
November 23, 2016 at 12:30 pmawesome!
Alisha says
November 22, 2016 at 4:49 pmThese are amazing! I love how the banana flavour comes through.
Richa says
November 23, 2016 at 12:29 pmThanks!
Sue says
November 27, 2016 at 3:22 pmThese cookies are terrific. They remind me a little bit of the girl scout cookies with coconut and chocolate.
Liz says
November 30, 2016 at 8:40 pmThese look great and I’d like to try making them. My husband is anti-coconut everything. Could you recommend a sub for the coconut flour that would still make them gluten free? Would all almond flour work?
Thanks!
Liz
Richa says
November 30, 2016 at 9:56 pmyes all almond flour will work
Patrizia Mammone says
December 4, 2016 at 3:02 amThis recipe is just what I was looking for.
I just tried it this morning. I added sultanas instead of chocolate and they were really nice
I’dd love to bake some more but I don’t any bananas. Can we use apple sauce instead?
Kele says
May 18, 2017 at 4:19 pmAny suggestions for making a nut-free version of these? I’m not gluten free but I cannot have peanuts or tree nuts. ????
Richa says
May 19, 2017 at 10:06 pmsunflower seed butter or any oil should work
Kele says
May 20, 2017 at 3:59 amThank you! I was also wondering about the almond flour since, in another comment, you said swapping out all the almond flour would probably mess up the texture.
Richa says
May 20, 2017 at 11:41 amit should work ok with oat flour
Kele says
May 20, 2017 at 5:07 pmAwesome—thank you!
Lynsi says
June 1, 2017 at 11:18 amRicha, I’ve made these two nights in a row now! Soooooo delicious!
yoko osako says
September 23, 2018 at 5:00 amit just amaze me! I thought that such a many kinds of flour for only cookies! then wow, they work well so much.
Every bites makes me little happy:)
Linda H says
October 22, 2018 at 8:53 amThese were DELICIOUS; my two boys and husband loved them, too!!! Can’t wait to make my second batch! Note: I didn’t want to use my hands to flatten the cookies, so I used a mini ice-cream scoop to place the ball mixture on to the parchment-lined baking sheet; then using only one small piece of wax paper over each mixture, I carefully flattened the cookie with a meat mallet.
Richa says
October 22, 2018 at 11:23 amawesome!