This post contains affiliate links. Please see our disclosure policy.
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 almond flour
- 1/4 cup coconut flour
- 1 tbsp cornstarch , or arrowroot starch
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup 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..
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely love this , thanks so much:)
These 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.
awesome!