Gluten free Banana Oatmeal Cookies
These gluten free banana oatmeal cookies are satisfying, creamy and chewy cookies with a wonderful banana flavor. They are made with lighter ingredients like almond flour and olive oil and are grain-free and dairy-free.
Cookies for breakfast?! Yes please. We've always been a fan of sweet breakfasts like dairy-free crepes, apricot tart or breakfast cookies.
These gluten free banana oatmeal cookies are our favorite breakfast treat. They are thick and chewy and full of heart-lighter oats, mashed bananas, olive oil, almond flour and dairy-free chocolate chips. They also make for a great snack or dessert.
What makes this recipe great
- You need less than 10 ingredients to make them!
- They taste like a mixture of banana bread and oatmeal chocolate chip cookie.
- They are made with some healthier ingredients like olive oil and almond flour.
- They are simple to make.
Recipe ingredients
- Rolled oats– make sure your oats are certified gluten-free to avoid cross contamination.
- Almond flour– blanched almond flour is best for baking.
- Baking soda– this helps make the cookies rise.
- Vanilla– this adds a nice flavor to the cookies.
- Egg– this helps bind the cookie batter.
- Brown sugar or coconut sugar– you can use either sugar to add some sweetness.
- Banana– make sure they are ripe for more banana flavor.
- Olive oil– any kind works in this recipe.
- Chocolate chips– Hu chocolate chips are dairy-free and Paleo. Enjoy life chocolate chips are dairy-free. If dairy isn’t a problem for you, use semi-sweet chocolate chips.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of olive oil, you can use coconut oil. Just make sure to melt your coconut oil before measuring it and using it in this recipe.
- You can add raisins, cinnamon or nuts to the cookie batter.
Step by step instructions
Step 1
Step 1: Mix the rolled oats, almond flour, salt, and baking soda together in a bowl.
Step 2
Step 2: In another bowl, mix the vanilla, egg, sugar, mashed banana, and olive oil together.
Step 3
Step 3: Mix the bowl of dry ingredients into the bowl of wet ingredients.
Step 4
Step 4: Fold in the chocolate chips.
Step 5
Step 5: Scoop up balls of the cookie dough and place onto a cookie sheet.
Step 6
Step 6: Bake!
Recipe FAQs
How do you store these cookies?Put them into an airtight container and store on the counter for up to 5 days.
What can we use instead of almond flour?Ground hazelnuts or ground pecans.
What kind of oatmeal is best for these cookies?Old fashioned rolled oats.
Prep 15 minutesCook 12 minutesTotal 27 minutesMakes 30 cookies
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1 egg
- ½ cup brown sugar, or coconut sugar
- ¾ cup mashed banana, (this was from 2 medium bananas for us)
- 1/4 cup olive oil, or melted coconut oil
- 3/4 cup dairy-free chocolate morsels
Method
- Preheat oven to 350 degrees F. Put either a silicone baking mat or some parchment paper on a cookie sheet.
- In a large bowl, mix the rolled oats, almond flour, salt, and baking soda together with a fork.
- In another bowl, mix the vanilla, egg, sugar, mashed banana and oil together with a fork until well mixed.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until fully blended.
- Mix in chocolate chips. Then scoop spoonfuls of the dough and place them onto the cookie sheet. We scooped a heaping Tablespoon full of the dough to make each cookie.
- Bake for 12-14 minutes, then let the cookies rest on the pan for 5 minutes. Remove and place the cookies on a cooling rack.
Notes
- Instead of olive oil, you can use coconut oil. Just make sure to melt your coconut oil before measuring it and using it in this recipe.
- You can add raisins, cinnamon or nuts to the cookie batter.
