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These gluten free banana oatmeal cookies are delicious, creamy and chewy cookies with a wonderful banana flavor. They are made with healthy ingredients like almond flour and olive oil and are grain-free and dairy-free.
Cookies for breakfast?! Yes please. I’ve always been a fan of sweet breakfasts like dairy-free crepes, apricot tart or breakfast cookies.
These gluten free banana oatmeal cookies are the best breakfast treat. They are thick and chewy and full of heart-healthy oats, mashed bananas, olive oil, almond flour and dairy-free chocolate chips. They also make for a great snack or dessert.
Table of Contents
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 easy 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: Mix the rolled oats, almond flour, salt, and baking soda together in a bowl.
Step 2: In another bowl, mix the vanilla, egg, sugar, mashed banana, and olive oil together.
Step 3: Mix the bowl of dry ingredients into the bowl of wet ingredients.
Step 4: Fold in the chocolate chips.
Step 5: Scoop up balls of the cookie dough and place onto a cookie sheet.
Step 6: Bake!
Recipe FAQs
Put them into an airtight container and store on the counter for up to 5 days.
Ground hazelnuts or ground pecans.
Old fashioned rolled oats.
Other healthy oatmeal cookie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Gluten free Banana Oatmeal 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 me)
- 1/4 cup olive oil, or melted coconut oil
- 3/4 cup dairy-free chocolate morsels
Instructions
- 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. I 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these for the family – used a 1/2 tbsp to make mini cookies 🍪 got 73 in total, so delicious. Thank you for sharing this recipe 🥰
I love the idea of making these into mini-cookies! Glad you guys enjoyed them. 🙂
Looks delicious and easy to make, thanks for sharing the recipe!
This turned out delicious! My young kids like them. Definitely on weekly rotation now.
Yay!! Happy to hear it!
Hello – is it ok if I eliminate the coconut sugar or can it be substituted . Please advise thank you!
Raquel
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You can use brown sugar or maple sugar instead!
Love this recipe. I’m really working on healthy baking so I used apple sauce instead of the oil and I only had dark chocolate chips on hand. They are delicious! I now need to find a place to hide them from my husband.
Yummm! Thanks for sharing!
Delicious and easy to make. I added an extra banana and pecan nuts. Thank you!
Glad to hear it!!
This was a really delicious recipe! Thank you for sharing. I opted without sugar, and did 1/2c almond flour and 1/2 cup cacao instead. Turned out divine.
Great idea to use cacao!
I made these and they are super crumbly! They taste good but totally fall apart. I followed the recipe and the only difference was I didn’t have vanilla so I sinned in maple syrup and used monk fruit sugar (a little less 1/2 cup).
Sorry to hear that Brittney. With clean baking, it’s almost like a science so any changes to the recipe, like using monk fruit, can totally change how they turn out! I’ve never cooked with monk fruit so I can’t say how that would change things. Let me know if you try them with coconut sugar!
I am yet to use banana in baking, but by looking at your recipe I have my courage. These cookies are simply awesome and wouldn’t mind grabbing a couple from the screen 🙂