Banana Oatmeal Chocolate Chip Cookies (Gluten-Free)
Banana Oatmeal Chocolate Chip Cookies recipe. Delicious, creamy and chewy oatmeal cookies with great banana flavor. Made without refined sugars or refined flours. Naturally gluten-free and dairy-free.
These Banana Oatmeal Chocolate Chip Cookies are my new favorite breakfast treat. They are thick and chewy and full of heart-healthy oats, mashed bananas, coconut oil, and dairy-free chocolate chip morsels.
They are made without refined sugars or flours, which makes them a great snack or dessert.
Plus they are baby approved! My 10 month old loves them.
I mean, who doesn’t love oatmeal cookies?!
I have always been a HUGE fan of oatmeal cookies.
It’s true.
My love of oatmeal cookies began as a kid. My mother would make the best oatmeal cookies.
I have made her recipe over and over and over again.
Over the years, I have updated this family oatmeal cookie recipe to make it healthier.
I started out by removing the white flour from the recipe and replacing it with almond flour.
Then, I removed the white sugar and brown sugar from the recipe and used coconut sugar instead.
I also removed the butter from the recipe and used coconut oil in it’s place.
I’ve had great success making my family oatmeal cookie recipe “cleaner”.
Ingredients needed to make these Banana Oatmeal Chocolate Chip Cookies:
- rolled oats
- almond flour
- baking soda
- vanilla
- egg
- coconut sugar
- banana
- coconut oil
- dairy-free chocolate chips
Note: make sure to melt your coconut oil before measuring it and using it in this recipe.
How to make Banana Oat Chocolate Chip Cookies:
To start, you mix the dry ingredients together in one large bowl. This includes the rolled oats, almond flour, salt, and baking soda.
Then in another bowl, you mix together the vanilla, egg, coconut sugar and mashed banana together. Add the melted coconut oil to the mixture and mix again.
Lastly, pour the bowl of dry ingredients into the bowl of wet ingredients and mix.
Then, fold in the chocolate chips, place spoonfuls of the dough onto a cookie sheet and bake!
About these gluten-free banana oatmeal cookies:
To ensure these cookies are gluten-free, make sure that the rolled oats you are using are certified gluten-free.
Using coconut oil ensures these are dairy-free, but feel free to use olive oil if you prefer.
These gluten-free banana oatmeal cookies have just the right amount of banana flavor, while having all the creamy, chewy texture that makes oatmeal cookies so great.
Plus the chocolate chips give them that OOMPH that makes these that much more irresistible.
You could add raisins if you prefer, along with cinnamon. YUM.
I hope you love these as much as I do!
Other healthy oatmeal cookie recipes you may enjoy:
If breakfast cookies are your thing, try these Healthy Oatmeal Breakfast Cookies by Food Doodles. There’s fresh strawberries inside!
Also check out delicious these Oatmeal Cookie Magic Bars by Eat at Our Table. They seriously look magical and are Gluten-free!
These Gluten-Free Chia Oatmeal Cookies are a crowd favorite. They have a bit of crunch thanks to the chia seeds and taste delicious.
Banana Oatmeal Chocolate Chip Cookies (Gluten-Free)
Ingredients
- 3 cups gluten-free rolled oats
- 1 cup almond flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla
- 1 egg
- ½ cup coconut sugar
- ¾ cup mashed banana, (this was from 2 medium bananas for me)
- ½ cup melted coconut oil, (make sure to measure it in it's melted state)
- 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, coconut sugar and mashed banana together with a fork until well mixed. Add the melted coconut oil and mix again.
- 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 10 minutes, then let the cookies rest on the pan for 2 minutes. Remove and place the cookies on a cooling rack.
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22 Comments on “Banana Oatmeal Chocolate Chip Cookies (Gluten-Free)”
I love a good oatmeal cookie and the addition of the banana just puts these over the top. I think I could eat the whole bunch in one sitting but then I wouldn’t have any left for tomorrow. lol Love that I can share them with my daughter too who is gluten-free.
Oatmeal cookies are the perfect snack, I love they are dairy free too. Looks like a quick and easy recipe, will be trying these out soon!
I love the texture of these…they look like such hearty little cookies and I love the bananas in them and that they are gluten free. I would not mind having these cookies for a snack 😀
These have banana and oatmeal in them, therefore I am making these for breakfast this weekend. Then for dessert later in the week. I am in love!
Loving the texture and golden brown color. The chocolate chips surely take it to the next level. Oats and chocolate chips are such a brilliant combination
Banana, oatmeal and chocolate chips always make a great combination for cookies. I love the texture of these cookies, will try it out for sure. Thanks for sharing
Wow I’ve never thought to add banana to a cookie dough…I’m not a fan of banana bread, but I think I would really like this twist. Gonna have to try it out for sure
OK THISSSSS is a recipe to print for my weekend mommy and kiddie adventures period! Thanks so much for this
There’s nothing like a good oatmeal cookie… Such a classic! I do like the use of banana – though sounds good! And thank you for making it clear that the oats need to be gluten free – not everyone understands that!
I am a fan of all things Chocolate Chip and all things banana. This is the best of both worlds!
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 🙂
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!
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!
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Delicious and easy to make. I added an extra banana and pecan nuts. Thank you!
Glad to hear it!!
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!
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!