Disclosure: This post may contain affiliate links. Please read my privacy policy.

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.

Gluten free banana oatmeal cookies cooling on a drying rack.

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.

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

Ingredients needed to make gluten-free banana oatmeal cookies.
  • 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 chipsHu 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

Dry ingredients for healthy banana oatmeal cookies in a bowl.
Step 1

Step 1: Mix the rolled oats, almond flour, salt, and baking soda together in a bowl.

Wet ingredients in a bowl.
Step 2

Step 2: In another bowl, mix the vanilla, egg, sugar, mashed banana, and olive oil together.

Wet and dry ingredients for chocolate chip oat banana cookies in a bowl.
Step 3

Step 3: Mix the bowl of dry ingredients into the bowl of wet ingredients.

Chocolate chips mixed into the batter.
Step 4

Step 4: Fold in the chocolate chips.

Gluten free banana chocolate chip cookies before baking.
Step 5

Step 5: Scoop up balls of the cookie dough and place onto a cookie sheet.

Gluten free banana chocolate chip cookies after baking.
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 I use instead of almond flour?

Ground hazelnuts or ground pecans.

What kind of oatmeal is best for these cookies?

Old fashioned rolled oats.

Banana oat chocolate chip cookies on a wire rack.

Did you try this recipe? Please leave me a ⭐ review below!

4.57 from 23 votes

Gluten free Banana Oatmeal Cookies

Servings: 30 cookies
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Gluten free banana oatmeal cookies cooling on a drying rack.
Delicious, creamy and chewy oatmeal cookies with great banana flavor. Naturally gluten-free and dairy-free.

Ingredients 

Save this recipe!
Get it sent to your inbox! You’ll also get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Calories: 125kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 5mgSodium: 61mgPotassium: 60mgFiber: 2gSugar: 7gVitamin A: 12IUVitamin C: 0.5mgCalcium: 27mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

27 Comments

  1. 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 🥰5 stars

  2. 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. 5 stars

  3. 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.

  4. 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).2 stars

    1. 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!

  5. 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 🙂5 stars