These Gluten-Free Vegan Banana Oatmeal Cookies are soft, chewy, and taste like banana bread. They're versatile and easily customisable, are made using a handful of simple ingredients, and are ready in 30 minutes. They're also refined sugar free, can be made completely free from added sugar, and oil-free optional. They make a satisfying and healthy dessert, snack or breakfast and are perfect for meal prep as their taste and texture remains unchanged for a good few days. They travel well so are great for packed lunches or road trips.
How to make this recipe
- Mash the bananas with a fork in a bowl.
Tip: For naturally super sweet, fudgy cookies, make sure to use ripe bananas.
- Mix together all the ingredients in a separate, larger mixing bowl.
Tip: Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
- Take a heaped tablespoon of the mixture and use your hands to form it into little patties to lay it out onto a rectangular baking tray lined with baking paper - make sure to grease the baking paper so that the cookies don’t stick.
- Then just bake for 15 minutes and they’re done!
Tip: Make sure to leave them to cool completely before storing.
Substitutions you can make
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- To make the cookies free from added sugar, omit the maple syrup.
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- For an oil-free version, the coconut oil can be replaced with almond butter, peanut butter, cashew butter or sunflower seed butter.
- If you’re not into cinnamon, it can be omitted.
- The ground almonds can be replaced with ground walnuts.
- For a nut-free version, use ground sunflower seeds instead of ground almonds.
Ingredients you can add to the cookie dough
- Chocolate chips.
- Dried fruit: raisins, dried cranberries, dried cherries, dried mango, dried papaya, dried pineapple, chopped dates, chopped dried figs etc.
- Chopped nuts: walnuts, pecan nuts, Brazil nuts.
- Desiccated coconut.
How long do these Banana Oatmeal Cookies keep for?
These cookies keep well in the fridge in an airtight container for a good few days.
More gluten-free vegan cookie recipes
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Chocolate Cookies
- Carrot Cake Cookies
- Oatmeal Cookies
- Millionaire Shortbread
- Orange Cookies
- Lemon Poppy Seed Cookies
- Lemon Blueberry Cookies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Banana Oatmeal Cookies
- 3 medium-sized ripe bananas
- 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil, or nut butter such as peanut butter or almond butter)
- 6 tablespoons maple syrup *(or sub any other sweetener
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ½ cup) rolled oats (ensure gluten-free if necessary)
- 40 g (¼ cup) dark chocolate chips ***(ensure vegan/gluten-free if necessary)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Peel the bananas and place in a small bowl, then use a fork to mash until you get a smooth paste.
- Place the coconut oil in a separate, large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add all the other ingredients to the same bowl.
- Mix well, adding a tiny splash of plant-based milk if it’s looking too dry.
- Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
- Take a heaped tablespoon of the mixture and use your hands to form it into little patties.
- Lay it out onto a baking tray lined with greased baking paper.
- Repeat until the rest of the dough is used up - you should be able to make 12 cookies.
- Bake in the oven for around 15 minutes until golden brown.
- Leave to cool completely before storing in an airtight container in the fridge - keeps for a good few days.
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