Gluten-Free Vegan Banana Oatmeal Cookies

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, are 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 glass 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 plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• 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 and use a nut-free plant-based milk.

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
• Snickerdoodles
• 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

These Gluten-Free Vegan Banana Oatmeal Cookies are soft, chewy, and taste like banana bread!

4.16 from 83 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana chocolate cookies, banana oatmeal cookies, vegan banana cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 cookies

Calories: 148kcal

Author: Rhian Williams

Ingredients

• ▢ 2 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)
• ▢ 3 tablespoons maple syrup *(or sub any other sweetener
• ▢ 1 teaspoon ground cinnamon (optional)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 60 g (½ 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)
• ▢ 3 tablespoons unsweetened almond milk (or any other plant-based milk)

Instructions

• 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 more 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 - keeps for a good few days.

Video

Notes

*For a completely sugar-free version, omit the maple syrup (and the chocolate chips - see other substitutions for the chocolate chips below).

**You can alternatively use almond flour.

***For a refined sugar free or sugar-free version, either omit the chocolate chips or replace with dried fruit such as raisins, dried cranberries, dried cherries, dried mango, dried pineapple, dried papaya, chopped dates or chopped dried figs.

Nutrition Facts

Gluten-Free Vegan Banana Oatmeal Cookies

Amount Per Serving

Calories 148 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g15%

Sodium 9mg0%

Potassium 148mg4%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 6g7%

Protein 3g6%

Vitamin A 15IU0%

Vitamin C 1.7mg2%

Calcium 40mg4%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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