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
- 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
Ingredients
- 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)
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 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.
Video
Notes
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Anonymous
Can I make it without almond?
Rhian Williams
You can replace with oat flour, or ground walnuts or ground sunflower seeds!
Jen
Perfect soft cookie for my 1 1/2 year old! He loves these! I just used honey instead and no chocolate chips so he could even have it for breakfast 😄 🍌
Rhian Williams
Thank you so much, so happy to hear that!
Daniella
I followed the recipe but only had 1/2 cup of oats, so added buckwheat flour and coconut flour and it turned out delicious. Moist but still fluffy and not overly sweet. Thank you!
Rhian Williams
Thank you so much, so happy to hear that!
Montse
Hiya, I just noticed the recipe changed. It used to be like 150g oats and like half that of almond meal, why the sudden change? 🙂
Rhian Williams
Yes I changed the recipe recently as I retested it and I thought this new recipe had a better taste/texture and would also be more likely to yield good results for people making the recipe as well as be easier to make too!!
Jess
Omg so good. I substituted one banana for an avocado and wow is all I can say. My husband said to omit the chocolate chips in his next time as he just prefers it that way. But we loved them.
Rhian Williams
Thank you so much, so happy you liked them!