Name: Gluten-Free Vegan Banana Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 medium-sized ripe bananas; 30 g 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 ground almonds (almond meal) (**); 150 g rolled oats ((ensure gluten-free if necessary)); 40 g dark chocolate chips (***(ensure vegan/gluten-free if necessary)); 3 tablespoons unsweetened almond milk ((or any other plant-based milk))

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These Gluten-Free Vegan Banana Oatmeal Cookies are soft, chewy, and perfectly sweet. They make a satisfying and healthy dessert, snack or breakfast.

Why you’ll love these Banana Oatmeal Cookies:

they’re undetectably vegan and gluten-free
they taste like banana bread
they’re fragrant and fruity
they’re tender and chewy
they’re soft and fudgy
they’re versatile and easily customisable
they’re a good source of protein and fibre
they’re filling and satisfying
they’re oil-free optional
they’re refined sugar free (and can be made completely free from added sugar)
they’re super easy to make
they’re made using a handful of simple ingredients
they’re ready in 30 minutes
they’re 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
they’re great for breakfast, but also work as an afternoon snack or healthy dessert!

How to make these Banana Oatmeal Cookies

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: Make sure to use a measuring jug to measure out the right amount of milk: too much will make the cookie dough too wet to shape and too little will make it too dry and crumbly to form into cookies.

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 to this recipe:

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 substituted 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 substituted with ground walnuts
for a nut-free version, use ground sunflower seeds instead of ground almonds
the chocolate chips can be substituted with dried fruit such as raisins, dried cranberries, dried cherries, dried mango, dried papaya, dried pineapple, chopped dates, chopped dried figs etc
you can also add chopped nuts such as walnuts, pecan nuts, Brazil nuts or 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:

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.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

Comments

Mary

May 17, 2020 at 7:27 pm

My mixture was much wetter than shown in this article; probably because my bananas were completely ripe. I allowed the mixture to sit as directed, but it remained wet. I used 2 heaping tablespoons of mixture per cookie and still ended up with 14 3-inch cookies. The cookies did NOT spread during baking, so can be placed close together. Perhaps because my mixture was wet, these cookies needed more time in the oven. I increased the time to 18 minutes and they browned only along the bottom edge. Depending on how wet the mixture is next time, I may increase baking time to 20 minutes. I feel I should store these in the refrigerator as well as in an airtight container. These are only slightly sweet, so I can’t imagine leaving sweetener out completely. Use liquid stevia if you don’t want to use maple syrup or such.

Reply
- Rhian Williams
  
  May 17, 2020 at 9:12 pm
  
  Thank you so much for sharing your feedback!
Rachel

June 09, 2020 at 6:04 am

yum yum yum! these are my new go-to for the kids lunchboxes! so easy to make and the whole batch was gobbled up in a flash! i ended up leaving the milk out because they looked wet enough already when i’d added all the other ingredients. came out beautiful and golden and totally yum! thanks for so many great recipes! xx

Reply
- Rhian Williams
  
  June 09, 2020 at 12:04 pm
  
  Thank you so much, so happy to hear that!
Catherine

June 19, 2020 at 12:32 pm

Hi Rhian,

Made these today and they taste amazing. Thanks so much for sharing your recipe.

Reply
- Rhian Williams
  
  June 19, 2020 at 1:32 pm
  
  Thank you so much, so happy to hear that!

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Gluten-Free Vegan Banana Oatmeal Cookies

Why you’ll love these Banana Oatmeal Cookies:

How to make these Banana Oatmeal Cookies

Substitutions you can make to this recipe:

How long do these Banana Oatmeal Cookies keep for?

More gluten-free vegan cookie recipes: