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
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.
Jill Legg
Question for you - Can you freeze the Banana Oatneak Cookies? We would never get through 12 biscuits in just a few days unless the Grandkids turned up!
Rhian Williams
Hmm I don't think you can freeze them, sorry! 🙁
SHEILA KING
Yes you can.
Susan Caparelli
Your mentioning adding additional milk but I don’t see that in the ingredient list. Can you please clarify?
Thank you!
Rhian Williams
Hi - it says in the instructions that you only need to add the extra milk if the mixture's looking too dry to combine. So you probably won't need to add it, but if the mixture is too dry, just add some extra milk 1 tablespoon at a time! Hope that helps!
susan
delicious
Rhian Williams
Thank you so much!
Ellie
I added some dried coconut and vegan Easter egg to the mix, was fab with the nuts.
Rhian Williams
Thank you so much!
Annie
Wonderful! Lots of great banana flavour. I only used 2T of maple syrup as my bananas were super ripe. I added 2T of chia seeds and about 1/3c of dried coconut, with dried cherries for extra oomph. These will be most excellent with a strong coffee in the morning, and a healthy snack for my kiddo. Thanks for sharing!
Rhian Williams
Thank you so much, so glad you liked them!!