Gluten Free Banana Oatmeal Cookies: soft ‘n yummy banana oatmeal cookies made with simple, healthy ingredients. The easiest gluten free banana oatmeal cookies—packed with banana & chewy oats!
Soft, moist and just-right sweet: welcome to today’s fresh-baked banana oatmeal cookies! Yep, you can finally use up those delightfully ripe bananas on your counter. Yep, you can totally have cookies for breakfast.
And final yep, these cookies are guilt-free, made with healthy ingredients, and wonderfully gluten free.
Are you ready to make your new favorite banana treat? Let’s bake this!
How to Make Banana Oatmeal Cookies
Preheat
First off, preheat the oven to 325°F. Then, line a baking sheet with parchment paper or greased foil.
Mash
Now, grab your beautifully ripened bananas, peel and mash them in a large mixing bowl. I recommend using this pastry cutter for easy, thorough mashing. Add the rest of the wet ingredients, then whisk together thoroughly.
Add
Add the oats, baking soda and baking powder. Fold until well mixed. You’ve just made your banana oatmeal cookie dough! Fold in your favorite add-ins.
Scoop
Grab a cookie scoop like this one, and scoop & drop cookie dough balls onto the prepared baking sheet. Top with add-ins, then flatten with a fork.
Bake, Cool & Enjoy
Bake for about 12 minutes, then cool and enjoy the easiest banana oatmeal cookies!
Oatmeal Recipes You’ll ❤️: Gluten Free Breakfast Oatmeal Coconut Cookies • Super Moist Vegan Oatmeal Chocolate Chip Banana Bread • Healthy Peanut Butter Oatmeal Cookies
Tips for the Best Gluten Free Banana Oatmeal Cookies
Mash bananas thoroughly.
Ages ago, before I became very-well acquainted with bananas, I thought you could just lightly mash bananas with a fork and bake any banana recipe. After a few banana recipes, I realized that chunks of banana in my baked goods were not great. Lol.
Make sure to mash bananas thoroughly so you don’t get those weirdly moist chunks and so the amount of wet ingredients (including mashed bananas) in your cookies are well-balanced with the dry ingredients for the perfect banana oatmeal cookie. 😉 For perfectly mashed bananas, [I recommend using this pastry cutter].
Ripen bananas fully.
I know, bananas can take forever and a half to ripen—especially if you bought them green. But trust me, the riper the bananas, the tastier your banana oatmeal cookies. The natural sweetness of your gluten free banana oatmeal cookies will really shine through with yellow bananas that have a good amount of brown spots and are soft to the touch.
Customize with your favorite add-ins.
Feel free to use your favorite add-ins to create the yummiest banana oatmeal cookies! You can use chocolate chips, chopped dried fruit, seeds or chopped nuts!
Testimonials
Hilary says,
These are amazing! Added in coconut, walnuts, and chocolate chips. Also added cinnamon and nutmeg. Couldn’t tell how healthy they are! Love that they’re refined sugar free.”
Jeanne says,
Just finished making them and will make again. So easy to make and ate one as soon as they cooled off. Will add this to my recipe book!”
Vik says,
Mmm these cookies taste delicious! Banana and oatmeal are my absolute favorite flavor combinations when it comes to breakfast cookies.”
Soft ‘n yummy banana oatmeal cookies that are so easy to make, deliciously gluten free and packed with your favorite add-ins!
Banana Oatmeal Cookies, for the win! Okay, I know no one says “for the win” anymore… but maybe just this once we can keep this ol’ classic alive? Heehee. Just so you know, I’m so grateful that you’re here, baking up a delicious adventure with me and your loved ones. Looking forward to the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Banana & Oatmeal Recipes You’ll Love
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies
- Gluten Free Banana Oat Muffins (Vegan)
- Peanut Butter Banana Oatmeal Cookies – Healthy Recipe
- …and Vegan Banana Bread Bars, just for fun 😉
Gluten Free Banana Oatmeal Cookies
- Total Time: 37 minutes
- Yield: 26-32 cookies (mine made 29 cookies) 1x
- Diet: Gluten Free
Description
Gluten Free Banana Oatmeal Cookies: soft ‘n yummy banana oatmeal cookies made with simple, healthy ingredients. The easiest gluten free banana oatmeal cookies—packed with banana & chewy oats!
Ingredients
Wet Ingredients
- 2 medium bananas, very ripe
- ½ cup natural, unsalted creamy homemade peanut butter or store-bought
- 3 tablespoons coconut sugar
- 2 tablespoons melted coconut oil
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes) or eggs of choice
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups gluten free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Add-in Ingredients
- ½ cup allergy-friendly chocolate chips or your favorite add-ins
- ½ cup walnuts, finely chopped or your favorite add-ins
Optional Topping
- 2 tablespoons each: allergy-friendly chocolate chips and chopped walnuts or your favorite add-ins
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a large bowl, add peeled bananas. Using a fork or pastry cutter, mash until smooth. Add the remaining wet ingredients: peanut butter, coconut sugar, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
- Add the dry ingredients: gluten free oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in your favorite add-ins (I like these allergy-friendly chocolate chips).
- Using a medium cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press chocolate chips and walnuts into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won’t spread much during baking.
- Bake for 10-14 minutes. Mine took 12 minutes. Allow cookies to cool on the baking sheet for about 10 minutes, or until mostly firm. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Banana & Oatmeal Recipes You’ll Love
Notes
Storing Instructions: Store in an airtight container at room temperature or in the refrigerator for up to one week. Best if eaten within 4-5 days.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Snacks
- Method: Bake
- Cuisine: American
Keywords: gluten free banana oatmeal cookies, banana oatmeal cookies
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AP says
Hey Demeter! I’m thinking of trying out these delicious- looking cookies…
Wondering if there is a sub for the peanut butter? (We have some allergies)
Thanks so much!!! 😁
Demeter | Beaming Baker says
Hi AP! You can you another nut or seed butter (almond, sunflower, soy) and it should be fine. Hope this helps! 🙂
Diana says
These cookies are fantastic! I’ve made them twice this week and doubled the recipe the 2nd time because the 1st batch disappeared so quickly.
Thank you Demeter, for your amazing recipes! Yours are consistently my favorites for delicious and healthy treats.
★★★★★
Demeter | Beaming Baker says
Woohoo! I’m seriously so thrilled to know how much you’re enjoying them Diana! I’m honored that you take the time to try my recipes, and thank you for taking the time to stop by and let me know. 😊❤️
Sandra says
This is a favorite day starter at my house!
★★★★★
Demeter | Beaming Baker says
So happy to hear it!
Vikki says
Immediately made a batch for an after-school snack and we all loved how soft and yummy they were! Oatmeal raisin is my favorite, and I’m glad these are so easy to make!
★★★★★
Demeter | Beaming Baker says
How fun! Thanks for letting me know you’re enjoying the recipe!
Erin | Dinners, Dishes and Dessert says
These Gluten-Free Banana Oatmeal Cookies look so fun and tasty!
★★★★★
Demeter | Beaming Baker says
Yes! They’re just as much fun to make as they are to eat. 🙂