Gluten-free Oatmeal Banana Bread Cookies
Gluten-free Oatmeal Banana Bread Cookies
What I love about GF Oatmeal Banana Bread Cookies
Move aside banana bread and make way for Banana Bread Cookies! These Gluten-free Oatmeal Banana Bread Cookies are the perfect addition to your pantry and a great after school snack for the kids. They’re super easy to make and can be added to your Sunday meal prep list or just whipped up whenever you have a little extra time. Because they’re called “Banana Bread Cookies” this means that they have a little bit more of a soft, bread’y texture than a classic chewy cookie texture. They’re just so good! I’ve been keeping them in the fridge and they’re even delicious cold.
These little banana cookies are healthier than the average cookie since they are made with grain-free, gluten-free flours like almond flour, which is lower in carbs and higher in healthy fats, and tapioca flour. They are also loaded with sprouted oats which are high in fibre and have some antioxidants too! And bananas, as we know it, have benefits of potassium too. These cookies make great on-the-road snacks, hiking snacks, additions to lunch and they hit the spot for an after-dinner dessert too. This recipe makes about 26 cookies which means you’re totally set for an entire week!
What you will need to make GF Oatmeal Banana Bread Cookies
Here’s a list of ingredients that you will need:
Butter - Be sure to use unsalted butter always when baking! We can always add a little salt to help enhance the flavour, but can’t take it away, so it’s best to use unsalted. If you can find grass-fed butter, that’s even better!
Sugar - I usually try to keep sugar low, so I will use a 1:1 sugar-free sweetener, like erythritol or monk fruit, in place of sugar. If you want to use good old white sugar, that works as well!
Bananas - You will need two bananas for this recipe. I used bananas that were just ripe, not overripe bananas. I think you could probably use overripe bananas if you had them but it may change the consistency slightly.
Maple syrup - I opted for a little maple syrup instead of brown sugar to make these a little healthier. I haven’t tried substituting maple syrup for honey or other syrups, so I would recommend sticking with maple syrup. Also, try to use real maple syrup. It has the best flavour and no added sugars.
Egg - You only need 1 medium-sized egg for this recipe.
Flours - I used a mix of almond flour, which is high in healthy fats and protein and low in carbs, as well as tapioca flour which is both gluten-free and grain-free. These swaps keep the cookies gluten-free while also adding some nutrients and fibre.
Cinnamon - I love a little cinnamon in banana bread, so I thought why not add it here! It is optional, but it sure adds yummy flavour.
Oats - These are oatmeal cookies, so I’ve added some sprouted oats for texture and chew. I recommend using large flake oats over say quick oats as quick oats will act more like a flour than oats.
Chocolate - Chocolate is a must when it comes to banana bread and these cookies are no exception! Though the recipe says 1/2 cup, I probably end up adding more like 2/3 cup. You can really just measure with your heart here!
Gluten-free Oatmeal Banana Bread Cookies
Gluten-free Oatmeal Banana Bread Cookies
Ingredients
- 1/3 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 ripe bananas
- 1/4 cup maple syrup
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 3/4 cups tapioca flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 3/4 cup sprouted oats, or rolled oats
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, beat the butter until creamy. Add the bananas and sugar and beat again until combined.
- Add the maple syrup, egg and vanilla extract and whisk until combined.
- To the same bowl, add the almond flour, tapioca flour, baking soda, cinnamon and salt and mix with a wooden spoon until just combined.
- Then, fold in the oats and chocolate chips until combined. (The dough will not be firm.)
- Using a small cookie scoop, drop the cookie dough onto the prepared baking sheet about 2" apart.
- Bake in the preheated oven for 9-10 minutes or until they are just starting to brown. Let cool 5 minutes before removing to a wire rack.
- Enjoy!
