Gluten-free Oatmeal Banana Bread Cookies

What I love about GF Oatmeal Banana Bread Cookies

Move aside banana bread and make way for these GF Oatmeal Banana Bread Cookies! These Gluten-free Oatmeal Banana Bread Cookies are the perfect addition to your kitchen and a great after school snack for the kids. You can make them in no time—perfect for your Sunday meal prep or whenever you’ve got a few extra minutes.

I call them ‘Banana Bread Cookies’ because their soft, bread-like texture sets them apart from classic chewy cookies. Though they are different than a typical cookie, they’re still so good! I’ve been keeping them in the fridge and they’re even delicious cold.

These banana cookies are healthier than the average cookie since they are made with 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! These cookies make great on-the-road snacks, hiking snacks, additions to lunch and they hit the spot for dessert even too. This recipe makes about 26 cookies which means you’re totally set for the week!

Recipe Notes

A few things to keep in mind:

Sugar – You can use organic sugar, regular granulated sugar, coconut sugar or your favourite 1:1 sugar-free alternative to sugar for this recipe.
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 recommend using real maple syrup. It has the best flavour.
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 are both gluten-free and grain-free. You’ll want almond flour, not almond meal for this recipe.
Oats – These are oatmeal cookies, so I’ve added some sprouted oats for texture and chew. I recommend using large flake or rolled oats for this recipe. Quick oats are not recommended.
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 Banana Bread Cookies plated (top down)

FAQ:

Can I make these dairy-free?

Yes, you can substitute the unsalted butter with hardened (at room temperature) coconut oil and swap the chocolate chips for dairy-free ones!

Can I use regular flour or gluten-free flour blend instead of almond flour?

I don’t recommend substituting the almond flour and tapioca flour with other types of flours unless you know the exact conversion. All flours are not made equal, so they don’t all measure 1:1.

Can I make these lower in sugar?

Yes, I like to swap the sugar for xylitol to make them lower-sugar. I love xylitol because it tastes just like sugar and measures 1:1 too!

Gluten-free Oatmeal Banana Bread Cookies

These healthier Gluten-free Oatmeal Banana Bread Cookies have a super soft texture and are full of sprouted oats and chunks of chocolate. They're the perfect grab-and-go snack!

Print Pin Rate

Course: Snack

Cuisine: American

Keyword: Banana Cookies, Gluten-free Banana Bread Cookies, Gluten-free Banana Cookies, Gluten-free Banana Oat Cookies

Prep Time: 8

Cook Time: 9

Total Time: 17

Servings: Cookies

Calories: 162kcal

Author: Courtney Sketchley

Equipment

1 Baking Sheet

Ingredients

1/4 cup unsalted butter at room temperature
1/4 cup organic sugar or coconut sugar
1 ripe banana
2 tbsp real maple syrup
1 egg at room temperature
1 tsp pure vanilla extract
1 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1 cup sprouted rolled or old-fashioned 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, 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.
Ejoy!

Notes

– Sugar – You can use organic sugar, regular granulated sugar, coconut sugar or your favourite 1:1 sugar-free alternative to sugar for this recipe.

– Bananas – I recommend bananas that are just ripe, not overripe. I think you could probably use overripe bananas if you had them but it may change the consistency slightly.

– Maple syrup – I recommend using real maple syrup. It has the best flavour.

– 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 are both gluten-free and grain-free. You’ll want almond flour, not almond meal for this recipe. You should be able to find both of these at your local health food store.

– Oats – I recommend using large flake or rolled oats for this recipe. Quick oats are not recommended.

-Chocolate – 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!

*Nutrition values are based on 1 serving.

Nutrition

Gluten-free Oatmeal Banana Bread Cookies

What I love about GF Oatmeal Banana Bread Cookies