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Home » Desserts » Gluten Free Banana Oatmeal Chocolate Chip Cookies.

Gluten Free Banana Oatmeal Chocolate Chip Cookies.

Feb 18, 2019 · Modified: Mar 7, 2019 by Kelly Roenicke · 4 Comments

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These chewy and delicious banana oatmeal chocolate chip cookies are sure to become a favorite recipe! If you’re looking for a delicious gluten free cookie, this is the recipe for you.

banana chocolate chip oatmeal cookies

There’s something about the cold winter weather that just makes me want to bake cookies.

In a few weeks, we will hopefully have some nice weather, and be thinking about spring food, like roasted asparagus and spring salads. But for now, I’m still in comfort food mode.

Quite a few years ago, I took one of my favorite cookie recipes, these banana walnut chocolate chunk cookies, and made some changes so that we could still enjoy them. That’s one thing that’s a little bit difficult about dealing with food allergies that come up later in life – you get used to certain recipes, and it’s sad when you can’t enjoy them anymore.

I’ve made the original version of these cookies for years, but I love this version just as much! These gluten free banana oatmeal chocolate chip cookies are chewy, chocolatey, and delicious.

What is the best flour for making gluten free chocolate chip oatmeal cookies?

I really like Namaste Perfect Flour Blend – it works really well for cookies, and it’s easy to find! I get the big bag from Costco.

gluten free chocolate chip banana cookies

How can you store gluten free baked goods so they don’t dry out?

I’ve had good luck storing these cookies in a ziploc bag. You could also store them in a tupperware container. If you place a piece of gluten free bread inside, that may prevent them from drying out.

What brand of oats is gluten free?

There are a few different brands of certified gluten free oats. We like GF Harvest, which you can find on Amazon, because they are processed in a nut free facility.

My gluten free cookies crumble when I remove them from the cookie sheet. How can I prevent this?

I recommend using parchment paper so the cookies don’t stick to the pan, and then also letting them cool fully on the pan before trying to remove them. They may fall apart if you remove them when they are still hot.

These gluten free banana oatmeal chocolate chip cookies are:

  • chewy
  • chocolatey
  • delicious
  • great for packing in lunches

Disclosure: This post contains affiliate links.

banana chocolate chip oatmeal cookies
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Gluten Free Banana Oatmeal Chocolate Chip Cookies.

Banana oatmeal chocolate chip cookies - these yummy treats are gluten free and dairy free!

Course Dessert
Cuisine Dairy Free, gluten free
Keyword gluten free dessert recipe, gluten free oatmeal cookies
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 32
Calories 134 kcal
Author Kelly Roenicke

Ingredients

  • ¾ cup vegan buttery spread
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg You could also use one flax seed egg replacer
  • 1 ½ cups gluten free flour blend
  • 1 teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 Tablespoon ground flax seed
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup ripe banana mashed
  • 1 cup gluten free oats
  • 1 cup dairy free chocolate chips
  • ½ cup chopped walnuts optional
US Customary - Metric

Instructions

  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. Combine flour, salt, flax seed, and baking soda in a small bowl, whisk with fork and set aside.
  3. Put vegan buttery spread and sugars into a large bowl and beat on medium speed until fluffy and combined.

  4. Add egg, banana, and vanilla; mix until combined.
  5. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and nuts (if using).

  6. Drop tablespoons of dough onto cookie sheets. Bake cookies until golden brown about 12 to 13 minutes. Let cool on cookie sheets for 5 minutes, then cool on wire racks.

Recipe Notes

Nutrition facts are for one cookie.

If you can't have nuts, just leave them out. That's what we do - or occasionally, I will add some pumpkin seeds to the batter. I included them in this recipe because that is the way that I used to make these years ago.

If you can't have eggs, just use one flax seed egg replacer. Combine one tablespoon ground flax seed with three tablespoons water and let sit for a few minutes until it thickens. Then add as you would a regular egg.

 

Nutrition Facts
Gluten Free Banana Oatmeal Chocolate Chip Cookies.
Amount Per Serving
Calories 134 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 127mg6%
Potassium 67mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 215IU4%
Vitamin C 0.2mg0%
Calcium 15mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

adapted from Martha Stewart Living.

banana chocolate chip oat cookies

Do you have a favorite cookie recipe that you love? Have you changed a recipe so that it fits your dietary needs better?  

If you’re in a baking mood, you may also want to try these gluten free zucchini spice cupcakes.

This post was originally published in March 2012. It has been updated with new photos and recipe.

Related

« Healthy Stuffed Sweet Potatoes with Broccoli.
Double Chocolate Chip Banana Cake (Gluten Free, Vegan). »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Recipes, Sweets Tagged With: cookies, Dairy Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    February 20, 2018 at 7:47 pm

    Hello,

    I made these cookies with non-gluten free/dairy free items and the dough cake out incredibly wet. What modifications could I make to this recipe for it to be appropriate for regular flour, oats and chocolate chips? Thank you in advance.

    Reply
    • Kelly Roenicke

      February 23, 2018 at 8:15 pm

      You may need a little more regular flour, because some gluten free flours really soak up the moisture. Or you could use a little less banana.

      Reply
  2. Meeling

    March 03, 2012 at 1:32 pm

    Yum, yum!! I have a bunch of over ripe bananas too. :-)

    Reply
  3. Lori @ Studio Waterstone

    March 01, 2012 at 3:47 pm

    Kelly, this sounds delicious! I think my daughter would love these. Thanks for the recipe.

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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