Vegan Banana Cookies {Vegan, Gluten-Free}

Vegan Banana Cookies {Vegan, Gluten-Free}

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If you love banana bread, then you are going to love these cookies! For whatever reason, I have always struggled with quick breads. Mine always end up overcooked on the top and mushy in the center. I need to tackle that at some point, but for now, I will stick to cookies. 🙂 Plus, cookies are much easier to share with others! These banana cookies taste like banana bread, and they are both vegan and gluten-free. I’ve structured these cookies so they are on the cakier end of the spectrum…like a quick bread. And I don’t know about you guys, but I’ve always enjoyed a piece of banana bread for breakfast every now and then. These cookies are a great substitute for that! These vegan banana cookies are a great way to use up browning bananas and they are made in a single bowl. I generally enjoy these cookies with a cold glass of my homemade oat milk or my vegan hot cocoa in the cold, winter months. So now without further ado, let’s start baking!

NOTE: The recipe does use quick oats, and I know some people still react to even the gluten-free oats. This recipe is not appropriate for those who experience this.

How to Make Vegan Banana Cookies: Step-By-Step

1. Preheat oven to 400F. In a large glass bowl, mash the bananas.

Mashed bananas and a potato masher sit in a large glass bowl.

2. To the glass bowl, add extra light olive oil, applesauce, vanilla extract, granulated sugar, baking soda, Kosher salt, nutmeg, cinnamon, and quick oats. Mix until combined.

A mixture of bananas, extra light olive oil, granulated sugar, applesauce, baking soda, Kosher salt, nutmeg, cinnamon, quick oats, and vanilla extract in a large glass bowl with a stainless steel mixing spoon in the upper right.

3. To the glass bowl, add the flour in two batches, mixing after each addition. Flour Weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

Addition of flour to the mixture to make a dough in a large glass mixing bowl with a stainless steel mixing spoon in the upper right.

4. Fold in the mini chocolate chips.

Addition of mini chocolate chips to the dough in a large glass mixing bowl with a stainless steel mixing spoon in the upper right.

5. Place by rounded tablespoon onto an ungreased baking sheet. Using a small spoon and your fingers, flatten the cookies a little bit before putting in the oven. Mine were about 1/2″ thick.

A single, flattened, unbaked cookie on a textured aluminum baking sheet.

6. Bake at 400F for 8-10 minutes (I baked mine for 8 minutes). Remove from the oven and allow the cookies to cool down on the baking sheet for 3 minutes. Transfer to a wire rack to finish cooling.

Baked vegan banana cookies cooling on a wire rack.

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In the center of the photo is a stack of four vegan banana cookies with the top one cut in half to show the interior. To the left is a yellow tea towel and to the right is a very ripe banana. In the background are more vegan banana cookies cooling on a wire rack. Scattered about are mini chocolate chips, quick oats, and cookie crumbs. Everything sits on a white marble background.
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Vegan Banana Cookies {Vegan, Gluten-Free}

These gluten-free and vegan banana cookies taste exactly like a classic banana bread! Pair with a glass of any milk of your choice, or a vegan hot cocoa.

Course Cookies
Cuisine American
Keyword banana cookies, chocolate chip cookies
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 40 Cookies
Calories 98 kcal

Ingredients

  • 2 ripe bananas, mashed
  • 9 tablespoons extra light olive oil (OR 3/4 cup butter softened OR 3/4 cup vegan butter softened)
  • 1/4 cup sweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1 3/4 cups quick oats
  • 1 2/3 cups gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour) (OR 1 2/3 cups regular all-purpose flour)
  • 1/2 cup vegan mini chocolate chips

Instructions

  1. Preheat oven to 400F.

  2. In a large glass bowl, mash the bananas.

  3. To the glass bowl, add extra light olive oil, applesauce, vanilla extract, granulated sugar, baking soda, Kosher salt, nutmeg, cinnamon, and quick oats. Mix until combined.

  4. Add the flour in two batches, mixing after each addition.

  5. Fold in the mini chocolate chips.

  6. Place by rounded tablespoon onto an ungreased baking sheet. Using a small spoon and your fingers, flatten the cookies a little bit before putting in the oven. Mine were about 1/2" thick.

  7. Bake at 400F for 8-10 minutes (I baked mine for 8 minutes). Remove from the oven and allow the cookies to cool down on the baking sheet for 3 minutes. Transfer to a wire rack to finish cooling.

Recipe Notes

NOTE: The recipe does use quick oats, and I know some people still react to even the gluten-free oats. This recipe is not appropriate for those who experience this.

Flour Weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

To freeze: Place in a labeled ziplock bag and store in the freezer for up to two months.

Nutrition Facts
Vegan Banana Cookies {Vegan, Gluten-Free}
Amount Per Serving (1 cookie)
Calories 98 Calories from Fat 40
% Daily Value*
Fat 4.4g7%
Saturated Fat 1.1g7%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 1.9g
Sodium 9.6mg0%
Potassium 35.5mg1%
Carbohydrates 14.5g5%
Fiber 0.9g4%
Sugar 6.1g7%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.9mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.


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