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.
Preheat oven to 400F.
In a large glass bowl, mash the bananas.
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.
Add the flour in two batches, mixing after each addition.
Fold in the mini chocolate chips.
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.
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.
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.