4.67 from 6 votes
In the center of the photo is a stack of three 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.
Vegan Banana Cookies {Vegan, Gluten-Free}
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

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
Servings: 40 Cookies
Calories: 98 kcal
  • 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
  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.