Vegan Banana Cookies {Vegan, Gluten-Free}

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.

4.58 from 7 votes

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.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Cookies

Cuisine: American

Keyword: banana cookies, chocolate chip cookies

Servings: Cookies

Calories: 98kcal

Author: The Panicked Foodie

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

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.

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