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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.
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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: 40 Cookies
Calories: 98kcal
Author: The Panicked Foodie


  • 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


  • 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.


Serving: 1cookie | Calories: 98kcal | Carbohydrates: 14.5g | Protein: 1g | Fat: 4.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 9.6mg | Potassium: 35.5mg | Fiber: 0.9g | Sugar: 6.1g | Vitamin A: 5IU | Vitamin C: 0.9mg | Calcium: 0mg | Iron: 0.4mg