Gluten Free Choco Banana Oatmeal Cookies
Indulge in a guilt-free treat with these Gluten Free Choco Banana Oatmeal Cookies, a wholesome fusion of naturally sweet ripe bananas, hearty gluten-free rolled oats, and rich semi-sweet chocolate chips. Perfectly chewy with a hint of cinnamon warmth, these cookies are made without refined sugar and bound together with creamy almond butter for a deliciously nourishing snack or dessert. Ready in just 25 minutes, including prep and bake time, this easy recipe is ideal for those seeking a gluten-free, dairy-free, and minimally processed option that doesn’t skimp on flavor. Whether you’re looking for a quick snack, a post-workout bite, or a kid-friendly treat, these cookies tick all the boxes. Pair them with a glass of almond milk or enjoy them solo—it’s a guaranteed crowd-pleaser!
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Ingredients
- 2 medium-sized Ripe bananas
- 1.5 cups Gluten-free rolled oats
- 0.25 cup Smooth almond butter
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Semi-sweet chocolate chips (dairy-free if needed)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a mixing bowl, mash the ripe bananas with a fork until smooth and free of large lumps.
Step 3
Add the almond butter and vanilla extract to the mashed bananas, and mix until well combined.
Step 4
In a separate bowl, combine the gluten-free rolled oats, ground cinnamon, baking powder, and salt. Stir the dry mixture into the wet banana mixture until a dough forms.
Step 5
Fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the dough.
Step 6
Using a tablespoon or a cookie scoop, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Slightly flatten each cookie with the back of the spoon or your fingers.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
Step 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve and enjoy your gluten-free choco banana oatmeal cookies, or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (549.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1617.9 |
| Total Fat 75.6g | 0% |
| Saturated Fat 25.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 947.3mg | 0% |
| Total Carbohydrate 215.7g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 83.9g | |
| Protein 37.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 327.0mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 2121.6mg | 0% |
Source of Calories