These healthy gluten-free, vegan banana bread cookies are soft, chewy and so easy! Loaded with peanut butter and chocolate chips, these almond flour banana cookies are a must have recipe!
If you’re in need of a way to use up those brown bananas sitting on your counter, look no further than these delicious vegan banana bread cookies! By using only a handful of ingredients, it allows the banana flavour to really shine.
I mean, you can’t have banana almond flour cookies without banana! And you’ll never guess these are made without eggs.
Anyone can bake gluten-free banana bread, but how about combining the flavour of banana bread with the simplicity of a cookie? These gluten-free banana cookies are light and fluffy, moist and dare I say it… are so much better than banana bread.
They truly taste like healthy banana bread with oats, but in cookie form (WIN).
These easy banana bread cookies are a regular treat around my house. When you make these moist vegan cookies, no one will ever know they are gluten-free.
I have been loving making a batch or two, tossing them in the freezer, and pulling them out when I feel like a sweet treat. Or when I just need a quick grab and go breakfast or healthy snack!
Table of Contents
INGREDIENTS YOU WILL NEED FOR THE BANANA COOKIE RECIPE
You will need the following ingredients listed below to make the healthy banana cookies (the exact measurements, step-by-step instructions and full recipe are in the recipe card at the bottom of this post):
- Overripe bananas – the bananas with brown spots work best in this recipe.
- Creamy peanut butter
- Coconut oil – melted butter would also work here.
- Pure maple syrup
- Vanilla extract
- Almond flour
- Gluten-free oats
- Brown sugar – can substitute with coconut sugar however you may need more of it.
- Baking soda
- Ground flaxseed
- Ground cinnamon
- Sea salt
- Dark chocolate chips
- Optional – all purpose flour, pumpkin seeds, other nuts or seeds.
WHY THESE ARE THE BEST VEGAN BANANA BREAD CHOCOLATE CHIP COOKIES
- They’re the perfect treat to whip up with minimal ingredients.
- They are vegan, gluten-free and very healthy!
- These healthy banana bread cookies are so soft and chewy!
- They are lower in carbs and sugar than traditional banana bread and have lots of fibre.
- They can be made completely refined sugar free and are still a hearty cookie!
- They are perfect for meal prepping for snacks or a quick grab and go breakfast option.
CAN I SUBSTITUTE OTHER LIQUID SWEETENERS IN PLACE OF MAPLE SYRUP?
Yes, if you are not vegan you can also use honey! Agave syrup and brown rice syrup would also work great in this recipe. Other sugar free liquid sweeteners would also work.
CAN I MAKE THESE REFINED SUGAR FREE?
If you don’t want your cookies overly sweet, you do not need to add the brown sugar! I have made this recipe with and without the brown sugar and I do prefer them with it, but if you’re looking to keep this recipe lower in sugar you do not need to add it!
CAN I FREEZE THEM?
Yes, I actually bake these cookies and throw them in the freezer in an airtight container once they are cooled! You can pull them out in the mornings for an afternoon snack at work, or eat them straight out of the freezer.
Either way, they are SO delicious! HOWEVER, if you are adding banana pieces to the top of the cookies, I wouldn’t recommend freezing them. When the banana thaws on the top of the cookie, it gets soft and mushy (no bueno).
DO I HAVE TO USE PEANUT BUTTER?
No, you can use any nut butter of your choosing! Cashew butter, pecan butter, or almond butter would all be delicious in this recipe as well! Alternatively, if you can’t do nuts I recommend trying sun butter or granola butter!
ARE THESE VEGAN BANANA CHOCOLATE CHIP COOKIES?
Yes, they are! They are made without dairy or eggs. They bind together with the flax seed and banana. And they are sweetened without honey.
ARE THESE GLUTEN-FREE AS WELL?
Yes! They are made with certified gluten free oats which we blend into flour, and almond flour. Baking with oats is amazing and gives them a nice fluffy texture, while the almond flour keeps them very soft and moist.
Other Gluten Free Sweets You May Want To Try
- Gluten Free Protein Chocolate Chip Cookies
- 4 Ingredient Vegan Rice Krispie Treats
- Gluten Free Morning Glory Muffins
- Vegan Rocky Road Brownies
- Chocolate Magic Shell Yogurt Cup
- 1 medium overly ripe banana, or frozen & thawed
- 1/2 cup peanut butter (melted), or nut butter of choice
- 1/8 cup coconut oil (melted), or ghee
- 1/8 cup maple syrup
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 cup gluten free oat flour, I blended gf oats in my food processor till fine to make gf oat flour
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/4 cup ground flaxseed
- 1 tsp cinnamon
- pinch of salt
- chocolate chips, amount of your liking
- Mash an overly ripe banana with a fork on a plate or straight into a bowl.
- In a medium size bowl combine the mashed banana, melted peanut butter, melted coconut oil, maple syrup and vanilla extract.
- In a separate bowl combine the almond flour, gluten free oat flour, brown sugar, baking soda, ground flaxseed, cinnamon and salt.
- Add the dry ingredients to the wet ingredients. Then stir in chocolate chips. Preheat oven to 350F and chill dough for 10-15 minutes.
- Using an ice cream scoop, scoop out 6 large cookies onto a lined baking sheet. Press down on cookies slightly with the palm of your hand to shape. The cookies will not change shape much while cooking.
- Bake for 10 minutes. Remove from oven and quickly add banana slices to the middle of the cookies if you desire. Put back in oven for 3-5 minutes. I took mine out after 3 minutes as I love the inside of my cookies to be very soft and gooey.
- Let cool on baking sheet and ENJOY!
Serving Size:1 grams
Amount Per Serving: Calories: 564Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 11mgSodium: 268mgCarbohydrates: 53gFiber: 8gSugar: 20gProtein: 15g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU TRIED THIS HEALTHIER TREAT PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…