Banana Oatmeal Cookies

Are you ready to take your cookie game to the next level? These gluten-free Vegan Banana Oatmeal Cookies are about to become your new favorite treat. The combination of ripe bananas and oats creates a texture that's soft, chewy, and undeniably satisfying.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Resting Time 15

Total Time 37

Servings People

Calories 241kcal

Author Melissa Huggins

Equipment

1 Large Cookie Sheet (baking tray)
2 Mixing Bowls
1 Baking Spatula
1 Whisk
1 Cookie Scoop (optional)

Ingredients

¼ cup (60ml) neutral-flavored oil (avocado, canola, sunflower, vegetable, grapeseed)
¾ cup (150g) sugar
½ cup (126g) mashed banana , ripened and spotty (about 1 large banana)
1 teaspoon vanilla extract
1 cup + 2 tablespoons (144g) gluten-free 1 to 1 flour blend (*see note)
½ cup (52g) gluten-free oats
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
1 cup (102g) walnuts , roughly chopped

US Customary - Metric

Instructions

Preheat the oven to 350°F (177 °C) and line a large baking sheet with parchment paper.
In a large bowl, combine oil and sugar by whisking together until it resembles wet sand.
Now add the mashed banana and vanilla and whisk until fully combined. Set aside.
In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt until combined.
Add the dry ingredients to the bowl of wet ingredients. Fold together with a spatula until incorporated.
Add the walnuts and fold together until they are evenly distributed (The dough will seem a little sticky and less stiff than normal cookie dough).
Let dough rest for 15 minutes.
Scoop 3 tablespoons of dough into balls using a cookie scoop or spoon, leaving about 2 inches of room in between.
Bake for 12-14 minutes, or until edges feel set when gently poked.
Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Flour: it's best to use a scale to weigh the flour or use the 'spoon and level method' for an accurate measurement. Aerate the flour first by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup until it's a heaped amount. Do not pack or tap the cup. Once filled, use a butter knife to carefully level off the top and remove any excess flour.

To use regular all-purpose flour, adjust the measurement to 1 1⁄4 cups of flour (156g). All other measurements remain the same.

Measure ingredients accurately: it's best to weigh your ingredients, but If you don't have a food scale measure them as accurately as possible using measuring cups and spoons.

Replace half of the walnuts with chocolate chips for an extra treat!

Yields: 12 cookies about 2 1⁄2 inches in diameter using 3 tablespoons per cookie. For smaller cookies, use 2 tablespoons of dough to yield 16-18 cookies.

See the post above for step-by-step photos, extra tips, and FAQs

Nutrition