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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, mash the ripe bananas with a fork until smooth and free of large lumps.
Add the almond butter and vanilla extract to the mashed bananas, and mix until well combined.
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.
Fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the dough.
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.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
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.
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
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 83.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
