Gluten-Free Banana Oatmeal Cookies
Soft and naturally sweet gluten-free cookies made with ripe bananas and hearty oats, perfect for a healthy snack. This american-inspired desserts (gluten-free) ready in about 28 minutes layers medium ripe bananas, rolled oats, almond butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium ripe bananas
- 1 1/2 cups rolled oats
- 1/3 cup almond butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
Instructions
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Step 2: In a large bowl, mash 2 medium ripe bananas until smooth.
- Step 3: Stir in 1/3 cup almond butter, 2 tbsp maple syrup, and 1 tsp vanilla extract until combined.
- Step 4: Add 1 1/2 cups rolled oats, 1/2 tsp baking powder, and 1/2 tsp cinnamon; mix well until a sticky dough forms.
- Step 5: Using a spoon, drop 12 evenly sized mounds onto the prepared baking sheet, flattening each slightly with the back of the spoon.
- Step 6: Bake for 15-18 minutes until edges are set and lightly golden.
- Step 7: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Banana Oatmeal Cookies take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gluten-Free Banana Oatmeal Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gluten-Free Banana Oatmeal Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Banana Oatmeal Cookies for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Banana Oatmeal Cookies gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
