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 recipe (gluten-free), ready in about 28 minutes, layers 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
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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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.
