I would always get so many requests for a good gluten free and vegan banana bread, but as I was thinking about it all I could think was “I WISH I could make a recipe where I could just make a bunch of individual slices of banana bread.” And that’s how this cookie was born!
You can make them whatever size you want, but I chose to make mine huuuuge. They turn into small pieces of banana bread heaven that you can use as a grab-and-go breakfast or for meal prep for the week! And with ingredients like this, it feels like you’re just taking a baked oatmeal bowl on the go, but instead it’s a cookie 😉
Table of contents
Ingredients for these banana bread cookies
- 2 large ripe bananas
- 1 2/3 (220g) cup oats, blended into oat flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup chocolate chips
What can I add besides chocolate chips?
If you aren’t a chocolate person, no reason to deprive yourself of these banana cookies, you have options:
- Oats: to make this a delicious banana oatmeal cookie
- Butterscotch or peanut butter chips: for a creamy nutty flavor that goes perfectly with banana
- Nuts: walnuts or pecans are a great addition that also add a nice texture to every bite
- Coconut flakes: another easy drool-worthy swap
- Raisins: because I don’t believe anyone who could hate on an raisin cookie smh
A note on shaping the dough before baking
It’s important to shape the cookie dough balls by hand into the size and shape you want before baking because these cookies don’t really spread in the oven – and that’s totally on purpose! With bananas as our only wet ingredient (and no butter to melt and spread the cookies out), they bake up thick, soft, and cakey rather than thin and chewy.
Storage tips
Here’s the best way to store these cookies, based on each method:
To store the baked cookies at room temperature: These will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container
To store baked cookies in the fridge: These will keep in an airtight container for up to 7 days. I like to wrap each cookie in a layer of wax paper to prevent the from sticking to each other.
Watch the recipe here
Looking for more banana recipes?
Salted Banana Cookies
Brown Butter Banana Bread
Banana Bread Cinnamon Rolls
And that’s everything for these Banana Bread Cookies!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- parchment paper
Ingredients
- 2 (240g) large ripe bananas
- 1 2/3 (220g) cup oats, blended into oat flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mash up 2 bananas until smooth. Then add in 220g oat flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt, and mix until just combined.
- Fold in 3/4 cup chocolate chips.
- Using a wet hand (because this dough will be soft!), shape the cookie dough into 8 balls. Tip: cookies like this don’t spread in the oven, so make sure to form them how you want them to look when they are out of the oven!
- Place 2 inches apart on a parchment-lined baking sheet and bake for 12-14 minutes. Serve warm and enjoy!
Comments
Had to come to the new website just to leave a review for these babies! So easy and so insanely delicious. I look forward to my bananas going ripe so I have an excuse to make them. 10/10 would recommend! Thanks Justine – your recipes are a truly appreciated public service during this pandemic.
gah thank you so much for reviewing them!! These are the loves of my cookie life so I am so so glad you liked them!
These are incredible! Even though I’m the one who made them I’m struggling to believe they’re gluten free. I’m thinking about quitting my job just so I can make every. single. one of your recipes. Thank you for developing this site!
Omg this comment makes me so happy! I’m so glad you like this recipe (and thank you for taking the time to rate and review this!)
Delicious! One of my fav healthy banana bread recipes. I substituted the brown sugar for coconut sugar and added a splash of plant milk, also added less chocolate chips. They tasted amazing, for sure a go to recipe now on!
omg I am so glad you liked it! Thank you for taking the time to comment this <3
These are SO good!!! They are fluffy and decadent and so easy to make. My dad was skeptical watching me make them but he was so impressed when he tried it, I think he might finish them all. I added a dash of vanilla and used milk chocolate chips. Next time I’ll use dark chocolate because the milk chocolate was a little sweet for me. Justine is a culinary genius!!!
omg this comment made me so happy you have no idea – I’m so glad you liked these!
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