Oatmeal Banana Cookies – Gluten Free, Vegan and No Refined Sugar

The race to bake up all the banana’s is still on!
When you buy 80 lbs of banana’s you need to get creative.

Not only that, when you need to  please a vegan (me), my wife who gave up refined sugars, and 3 boys it can be fun…

But I gotta say, these cookies were a HUGE HIT!

Don’t let the title fool you.

Seriously, I made 4 dozen of these cookies and we polished off ALL of them in less than 48 hours.
A couple of varieties are pictured, but you can seriously add anything you like for an add-in.

There’s oatmeal raisin, plain and chocolate chip.
Seriously these cookies pack a HUGE punch of flavour, are incredibly moist, satisfying and a great filling snack that curb the sweet tooth cravings.

Don’t get me wrong, a good old fashion oatmeal cookie if fantastic but these more health conscious options are an amazing alternative.
When my 13 year old (who is the biggest critic and pickiest about his sweets) eats them, we know we’ve found a winner.

Grab those left over banana’s and get to it.

Stay sweet my sugar friends.

Delicious Way to enjoy those flavourful cookies!

Print Recipe

Vegan, Gluten Free Oatmeal Banana Cookies

Vegan, gluten free and no refined sugars These oatmeal Banana cookies are a winner in our house!

Cuisine

Dessert

Prep Time

10 Minutes

Cook Time

14 Minutes

Passive Time

15-20 Minutes

Servings

1 oz cookies

Ingredients

• 2 Medium Ripe Bananas Mashed
• 2 Tbsp Coconut Oil, Melted Can sub for Peanut/Nut butter for different flavour
• 3 Tbsp Honey Can Sub Pure Maple Syrup
• 1.5 tsp Vanilla
• 1 Tbsp Ground Flax
• 3 Tbsp Non Dairy Milk I use Cashew, choose your favourite
• 1.5 Cups Rolled Oats
• 1/2 Cup Almond Flour
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon

Add-in Options... Choose 1 or 2 if you wish

• 2/3 Cup Raisins
• 1 Cup Chocolate Chips Choose your favourite brand
• 2/3 Cup Toasted Walnuts Chopped
• 2/3 Cup Toasted Pecans Chopped

Cuisine Dessert Prep Time 10 Minutes Cook Time 14 Minutes Passive Time 15-20 Minutes Servings 1 oz cookies Ingredients 2 Medium Ripe Bananas Mashed 2 Tbsp Coconut Oil, Melted Can sub for Peanut/Nut butter for different flavour 3 Tbsp Honey Can Sub Pure Maple Syrup 1.5 tsp Vanilla 1 Tbsp Ground Flax 3 Tbsp Non Dairy Milk I use Cashew, choose your favourite 1.5 Cups Rolled Oats 1/2 Cup Almond Flour 1/2 tsp Salt 1 tsp Ground Cinnamon Add-in Options... Choose 1 or 2 if you wish 2/3 Cup Raisins 1 Cup Chocolate Chips Choose your favourite brand 2/3 Cup Toasted Walnuts Chopped 2/3 Cup Toasted Pecans Chopped

Instructions

1. Preheat oven to 350F
2. In small bowl, mix fax seed with nut milk. Set aside.
3. Peel and mash ripe bananas.

   
4. To bananas add honey, coconut oil, and vanilla and mix.
5. In another bowl, mix all dry ingredients. Oats, ground almonds, salt, cinnamon.
6. In bowl with wet ingredients, add flax and milk mixture, mix. Add dry ingredients and mix until combined
7. Add desired add-ins and fold until well distributed.
8. Using a 1 ounce scoop or heaping tablespoon, divide dough into 24 portions onto a parchment lined pan.

   
9. Once divided, dip a spoon in water and using the back, gently flatten the cookies by moving the spoon in small circular motions.

   
10. Bake for 14 minutes turning the pan halfway through.
11. Allow to cool, if you have patience, and ENJOY!

    

Share this Recipe