This Banana Oatmeal Cookie Recipe makes unbelievably soft, tender, and chewy cookies. The delicious banana flavor and texture from the oats is hard to resist. If you have ripe bananas waiting to be used, you have to try this recipe!
Recently, I had several bananas that needed to be used up before they were past their prime. After using a couple to make my tried and true banana bread recipe, I decided to use the remaining bananas to make these cookies.
If you like the flavor of bananas, you’ll love these cookies. Without any flavorful add-ins like chocolate chips, raisins, or nuts to distract your taste buds, the subtle banana flavor comes right through.
The gluten free oats add a chewy texture to these delicious cookies, but they take a back seat to the flavor of the bananas. Now if you’re not a fan of bananas, you’ll want to try these Lemon Cookies with Lemon Glaze or these Double Chocolate Pecan Chip Cookies.
Are your bananas ripe enough to make this recipe?
If the peels are green and the fruit is firm, the bananas are under ripe. When the peels are brown and the fruit is mushy, the bananas are too ripe.
If the peels are yellow with brown spots and the fruit is soft, the bananas are just right for making these banana oatmeal cookies.
This one-bowl recipe is so easy to make, you can have warm, fresh from the oven cookies on the table in less than 30 minutes.
(This post contains affiliate links. Read my disclosure policy here.)How to Make this Banana Oatmeal Cookie Recipe
Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper. I prefer to use liners when possible because they can be washed and used again and again.
Place the butter, sugars, egg, almond extract, and mashed bananas in a large mixing bowl. Using an electric hand mixer, beat everything together until well combined (photos 1 & 2).
Add the gluten free flour, salt, cinnamon, baking soda, cloves, and cornstarch to the mixing bowl and beat until combined (photos 3 & 4).
Place the gluten free oats in the mixing bowl and stir until completely incorporated (photos 5 & 6).
Use a 1.5-tablespoon cookie scoop to drop the dough, 2-inches apart, on the prepared pans. Once the dough balls are on the pans, gently press the balls into flat discs (photo 7).
Bake the cookies for 10-12 minutes until golden brown (photo 8).
Allow the cookies to cool on the baking pan for 4-5 minutes before moving to a wire rack to cool completely. The baked cookies will be delicate so take care when removing them from the baking pans.
Baker’s Tips
- Be sure to use ripe bananas for these cookies. Under ripe bananas don’t add enough sweetness and overripe bananas will be too soft to hold the cookies together.
- When making these cookies for someone with Celiac disease, consider using certified gluten free oats to be safe.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- After dropping the dough on the prepared pans, press the balls into flat discs. The cookies will spread a little when baking, but pressing the dough down will give the cookies a more uniform shape.
The cookies can be stored in a sealed container for 2-3 days or in the freezer for several weeks. I like to put a few cookies in small freezer safe bags to be enjoyed whenever we want. Simply take a bag out of the freezer and allow the cookies to thaw before enjoying.
If you’re looking to use up some ripe bananas, you have to try this Banana Oatmeal Cookie Recipe. The wonderful banana flavor and chewy oat texture makes these soft, tender cookies impossible to resist. Happy Baking!
More Gluten Free Banana Recipes
- Gluten Free Cinnamon Banana Muffins
- Caramelized Banana Bread {Gluten Free}
- Gluten Free Banana Cake with Cream Cheese Frosting
- Gluten Free Banana Muffins
More Gluten Free Oatmeal Recipes
- Toasted Coconut Butterscotch Oatmeal Cookies
- Almond Butter Oatmeal Muffins
- Bob’s Monster Cookies Recipe
- Gluten Free Oatmeal Raisin Cookies
Find more gluten free cookie recipes in the Recipe Index.
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This Banana Oatmeal Cookie Recipe makes unbelievably soft, tender, and chewy cookies. The delicious banana flavor and texture from the oats is hard to resist.
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract
- 1 cup mashed bananas
- 1 1/2 cups gluten free flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon ground cloves
- 2 teaspoons cornstarch
- 3 cups gluten free oats
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Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper.
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With an electric mixer, beat together butter, sugars, egg, almond extract, and mashed bananas until well combined.
-
Add gluten free flour, salt, cinnamon, baking soda, cloves, and cornstarch and beat until combined.
-
Stir in gluten free oats.
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Use a 1.5-tablespoon cookie scoop to drop the dough, 2-inches apart, on the prepared pans. Press the dough into flat discs.
-
Bake the cookies for 10-12 minutes until the edges are golden brown.
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Allow the cookies to cool on the baking pan for 4-5 minutes before moving to a wire rack to cool completely.
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Serve and enjoy!
- Be sure to use ripe bananas for these cookies. Under ripe bananas don’t add enough sweetness and overripe bananas will be too soft to hold the cookies together.
- When making these cookies for someone with Celiac disease, consider using certified gluten free oats to be safe.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- After dropping the dough on the prepared pans, press the balls into flat discs. The cookies will spread a little when baking, but pressing the dough down will give the cookies a more uniform shape.
Recipe adapted from Life, Love and Sugar
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