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.
Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper.
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.
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.
Allow the cookies to cool on the baking pan for 4-5 minutes before moving to a wire rack to cool completely.
Serve and enjoy!
Notes
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 ½ teaspoon to the recipe. I usedBob's Red Mill Gluten Free 1 to 1 Baking Flourwhich 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.