Vegan Banana Bread Cookies (Gluten-Free)
These vegan banana bread cookies taste like a slice of your favorite banana bread! They're soft, tender, loaded with chocolate chips, and entirely vegan, gluten-free, and refined sugar-free.
Equipment
Ingredients
wet ingredients
- ½ cup mashed banana, = one medium banana
- ½ cup coconut sugar
- ¼ cup melted vegan butter
- 1 teaspoon vanilla extract
dry ingredients
- 1 cup oat flour, use certified GF if needed
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup vegan chocolate chips
- ¼ cup chopped walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the mashed banana, coconut sugar, melted vegan butter, and vanilla extract until combined.
- Add the dry ingredients: Add in the almond flour, oat flour, baking soda, and salt. Mix until a dough forms. Then, fold in the chocolate chips and crushed walnuts.
- Scoop the cookies: Use a medium cookie scoop (about 1-2 tablespoons sized) and scoop the dough into balls. Place on the prepared baking sheet a few inches apart. I usually do 6 balls per sheet.
- Bake the cookies: Bake for 15 minutes, until golden. Once they're done baking, I like to take a round cookie cutter (or cup) to swivel around the edges to create a perfect circle.
- Let cool: Once you remove the cookies from the oven, let cool on the baking sheet for 10 minutes. Since they're made with almond flour, they need time to set and firm up. Then, transfer the cookies to a wire rack to finish cooling. I sprinkled mine with crushed walnuts and flaky sea salt. Enjoy!
Video
Notes
- Use a ripe, spotty banana: The darker, mushier, and spottier your banana, the better!
- For the best texture, use store-bought oat flour: Since store-bought oat flour is professionally milled, it gives the cookies a super soft texture.
- Don't over bake them: Watch that timer! Over baked cookies will be dry.
- Want perfectly round cookies? Once they're done baking, take a round cookie cutter (or cup with a wide mouth) and swivel around the edges.
- Let the cookies cool: I know it’s tempting, but this step matters! Since the cookies are made with almond flour, they'll come out very soft and need time to properly set.
- Storage: Store in an airtight container at room temperature for up to 3 days.
Serving: 1 cookie, Calories: 184kcal, Carbohydrates: 21g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 138mg, Potassium: 83mg, Fiber: 2g, Sugar: 9g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
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