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    Home » All Recipes » Sweets & Desserts

    Vegan Banana Cookies (Gluten Free)

    Published: Jul 29, 2022 by Katie

    Jump to Recipe How-To-Photos Watch the Video

    These easy vegan banana cookies are soft, chewy and full of delicious banana flavors! They make a great healthy snack or could be served as breakfast cookies.

    close-up of 1 banana cookies being held up.

    If you like banana bread, then you'll also love these cookies! They are gluten-free and made without butter or eggs, making them a healthier option.

    For more easy banana recipes with few ingredients see 5-Ingredient Vegan Banana Bread, Vegan Pumpkin Banana Bread or No-Butter Banana Muffins.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitution Notes
    • How to Make Vegan Banana Cookies
    • Top Tips
    • Variations
    • Optional Add-Ins
    • Serving Suggestions
    • Storage
    • More Vegan Banana Recipes
    • 📖 Recipe
    • FAQs

    Why You'll Love This Recipe

    • These healthy banana cookies are made with olive oil instead of vegan butter.
    • They include only 6 simple ingredients.
    • There are no oats included!
    • They are vegan, dairy-free and gluten-free.
    • They are freezer-friendly!

    Ingredients & Substitution Notes

    all ingredients needed to make banana cookies: olive oil, banana, baking powder, salt, coconut sugar, ground almonds.
    • Ripe Banana: The banana gives these cookies their main flavor and acts as a sweetener and egg replacement. Make sure to choose an overripe banana with many brown spots on the skin, to ensure that it's sweet.
    • Ground Almonds: These cookies call for ground almonds instead of plain flour.
    • Sugar: I used coconut sugar but any granulated sweetener such as brown sugar, castor sugar or regular white sugar would work.
    • Olive Oil: These vegan cookies are made with olive oil instead of butter to boost their nutritional value. Could be replaced with coconut oil but this will increase the saturated fat content.
    • Baking Powder: Acts as a rising agent.
    • Pinch of salt

    See recipe card for quantities.

    How to Make Vegan Banana Cookies

    These gluten-free banana cookies require few ingredients and are super easy to make. All you'll need is a large mixing bowl.

    1 banana in a bowl.

    STEP 1: Mash banana. Peel a very ripe banana and add it to a bowl.

    mashed banana in a bowl.

    Mash with a fork until you end up with a creamy, smooth texture (some smaller chunks are ok).

    dry ingredients for banana cookies whisked together in a bowl.

    STEP 2: Add dry ingredients. Add ground almonds, sugar, baking powder and a pinch of salt to a large mixing bowl. Whisk until well combined.

    mashed banana and olive oil added to dry ingredients in a bowl.

    STEP 3: Add wet ingredients. Add mashed banana and olive oil.

    vegan banana cookie dough in a bowl.

    STEP 4: Combine. With a spatula or spoon (or your hands), whisk together dry and wet ingredients until well combined.

    raw banana cookies on a baking tray lined with parchment paper.

    STEP 5: Bake. Scoop out individual cookies with a cookie scoop and place them onto a baking sheet lined with parchment paper. Flatten each cookie with the back of a fork or your hands. Bake for 15-18 minutes.

    Top Tips

    • Ripe Bananas: Use overripe bananas with lots of brown spots. They are sweeter and more aromatic.
    • Damp Fork: The dough will be very sticky, make sure to flatten the cookies using a damp fork or damp fingers. This will prevent the dough from sticking to the fork.
    • Measure out banana: Bananas can vary quite a bit in size so for best results, I recommend measuring out your mashed banana!

    Variations

    • Oil-Free: To create completely oil-free banana cookies you could replace the oil with plant milk such as almond milk or oat milk. The cookies' texture will be different though.
    stack of 3 vegan banana cookies on a cutting board.

    Optional Add-Ins

    • Chocolate Chips: Turn these into banana chocolate chip cookies by adding a handful of chocolate chips or cacao nibs. Make sure they are vegan if you want to keep this cookie recipe vegan.
    • Chopped Nuts: Add a handful of chopped pecans or walnuts to add more texture.
    • Seeds: Instead of chopped nuts you could throw in a handful of sunflower seeds or pumpkin seeds.
    • Cinnamon: Add a dash of ground cinnamon to add some additional festive flavors.
    • Vanilla Extract
    8 banana cookies on a serving plate, next to it banana slices.

    Serving Suggestions

    • Coffee: Serve these cookies with some Peanut Butter Coffee or Oat Milk Matcha Latte.
    • Hot Chocolate: Or enjoy them alongside our Oat Milk Hot Chocolate.
    • Tea: If you're more of a tea-person, try this Ginger Tea.

    Storage

    • To store: Store any leftover banana cookies in an airtight container at room temperature for up to 3 days.
    • To freeze: Freeze in a freezer-friendly jar for up to 1 month. Let thaw on the counter overnight.

    More Vegan Banana Recipes

    • banana milkshake in a serving glass topped with whipped cream and caramel sauce drizzled on top.
      Banana Milkshake without Ice Cream
    • 5 ingredient vegan banana bread loaf with a knife and 2 slices of it next to it.
      5-Ingredient Vegan Banana Bread (Healthy + Easy)
    • banana smoothie in a serving glass, topped with homemade caramel sauce.
      Banana Smoothie (without yogurt)

    If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment or rating below! SIGN UP for the WSK newsletter and get the newest recipes delivered right to your inbox!

    📖 Recipe

    close-up of 1 banana cookies being held up.

    Vegan Banana Cookies (gluten-free)

    Author: Katie
    These delicious vegan banana cookies are super soft and chewy on the inside with slightly crispy edges and bursting with banana flavors.
    If you love this recipe as much as we do, click on the 5-stars below!
    4.72 from 7 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Baking Time: 18 minutes minutes
    Total Time: 28 minutes minutes
    Course: Dessert
    Cuisine: American-Inspired, dairy-free, gluten-free, vegan
    Servings: 10 cookies
    Prevent your screen from going dark

    Ingredients

    • 1 ¼ cup (130 g) almond meal
    • 3 tablespoon coconut sugar or other granulated sweetener of choice
    • 2 teaspoon baking powder
    • pinch of salt
    • ⅓ cup (100 g) mashed banana (~1 small/medium banana)
    • 1 tablespoon olive oil
    You can find detailed step-by step-photos above the recipe card.

    Instructions

    • Preheat oven to 350°F (180°C).
    • Peel a very ripe banana and add it to a bowl. Mash with a fork until smooth (some smaller chunks are fine).
    • Add almond meal, sugar, baking powder and a pinch of salt to a large mixing bowl. Whisk until well combined.
    • Add mashed banana and olive oil.
    • With a spatula or spoon (or your hands), whisk together dry and wet ingredients until well combined.
    • Scoop out 10 individual cookies with a cookie scoop and place them onto a cookie sheet lined with parchment paper.
    • Flatten the cookie dough balls with a damp fork or your fingers.
    • Bake for 15-18 minutes or until edges and top of the cookies are golden brown. 18 minutes of baking time will give you a chewy texture with a slightly crisp edge.
    • Serve with some desiccated coconut sprinkled on top of each cookie (optional).

    Video

    Notes

    • Ripe Bananas: For best results, I recommend using overripe bananas with lots of brown spots. They are sweeter and more aromatic.
    • Measure out banana: Bananas can vary quite a bit in size so for best results, I recommend measuring out your mashed banana!
    • Sweeter Cookies: The cookies are lightly sweetened. For sweeter cookies add a bit more sugar (1-2 tbsp).
    • To store: Store any leftover banana cookies in an airtight container at room temperature for up to 3 days.
    • To freeze: Freeze in a freezer-friendly jar for up to 1 month. Let thaw on the counter overnight.

    Nutrition

    Serving: 1cookie. | Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 92mg | Potassium: 27mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

    FAQs

    Can I use almond flour instead of ground almonds?

    I have only tested this recipe using ground almonds which have a different texture than almond flour. I would imagine that when using almond flour, the cookies will become much more compact and not as soft and chewy.

    Should cookies made with bananas be refrigerated?

    These banana cookies can be stored at room temperature and do not need to be stored in the fridge.

    Are banana cookies healthy?

    This depends on the recipe. This cookie recipe is made with olive oil instead of butter or eggs. Olive oil mainly consists of monounsaturated acids and is lower in saturated fat. Olive oil is associated with the prevention of cardiovascular diseases and diabetes mellitus type 2. Bananas are a great source of potassium, fiber and vitamin b6.

    More Sweets & Desserts

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      Peanut Butter Date Balls
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      Chocolate Veggie Muffins
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      Vegan Lemon Olive Oil Cake
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      Carrot Date Cake

    Comments

      4.72 from 7 votes (6 ratings without comment)

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      Recipe Rating




    1. Cat says

      June 20, 2023 at 1:22 am

      5 stars
      So easy and delicious!!! My mashed banana was about 3/6 cup, I used the same amount of almond flour instead of meal, 1tbsp of potato starch, 1/4 tsp of vanilla ext, black salt instead of regular, 2 tbsp of pecan butter instead of the olive oil and added a 1/4 cup each of walnuts and raisins, I'm not a fan of bananas but this was delicious, thank you!!

      Reply
      • Katie says

        June 20, 2023 at 10:34 am

        Very happy to hear that you could successfully adapt the recipe to your own preferences! Thanks so much for taking the time to leave a feedback! 😊

        Reply
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