Banana Bread Cookies

I would always get so many requests for a good gluten free and vegan banana bread, but as I was thinking about it all I could think was “I WISH I could make a recipe where I could just make a bunch of individual slices of banana bread.” And that’s how this cookie was born!

You can make them whatever size you want, but I chose to make mine huuuuge. They turn into small pieces of banana bread heaven that you can use as a grab-and-go breakfast or for meal prep for the week! And with ingredients like this, it feels like you’re just taking a baked oatmeal bowl on the go, but instead it’s a cookie 😉

Ingredients for these banana bread cookies

• 2 large ripe bananas
• 1 2/3 (220g) cup oats, blended into oat flour
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup chocolate chips

What can I add besides chocolate chips?

If you aren’t a chocolate person, no reason to deprive yourself of these banana cookies, you have options:

• Oats: to make this a delicious banana oatmeal cookie
• Butterscotch or peanut butter chips: for a creamy nutty flavor that goes perfectly with banana
• Nuts: walnuts or pecans are a great addition that also add a nice texture to every bite
• Coconut flakes: another easy drool-worthy swap
• Raisins: because I don’t believe anyone who could hate on an raisin cookie smh

A note on shaping the dough before baking

It’s important to shape the cookie dough balls by hand into the size and shape you want before baking because these cookies don’t really spread in the oven – and that’s totally on purpose! With bananas as our only wet ingredient (and no butter to melt and spread the cookies out), they bake up thick, soft, and cakey rather than thin and chewy.

Storage tips

Here’s the best way to store these cookies, based on each method:

To store the baked cookies at room temperature: These will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container

To store baked cookies in the fridge: These will keep in an airtight container for up to 7 days. I like to wrap each cookie in a layer of wax paper to prevent the from sticking to each other.

To store the baked cookies in the freezer: These will freeze well for up to six months. I like to line them with wax paper so they don’t stick to each other, then place them in a freezer gallon bag. To thaw, remove the cookies from the bag and let them sit at room temperature for 3-4 hours. Then they should be ready to eat!

Watch the recipe here

Looking for more banana recipes?

And that’s everything for these Banana Bread Cookies!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

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And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3