Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

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Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookie Recipe

I bake a lot of cookies. And when I say a lot, I mean A LOT! We have close to 200 cookie recipes on our site and in my cookbook, I have a whole chapter dedicated to cookies. Yep, I am obsessed. I have been getting requests for gluten-free and vegan cookie recipes, so I decided to kill two birds with one stone by making Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies.

I haven’t done much gluten-free baking. We have lots of gluten-free recipes on our site, but most of them are savory. I did make Flourless Peanut Butter Oatmeal Chocolate Chip Cookies and they were a huge hit! So I gave gluten-free baking a second try and this time I made the cookies vegan too. If you think healthy cookies can’t be delicious, think again. I am in love with these cookies!

Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

These cookies have no flour, eggs, butter, and very little sugar. But guess what? They are still delightful! I promise I am not lying. I was skeptical at first. I didn’t think I would like them…and I was the one creating them..ha! I thought they might end up in the trash, but after one cookie I was sold.

Gluten Free Banana Cookies

So how do these cookies taste good without flour, butter, eggs, and a ton of sugar? The cookies are made up of mashed bananas, peanut butter, coconut oil, agave nectar, vanilla, baking powder, cinnamon, sea salt, and gluten-free oats. Oh yeah, and I threw in some vegan chocolate chips because with all of those healthy ingredients these cookies deserved some chocolate:)

Banana Peanut Butter Chocolate Chop Cookie Recipe

The cookies are thick, chewy, and full of flavor! I love the banana, peanut butter, and chocolate combo! They aren’t overly sweet, which is nice. The chocolate chips add just enough sweetness to cure a sugar craving. The cookies are good out of the oven, but I liked them even better the next day. I couldn’t keep my hands out of the cookie jar.

I didn’t want to eat all of the cookies by my lonesome, so I put them in the freezer. Well, 3:00 got the best of me and I snuck a cookie from the freezer. Oh my goodness! They are SO good frozen! I am keeping a stash in our freezer at all times. The perfect frozen treat for summer!

I am very pleased with my Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies. I still can’t get over how much I love them! I hope you enjoy them too!

Gluten Free Cookies

More Cookie Recipes:

Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

These cookies have it all-banana, peanut butter, oatmeal, and chocolate chips! And guess what? They are gluten-free and vegan too! I love these healthy cookies!
5 from 4 votes
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
45 minutes
Cuisine
American
Servings
24

Ingredients

  • 3 large very ripe bananas, peeled
  • 1/2 cup creamy all-natural peanut butter
  • 1 tablespoon coconut oil, slightly warmed, but not melted
  • 2 tablespoons agave nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/2 cups gluten-free oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 3/4 cup vegan chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
  3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
  4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
  5. Note-If you don’t need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.
Nutrition Facts
Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies
Amount Per Serving
Calories 102 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Sodium 54mg2%
Potassium 89mg3%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Calcium 23mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

gluten free, vegan

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Maria they look so good! I have a recipe for vegan-GF-no sugar-no oil Banana, Peanut Butter Oatmeal Chocolate Chip cookies that I posted a couple weeks ago.

    I love the combination and it always feels good knowing when cookies are healthier that I can have extra ๐Ÿ™‚ I love the chunky texture of the oats in yours and those lovely chocolate chips!

  2. Where would one find vegan chocolate chips? I want to try these cookies! My husband works with a group of people but one person is vegan so it’s hard to find something I can whip up for everyone.

  3. I love putting bananas in my cookies, that just make me feel less guilty about eating so many! Not that I really felt guilty though! LOL
    Anyway these look awesome and yes, I LOVE your new jar! So cute!
    Have a great weekend!

  4. Thank you so much for posting these! I’ve recently had to go G-Free and as a devoted cookie lover, it’s been such a struggle. I’m so happy to see this recipe with some of my favorite flavors!

  5. I’ll have to make this for a gluten-free friend who is also allergic to soy, eggs, nuts, citrus, and dairy. I’ll just swap out sun butter for the peanut butter. Thanks so much for the recipe!

  6. we bake vegan due to allergies. this looks like a great recipe for our family BUT we can’t do the coconut oil. Any suggestions for a substitution?

  7. Could I use regular quick cooking oats in place of the gluten free oats? I always have those on hand and don’t need these to be gluten free. Thanks! They look so easy to make and delicious!

  8. oh, i love these so, so much. all your cookie recipes are incredible… i think of you as the cookie queen and visit this blog whenever i need a little inspiration ๐Ÿ™‚

  9. The words gluten-free and vegan don’t scare me. I’ve tasted plenty of recipes and there are so many tasty ones. I can tell just by looking at these cookies that they’ll be tasty! I don’t bake enough cookies because I have no will power. These are pretty darn healthy, so there’s no guilt involved here!

  10. This recipe looks yummy and healthy! I will need to replace the peanut butter with sunflower butter, due to my son’s peanut allergy.

  11. This recipe is both delicious and very forgiving. My 5 year old wanted to whip up some cookies and the cupboards are a bit bare. I eyeballed the amounts, subbed almond butter for peanut butter, used honey, and added some walnut meal I had ground up because I was short on oats. Believe it or not they still turned out great. Lovely for little ones and adults alike. Thank you!

  12. I made these yesterday, and again today because they’re so good! Please post more vegan, gluten-free baking options!

  13. I have almost all the ingredients for these on hand and canNOT wait to bake them. One question: Where can I find coconut oil? I’ll admit its not on my weekly grocery list! ๐Ÿ™‚

  14. Thank you so much for this recipe! I made them yesterday and they were a big hit in our house! A definite “keeper”.

  15. I can’t stop eating the batter!!!! It’s so good! Seriously, these babies are not even baked yet and my daughter and I are addicted. Thanks for a great recipe!

  16. Oats have a small amount of gluten. My gluten free nephew can’t go near it. Cookies don’t really need gluten. There are many very good cookie recipes using gluten free flour. I have also made pie crust with gluten free flour which was very good.

  17. I made these tonight and they are awesome! I doubled the batch and added 2 Tbsp of reg sugar as a sweetener. Definitely a winner and I’m excited to experiment more with banana cookies. Thanks!

  18. I have made these cookies quite a few times, and just came back for the recipe again, to make for a weekend hiking/camping trip! This recipe is amazing, thank you!!!

  19. Mmmm I only had 1 banana so I reduced everything by 1/3. Just a tip, 1 teaspoon = 1/3 tablespoon, so if you ever find yourself in a situation where you need, for example, 2 2/3 tbsp of something, use 2 tbsp + 2 tsp for better accuracy. I baked it for 12 minutes.

    Anyway, this stuff tastes AWESOME- it ended up making 8 average sized cookies (I flattened them out rather than leaving them in a ball shape), and I have single-handedly eaten 6 already… I can’t bring myself to stop since I know that there’s nothing in there to feel guilty about!

    I did make some changes that I guess I should note. Instead of agave syrup/honey, which I didn’t have, I just used 100% pure maple syrup. Also, I used 1 tsp butter spread + 1/2 tsp canola oil because butter substitute has a lot of water in it, so I assumed I would need a little more fat. Finally, I used raisins instead of chocolate chips.

    Again, these are soooo delicious. Thanks for the awesome recipe! I’ll definitely be making it again ๐Ÿ™‚

  20. These are amazing! I substituted quinoa flakes for the oats, honey for the agave, raw almond butter for the peanut butter, and included unsweetened dried black currants to make them like “oatmeal raisin” cookies. Perfect level of sweetness for a normally sugar-free family!

  21. My family absolutely loved these cookies! We were just looking for a cookie that didn’t have refined sugar and flour and minimal saturated fat, and viola! there it was on your website!

    I have refrigerated them but haven’t tried them frozen yet. If left on counter, the fruit flies attack. Thanks so much for creating the recipe.

  22. I’ve made these 3 times this past week! The only sub I make is real maple syrup for he agave. Today I added a couple tablespoons of cocoa and they turned out fabulous! Thank you for sharing this recipe.

  23. Heyy! Found this on pintrest, and I just made them, and the batter tastes great! I dont’ know if I can even bake them! I’m not vegan, but I love different types of oat-based cookies, and I didn’t have all the ingredients, so I subbed smart balance butter for the coconut oil and brown sugar for the agave, and they still taste great!

  24. these look delicious! I don’t have any agave on hand but I was wondering if it would still turn out if I substituted honey for the agave?

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  26. Just made this! So delicious. I just found out I have an egg allergy so these are going to be my new savior. I feel like they’re an excellent base for any cookie – I might try an instant coffee with cayenne version?

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  28. Just baked these and they’re DELICIOUS! But any suggestions for a banana substitute?? Our little guy isn’t a fan of bananas yet. I know he’d love them if they had some other healthy fruit alternative.

  29. Is the batter suppose to come out like regular cookie dough? Mine came out a little runny? But the batter still tasted good ๐Ÿ™‚

  30. These look so good that I’m going to try this recipe tomorrow but I don’t have any coconut oil, could I leave it out or substitute it with something else? ๐Ÿ™‚

  31. Just made these and they turned out so well! Since they’re vegan, I think you were loving two birds with one heart (and not killing two birds with one stone) when you also made them gluten free! ๐Ÿ˜‰

  32. Best cookies ever!! (Well, ok, unless you’re craving a ginger molasses cookie. Then these wouldn’t quite cut it.) I was craving oatmeal chocolate chip cookies and looking for a way to make them with my 3 overripe bananas. I thought the batter was pretty tasty, but then the cookies warm from the oven far surpassed my expectations! I made half with peanut butter, and the other half with coconut butter instead, since my dd can’t have peanuts. They’re both astonishingly awesome. THANK YOU for sharing this little delicacy! I love how little sugar they have, so my kids (and I!) are gobbling up wholesome treats!

  33. Delicious cookies!!! I substituted applesauce for the coconut oil and used honey instead of the agave nectar. I love baking using common ingredients. These cookies are a big hit!! Thank you!!

  34. This cookies are delicious! My son has food allergies, so I am always looking for good recipes. I substituted coconut oil for canola oil and the peanut butter for soy nut butter and they taste great. Thanks for sharing this wonderful recipe! I have a few in the freezer to see how much better they’ll taste this way. ๐Ÿ™‚

  35. Does one have to use quick oats? I have regular gf oats that usually take longer to cook: will those work equally well?

  36. Thank you! OMG, these are so delicious. Even better frozen, though!! And they don’t get rock hard, just cold and firm, like a super naughty ice cream treat, but without the ice cream and without the super naughty ๐Ÿ™‚ a hit with the whole family!

  37. I’m making these again and, since I am officially obsessed with them, I’m making a double batch so that I can have plenty in the freezer so I don’t run short again!!! This time around, I took your recipe as is, but I added some flax/chia blend and a little almond milk. The first tray just came out of the oven and it’s taking every once of self control I have not to dive into them head first!! Yes. I’ll choke down some lunch, first. If I must.

  38. So amazing! Made 20 cookies for me at 150 calories each. Just one is perfect to fix a sweets craving with real ingredients. Great alternative to a granola bar for my kiddos.

  39. I am looking for vegan cookies that I can freeze and then thaw out for an event in a few months. Do you happen to know which recipes might hold up the best for freezing and then thawing out when we are ready to enjoy? Thanks!

  40. thanks for a great recipe. ย i made them for my daughter who is a new nurse and is on the night shift. ย she liked an appreciated them, but, i wasn’t prepared for my junk food loving son who said that these cookies were great!

  41. Just writing to say that these cookies are AMAZING
    My boyfriend and I made these last weekend on a whim – we divided the recipe by a third to get 8 cookies – and after one bite we scoffed the lot! We couldn’t believe these didn’t have sugar or butter!
    Thanks so much for such a delicious cookie recipe that just so happens to also be healthy! (We bought a bunch of bananas the day after just so we can make these again this weekend – lol )

  42. New baker here – do you use quick cooking or regular oats? Does it make a difference? Thank you in advance! ๐Ÿ™‚ย 

  43. Any chance you would have the caloric count on these cookies? I made a non vegan version of them and love them. I’m keeping track of calories ย and it’s alway nice to know how many of too many! ๐Ÿ˜‰

  44. 5 stars
    Ive made this once a month for a year now. Love love it. But to nake even healthier I have tried adding flaked Quinoa to replace 1/2 cup of oats. ย And added Flax as ut still seems too wet. ย  ย Today I added 1 scoop of Chocolate Protein powder. !!! They look yummy !ย 

  45. 5 stars
    Love these. I make them all the time and they are very well received. I usually use almond butter instead of peanut butter. Sometimes I add shredded unsweetened coconut.

  46. 5 stars
    This recipe makes so many cookies! And they are absolutely delicious! Thank you!! As a frugal mom of 4, I am always looking for healthy snacks that I can make a bunch of for cheap! These are perfect!

  47. 5 stars
    We have been making these cookies for years and don’t ever want to live without them. We actually call them “the cookies”-like “I’m going to make the cookies.” Everyone knows exactly which cookies I mean. Plus, they’re easy enough for my 7 year old to make on her own and we’ve made them every which way depending on the ingredients on hand. I don’t think they can be messed up! Delicious every time:) Thank you for our favorite cookie.

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