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Banana Bread Cookies

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Banana bread cookies are gluten-free with no refined sugar. This recipe is made with oat flour, coconut flour, and tapioca starch as the base. Ripe bananas and maple syrup are used to sweeten them. These cookies make a great grab-and-go breakfast or afternoon snack.

Banana bread cookies on white marble with bananas and cinnamon sticks surrounding them

Banana Bread Cookies (Gluten Free)

I love a good grab-and-go breakfast cookie or muffin! You can add this delicious banana bread cookie recipe to the list of easy morning ideas.

These are made with gluten-free flours, including oat flour, coconut flour and tapioca starch. Choosing a whole grain gluten-free flour is a healthier alternative because these are high in fiber and help to slow the digestion process. This helps to avoid the blood sugar spike that can happen when we consume too much sugar or refined carbohydrates in the morning.

The result is a simple, chewy cookie that tastes like banana bread! These are so yummy – I recommend you make a double batch and store extras in the freezer!

A bunch of banana oat cookies placed on white marble counter

Banana Bread Cookies Ingredients

Here’s what you’ll need for the recipe (scroll to the bottom for the full recipe card):

  • Oat Flour – I make my own oat flour using sprouted rolled oats that are gluten-free and just love ’em! (they’re also made in a peanut-free facility for anyone with nut allergies). Here’s my tutorial on how to make your own oat flour.
  • Tapioca Starch – Tapioca starch is gluten free and a great ingredient to have in your pantry. It can be used to thicken soups and gravies, and in your cookies!
  • Coconut Flour – This is a lovely gluten-free flour to use in your baking. You’ll need ½ cup of coconut flour for this recipe.
  • Bananas – You’ll need 3 very ripe bananas with lots of brown spots. The riper the banana, the sweeter it is.
  • Cinnamon – This recipe uses 2 Tbsp of cinnamon.
  • Maple Syrup – I used maple syrup to sweeten these cookies. You could also use honey, or skip the sweetener all together.
  • Eggs – You’ll need 2 eggs.
Four stacked banana bread cookies. Bananas and cinnamon in background.

How To Make Banana Bread Cookies

  1. Dry Ingredients – Add oat flour, tapioca starch, coconut flour, and cinnamon to a large bowl. Mix together and set aside.
  2. Wet Ingredients – Mash the bananas in a small bowl and add to the flour mixture. Beat the eggs in a small bowl with a fork – add those along with maple syrup. Mix everything until it forms a batter.
  3. Bake – Use a spoon or cookie scoop to add 2 Tbsp of batter to a baking sheet lined with parchment paper. Gently press and form each cookie with your hands or a silicone spatula. Top with cinnamon and sliced banana. Bake at 350°F for 23-25 minutes. Remove from oven and let sit on the baking sheet for 5 minutes before placing them on a cookie rack.

Tips For Cookies

  • Make Your Own Oat Flour – The truth is, you can buy oat flour at many supermarkets and online. But it usually comes at a higher price than if you were to buy old fashioned rolled oats and make it yourself at home. I have an easy tutorial on how to make your own oat flour here.
  • Let The Batter Sit – After you’ve mixed all the ingredients together, let it sit for 10-15 minutes. The oat flour and coconut flour will absorb extra moisture during this time.
  • Rinse The Spatula Under Water – When you’re forming the cookies, the batter can get sticky. I like to rinse a spatula under water and use it to flatten and create the cookie shape. Repeat the water step as soon as it starts to get sticky again.

Storage Tips

  • To Store – You can store these cookies in an airtight container in the fridge for up to a week.
  • To Freeze – These cookies can also be frozen. Place them inside a large ziploc freezer bag. Seal tightly and remove excess air. They will keep in the freezer for up to 3 months.

Recommended Tools To Make This Recipe

  • Nordicware Big Baking Sheet – This large baking sheet is my favorite! I use it bake cookies, roast vegetables, and make sheet pan dinners. I love how big it is so you can pile more on.
  • Mixing Bowls – These make it easy to prep and clean up.
  • Avocado Oil Spray – I use avocado oil spray for all my recipes. If you spray it on the baking sheet, it will help the parchment paper to stick down. Avocado oil spray has a high smoke point making it great for anything cooked in the oven.
  • Unbleached Parchment Paper – I love this parchment paper! It’s unbleached and compostable. It’s coated in silicone, a safer ingredient than what most parchment papers are coated in. I use it for all my recipes and if it’s not too dirty, I just save it on the baking sheet for the next recipe.
Banana bread cookies on a black cooling rack.

More Cookie Recipes To Try

I have so many wonderful gluten-free cookie recipes for you to try! Here’s a few to bookmark:

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Banana Bread Cookies

Banana bread cookies are gluten-free with no refined sugar. This recipe is made with oat flour, coconut flour, and tapioca starch as the base. Ripe bananas and maple syrup are used to sweeten them. These cookies make a great grab-and-go breakfast or afternoon snack.
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Cook Time: 23 minutes
Total Time: 23 minutes
Servings: 10 cookies



  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    Tip: To get the parchment paper to stay down, first spray the bare baking sheet with cooking spray. Then place the parchment paper on top – the oil will help it stay in place.
  • In a large bowl, combine the oat flour, tapioca starch, coconut flour, and cinnamon.
  • Add the 3 ripe bananas to a bowl and mash together with a fork. It should be nice and mushy! Add this to the bowl of dry ingredients.
  • Whisk together 2 eggs with a fork and pour into the bowl of dry ingredients along with the maple syrup.
  • Mix together and let sit 15 minutes. The flour will soak up some of the wet ingredients during this time.
  • Add 2 cookie scoops worth (or about 2 Tbsp) of batter to the baking sheet.
  • Rinse a spatula under some water and lightly press down the cookies to flatten them. Repeat rinsing with water everytime the batter starts to get sticky.
  • Sprinkle cinnamon and add thin slices of banana to the tops. Bake for 23-25 minutes.
  • Let cool 5 minutes, then add to a rack to cool completely.

Recipe Notes:

  • Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.


Calories: 150kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 28mg | Potassium: 195mg | Fiber: 4g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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