soft & gluten free banana bread breakfast cookies

Adapted from The Simple Green, these soft banana bread cookies are a great recipe should you ever need a use for very ripe bananas and/or have run out of eggs.

Favourite Takeaways:

  1. Excellent breakfast cookie or mid-morning snack
  2. No refined sugars
  3. Easily made ahead of time

These delightfully soft cookies are essentially a chocolate chip cookie and banana bread hybrid. They make an excellent gluten free snack and a lovely addition to breakfast.

alteration notes:

  • Used AP gluten-free flour
  • Used 2 bananas
  • Used butter
  • Reduced oven to 350 F.
  • Increased baking time

approximate times:

  • Prep: 15 minutes
  • Bake: 10-12 minutes


w e t

  • 2 Tablespoons flax meal + 4 Tablespoons water (or just use 2 eggs)
  • 2 ripe (medium) bananas, mashed
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract

d r y

a d d  –  i n


  1. Preheat oven to 350 F.
  2. Line 2 cookie sheets with parchment paper
  3. If using flax meal (skip if using eggs): in a small bowl combine the meal (ground flax seeds) with water and let stand for 5 minutes
  4. In the bowl of a stand mixer (with paddle attachment) add the banana, butter, honey, vanilla, flax meal (or eggs) together on low speed – until combined
  5. In a medium bowl whisk together the flour, baking soda, salt
  6. Add flour mixture all at once and mix on low speed – until dough just comes together
  7. Fold in oats and chocolate chips
  8. Scoop the dough (about 1 Tablespoon at a time) – 8 cookies per sheet
  9. Slightly flatten cookies with fork or bottom of a cup – about 1/2 inch thick
  10. Bake 1 sheet at a time for 10-12 mins until cookies are browned on the bottom
  11. Allow cookies to cool for 5 minutes on baking sheet before transferring to wire racks to completely cool

further insights:

  • serves about 1-2 dozen small/medium cookies
  • chose a Gluten Free flour with Xanthan Gum
  • used a small cookie scoop and slightly pressed down on dough
  • can be made ahead and stored in airtight container – about  4 days in the fridge
  • freezes well in airtight container

If you have any questions about the recipe feel free to leave a note in the comments section below.



This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would would purchase for a dear friend.


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