These banana oatmeal chocolate chip cookies are packed with fruity cardamom and cinnamon for a warmly spiced treat. They’re so golden and crispy you’d never know they’re gluten free!
Easy Banana Oatmeal and Chocolate Chip Cookies
If you’re a cookie lover, these freshly baked banana oatmeal chocolate chip cookies are for you. The buttery dough has hints of vanilla, cinnamon, and even floral notes from a bit of cardamom. They’re also made with gluten free flour. Baked until golden and crispy, the cookies will fill your kitchen with a sweet and spiced aroma in just 25 minutes. Who can say no to that?
Why You’ll Love These Oatmeal Chocolate Chip Cookies with Banana
Your cookie jar will always be full thanks to these freezer-friendly banana oatmeal chocolate chip cookies.
- Versatile. Add cocoa powder, crunchy pecans, or a peanut butter filling for more flavor and texture.
- Quick. 25-minute homemade cookies beat store-bought and café-style ones any day.
- Gluten-free. They’re so good so no one will be able to tell they’re made with gluten-free flour and oats.
- Freezer-friendly. Set one on the counter whenever you’re craving a cookie.
Recipe Ingredients
Cardamom, earthy cinnamon, and creamy bananas are a heavenly flavor combination. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Ground cardamom – You can use whole cardamom and grind it yourself in a pestle and mortar.
- Ground cinnamon – Feel free to swap it for ground nutmeg.
- Gluten free flour – Find this in the baking or “health food” section at most grocery stores.
- Kosher salt – Avoid coarse salt because it won’t dissolve in the dough.
- Baking soda – Don’t swap it for baking soda, which will make the cookies very fluffy and cake-like.
- Light brown sugar – Dark brown sugar works too, but the cookies will have a dark brown color.
- Butter – Skip the salt in the rest of the recipe if you use salted butter.
- Granulated sugar – You can use light brown sugar.
- Banana – The riper, the better.
- Egg – Liquid eggs are great.
- Vanilla extract – Almond extract is a good swap.
- Old-fashioned rolled oats – Make sure the package says “gluten free” too.
- Chocolate chips – Add milk, bittersweet, or dark chocolate chips.
How To Make Banana Oatmeal Chocolate Chip Cookies
It’s just like making your favorite chocolate chip cookie, but with warm spices and gluten free ingredients. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat the oven to 350F. Line the baking sheets with parchment paper and set them aside.
- Toast the spices. Add the cardamom and cinnamon to a small skillet over medium heat. Stir them continuously for 2 minutes, or until fragrant. Remove them from the heat.
- Mix the dry ingredients. Whisk the toasted spices, flour, salt, and baking soda in a large bowl. Set it aside.
- Cream the butter. Use a hand-mixer to beat the sugars and butter over medium-high speed until smooth and creamy. Reduce the speed to low.
- Make the dough. Gradually add in the dry ingredients. Add the banana, egg, and vanilla extract, beating until well combined. Fold in the oats and chocolate chips.
- Shape it. Roll the dough into 24 evenly-sized balls, about 1 1/2 tablespoons each. Spread them out on the baking sheets, leaving 2″ between them.
- Bake. Pop one tray into the oven at a time. Bake for 5-6 minutes, rotate the tray, and bake for another 5-6 minutes or until slightly golden around the edges. Remove it from the oven and repeat for the other tray.
- Serve. Let the cookies cool for at least 10 minutes before moving them to a wire rack. Serve and enjoy!
Tips & Variations
Adding chewy cranberries and a Nutella filling can take these gluten free cookies to the next level.
- More add-ins. Fold 1/4-1/2 cup chopped pecans, walnuts, mini pretzels, dried cranberries, or raisins into the dough for extra texture.
- Stay in the middle. Never bake on the bottom oven rack because it’s too hot and the cooking will burn. The top rack doesn’t receive enough heat, so the texture’s affected. For best results due to even heat distribution, always bake using the middle oven rack.
- Reduce waste. Swap the parchment paper for a silicone baking sheet. You can also start freezing leftover over-ripe bananas that you can use to make this recipe again in the future.
- Make them chocolatey. Stir 1/4 cup cocoa powder into the dry ingredients for extra chocolatey, dessert-like cookies.
- Add a filling. Scoop dollops of whipped cream cheese, Nutella, or peanut butter onto a parchment-lined baking sheet. They should be the size of 1/2 tablespoon. Freeze for 1 hour or until firm. Stick one into the center of each ball of dough right before baking for a yummy filling.
Proper Storage
There’s nothing like a homemade cookie that’s as fresh as the day you baked them.
- Counter: Place them in an airtight container for up to 2 days.
- Fridge: Store them in a Ziploc bag or container for up to 5 days. Set them on the counter for 5 minutes before digging in.
- Freezer: Wrap each cookie in plastic wrap once. Transfer them to a freezer bag. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 15-20 minutes.
More Gluten Free Cookies
- Gluten Free Cranberry Pistachio Shortbread Cookies
- Gluten-Free Pecan Pie Thumbprint Cookies
- Gluten Free Pumpkin Oatmeal Cookies
- Thin and Crispy Gluten Free Chocolate Chip Cookies
Gluten Free Banana Oatmeal Chocolate Chip Cookies
This banana oatmeal chocolate chip cookies recipe is warmly spiced with cinnamon and cardamom for a comforting, freshly baked treat.
Servings: 24 cookies
Ingredients
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 1 cup gluten free flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter 4 ounces, at room temperature
- 1/4 cup granulated sugar
- 1 ripe banana mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup bittersweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper; set aside. Toast cardamom and cinnamon in a small skillet over medium, shaking skillet often, until fragrant, about 2 minutes. Remove from heat. Whisk together cardamom mixture, flour, salt, and baking soda in a medium bowl; set aside.
- Beat brown sugar, butter, and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until creamy, about 1 minute. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating until combined, about 1 minute. Add banana, egg, and vanilla; beat until combined, about 30 seconds. Stir in oats and chocolate chips.
- Drop 24 portions of dough (1 1/2 tablespoonfuls each), spaced 2 inches apart, on prepared baking sheets. Bake in a preheated oven, one sheet at a time and rotating the baking sheet halfway through bake time, until cookie edges are golden brown and set, 10 to 12 minutes per batch. Let cookies cool to room temperature on a baking sheet, 10 to 15 minutes.
