Enjoy a comforting batch of soft, wholesome Banana Oatmeal Cookies with chocolate chip, naturally gluten-free and perfect for quick snacks or school lunches.

With just five simple ingredients, these cookies offer an effortless, delicious way to treat yourself without overthinking the method.

Biscuits cookies sans gluten à la banane, avoine et pépites de chocolat, empilés en une pile rustique sur du papier cuisson, avec des flocons d’avoine et pépites autour, photographiés dans un décor naturel et chaleureux. — Cookies sans gluten

Gluten-Free Banana Oat Chocolate Cookies: Easy and Delicious

These gluten-free banana oat chocolate cookies are the kind of simple, comforting treats you make when you want something sweet and satisfying without spending hours in the kitchen.

Their soft texture, the natural sweetness of ripe bananas, and the little pockets of melted chocolate make them perfect for school snacks, afternoon breaks, or any moment when you’re craving a quick homemade treat.

And fun fact… I wasn’t even the one who baked them, my daughter did!

For a science class project, each student had to create a recipe that met one requirement: gluten-free, refined sugar–free, egg-free, or dairy-free. Naturally, she came to me for help… late in the evening, of course.

Running to the store at 7 p.m. with dinner on the stove was out of the question!

So we dove into Pinterest together until we found a five-ingredient recipe using things we already had in the pantry. Perfect!

She mashed the bananas, mixed everything together, shaped the cookies, and into the oven they went.

With three bananas, she made a generous batch, enough for me to sneak a few for photos, haha.

The result? A complete success: extra-soft, wholesome, chocolatey cookies that we all loved.

Cookies sans gluten à la banane, à l’avoine et au chocolat empilés en une pile rustique avec des pépites autour, présentés sur une planche en bois dans une ambiance naturelle et chaleureuse avec tasse rose et décor végétal en arrière-plan.

Ingredients for Gluten-Free Banana Oat Chocolate Cookies

3 ripe medium bananas, peeled : They naturally sweeten the cookies and create the soft, tender texture.
300 g gluten-free certified rolled oats : Choose GF-certified oats to avoid cross-contamination and achieve a lightly chewy bite.
6 tablespoons honey : A natural sweetener that also helps bind the cookie mixture.
3 tablespoons coconut oil : Adds richness and moisture, helping the cookies stay soft.
100 g chocolate chips : Use gluten-free chocolate chips if needed for a fully gluten-free recipe.
Pinch of salt : Enhances the flavors and balances the sweetness.

Cookies sans gluten à la banane, à l’avoine et au chocolat empilés avec des intercalaires en papier, posés sur une planche en bois rustique, entourés de pépites de chocolat et flocons d’avoine, dans un décor chaleureux et naturel.

Step-by-Step Instructions for Making These Gluten-Free Banana Oat Chocolate Cookies

Preheat your oven to 170°C (338°F) : Ensure the oven is fully heated for consistent baking.
Mash the bananas : Place them in a large mixing bowl and mash with a fork until smooth.
Combine the main ingredients : Add the oats, honey, and melted coconut oil, mixing until everything is evenly incorporated.
Let the mixture rest for 10 minutes : This allows the oats to absorb moisture and thicken the dough.
Add chocolate chips and salt : Stir gently. Reserve a handful of chips for topping after baking.
Shape the cookies : Scoop a tablespoon of dough, roll into a ball, and flatten into a thick disc (about 1 cm / ½ inch).
Arrange on a baking tray : Line your tray with parchment paper and space out the cookies slightly.
Bake for 15 minutes : They should be lightly golden on the edges and soft in the center.
Finish and cool : Sprinkle the reserved chocolate chips on top, then let the cookies cool before serving.

FAQs / Frequently Asked Questions

– Can I replace the coconut oil? Yes, melted butter or a neutral oil (like sunflower oil) both work.

– Can I substitute honey with agave or maple syrup? Absolutely, both sweeteners work perfectly.

– Why do my cookies stick to the baking tray? Use parchment paper, or add a little extra oats if the dough feels too wet.

– Can I use instant oats? Yes, though the texture will be softer than with rolled oats.

– Do these cookies turn crispy? They stay soft and chewy. For crispier edges, bake 2-3 minutes longer.

– Can I add nuts or seeds? Definitely, walnuts, almonds, or chia seeds are great additions.

Storage, Freezing & Reheating Tips

– Store: Keep cookies in an airtight container for 3-4 days at room temperature.

– Freeze: Freeze baked cookies in a single layer, then transfer to a freezer bag.

– Reheat: Warm in the oven (160°C / 320°F) for 5 minutes or microwave for 10 seconds.

Are These Cookies Truly Gluten-Free?

Yes, as long as you use oats certified gluten-free. Regular oats are often cross-contaminated with wheat during farming and processing.

Also check that the chocolate chips are labeled gluten-free.

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