Irresistibly Soft Gluten-Free Banana Chocolate Cookies (3-Ingredient Wonder!)

Hey there, cookie lovers!

If you’ve ever stood in your kitchen, craving something sweet but wanting to keep things healthy — these Gluten-Free Banana Chocolate Cookies are the answer. They’re soft, chewy, and just the right kind of chocolatey. And the best part? You only need three main ingredients that are probably already sitting in your pantry.

We’re talking ripe bananas (the more freckles, the better!), wholesome gluten-free oats, and melty dark chocolate chips. That’s it. No flour, no butter, no refined sugar — just pure, naturally sweet comfort.

I’ve made these countless times for after-school snacks, post-yoga treats, and even quick breakfasts when life gets busy. They’re family-approved, freezer-friendly, and honestly impossible to mess up.

Before we dive in — if you love easy, wholesome desserts like this, subscribe to my weekly recipe newsletter! You’ll get my favorite gluten-free and refined sugar-free recipes delivered straight to your inbox every week.

Overview of Recipe Content

These Gluten-Free Banana Chocolate Cookies are everything you want in a sweet treat — soft, fudgy, and slightly chewy with gooey chocolate bits in every bite. Perfect for when you want dessert without the guilt (or the dishes!).

Why You’ll Love This Recipe

• Only 3 core ingredients
• Naturally gluten-free and dairy-free
• Naturally sweetened with ripe bananas — no added sugar
• Perfect for kids, meal prep, or healthy snacking
• Made in 1 bowl — no mixer required!

What They Taste Like

These cookies taste like the lovechild of banana bread and a chocolate chip cookie — subtly sweet, lightly chewy, and so comforting. The chocolate chips melt into pools of happiness while the oats give them a hearty, rustic bite.

Full Ingredient List

Here’s everything you’ll need:

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Main Ingredients:

• 2 large ripe bananas, mashed
• 1 ½ cups gluten-free rolled oats (lightly blended for a smoother texture)
• ½ cup dark chocolate chips

Optional Add-Ins (for extra flavor):

• 1 tablespoon natural peanut butter or almond butter
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• A pinch of sea salt on top before baking
• 2 tablespoons unsweetened shredded coconut
• 1 tablespoon chia seeds for added fiber

For a Dessert Twist:

• Swap the dark chocolate for white chocolate chips
• Stir in chopped walnuts or pecans
• Add 1 tablespoon cocoa powder for extra chocolate flavor

Tools You’ll Need

• Medium mixing bowl
• Fork or potato masher
• Spoon or cookie scoop
• Baking tray
• Parchment paper

Substitutions

• Oats: Quick oats make the cookies softer; rolled oats make them chewier.
• Chocolate Chips: You can use sugar-free or vegan chips.
• Bananas: Substitute with ½ cup unsweetened applesauce if you’re out.
• Nut Butter: Add for richness; skip for a nut-free version.

How to Make Gluten-Free Banana Chocolate Cookies

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Let’s bake these beauties step-by-step!

Step 1: Mash the Bananas

Peel your ripe bananas and mash them in a medium bowl until smooth and creamy. Ripe bananas (with brown spots) are best — they’re naturally sweet and help bind the dough.

Step 2: Add Oats and Mix

Add the gluten-free oats to the mashed bananas. Stir until evenly combined. The mixture should be thick and slightly sticky.

Step 3: Add the Chocolate Chips

Fold in your chocolate chips. Don’t overmix — just enough to distribute them throughout the dough.

Step 4: Optional Add-Ins

This is your moment to play! Add a spoonful of nut butter for richness, cinnamon for warmth, or a pinch of sea salt to balance the sweetness.

Step 5: Shape and Bake

Line a baking sheet with parchment paper. Scoop spoonfuls of dough (about 1½ tablespoons each) and flatten slightly with the back of a spoon — these cookies won’t spread much.

Bake at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden and the tops look set.

Step 6: Cool and Enjoy

Let them cool on the pan for 5 minutes before transferring to a wire rack. Serve warm for gooey chocolate chips, or store them for later.

What to Serve with Gluten-Free Banana Chocolate Cookies

These cookies are so versatile — enjoy them:

• With your morning cup of coffee or latte ☕
• As a pre-workout snack with almond butter spread on top
• With a cold glass of oat milk for a bedtime treat
• Crumbled over Greek yogurt or smoothie bowls

Tips for Making It Perfect

• Use ripe bananas: Overripe ones give the best sweetness and texture.
• Slightly blend the oats: It creates that soft, bakery-style chew.
• Add a pinch of salt: Balances the banana’s natural sweetness.
• Don’t overbake: They firm up as they cool — soft is the goal!
• Want extra protein? Add 1 scoop of vanilla protein powder and 2 tablespoons of almond milk to adjust texture.

Storage Instructions

These cookies are great for meal prep!

• Room Temperature: Store in an airtight container for 3 days.
• Refrigerator: Up to 7 days.
• Freezer: Freeze baked cookies for up to 2 months. Thaw overnight or microwave for 10–15 seconds before serving.

General Information

These cookies are a modern-day health hero — inspired by the old-school “banana oat cookie” popular in the 1970s during the rise of whole-food baking in America. I’ve given it a cozy, modern twist with chocolate chips and gluten-free oats for a texture that feels indulgent yet nourishing.

Perfect for fall baking, clean eating challenges, or anyone embracing a gluten-free lifestyle without sacrificing flavor. 🍪

Frequently Asked Questions

1. Can I use steel-cut oats?
No, they’re too tough. Stick to rolled or quick oats.

2. Can I skip chocolate chips?
Absolutely! You can replace them with raisins, chopped dates, or dried cranberries.

3. Can I make them crispy?
Bake 2–3 minutes longer for slightly crisp edges.

4. Are these cookies vegan?
Yes — as long as your chocolate chips are dairy-free.

5. Can I use this dough as energy bites?
Yes! Skip baking and roll into balls. Refrigerate for no-bake banana oat bites.

Conclusion

And there you have it — soft, fudgy Gluten-Free Banana Chocolate Cookies that check every box: quick, healthy, and utterly satisfying. They’re proof that you don’t need complicated ingredients to create something amazing.

If you loved this recipe, check out more from my kitchen:

• Healthy Pumpkin Oatmeal Cookies

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Interactive Elements

💬 Have you tried these yet? Drop a comment below — I love hearing your kitchen stories!
📸 Share your cookie pics on Pinterest or tag me on Instagram @poulefrecipe. I can’t wait to see your beautiful bakes!

Nutritional Information

Serving Size	Calories	Protein	Carbs	Sugar	Fat	Fiber	Sodium
1 cookie	120	3g	22g	8g	3g	2g	40mg

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