Name: Recipe "Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies"
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Ingredients: 3 large bananas (peeled); 0.5 cup creamy all-natural peanut butter; 1 tbsp coconut oil (slightly warmed, but not melted); 2 tbsp agave nectar or maple syrup; 1 tsp vanilla extract; 2.5 cup gluten-free oats; 1 tsp baking powder; 0.25 tsp ground cinnamon; 0.25 tsp sea salt; 0.75 cup vegan chocolate chips

Before you go, Chocolate Banana Cookies, Peanut Butter Banana Bread, and Pumpkin Chocolate Chip Bread are worth a click.

Why I Love These Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

I bake a lot of cookies, close to 200 recipes on our site and a whole chapter in my cookbook. Lately I’ve been getting requests for gluten-free and vegan options, so I decided to tackle both at once with these gluten-free vegan banana peanut butter chocolate chip cookies. I hadn’t done much gluten-free baking before, but my Flourless Peanut Butter Oatmeal Chocolate Chip Cookies were such a hit that I gave it another try, this time making them vegan too. If you think healthy cookies can’t be delicious, think again. I’m completely hooked on these.

Why You’ll Love These Healthy Vegan Cookies

They’re flourless and naturally sweetened with banana and a touch of agave, so you get a soft, chewy cookie without any refined sugar.
Everything comes together in one bowl with just a fork, no mixer needed, and cleanup is quick.
Despite being vegan and gluten-free, they taste like classic peanut butter oatmeal cookies, so nobody will guess they’re healthy.

Key Ingredients for Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

Bananas, Use 3 large, very ripe bananas (brown spots are ideal). They mash easily and provide natural sweetness and moisture, reducing the need for added sweetener. No substitution works as well.
Peanut butter, Creamy all-natural peanut butter (just peanuts and salt) gives the best texture. Avoid brands with added sugar or oil, as they can make the cookies greasy. Almond or sunflower seed butter are good alternatives.
Gluten-free oats, Certified gluten-free rolled oats are essential for anyone with celiac disease. They provide the cookie’s structure and chew. Quick oats can be used but will change the texture slightly.

Large baking sheet, for even baking
Parchment paper or Silpat baking mat, prevents sticking without extra oil
Large mixing bowl, for mashing bananas and combining wet ingredients
Medium mixing bowl, for stirring dry ingredients
Fork, for mashing bananas
Wire cooling rack, allows cookies to cool evenly and prevents soggy bottoms

Tips for Making the Best Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

The spotty bananas work best, they mash easily and add natural sweetness, which means you can use less agave. Make sure your oats are certified gluten-free if you’re serving someone with celiac disease, since regular oats can be cross-contaminated. When you drop the dough onto the baking sheet, keep the spoonfuls about 2 tablespoons each and space them an inch apart, they spread a little but not much. Bake just until the edges are set and the tops look dry, 12 to 14 minutes. The cookies will be soft when they come out, so let them cool on the sheet for exactly two minutes before moving them to a wire rack. That short rest helps them firm up without sticking.

How to Adjust the Texture of These Flourless Healthy Cookies

The baking time is your main control. For softer, more tender cookies, bake for 12 minutes and pull them out while the centers still look slightly underdone. For firmer, chewier cookies, go the full 14 minutes. Keep in mind that these cookies are naturally soft because of the banana and oats, they won’t turn crispy like a shortbread. If you want a bit more crunch, add 1/4 cup of chopped peanuts or use crunchy peanut butter. Also, letting them cool completely on the wire rack (not just the 2 minutes on the sheet) helps them set fully.

Variations for Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

If you don’t need the cookies to be vegan, swap the agave for honey and use regular chocolate chips. You can also substitute the peanut butter with almond butter, cashew butter, or sunflower seed butter for a different flavor. For extra texture, fold in 1/4 cup of chopped peanuts or shredded coconut. If you prefer a less sweet cookie, reduce the agave to 1 tablespoon, the banana already provides plenty of sweetness. And if you’re not avoiding gluten, regular rolled oats work just as well.

What to Serve with Banana Peanut Butter Chocolate Chip Cookies

These cookies are great on their own, but I love them with a cold glass of almond milk or oat milk for dunking. For a dessert, sandwich a scoop of vegan vanilla ice cream between two cookies for an easy ice cream sandwich. They also pair well with a hot cup of coffee or tea in the afternoon.

How to Store Leftover Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, you can keep them in the refrigerator for up to a week, they’ll stay firm and fresh. Place a sheet of parchment paper between layers to prevent sticking.

How to Freeze Banana Peanut Butter Chocolate Chip Cookies

These cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, about 1 hour. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. I actually love eating them straight from the freezer, they’re chewy and cold, almost like a frozen treat. You can also let them thaw at room temperature for 15 minutes if you prefer a softer texture.

How to Reheat Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

If you want warm cookies, pop one in the microwave for 10 to 15 seconds. For a larger batch, place them on a baking sheet in a 300°F oven for 5 minutes. They’ll soften and the chocolate chips will get melty again. Just don’t overheat or they’ll dry out.

Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies FAQs

Can I use quick oats instead of rolled oats?

Quick oats will work, but the cookies will be slightly softer and less chewy. Rolled oats give a better texture. If you only have quick oats, reduce the baking time by a minute or two.

Can I make these cookies without banana?

Banana is key for sweetness and moisture in this recipe. You could try substituting with 1/2 cup of unsweetened applesauce, but the flavor and texture will change. I recommend sticking with ripe bananas.

How do I know when the cookies are done?

Look for set edges and a dry, matte top. The centers will still look soft, but they’ll firm up as they cool. Bake for 12 to 14 minutes, then let them rest on the sheet for 2 minutes before moving.

Are these cookies soft or crunchy?

They’re soft and chewy, similar to oatmeal cookies. If you bake them closer to 14 minutes, they’ll be a bit firmer but still tender. They won’t get crispy like a traditional butter cookie.

Can I use natural peanut butter that’s not creamy?

Creamy natural peanut butter works best because it blends smoothly into the dough. Chunky peanut butter will add texture but may make the dough harder to mix. If you use chunky, expect some peanut pieces in every bite.

Recipe

Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies

These cookies have it all-banana, peanut butter, oatmeal, and chocolate chips! And guess what? They are gluten-free and vegan too! I love these healthy cookies!

easyVegan

15 min

Prep Time

12 min

Cook Time

45 min

Total Time

Servings

Snack

Course

American

Cuisine

140 kcal

Calories

Ingredients

Servings

3 large bananas, peeled
0.5 cup creamy all-natural peanut butter
1 tbsp coconut oil, slightly warmed, but not melted
2 tbsp agave nectar or maple syrup
1 tsp vanilla extract

2.5 cup gluten-free oats
1 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp sea salt
0.75 cup vegan chocolate chips

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
2
In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
3
In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.

4
Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
5
Note-If you don’t need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.

Nutrition (per serving)

140kcal

Calorie breakdown

Protein14%24 kcal

Fat38%69 kcal

Carbohydrates48%87 kcal

How this was calculated — 9 of 10 ingredients matched

creamy all-natural peanut butterPeanuts, all types, raw680 kcal

coconut oilOil, coconut125 kcal

agave nectar or maple syrupAgave, raw (Southwest)20 kcal

vanilla extractVanilla extract14 kcal

gluten-free oatsOat bran, raw1476 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)6 kcal

sea saltSalt, table0 kcal

vegan chocolate chipsChocolate, dark, 60-69% cacao solids1042 kcal

Serving size ≈ 40 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: banana, chocolate chip, dairy-free, dairyFree, gluten-free, glutenFree, Oven Baked, peanut butter, vegan, vegetarian

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