Healthy Banana Oatmeal Cookies! (Gluten and Lactose Free!) 

I love cookies, but who doesn’t?!  I can remember being a kid and making cookies with my mom.  I’d sneak as many bites of the raw dough as I could without my mom seeing me (preferably chocolate chip or sugar cookie dough).  I swear she didn’t know, but how could she not?  Making a double batch of dough and only getting half the amount of cookies that we should have must’ve been a huge giveaway!  Somehow I felt invincible, however, now that I’m older, absolutely nothing has changed!  I still love cookies and still love eating the raw dough, only now I’m more conscious of the ingredients being used. Being lactose and gluten intolerant also makes me more aware of what I’m eating.

The thing I love most about these cookies is that there are only 2 basic ingredients with plenty of ‘add in’ options!  They are gluten and lactose free with no added sugar and the bonus, they have oats in them so I can justify eating them for breakfast!

So here is how they’re made…

Start by mashing up 2 ripe bananas…

Add in 1 cup of rolled oats, I use Quaker brand…


Stir until combined and you now have the basic cookie recipe.  You can stop here and make the cookies as they are, Banana Oatmeal, or you can add in some other tasty stuff.  Some ‘add in’ options – nuts, raisins, seeds, nutella, peanut butter, honey, chocolate chips and anything else you’d like to eat in a cookie.  This recipe can also be double or tripled and remember, this isn’t a science, if you add more banana or oats don’t worry, this recipe is so easy you can adjust it to your taste without fail!

I added a good spoonful of peanut butter (I prefer to use natural peanut butter to avoid the extra sugar, but Kraft was all I had)…


…I also added in a drizzle of honey to add a bit of sweetness…and I chopped up a couple squares of chocolate, just because!


Once you’ve got everything you want in there, drop by spoonfuls onto a baking sheet lined with parchment paper.  Bake at 350F for about 15-20 minutes, depending on how thick you make them.


Once baked, transfer them to a cooling rack to cool before eating, or just risk a burnt tongue and dive right in!


These cookies are so delicious and simple to make.  They’re great for a snack in your kids school lunch (minus the peanut butter and nuts, of course), they are perfect for a little after dinner sweet treat without all the guilt of a store bought sugary cookie and they’re a perfect ‘on the go’ breakfast for those rushed mornings on your way out the door.

When I buy bananas for the week I purposely buy a few extra just so I can make these cookies!  I hope you have fun when making these and try all kinds of ‘add in’ combinations!

As always,

stay hungry, stay HAPPY!

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