Banana Oatmeal Walnut Cookies

When my husband arrived home, I had the first batch sitting out.  He tried one and said, “What are these?”  I said, “Banana oatmeal cookies.”  He said, “Wrong.  They’re delicious!”  I said, “Aw!  Your comment may make it on my blog!”  So, there you go.


I have no idea where this recipe came from.  It is an old newspaper clipping glued to an index card.  Sometimes these are the best recipes.



1 1/2 c. flour (1/2 c. oat flour, 1/2 c. brown rice flour, 1/4 c. potato starch, 1/4 c. tapioca starch, 1/4 tsp. xanthan gum)

1 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg

3/4 tsp cinnamon

3/4 c. butter or dairy free butter like SmartBalance or EarthBalance

1 c. granulated sugar

1 Ener-G egg or one regular egg or one flax egg (I used an Ener-G egg)

1 c. mashed ripe bananas (about 3)

1 tsp vanilla

1 1/2 c. raw quick-cooking oats

1/2 c. chopped walnuts (optional)

1/2 c. chocolate chips (optional- I didn’t use them)


Mix flours, salt, soda, nutmeg, and cinnamon in a small mixing bowl and set aside.

Cream together butter and sugar.  Add egg and vanilla and stir well.  Add in bananas and stir.  Then add flour and oats and mix well.  Finally, add in walnuts and stir.  Mixture will feel wet.  Refrigerate for an hour at least or overnight (this will keep it from spreading all over the place when baked).

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and drop by teaspoonfuls.  Bake 11-12 minutes or until desired firmness.  Note: These cookies will be softer the next day if stored in an airtight container, so keep that in mind when checking to see if they are cooked.  I like softer cookies, so I’m fine with that, but not everyone does.



Also, I can’t decide which I way I like the flour ingredients written out.  Since most of my recipes are adaptations of non-gluten free recipes, I want them to be legible to people who are just avoiding one or two of the ingredients and not all three.  I am debating between the following two formats.  If you have an opinion, please leave a comment in the comment section (or just tell me if we know each other outside of the internet) so I know which version is easier to read.

Format 1:

1 1/2 c. flour (1/2 c. oat flour, 1/2 c. brown rice flour, 1/4 c. potato starch, 1/4 c. tapioca starch, 1/4 tsp. xanthan gum)

Format 2:

1/2 c. oat flour

1/2 c. brown rice flour

1/4 c. potato starch

1/4 c. tapioca starch

1/4 tsp xanthan gum

I have found that using a pastry cutter is a great way to get butter and sugar to start combining.
There’s just something wonderful about the color of butter and sugar together.  This is one of the reasons I usually use fake butter instead of coconut oil.
This is how stiff your batter should look after being refrigerated.
This is what they looked like immediately after taking them out of the oven.

Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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