Avocado Banana Cookies (Gluten-Free)

Avocado Banana Cookies are a healthy way to enjoy cookies for breakfast! They’re filled with the sweet taste of banana, chocolate chips and wholesome oats. They’re also gluten-free, dairy-free and oil-free, and packed with healthy fats and fibre to help keep you full all morning.

This post was originally published in August 2017. It has been updated with new photos and text, including helpful tips for readers and minor adjustments to the recipe. (An original photo is included at the end of this post so be sure to check out the before and after).

While our routines have changed a lot these days, being able to grab a quick and healthy breakfast or mid-morning snack is still important. And since many people are reporting shortages of flour at their local grocery stores, I reached back into the Crumb Top Baking archives to freshen up these banana avocado cookies.

They’re flourless, made with rolled oats and almond flour, and they’re also gluten-free, dairy-free and oil-free. And since they’re made with some pretty simple ingredients, you can easily prep these healthy cookies for breakfast tomorrow!

Details on a few ingredients to make gluten-free oatmeal avocado cookies

• Avocado: I used avocado in place of oil or butter in these cookies as a way to add more nutrients and healthy fats. It’s just one cup of chopped avocado, so not enough to change the taste of the cookies (the banana taste is still pronounced), but it’s enough to add a soft and chewy texture. While I used frozen avocado chunks for convenience, you can also use fresh avocado.

• Oats: This recipe calls for gluten-free rolled oats, but you can use regular rolled oats if you don’t need this recipe to be gluten-free. Or if you’d like to go grain-free, you can use buckwheat flakes. They have a very similar texture to oats, so I use them interchangeably in a number of recipes.

• Almond flour: You can actually make these cookies with almond flour or almond meal. Almond flour is made from blanched almonds with the skins removed, and has a very fine texture. Almond meal is made from almonds with the skins left on and, therefore, has a courser texture. If you don’t have almond flour or meal, you can make your own by grinding up raw or blanched almonds in your blender until they reach a flour-like consistency. (Don’t go too far as it will start to turn into almond butter).

How to make these banana avocado oatmeal cookies

• If you’re using frozen avocado chunks, start by defrosting them slightly in the microwave. I do this so they blend more easily.

• Add your avocado, banana and coconut sugar to a blender, and blend on high until smooth (see photo above). You can also use an electric mixer, just be sure that the avocado, banana and sugar combine into a smooth consistency.

• Add the eggs and vanilla and blend again.

• Add the almond flour, baking soda and salt, and blend until just combined. Don’t over-blend.

• At this point, you can pour the batter into a large bowl and stir in the oats, chocolate chips and coconut, or you can just throw these ingredients into the blender and stir them into the batter. Don’t blend them in!

• Using an ice cream scoop, place mounds of the cookie dough about an inch a part on a parchment paper lined baking sheet. You should get 12 large cookies. They won’t spread much while baking, so flatten them a bit on top with a spoon.

• Bake on 375F for 13-15 minutes, or until the edges are browned.

Frequently asked questions

• How do you store oatmeal cookies made with avocado? How long will they last? You can store them in an airtight container at room temperature for 2-3 days. But for a firmer and chewier texture, I prefer to store them in the refrigerator, where they will last for 5-6 days.

• Can you freeze avocado oatmeal cookies? Absolutely. That’s what makes them so great for meal prep. Just place them in a single layer in an airtight container, or layer them between sheets of parchment or wax paper. Store them in the freezer for up to 3 months. Defrost in the refrigerator overnight before enjoying.

Recipe tips and substitutions

• While these cookies were made in the blender, you can also prepare them using an electric mixer or food processor. Just make sure whatever you use is powerful enough to blend together the wet ingredients to create a smooth texture.

• To keep these cookies gluten-free, make sure you’re using certified gluten-free oats. And to make them grain-free, substitute buckwheat flakes for the oats.

• This recipe calls for chocolate chips, but adding dried fruit and/or nuts works too. When I first published this recipe, I made them with dried blueberries and pecans.

• Just a general tip, but I always use a lighter coloured sheet pan when baking cookies as darker pans tend to brown the bottoms of cookies more quickly.

Other avocado breakfast cookies you might enjoy

• Grain-Free Morning Glory Breakfast Cookies

• Avocado Pumpkin Oatmeal Breakfast Cookies

If you make these avocado banana cookies, I’d love to hear what you think in the comments below!

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Avocado Banana Cookies (Gluten-Free)

★★★★★ 4.9 from 10 reviews

• Author: Leanne
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 12
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

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Description

Avocado Banana Cookies are a healthy way to enjoy cookies for breakfast! They’re filled with the sweet taste of banana, chocolate chips and wholesome oats. They’re also gluten-free, dairy-free and oil-free, and packed with healthy fats and fibre.

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Ingredients

• 1 cup chopped avocado chunks (fresh or frozen – see note)
• 1 medium-sized overripe banana
• 1/2 cup coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups gluten-free rolled oats
• 1/2 cup dairy-free dark chocolate chips
• 1/2 cup unsweetened medium coconut

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Instructions

1. Pre-heat oven to 375F and line a baking sheet with parchment paper.
2. In a blender, add the avocado, banana and sugar. Blend on high until smooth. Add the eggs and vanilla and blend until incorporated.
3. Add the almond flour, baking soda and salt, and blend until just combined. Don’t over-blend.
4. At this point, you can pour the batter into a large bowl and stir in the oats, chocolate chips and coconut, or you can just add those ingredients to the blender and stir them into the batter. (Don’t blend in these ingredients).
5. Using an ice cream scoop, place mounds of the cookie dough about 1 inch a part on the baking sheet. You should get 12 large cookies. Flatten them a bit on top with a spoon.
6. Bake for 13-15 minutes, or until the edges are browned. Remove from oven and let cool on pan for 15 minutes before transferring to a wire rack to cool completely.
7. Store in an airtight container at room temperature for 2-3 days, or for a chewier texture, store in the refrigerator and enjoy within 5-6 days. Freeze for up to 3 months.

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Notes

1. You can use fresh or frozen avocado chunks, but if using frozen, de-frost them slightly in the microwave so they blend with the sugar and banana easily.
2. While these cookies were made in the blender, you can also prepare them using an electric mixer or food processor. Just make sure whatever you use is powerful enough to blend together the wet ingredients to create a smooth texture.
3. If you don’t have almond flour, you can use almond meal.
4. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: avocado cookies, banana cookies, avocado oatmeal cookies