Simple Banana & Date Oatmeal Cookies – Gluten-Free Snack Recipe

Easy and delicious, banana & date oatmeal cookies make for the perfect healthy snack! They are gluten-free, egg-free, dairy-free, and refined sugar-free, so almost anyone can enjoy them. They take only half an hour from start to finish, so you can make a batch of these tasty cookies today!

I’ve always loved to bake, and I think this was probably my first favorite recipe. I could make these by myself when I was about 10, so I made them as often as my mom bought dates. A few years ago I was looking for a healthy cookie recipe, and I thought of these banana & date oatmeal cookies again for the first time in years. After a quick text to my mom, she sent me a photo of the recipe card I wrote as a child.

While I’ve since improved these cookies in a few ways, they are still very similar to the recipe I was making years ago and even more delicious! They are full of healthy ingredients and free of most common food allergens, so you can feel good about sharing them with your family.

Why You’ll Love Banana & Date Oatmeal Cookies

Quick – Banana & date oatmeal cookies only take about half an hour from start to finish, and most of that is baking time.

Easy – These are one of the simplest cookie recipes you can make. I loved making them by myself as a child.

Naturally sweet – The bananas and dates in these cookies add natural sweetness, so you won’t miss the refined sugar.

One-bowl recipe – Fewer dishes is always a win for me! As a bonus, you also don’t need to use a mixer.

Healthy – Chock full of healthy ingredients and with no added sugar, you can feel great about eating these.

Allergen Free – Banana & date oatmeal cookies are gluten free, egg free, dairy free, and can be made nut free as well.

Kid friendly – These cookies are a hit with kids and adults alike!

Healthy Cookie Recipe

Banana & date oatmeal cookies are one of the healthiest cookie recipes around that actually taste good! (We’ve all had healthy “cookies” that don’t deserve to be called cookies at all.)

Dates

Before I was pregnant with my first, I rarely ate dates. I didn’t have any specific reason, but I just never thought to buy them. When I learned about all of the benefits of dates during the third trimester, that quickly changed! I also discovered that dates aren’t only beneficial during pregnancy, but they’re delicious and full health benefits important at any time of life.

• High in fiber
• Reduce inflammation
• High in disease-fighting antioxidants
• Full of various vitamins and minerals including potassium, copper, and B6
• Fight bad bacteria and boost the immune system

Dates are extremely versatile. You can eat them plain, with nut butter, or add them to so many recipes! Their natural sweetness make them a wonderful addition to many snacks and often negates the need for any additional sweetener.

Bananas

One of the cheapest fruits available, bananas are also extremely healthy! They are wonderful eaten plain or added to so many recipes such as these cookies.

• Good source of fiber
• High in potassium
• Contain prebiotics
• High in B6
• Full of other vitamins and minerals including vitamin C, copper, magnesium, and manganese

Oats

While I try to limit my grain intake, oats are one of the few exceptions that I eat on a regular basis. They’re loaded with health benefits and make a wonderful addition to snacks or breakfasts.

• High in protein
• Good source of fiber
• High in nutrients including manganese, copper, B1, phosphorus, zinc, and magnesium
• Contain anti-inflammatory antioxidants

For the most nutrition possible, try to buy organic sprouted oats. Sprouted oats are easier to digest and lower in anti nutrients. Because of this, your body is better able to absorb all of the nutrition in oats.

How to Store Banana & Date Oatmeal Cookies

After the cookies have cooled, place them in an airtight container in the fridge for up to 5 days. However, they’re so tasty, you’ll probably need to make a few batches if you want them to last that long!

Freeze for Later

Banana & date oatmeal cookies also keep wonderfully frozen! You can store them in an airtight container or freezer bag for up to three months in the freezer. When you’re ready to eat them, just transfer them to the fridge to let them thaw.

Healthy snacks are one of the easiest things to let slip when you’re in a busy season, so I like making these in advance when I know I have a lot coming up. Whether it’s having a baby or an upcoming road trip, these are a great way to avoid snacking on processed foods!

Ingredients

Fresh dates – It doesn’t really matter what type of dates you use as long as they’re fresh. I usually use Deglet Noor dates since they’re often the cheapest. Even though dates are not a GMO food, I still prefer organic to avoid all pesticides. 

Bananas – Overripe bananas with some brown spots are the best for this recipe. Now you have more options than banana bread when your bananas get a little too soft!

Rolled oats – Make sure to use rolled oats, not quick oat, for this recipe. To make these cookies as healthy as possible, try to use organic, sprouted oats. If you need this recipe to be gluten free, use gluten free oats.

Avocado oil – Healthy and flavorless, this is one of my favorite oils to use in baking and cooking! While you can substitute canola oil, I don’t recommend it since it’s not a healthy source of fat.

Vanilla extract

Salt – Sea salt or Himalayan

Optional: Chopped walnuts – This recipe calls for walnuts, but feel free to substitute pecans. Walnuts are often one of the cheaper nuts, and I love the flavor combination with the dates. If you’d prefer, you can just leave out nuts all together!

How to Make Banana & Date Oatmeal Cookies

Preheat your oven to 350 degrees and grease a couple of cookie sheets. I like wiping a small amount of avocado oil on them instead of using spray oil.

In a large mixing bowl, mash the bananas with a fork or potato masher.

Next, add the rest of the ingredients: chopped dates, oats, avocado oil, vanilla extract, salt, and walnuts (if you are using them).

Stir until the ingredients are mixed thoroughly. You don’t need to worry about over mixing with this recipe!

Scoop heaping tablespoons onto the cookie sheets. They won’t spread, so don’t worry about keeping too much space between them. As long as they don’t touch, they’ll turn out great!

Bake for 20 minutes or until the tops are slightly golden. Once they’re done, remove the cookies from the baking sheet and let them cool. Afterwards, you can store them in the fridge in an airtight container for up to 5 days.

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

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