Gluten-Free Banana Oat Chocolate Chip Cookies

by Kelsey Ellis, RHN

Yields: 12 servings
Time: 25 minutes


3 Bananas (large, ripe, mashed)
1/2 cup Sunflower Seed Butter
1/4 cup Coconut Oil
1 tsp Vanilla Extract
2 cups Oats (large flake)
1/3 cup Unsweetened Shredded Coconut
1 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp Sea Salt
1/2 cup Organic Dark Chocolate Chips


1. Preheat oven to 350 degrees F (177 degrees C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the mashed bananas, sunflower seed butter, coconut oil and vanilla. Mix well, then add the oats, shredded coconut, baking powder, cinnamon, sea salt and chocolate chips. Mix again until all ingredients are evenly distributed.

3. Drop spoonfuls of the dough onto the baking sheet and flatten them gently with a fork. Bake for 15 to 17 minutes.

4. Remove the cookies from the oven and let them cool on the baking sheet. Enjoy!


Use Gluten- Free Oats, Be sure to make sure use gluten-free labeled oats to ensure there is no cross-contamination.
Serving Size, One serving is equal to one large cookie.
No Chocolate Chips, Use raisins, dried cranberries, chopped figs or cacao nibs instead.
No Sunflower Seed Butter, Use tahini, peanut butter or almond butter instead.
Leftovers, Store in an airtight container in the fridge up to five days, or in the freezer for up to three months.


Amount per serving

…….. 16g
Fiber…….. 3g
Sugar…….. 10g
…….. 5mg
Cholesterol…….. 0mg
Sodium…….. 92mg
Vitamin A…….. 25IU
Vitamin C…….. 3mg
Calcium…….. 38mg
Iron…….. 1mg
Vitamin D…….. 0IU
Vitamin B12…….. 0μg
Zinc…….. 1mg

Kelsey Ellis is a Registered Holistic Nutritionist, they offer appointments at Local Health Integrative Clinic on Mondays & Wednesdays Click here to book an appointment with Kelsey.