These oatmeal, nut, fruit, and chocolate cookie crumbles are a recipe given to me by my friend Joan, so of course, around here we call them Joan’s Cookies! They have become a favorite since she gave me the recipe a few years ago, and now my husband insists we always have some in the freezer… 🙂 They are gluten free, egg free, dairy free, and sugar free (except what’s the in the chocolate!). Enjoy!

Joan’s Banana Oatmeal Cookie Crumbles


  • 3 bananas (the riper they are, the sweeter the cookies)
  • 2 medium sized apples: peeled and chopped. Put in a small bowl, cover with water and microwave for one minute
  • 1/3 cup vegetable oil
  • 2 tsp. cinnamon
  • 2 tsp. vanilla extract
  • 2-1/2 cups oatmeal (regular or quick cook)
  • A handful of unsweetened shredded coconut
  • 1-2 cups chocolate chips (I use a mix of dark chocolate chips and white chocolate chips)
  • 3/4 cup to 1 cup chopped nuts (whatever you like, I use almonds and pumpkin seeds)
  • 1-1/2 cups to 2 cups assorted dried fruit (whatever you like, I use cranberries, raisins, and/or cherries)
  1. Mash 3 bananas in large bowl with a masher.
  2. Add warmed apples and mash some more.
  3. Add oil, cinnamon, vanilla and mix together.
  4. Add oatmeal, nuts, dried fruit, coconut, and chocolate, mix thoroughly.
  5. Batter should pop out easily from an ice cream scoop and hold its shape. If it’s too stiff, add a little water from the microwaved apples. Too loose, add some oatmeal.
  6. Line cookie sheets with parchment paper, and use ice cream scoop to drop cookies onto sheets. Flatten with fork. Alternatively, use a muffin pan and scoop into muffin tin liners as pictured.
  7. Put a pecan or walnut or chocolate chip in center, or top with m&m’s… 🙂
Bake at 375 F for 20-25 minutes or until done. I think they are better when the are a little brown and caramelized.