Vegan Banana Oat Cookies

My roommate once left a bunch of overripe bananas on the counter with a note that said "do something with these?" and I found myself standing in the kitchen at 6 AM, half asleep, wondering if breakfast cookies were even a thing. Turns out they absolutely are, and they've become my go-to when I need something substantial before running out the door. These vegan banana oat cookies taste like comfort in your hands—soft and chewy with just enough cinnamon to make the whole kitchen smell like a bakery decided to set up shop in your home.

I made these for my coworker's potluck last spring when someone mentioned they'd gone vegan, and I watched her eyes light up when she realized she could actually eat them. That moment taught me that the best recipes are the ones that bring people together, even when dietary needs seem complicated. She asked for the recipe right there in the break room, and I knew I'd stumbled onto something special.

Ingredients

• Ripe bananas: Use ones that are speckled and soft because they mash smoother and bring natural sweetness that means you don't need loads of added sugar.
• Coconut oil: Melted coconut oil creates that tender crumb, but if you don't have it on hand or want something more neutral, vegetable oil works just as well.
• Vanilla extract: A small amount adds depth and warmth that makes people wonder what your secret ingredient is.
• Rolled oats: These are the backbone of the recipe, giving you heartiness and keeping you full until lunch.
• Whole wheat flour: It adds substance and a slightly nutty flavor, though all-purpose works fine if that's what you have.
• Coconut sugar: It has a lower glycemic index than regular sugar, but brown sugar tastes almost identical and costs less.
• Ground cinnamon: This is where the magic happens—it transforms simple ingredients into something that smells like a spice market.
• Baking powder: Just enough to give the cookies a gentle lift so they're not dense hockey pucks.
• Salt: A quarter teaspoon might sound tiny, but it balances the sweetness and makes every flavor pop.
• Optional add-ins: Raisins, chocolate chips, or nuts are your chance to customize and make these feel like your own creation.

Instructions

Get your oven ready:

Set it to 350°F and line your baking sheet with parchment paper so the cookies slide off without any drama. This is also a good moment to grab all your ingredients so you're not scrambling halfway through.

Combine the wet ingredients:

Mash those bananas until they're mostly smooth—a few small lumps are okay and actually add texture. Stir in the melted coconut oil and vanilla until everything is well incorporated and smells absolutely lovely.

Whisk the dry ingredients:

In a separate bowl, combine the oats, flour, sugar, cinnamon, baking powder, and salt. Give it a good whisk so everything is evenly distributed and there are no hidden pockets of baking powder that might taste bitter.

Bring it all together:

Pour the wet mixture into the dry ingredients and stir gently until you have a thick, cohesive dough. This is when you fold in any optional add-ins like raisins or chocolate chips, being careful not to overmix.

Scoop and shape:

Use a heaping tablespoon to portion out the dough onto your prepared baking sheet, leaving a couple inches between each cookie because they do spread a bit. Flatten them slightly with your fingers or the back of a spoon—they should look inviting and imperfect.

Bake until golden:

Bake for 15 to 18 minutes, watching for the edges to turn a warm golden brown while the centers stay soft. They'll continue cooking a bit after you pull them out, so don't overbake or they'll become crispy instead of chewy.

Cool with patience:

Let them sit on the baking sheet for 5 minutes so they firm up just enough to move without falling apart. Then transfer them to a wire rack where they can cool completely and develop that perfect chewy texture.

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My sister texted me a photo of these cookies sitting next to her son's lunch box with the message "he actually ate breakfast today," and that's when I realized these weren't just cookies anymore. They became a bridge between what he wanted to eat and what would actually nourish him before school, and honestly, that felt like a small victory in the kitchen that extended far beyond the recipe itself.

Storage and Keeping Them Fresh

These cookies live longest in an airtight container at room temperature, where they'll stay soft and chewy for up to 4 days. If you're thinking ahead, you can freeze the baked cookies for up to a month, and they thaw beautifully while still maintaining that tender texture that makes them irresistible.

Customizing Your Batch

The beauty of this recipe is how forgiving it is when you want to make it your own. I've experimented with different dried fruits, swapped chocolate chips for coconut flakes, and once even added a tablespoon of almond butter to make them richer. The base recipe is strong enough to handle whatever you want to fold in, so don't be afraid to play around based on what you have in your pantry.

Perfect Pairings and Serving Ideas

These cookies are wonderful dunked into a warm cup of coffee or tea on a quiet morning, but they're equally at home in a lunchbox, eaten as a midday snack at your desk, or shared with friends who don't expect vegan baking to taste this good. I've learned that the right pairing isn't just about flavor—it's about the moment and what you need from food at that particular time in your day.

• Brew a cup of strong black tea and watch how the warmth brings out the cinnamon flavors.
• Pack them for hiking trips or road trips where you need something substantial that won't melt.
• Share them with people who are skeptical about vegan baking and watch their assumptions crumble along with the first bite.

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These banana oat cookies have become my answer to the question of how to eat well without spending hours in the kitchen. Whether you're feeding yourself, your family, or showing up to a gathering with something homemade, they'll remind you that simple ingredients in the right proportions create something worth sharing.

Recipe FAQs

→ Can I use gluten-free oats and flour?

Yes, substituting certified gluten-free oats and flour ensures these cookies remain suitable for gluten-sensitive diets without sacrificing texture.

→ What can replace coconut oil in this dish?

Applesauce or a neutral vegetable oil can be used instead of coconut oil to reduce fat content while keeping moisture.

→ Are nuts necessary in the mix?

Nuts are optional and can be added for crunch and flavor, or omitted to keep the treat nut-free.

→ How should these treats be stored?

Store them in an airtight container at room temperature for up to 4 days or freeze for longer storage.

→ What texture can I expect from these cookies?

The final texture is soft and chewy with a slight golden crispness on the edges, enhanced by the bananas and oats.

→ Can I add chocolate chips or dried fruits?

Absolutely, adding dairy-free chocolate chips or dried cranberries brings extra bursts of flavor and texture.