Vegan Banana Oat Cookies (Print Version)

Soft, chewy banana oat treats with cinnamon, ideal for a wholesome breakfast or quick snack.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 3 tablespoons coconut oil, melted
03 - 1 teaspoon vanilla extract

→ Dry Ingredients

04 - 1½ cups rolled oats
05 - ½ cup whole wheat flour
06 - ⅓ cup coconut sugar
07 - 1½ teaspoons ground cinnamon
08 - ½ teaspoon baking powder
09 - ¼ teaspoon salt

→ Optional Add-ins

10 - ⅓ cup raisins or dried cranberries
11 - ⅓ cup dairy-free chocolate chips or chopped dark chocolate
12 - ¼ cup chopped walnuts or pecans

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, mash bananas until smooth. Stir in melted coconut oil and vanilla extract until well incorporated.
03 - In a separate bowl, whisk together rolled oats, flour, coconut sugar, cinnamon, baking powder, and salt until evenly distributed.
04 - Pour dry ingredient mixture into wet ingredients and stir until just combined. Fold in optional add-ins such as raisins, chocolate chips, or nuts if desired.
05 - Scoop heaping tablespoons of dough onto prepared baking sheet, gently flattening each cookie slightly with your fingers or the back of a spoon.
06 - Bake for 15 to 18 minutes until edges are golden brown and centers are set.
07 - Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack for complete cooling.

# Expert Tips:

01 -
  • They're wholesome enough to feel like breakfast but indulgent enough to satisfy a cookie craving, no guilt required.
  • One bowl is all you really need, which means less cleanup when you're rushing to get out the door.
  • The texture stays soft and chewy for days, so you can bake a batch on Sunday and forget about breakfast for half the week.
02 -
  • The cookies will seem soft when they come out of the oven, but they firm up significantly as they cool, so resist the urge to bake them longer or you'll end up with something closer to a biscotti.
  • Mashing bananas by hand with a fork creates a better texture than a blender, which can make them gluey and affect how the cookies bake.
03 -
  • If your bananas aren't quite ripe enough, you can speed up the ripening process by placing them in a paper bag for a day or two, which traps ethylene gas.
  • For a lower-fat version without sacrificing texture, replace the coconut oil with applesauce, though you might need an extra tablespoon to keep the dough from being too dry.
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