Vegan Banana Oat Cookies (Printable)

Chewy banana oat cookies with cinnamon, packed with wholesome ingredients for a quick, nourishing start to your day.

# What Goes In:

→ Wet Ingredients

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

→ Dry Ingredients

04 - 1.5 cups rolled oats
05 - 0.5 cup whole wheat flour
06 - 0.33 cup coconut sugar
07 - 1.5 teaspoons ground cinnamon
08 - 0.5 teaspoon baking powder
09 - 0.25 teaspoon salt

→ Optional Add-ins

10 - 0.33 cup raisins or dried cranberries
11 - 0.33 cup dairy-free chocolate chips or chopped dark chocolate
12 - 0.25 cup chopped walnuts or pecans

# How to Make It:

01 - Preheat oven to 350°F and 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 combined.
03 - In a separate bowl, whisk together oats, flour, coconut sugar, cinnamon, baking powder, and salt.
04 - Add dry ingredients to wet mixture and stir until combined. Fold in optional add-ins such as raisins, chocolate chips, or nuts.
05 - Scoop heaping tablespoons of dough onto prepared baking sheet, gently flattening each cookie slightly with fingers or back of spoon.
06 - Bake for 15 to 18 minutes until edges are golden and centers are set.
07 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack for complete cooling.

# Expert Tips:

01 -
  • They're secretly delicious enough to fool people into thinking you spent way more time on them than you actually did.
  • No mixer, no fuss, no excuses—just a bowl, a fork, and fifteen minutes of your life back.
  • They stay soft and chewy for days, which means one batch covers your breakfast for most of the week.
02 -
  • Overripe bananas are your friend here—they're sweeter and moister, which makes your cookies softer and more flavorful than using bananas that are just barely yellow.
  • Don't overmix the dough once you combine wet and dry ingredients, or your cookies will become tough and dense instead of tender and chewy.
03 -
  • If your kitchen is warm, chill the dough for 15 minutes before scooping—it makes the cookies easier to shape and prevents excessive spreading.
  • Add a pinch of nutmeg or cardamom if you want to make people wonder what the mysterious spice is that they can't quite name.
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