Save to Pinterest My kitchen smelled like overripe bananas one Tuesday morning, and I had exactly three of them softening on the counter. I'd just started eating more plant-based breakfasts and kept reaching for the same boring overnight oats, so I decided to experiment with turning those bananas into something I could grab with my coffee. What emerged were these soft, chewy cookies that somehow felt indulgent yet wholesome, and I've been making them ever since.
I brought a batch to my friend's house last month thinking they'd be a nice addition to brunch, and I watched her eat three in a row without saying much, just nodding with her mouth full. That's when I knew these weren't just another health-conscious recipe—they'd crossed into the territory of things people genuinely want to eat, vegan or not.
Ingredients
- Ripe bananas (2 large, mashed): The riper, the better; brownish spots mean more natural sugars and deeper flavor, which is exactly what you want here.
- Coconut oil (3 tbsp, melted): It gives the cookies their signature tender crumb, but vegetable oil works just fine if that's what you have on hand.
- Vanilla extract (1 tsp): A small amount that rounds out the sweetness and makes the cinnamon sing.
- Rolled oats (1½ cups): The backbone of these cookies; they provide heartiness and that satisfying chewiness you're after.
- Whole wheat flour (½ cup): Adds structure and nuttiness; swapping in gluten-free blend works seamlessly if you need it to.
- Coconut sugar (⅓ cup): A granulated sweetener that dissolves easily and complements the cinnamon beautifully, though brown sugar is a direct substitute.
- Ground cinnamon (1½ tsp): Don't skimp here; it's what makes these feel special rather than just banana cookies.
- Baking powder (½ tsp): Gives a gentle lift so the cookies are tender rather than dense.
- Salt (¼ tsp): A tiny pinch that balances sweetness and deepens all the flavors.
- Dried fruit or chocolate chips (⅓ cup each, optional): Raisins add chewiness, chocolate brings richness, and nuts provide a textural contrast if you're in that mood.
Instructions
- Set your stage:
- Preheat your oven to 350°F and line a baking sheet with parchment paper so you're not wrestling with sticky dough on a hot pan later.
- Blend the wet base:
- Mash those bananas in a large bowl until they're mostly smooth (a few small lumps are fine), then stir in the melted coconut oil and vanilla until everything looks combined and slightly glossy.
- Combine the dry elements:
- In another bowl, whisk together the oats, flour, sugar, cinnamon, baking powder, and salt so everything's evenly distributed and there are no flour pockets hiding.
- Bring it together:
- Pour the dry mixture into the wet ingredients and stir until just combined; you're looking for a shaggy dough that holds together, not something overmixed and tough.
- Add your extra touches:
- If you're using raisins, chocolate, or nuts, fold them in gently so they're scattered throughout rather than clumped in one spot.
- Shape and bake:
- Scoop heaping tablespoons onto your prepared sheet and flatten each one slightly with your fingers or the back of a spoon so they bake evenly. Bake for 15 to 18 minutes until the edges are golden and the centers feel just set.
- Cool with patience:
- Leave them on the hot sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely and firm into that perfect chewy texture.
Save to Pinterest There's something quietly satisfying about biting into one of these cookies on a busy morning and realizing you made actual food instead of grabbing something mass-produced. These have become the thing I'm known for bringing to gatherings, which is funny because they're so simple I almost didn't think they were worth sharing.
Storage and Keeping Your Cookies Fresh
I keep mine in an airtight container on the counter for about four days, and they stay soft and chewy the whole time. If you want them to last longer, freezing works beautifully—just separate layers with parchment so they don't stick together, and they'll thaw at room temperature in minutes whenever you need a quick breakfast or snack.
Customizing Your Batch
The beauty of this recipe is how flexible it is once you understand the basic proportions. I've made versions with dried cranberries and white chocolate, others with just cinnamon and raisins, and even one batch where I added a tablespoon of almond butter to make them extra rich. The banana and oat base stays reliable no matter what you fold in, so don't be afraid to work with what you have on hand.
Baking Tips That Actually Make a Difference
The most common mistake I see is using bananas that aren't quite ripe enough, which means you won't get enough natural sweetness and the dough becomes harder to work with. Also, if your coconut oil was cold and solidified, gently warm it before mixing so it blends smoothly with the bananas instead of creating little oil pockets. One last thing: if you're making these gluten-free, check that both your oats and flour are certified, since oats can pick up gluten during processing depending on the brand.
- Banana ripeness is everything; wait for those brown speckles to appear before you use them.
- Room temperature ingredients mix together more evenly and create a better texture than cold ones pulled straight from the fridge.
- These cookies firm up as they cool, so they might seem a tiny bit soft when you first pull them out of the oven, and that's exactly right.
Save to Pinterest These cookies have become my answer to breakfast when I'm running late or need something in my bag for the day ahead. They're proof that plant-based baking doesn't have to be complicated or taste like virtue—it can just taste good.
Recipe Questions & Answers
- → What makes these cookies soft and chewy?
The combination of ripe bananas and rolled oats creates moisture and density, resulting in a soft, chewy texture.
- → Can I use gluten-free flour for these cookies?
Yes, substituting with gluten-free flour blends and certified gluten-free oats ensures they remain suitable for gluten-sensitive diets.
- → What are some optional add-ins I can include?
Raisins, dried cranberries, dairy-free chocolate chips, or chopped nuts add variety and extra flavor to the cookies.
- → How should I store the cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 4 days or freeze for extended freshness.
- → Is there a way to reduce fat content in these cookies?
Yes, you can substitute coconut oil with applesauce for a lower-fat alternative without compromising moisture.
- → What temperature and time are ideal for baking?
Bake at 350°F (175°C) for 15–18 minutes until edges are golden but centers remain soft.