Vegan Banana Oat Cookies (Printable Version)

Soft, chewy cookies packed with ripe bananas, oats, and cinnamon for a wholesome breakfast snack.

# Ingredient List:

→ 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

→ Add-ins

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

# Step-by-Step Instructions:

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 blended.
03 - In a separate bowl, whisk together rolled oats, whole wheat flour, coconut sugar, ground cinnamon, baking powder, and salt.
04 - Add dry ingredient mixture to 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 flatten each cookie 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 - Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're ready in under 30 minutes, which means breakfast can actually be homemade on a weekday.
  • The natural sweetness from bananas means you're not loading these with refined sugar, and they taste like a treat anyway.
  • One cookie with coffee actually keeps you satisfied instead of leaving you hungry an hour later.
02 -
  • Don't skip the cooling time on the baking sheet; I learned this the hard way when I transferred them too early and watched them crumble in my hands.
  • The thickness of your cookie really matters—if they're too thin they'll crisp up into chips, too thick and the centers stay doughy, so aim for that ¼-inch-ish flatness.
03 -
  • If you want a lower-fat version, swap the coconut oil for unsweetened applesauce in the same amount and the cookies will be slightly less rich but still tender.
  • Grinding your own oats into a coarser flour and mixing it with the rolled oats adds a subtle texture that feels more intentional and less cookie-cutter.
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