Vegan Banana Oat Cookies (Printable)

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

# What You 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

# Steps:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mash bananas until smooth. Stir in melted coconut oil and vanilla extract until well combined.
03 - In a separate bowl, whisk together rolled oats, 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.
05 - Scoop heaping tablespoon portions of dough onto prepared baking sheet. Gently flatten each cookie with fingertips or spoon back.
06 - Bake for 15 to 18 minutes until edges turn golden brown and center is set.
07 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • They're ready in under 30 minutes and taste like you fussed for hours, which feels like a small magic trick.
  • Your kitchen will smell like cinnamon and warmth, and somehow that scent alone makes mornings feel less chaotic.
  • No eggs, no dairy, no fussy ingredient lists, just honest food that works for almost everyone at your table.
  • They stay soft and chewy for days, perfect for the kind of breakfast you can actually eat before 9 AM.
02 -
  • The moment you think they might be done, they probably still need another minute, because underbaked cookies taste infinitely better than overbaked ones, and they'll firm up as they cool.
  • Overly ripe bananas are your friend here, the ones that make you think you should have baked with them yesterday, because they bring moisture and natural sweetness that nothing else can replicate.
03 -
  • If your bananas aren't quite ripe enough, pop them in a 300°F oven for 10 minutes to soften them further and concentrate their sweetness before mashing.
  • Keep your coconut oil melted and warm when you combine it with the bananas, because cold oil won't incorporate smoothly and creates an uneven texture in the final cookies.
Go Back