These vegan banana oatmeal cookies are soft, chewy, and moist – like banana bread in cookie form! A tasty twist on classic oatmeal cookies.
Now that the holiday season is over, there are a lot of people trying to “eat healthier” and ditch the desserts, but I’m here to say that you don’t need to give up desserts! Moderation is key; it’s all about balance. For me, a balanced diet includes lots of fruits, veggies, whole grains, plant protein, nuts/seeds, and a little sweet treat every day. Sometimes it’s just a piece of chocolate, sometimes cake, sometimes cookies. Today it’s cookies, since the first sweet treat I’m sharing this year are these deliciously chewy and moist vegan banana oatmeal cookies! They’re like banana bread in cookie form. Which makes it breakfast-appropriate, right?
How do I make them gluten-free?
You can swap out the whole wheat flour for all purpose gluten-free flour or buckwheat flour. Also make sure you use certified gluten-free oats.
How do I make them nut-free?
You can try using sunflower seeds or pumpkin seeds instead of walnuts (I haven’t tested this so can’t say for sure).
How do I store them?
Due to the high moisture content of these cookies, I do not recommend leaving them out at room temperature longer than 1-2 days. I like to store mine in the fridge and toast/air fry them before eating.
Tips for Success
Use slightly overripe bananas ⟶ They should have a good amount of brown spots on the peel, and the bananas should be very soft (but not mushy).
Air fry leftovers for crispier cookies! ⟶ These cookies are very soft and moist. The edges will crisp up slightly after baking, but in a few hours it will get soft again. If you like crispier cookies, you can throw them in the air fryer at 350°F for a few minutes to crisp them up.
More Ways to Use Ripe Bananas
- Best Healthy Gluten-Free Banana Bread
- Best Healthy Banana Bread
- Whole Wheat Chocolate Banana Bread
- Snickerdoodle Banana Muffins
- Oat Flour Sesame Banana Muffins (GF)
- Healthy Caramel Ice Cream Bars (GF)
- add mashed banana in place of applesauce in Japanese curry
- add mashed banana to oatmeal
- cut into chunks and freeze for smoothies
- eat with nut butter on toast
If you try out these vegan banana oatmeal cookies, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Banana Oatmeal Cookies
- 2 ripe bananas mashed (240g)
- 5 tbsp (65g) vegan butter or coconut oil** melted
- 2 tbsp ground flaxseed
- ½ cup + 2 tbsp (120g) sugar
- 2 tsp vanilla extract
- 3 cups (240g) rolled oats**
- ½ cup (56g) ground walnuts**
- ½ cup – 1 tbsp (50g) whole wheat flour**
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- ¾ cup raisins, chocolate chips, etc. optional
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat*.
- Add mashed banana, melted butter, ground flax, sugar, and vanilla to a bowl. Mix until well combined.
- Add oats, walnuts, flour, baking powder (sifted if clumpy), and cinnamon. Stir well until a dough forms. If using add-ins like raisins or chocolate chips, stir those in, too.
- Scoop about 2 tbsp of dough and roll into a ball. Place on cookie sheet and slightly flatten. Repeat with remaining dough, leaving at least ½ an inch of space between each cookie (they will spread a little).
- Bake 15 minutes. Let the cookies rest on the cookie sheet for 3 minutes, then transfer them to a wire rack to cool completely.
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
Save for later!