Vegan Banana Oat Cookies (Printable)

Chewy treats combining ripe bananas, rolled oats, and cinnamon for a nourishing morning bite.

# 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

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mash the bananas until smooth. Stir in the melted coconut oil and vanilla extract.
03 - In a separate bowl, whisk together the oats, flour, coconut sugar, cinnamon, baking powder, and salt.
04 - Add the dry ingredients to the wet mixture and stir until combined. Fold in any optional add-ins like raisins, chocolate chips, or nuts.
05 - Scoop heaping tablespoons of dough onto the prepared baking sheet, flattening each cookie slightly with your fingers or the back of a spoon.
06 - Bake for 15 to 18 minutes, or until the cookies are golden on the edges and set in the center.
07 - Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're ready in under 30 minutes, which means you can have warm cookies before your coffee gets cold.
  • No butter, eggs, or dairy anywhere near them, yet they're genuinely chewy and satisfying, not dry or crumbly.
  • You probably have most of these ingredients lying around already, making them a perfect solution for that random Tuesday when nothing sounds good.
02 -
  • Overripe bananas are your friend here—if they look almost too spotty, that's exactly when they're perfect for this recipe, bringing maximum sweetness and moisture.
  • Don't skip the 5-minute rest on the baking sheet or you'll end up with cookies that fall apart; those few minutes are when they set just enough to handle.
03 -
  • A fork works better than a potato masher for mashing bananas if you want a slightly chunkier texture that adds interest to each bite.
  • Bake them on the lower rack of your oven if your edges brown too quickly while the centers stay soft—every oven runs different, so this simple adjustment saves them from over-baking.
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