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?

overhead shot of banana oatmeal cookies with a bite taken out of one

FAQ

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

overhead shot of banana oatmeal cookies, one cookie split in half

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!

Prep Time:20

Cook Time:15

Servings: 20 cookies

Ingredients

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

Instructions

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.

Notes

VEGAN BUTTER: Use soy-free butter if needed. Vegan butter is often salted, so I didn’t add any extra salt to this recipe. If you’re using unsalted butter or coconut oil, you can add a pinch of salt to the dry ingredients.

GROUND WALNUTS: You can grind your own walnuts in a food processor/blender. Feel free to swap with other nuts/seeds such as almonds, pecans, sunflower seeds, etc. Or you can also use almond flour/meal.

GLUTEN-FREE OPTION: Swap the whole wheat flour for all purpose gluten-free flour or buckwheat flour. Also make sure your oats are certified gluten-free.

*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!

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