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    Home » Cookies

    Vegan Banana Cookies

    Published: Jun 25, 2019 Updated: Dec 24, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Banana Cookies

    These super delicious vegan banana cookies taste just like banana bread in cookie form! Soft and puffy and packed with banana flavor.

    Vegan banana cookies in a stack.

    I’m so impressed with these vegan banana cookies. They are just so different to any cookie I’ve ever made before, but totally divine nonetheless.

    The best way to describe them would really be vegan banana bread cookies. Because they taste like banana bread. In cookie form. Which is amazing.

    So if you’re in the mood for some banana bread but don’t have the time for that, since it takes like an hour to bake, then these cookies are for you. All the flavor and deliciousness of banana bread, in cookie form!

    Of course if you DO want to make banana bread, then you’ll love our vegan banana bread and our vegan chocolate chip banana bread. You’ll also love our vegan banana oatmeal cookies.

    A stack of vegan banana cookies.

    How To Make Vegan Banana Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • These are really simple to make.
    • Add vegan butter and sugar to the bowl of a stand mixer and cream them together. Add mashed banana and vanilla extract and mix in. 
    • Add all purpose flour, baking soda, salt, ground cinnamon and nutmeg and mix in. 
    Batter for banana cookies in a mixing bowl with a wooden spoon.
    • Now it’s time to add in your extras, I added a cup of chopped pecans, but chopped walnuts would be great too. Vegan chocolate chips would also probably be delish.
    Two photo collage showing chopped pecans added to mixing bowl and mixed in.
    • The cookie dough is a little wet so use a cookie scoop to scoop out even sized amounts onto a parchment lined baking tray. Aim for somewhere in the region of 16-20 cookies. 
    • And then bake them at 350°F for 12-15 minutes until lightly browned on the top. 
    Two photo collage showing cookies on a parchment lined baking sheet before and after baking.

    They are quite puffy cookies and definitely soft. Basically, they are the texture of totally delicious banana bread, in cookie form. 

    Hope that’s not sounding weird….because…it’s really not. It’s just delicious! 

    Vegan banana cookies in stacks of three.

    Baker’s Tips For The Best Banana Cookies

    Weigh your flour for the best results. If you don’t have a food scale, then make sure you use the spoon and level method which is the most correct way to measure flour if using cups. 

    I find it easier to weigh the peeled banana and then mash it rather than mashing it first and then putting it into the measuring cup to get the correct amount, but that also works fine if you don’t have a food scale. Luckily measuring mashed banana is not tricky (like flour). 

    The addition of the chopped pecans (or walnuts or any other add-on’s) is totally optional, but recommended. Soooo delicious. 

    Spread the cookies very evenly on your baking tray. Even doing that though, they still make very good friends and stick together if you do them on one tray like I did. I didn’t find it an issue and just separated them when they cooled. But you may prefer to spread them over two baking sheets.

    A stack of vegan banana cookies.

    Storing and Freezing

    Keep them stored in an airtight container at room temperature and enjoy within 3-4 days. 

    They are also freezer friendly for up to 3 months.

    Vegan banana cookies stacked up on top of each other.

    More Vegan Cookies

    1. Vegan Chocolate Chip Cookies
    2. Vegan Chocolate Cookies
    3. Vegan Sugar Cookies
    4. Vegan Oatmeal Cookies
    5. Vegan Oatmeal Raisin Cookies
    6. Vegan Peanut Butter Cookies
    Vegan banana cookies in a stack with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan banana cookies in a stack.

    Vegan Banana Cookies

    These super delicious vegan banana cookies taste just like banana bread in cookie form! Soft and puffy and packed with banana flavor.
    5 from 14 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 20
    Calories: 165kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • 1 cup White Granulated Sugar (200g)
    • 1 cup Mashed Ripe Banana (250g)
    • 1 teaspoon Vanilla Extract
    • 2 cups All Purpose Flour (250g)
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • ½ teaspoon Ground Cinnamon
    • ¼ teaspoon Nutmeg
    • 1 cup Pecans (109g) Chopped
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
    • Add the vegan butter and sugar to the bowl of your stand mixer and cream them together. Then add in the mashed banana and vanilla and mix in.
    • Add the flour, baking soda, salt, cinnamon and nutmeg and stir in with a spoon into a cookie dough.
    • Add the chopped pecans and mix in.
    • Use a cookie scoop to scoop even amounts of cookie dough onto the parchment lined baking tray spacing them evenly. Aim for around 16-20 cookies.
    • Bake for 12-15 mins until lightly golden on top.
    • Let them cool on the tray before removing.

    Notes

    1. Measure the flour correctly, either by weighing it out on a food scale or by using the spoon and level method. Fluff up the flour and then spoon it into your measuring cup. Use the back of a knife to level off the top. Don’t scoop it and don’t pack it into the cup. 
    2. The pecans are entirely optional. You can also use chopped walnuts. 
    3. Keep them stored in an airtight container at room temperature and enjoy within 3-4 days. They are also freezer friendly for up to 3 months. 

    Nutrition

    Serving: 1Cookie | Calories: 165kcal | Carbohydrates: 23.2g | Protein: 1.9g | Fat: 7.4g | Saturated Fat: 1.7g | Sodium: 141mg | Fiber: 1.2g | Sugar: 11.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    1.8K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Allan says

      March 28, 2022 at 1:42 am

      Hello Alison, baked this recipe tonight, and I switched the vegan butter out for regular butter. Banana is a favorite fruit of mine. I found your recipe through Microsoft Rewards, which one of their daily set was vegan recipes. Cookies taste good!

      Reply
    2. Max Reeder says

      November 29, 2021 at 7:24 pm

      Which vegan butter brand did you use? I have found that different brands and products stand up to baking better than others. Country crock bakers a little thin and crispy, with shortening the crispiest5 stars

      Reply
      • Alison Andrews says

        November 30, 2021 at 1:11 pm

        I’m not entirely sure, since this was a while ago now, but I have used a LOT of vegan butter brands and I think all should work well in these cookies. I haven’t ever tried them with shortening though.

        Reply
    3. JoAnn says

      July 23, 2021 at 10:49 pm

      I am making these for the second time, They are a big hit at my house!5 stars

      Reply
      • Alison Andrews says

        July 24, 2021 at 10:16 am

        Awesome, thanks JoAnn!

        Reply
    4. CA says

      February 20, 2021 at 12:32 am

      So good!!! We LOVE these! Substituted coconut oil for butter and coconut sugar for sugar and GOSH, we are a bit obsessed! Thank you so much 🙂5 stars

      Reply
      • Alison Andrews says

        February 20, 2021 at 12:00 pm

        Awesome! Thanks for the wonderful review.

        Reply
    5. Bobby says

      February 11, 2021 at 12:22 am

      Hi! I really wanna make these delicious looking cookies though I have no vegan butter and don’t wanna use granulated sugar- any chance i could use coconut oil and no sugar instead? Thanks!

      Reply
      • Alison Andrews says

        February 11, 2021 at 10:02 am

        Hi Bobby, coconut oil may be okay but I don’t think they would work well with no sugar, the sugar isn’t just for sweetness, it’s also for texture and a bunch of other things in the baking process. You could try reducing the sugar though.

        Reply
    6. Courtney R says

      August 07, 2020 at 2:08 am

      These are to die for. Truly soft and pillowy. My husband is thrilled to eat a couple with his morning coffee tomorrow. These were really easy and a great use of ripe bananas.5 stars

      Reply
      • Alison Andrews says

        August 07, 2020 at 9:06 am

        Fantastic! Thanks for sharing Courtney!

        Reply
    7. Donna Crombie says

      July 20, 2020 at 8:42 pm

      How big of a cookie scoop? Thank you.

      Reply
      • Alison Andrews says

        July 21, 2020 at 9:50 am

        A large cookie scoop.

        Reply
    8. Christina M Wrigley says

      April 09, 2020 at 5:44 pm

      Hi Alison,
      I just finished making these delicious cookies. I swapped out the flour for 1/2 Brown Rice Flour and 1/2 Sorghum Flour due to allergies. It was an easy swap with a few adjustments for moisture content (I needed to add a bit of unsweetened applesauce), but the resulting cookie was tender, soft, and yummy. Thanks for posting! Hope you are doing well and are safe and healthy!5 stars

      Reply
      • Alison Andrews says

        April 11, 2020 at 11:39 am

        Awesome! Thanks so much for sharing Christina!

        Reply
    9. Ruju says

      April 06, 2020 at 8:06 pm

      Hi!

      Do you happen to know – If I wanted to make chocolate banana cookies, would I replace part of the flour with cocoa powder? Ex: Out of the 2 cups of flour – replacing 1/2 cup of the flour with cocoa powder.

      Excited to make these!!!

      Reply
      • Alison Andrews says

        April 07, 2020 at 10:52 am

        Hi Ruju, yes you can experiment with replacing some of the flour with cocoa powder for a chocolate version! I haven’t made these like that, but I think it could work.

        Reply
    10. Heather B says

      March 17, 2020 at 1:52 am

      OMG loved these!! They are so light, airy and tasty, I had to stop myself from eating way too many of them as soon as they came out of the oven! 😀5 stars

      Reply
      • Alison Andrews says

        March 17, 2020 at 8:49 am

        Awesome! So happy to hear. Thanks Heather!

        Reply
    11. Em says

      February 24, 2020 at 5:59 pm

      Made these with a couple of cups of dark chocolate chips I had knocking around and they were brilliant. Quite a subtle banana flavour which I wasn’t expecting. Definitely need a scoop next time though as it got very messy.5 stars

      Reply
      • Alison Andrews says

        February 25, 2020 at 11:46 am

        So glad they were good! Thanks so much for the great review! 🙂

        Reply
    12. Jason says

      December 03, 2019 at 1:01 am

      Easy and really like banana bread. Already made it twice.5 stars

      Reply
      • Alison Andrews says

        December 03, 2019 at 9:13 am

        Fantastic! Thanks Jason! 🙂

        Reply
    13. Anne-Sophie says

      August 31, 2019 at 1:30 am

      The best banana bread/cookie I’ve made!5 stars

      Reply
      • Alison Andrews says

        August 31, 2019 at 1:41 pm

        Wonderful! Thanks so much for the great review. 🙂

        Reply
    14. nat says

      June 26, 2019 at 2:51 pm

      So good!!!!!!!5 stars

      Reply
      • Alison Andrews says

        June 27, 2019 at 6:04 am

        Thanks Nat! 🙂

        Reply
    15. Anna says

      June 26, 2019 at 10:08 am

      Super delicious and different vegan cookies!5 stars

      Reply
      • Alison Andrews says

        June 27, 2019 at 6:04 am

        Thanks Anna! xo

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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