These super delicious vegan banana cookies taste just like banana bread in cookie form! Soft and puffy and packed with banana flavor.
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.
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.
- 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.
- 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.
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!
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.
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.
More Vegan Cookies
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Cookies
- Vegan Sugar Cookies
- Vegan Oatmeal Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Peanut Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banana Cookies
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
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
- 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.
- The pecans are entirely optional. You can also use chopped walnuts.
- 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.
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!
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 crispiest
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.
I am making these for the second time, They are a big hit at my house!
Awesome, thanks JoAnn!
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 🙂
Awesome! Thanks for the wonderful review.
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!
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.
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.
Fantastic! Thanks for sharing Courtney!
How big of a cookie scoop? Thank you.
A large cookie scoop.
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!
Awesome! Thanks so much for sharing Christina!
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!!!
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.
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! 😀
Awesome! So happy to hear. Thanks Heather!
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.
So glad they were good! Thanks so much for the great review! 🙂
Easy and really like banana bread. Already made it twice.
Fantastic! Thanks Jason! 🙂
The best banana bread/cookie I’ve made!
Wonderful! Thanks so much for the great review. 🙂
So good!!!!!!!
Thanks Nat! 🙂
Super delicious and different vegan cookies!
Thanks Anna! xo