• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Cookies

    Vegan Banana Oatmeal Cookies

    Published: Jan 29, 2019 Updated: Jun 27, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Banana Oatmeal Cookies

    The best vegan banana oatmeal cookies are soft and chewy and packed with banana flavor. Easy to make and ideal for breakfast or dessert.

    Vegan banana oatmeal cookies in a stack.

    These banana oatmeal cookies are basically breakfast in cookie form! 

    A super delicious breakfast in cookie form, but that’s what they’ll remind you of. 

    It’s that flavor blend of oatmeal with banana, cinnamon and cloves, brown sugar and vanilla. The only problem you’ll have with these cookies is that you’ll want to eat ALL of them, right away.

    Not to mention the heavenly aroma when they’re baking…..

    It’s pretty much worth it to make them just for that, before you’ve even had a bite….but you’ll definitely want to have a bite.

    Vegan banana oatmeal cookies in a stack.

    How To Make Vegan Banana Oatmeal 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.

    • Add vegan butter, light brown sugar and white granulated sugar to the bowl of your stand mixer and cream them together.
    • Add vanilla extract and mashed banana and mix in.
    • Add all purpose flour, rolled oats, cornstarch, baking powder, baking soda, salt, cinnamon and cloves and mix in with the wet ingredients by hand (use a spoon, I just mean not to use the electric mixer for this part).
    • Scoop the cookie dough using a cookie scoop in roughly 2 Tablespoon sized scoops onto a parchment lined baking tray. Flatten the cookies with a fork.
    • Bake at 350°F for 15 minutes.
    Step by step process photo collage of making vegan banana oatmeal cookies.

    Baker’s Tips

    Ripe banana is key to the success of these cookies. Ripe means yellow everywhere and lots of spots. No green bits. This means the banana is more sugar than starch and this is what we need for this recipe. We used ½ cup of mashed banana in this recipe, which is roughly one large peeled banana. 

    Use a cookie scoop. The batter is quite wet for these cookies, so you can’t use your hands to roll them into balls, use a cookie scoop instead. A cookie scoop and an ice cream scoop are the same thing. Wonderful when you can have multiple uses for things.

    Flatten them with a fork before baking. This results in the most even baking and best texture for these cookies. 

    Weigh your ingredients. Weigh your flour, oatmeal and banana on a food scale to get the best, most accurate results. 

    Vegan banana oatmeal cookies in a stack.

    Love Oatmeal?

    These banana oatmeal cookies are quite different in taste and texture to our classic vegan oatmeal cookies. The banana flavor sets them apart, but so does the softness of the cookie. 

    But if you love all things oatmeal, then you’ll love these cookies, as well as our other oatmeal cookie recipes like our vegan oatmeal chocolate chip cookies and our vegan oatmeal raisin cookies and let’s not forget our vegan peanut butter oatmeal cookies either. 

    Vegan banana oatmeal cookies stacked up on top of each other.

    Can You Make These Cookies Gluten Free?

    You probably can. We have not tested this recipe as gluten free, but usually a simple switch to a gluten-free all purpose flour blend works great. And of course make sure your rolled oats are gluten free too.

    Vegan banana oatmeal cookies in a row.

    Storing and Freezing

    Keep your cookies stored at room temperature in a sealed container and enjoy within 3-4 days. 

    They are also freezer friendly for up to 3 months.

    Vegan banana oatmeal cookies in a stack, the top one broken in half to show the centers.

    More Vegan Cookie Recipes

    1. Vegan Chocolate Chip Cookies
    2. Vegan Chocolate Cookies
    3. Vegan Peanut Butter Cookies
    4. Vegan Coconut Cookies
    5. Vegan Pumpkin Cookies
    6. Vegan Sugar Cookies

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

    Vegan banana oatmeal cookies in a stack.

    Vegan Banana Oatmeal Cookies

    The best vegan banana oatmeal cookies are soft and chewy and packed with banana flavor. Easy to make and ideal for breakfast or dessert.
    5 from 25 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 20
    Calories: 114kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • ½ cup Light Brown Sugar (100g)
    • ¼ cup White Granulated Sugar (50g)
    • 1 teaspoon Vanilla Extract
    • ½ cup Mashed Ripe Banana (112g)
    • 1 cup All Purpose Flour (125g)
    • 1 ½ cups Rolled Oats (144g)
    • 1 teaspoon Cornstarch
    • ½ teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ¼ teaspoon Salt
    • ¾ teaspoon Ground Cinnamon
    • ¼ teaspoon Ground Cloves
    Prevent your screen from going dark

    Instructions

    • Add the vegan butter and brown and white sugar to the bowl of your stand mixer and cream them together.
    • Add vanilla extract and mashed banana and mix in.
    • Add flour, rolled oats, cornstarch, baking powder, baking soda, salt, cinnamon and cloves and mix in with the wet ingredients by hand (use a spoon, I just mean not to use the electric mixer for this part).
    • Preheat the oven to 350°F (180°C).
    • The batter will be quite wet. Scoop it out using a cookie scoop in roughly 2 Tablespoon sized scoops onto a parchment lined baking tray. Flatten the cookies with a fork.
    • Bake for 15 minutes until lightly browned on top.
    • Allow to cool and firm up on the tray before moving.

    Notes

    1. Weigh your ingredients for the best results. Weigh your mashed banana, flour and rolled oats on a food scale for the most accurate results in this recipe.
    2. Gluten free: We have not tested this recipe as gluten free, but usually a simple switch to a gluten-free all purpose flour blend works great. And of course make sure your rolled oats are gluten free too.
    3. Storing: Keep your cookies stored at room temperature in a sealed container and enjoy within 3-4 days.
    4. Freezing: They are also freezer friendly for up to 3 months.

    Nutrition

    Serving: 1Cookie | Calories: 114kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 106mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 218IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Bruschetta
    Vegan Pesto Pasta »
    5.7K 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. Margaret says

      April 10, 2020 at 8:21 pm

      These cookies were absolutely delicious. I only used baking powder and I added chopped walnuts to the mix and used gluten free flour. Yumm!

      Reply
      • Alison Andrews says

        April 11, 2020 at 11:05 am

        Awesome! Thanks for sharing Margaret!

        Reply
    2. Bethany Stipp says

      April 08, 2020 at 12:20 am

      Love the clove flavor. These are awesome! Also made with pecans. MMMM.

      Reply
      • Alison Andrews says

        April 08, 2020 at 10:46 am

        Pecans is a great addition! Thanks for sharing!

        Reply
    3. Dana says

      March 29, 2020 at 2:47 pm

      What is the shelf life of the cookies after baked?

      Reply
      • Alison Andrews says

        March 31, 2020 at 1:05 pm

        Up to a week. 🙂

        Reply
    4. Retro says

      February 20, 2020 at 10:42 am

      These are AMAZING! Just made them and I can’t stop munching through them ????

      Reply
      • Alison Andrews says

        February 20, 2020 at 12:05 pm

        Yay! So glad they were a success! 🙂

        Reply
    5. Berni says

      December 17, 2019 at 4:32 am

      I baked these for a work breakfast today and the vegans AND the non-vegans loved them. One of my chefs called them ‘perfect’ – that’s huge. Next time I will bump up the spices a tad as I like a bit more, but just as is… was wonderful. They were chewy and not crumbly and flavorful. I made a second batch and added coconut and those were also fab. Many thanks.5 stars

      Reply
      • Alison Andrews says

        December 17, 2019 at 9:36 am

        Fantastic! So glad they were a hit! Thanks for the awesome review. 🙂

        Reply
    6. May says

      November 10, 2019 at 9:03 am

      I used pumpkin pie spice instead of the cinnamon and cloves. Worked great! I would use a bit more if you want a more ‘spicy’ cookie. I didn’t have parchment paper but it didn’t stick to the pan. I don’t have an electric mixer. I hand mixed the banana, sugar, and butter (vegan Becel) first, and mixed other dry ingredients in a separate bowl then mixed all together.5 stars

      Reply
      • Alison Andrews says

        November 11, 2019 at 11:03 am

        So glad they came out well! Thanks so much for sharing and the awesome review. 🙂

        Reply
    7. Mary says

      August 05, 2019 at 6:09 pm

      Hi, can I use applesauce in place of the vegan butter?

      Reply
      • Alison Andrews says

        August 06, 2019 at 12:25 pm

        Hi Mary, applesauce isn’t generally a replacement for vegan butter in cookies, more of an egg replacer, I don’t think it would work here.

        Reply
        • Erica says

          July 27, 2020 at 4:36 pm

          This recipe made some awesome cookies! Soft, chewy, and full of flavor. I did replace the all-purpose flour with whole wheat, and I used applesauce instead of vegan butter. I’m making more cookies today because the first batch went so fast, the entire family loved them!
          Thank you for the food love 🙂
          Erica5 stars

          Reply
          • Alison Andrews says

            July 28, 2020 at 10:20 am

            Awesome! Thanks for sharing Erica!

    8. Maria says

      May 20, 2019 at 5:03 pm

      Hi is corn starch necessary?5 stars

      Reply
      • Alison Andrews says

        May 22, 2019 at 12:39 pm

        Hi Maria, you can omit it without any major impact.

        Reply
    9. Daija says

      April 18, 2019 at 9:56 pm

      Three words: So Freakin Good!!! XD5 stars

      Reply
      • Alison Andrews says

        April 20, 2019 at 9:58 am

        Thanks so much Daija! xo

        Reply
    10. Veronica says

      April 17, 2019 at 10:44 am

      Absolutely delicious!!!5 stars

      Reply
    11. K says

      April 09, 2019 at 3:28 am

      This was tooo good! Whipped up a batch in no time with a mix of coconut and avacado oil. The only problem is, i need to bake a double batch next time!5 stars

      Reply
      • Alison Andrews says

        April 09, 2019 at 7:54 am

        So glad you enjoyed them! xo

        Reply
    12. Violet says

      March 13, 2019 at 9:41 pm

      Hi thank you for the recipe my cookies came out delicious but I did tweek it a bit so my batter was a bit dry so I added another 1/2 cup banana, i didn’t have cornstarch so I used arrowroot powder instead, I didn’t have clove so I used nutmeg, I used 100% white whole wheat flour instead of únbleached white flour, I added a little bit of dark chocolate chips, I baked 19 min instead of 15 min because I like the bottom more crispy.5 stars

      Reply
      • Alison Andrews says

        March 14, 2019 at 10:09 am

        Sounds delicious! Thanks so much for sharing about your adjustments and for the great review Violet!

        Reply
    13. Mimi says

      January 31, 2019 at 8:22 pm

      Thank you Alison I really love all your recipes5 stars

      Reply
      • Alison Andrews says

        February 01, 2019 at 10:48 am

        So happy to hear that, thanks Mimi! 🙂

        Reply
    14. Geri Price says

      January 30, 2019 at 1:33 pm

      Anyway to make sugarfree cookies?

      Reply
      • Alison Andrews says

        January 31, 2019 at 10:31 am

        Hi Geri, I’m really not sure how this recipe would need to be adjusted for sugar free as I haven’t tried it that way. I’m sure you could try it, maybe using more banana for sweetness, but it would probably take some experimenting. All the best! 🙂

        Reply
    15. Mora says

      January 29, 2019 at 5:19 pm

      Hi Alison, I wanna try these. I have one question, can I replace vegan butter with coconut oil or other oils? Or with something else other than regular butter? Thank you! <3

      Reply
      • SHIRLEY WEXLER says

        January 30, 2019 at 5:18 am

        Also would like to know if one can use coconut oil instead of a butter

        Reply
      • Alison Andrews says

        January 30, 2019 at 10:26 am

        Hi Mora, in other cookie recipes we’ve done, people have successfully replaced the vegan butter with coconut oil. I have not tried it like that with these but I think it would work fine. Otherwise you can make your own homemade vegan butter and that will definitely work great in these.

        Reply
    Newer Comments »

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!