The best vegan banana oatmeal cookies are soft and chewy and packed with banana flavor. Easy to make and ideal for breakfast or dessert.
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.
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.
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.
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.
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.
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.
More Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Cookies
- Vegan Peanut Butter Cookies
- Vegan Coconut Cookies
- Vegan Pumpkin Cookies
- Vegan Sugar Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banana Oatmeal Cookies
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
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
- 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.
- 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.
- Storing: Keep your cookies stored at room temperature in a sealed container and enjoy within 3-4 days.
- Freezing: They are also freezer friendly for up to 3 months.
My daughter asked my son what he made for his lunch for his first day of full time work. The first thing he said was “These really good cookies Mom made”. High praise!
Quick and easy to make.
Thanks.
Awesome! Thanks so much for your great review Cathie!