Vegan Banana Oat Cookies
Ripe bananas do a lot of heavy lifting here, acting as both a natural sweetener and a binder so there's no need for eggs or dairy of any kind. The result is a chewy, warmly spiced cookie that tastes indulgent but is built entirely from pantry staples — rolled oats, coconut oil, maple syrup, cinnamon, and vanilla. Store-bought cookies that skip animal products can be hit or miss, often leaning on weird additives to compensate, but this recipe keeps things refreshingly straightforward. Folding in vegan chocolate chips is optional, but honestly, highly recommended for that little pocket of melty richness in every bite. The batch makes 12 cookies, which is just enough to share — or not. They come out of the oven looking soft and almost underdone, but give them a few minutes on the rack and they firm up into the perfect texture. Whether you're baking for a crowd or just want a wholesome treat on a weeknight, this one delivers without any fuss.
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Learn more →Ingredients
12 servings
- 2 medium ripe bananas (about 1 cup mashed)
- 1 ½ cups rolled oats
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup vegan chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, mash the bananas with a fork until smooth with only a few small lumps remaining — you should have about 1 cup of mashed banana.
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