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.
These cookies were absolutely delicious. I only used baking powder and I added chopped walnuts to the mix and used gluten free flour. Yumm!
Awesome! Thanks for sharing Margaret!
Love the clove flavor. These are awesome! Also made with pecans. MMMM.
Pecans is a great addition! Thanks for sharing!
What is the shelf life of the cookies after baked?
Up to a week. 🙂
These are AMAZING! Just made them and I can’t stop munching through them ????
Yay! So glad they were a success! 🙂
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.
Fantastic! So glad they were a hit! Thanks for the awesome review. 🙂
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.
So glad they came out well! Thanks so much for sharing and the awesome review. 🙂
Hi, can I use applesauce in place of the vegan butter?
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.
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 🙂
Erica
Awesome! Thanks for sharing Erica!
Hi is corn starch necessary?
Hi Maria, you can omit it without any major impact.
Three words: So Freakin Good!!! XD
Thanks so much Daija! xo
Absolutely delicious!!!
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!
So glad you enjoyed them! xo
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.
Sounds delicious! Thanks so much for sharing about your adjustments and for the great review Violet!
Thank you Alison I really love all your recipes
So happy to hear that, thanks Mimi! 🙂
Anyway to make sugarfree cookies?
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! 🙂
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
Also would like to know if one can use coconut oil instead of a butter
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.