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Are you ready to take your cookie game to the next level? These gluten-free Vegan Banana Oatmeal Cookies are about to become your new favorite treat. The combination of ripe bananas and oats creates a texture that's soft, chewy, and undeniably satisfying.
Whether you're looking for a sweet treat to enjoy with your morning coffee or a tasty dessert option, these Vegan Banana Oatmeal Cookies are a must-try. They are the perfect balance of chewy and crispy, with just the right amount of sweetness.
Gluten-free and easy to whip up, these superstar cookies get a nutty crunch from walnuts. Pair them with a chilled glass of cashew milk, chocolate hazelnut milk, or a scoop of vegan vanilla ice cream for a dreamy treat.
Ingredients Needed
You'll need a few simple ingredients to create a batch of these delectable cookies.. Here's what you'll need:
- Oil - Any neutral-flavored oil will work, such as canola, avocado, sunflower, grapeseed, or vegetable.
- Cane Sugar - Using organic will ensure that it's vegan, but some brands aren't organic and still vegan, though. Imperial Sugar is one of those brands.
- Banana - Using a spotty, ripe banana will yield a perfectly sweet banana flavor.
- Vanilla - Use pure vanilla extract, which is made from real vanilla beans and will yield the best flavor.
- Gluten-free 1-1 Flour Blend - This recipe also works with regular all-purpose flour if you aren't gluten intolerant.
- Rolled Oats - Make sure to use certified gluten-free oats if you're gluten intolerant.
- Cinnamon - Adds a hint of warmth and depth. A pinch of nutmeg is a nice touch, too.
- Baking soda - Helps the cookies rise and spread perfectly while creating a slightly crisp outer layer.
- Walnuts - Use any type of nuts such as pecans, macadamia, hazelnuts, pistachios, and more. You can also add some vegan chocolate chips too (just reduce the nuts by half).
How to make Vegan Banana Oatmeal Cookies
The cookie dough will come together quickly and easily. Here's how to do it:
- Set your oven to 350°F and prepare a large baking sheet with parchment paper. Mash the banana on a plate or in a small bowl.
- In a big bowl, mix oil and sugar, stirring until it looks like damp sand.
- Whisk in the pureed banana and vanilla until the mixture is somewhat smooth.
- In a medium bowl, whisk flour, oats, cinnamon, baking soda, and salt together until combined.
- Add the dry ingredients to the bowl with the banana mixture.
- Fold together with a spatula until combined.
- Add the walnuts and fold together until distributed. Let it rest for 15 minutes.
- Scoop dough into balls with a cookie scoop, leaving about 2 inches in between.
- Bake for 12-14 minutes, or until edges feel somewhat set. Remove and cool for 5 minutes before transferring to a wire rack..
FAQS
Yes, it's best to let the dough rest, which allows the flour to fully hydrate and absorb the liquid evenly, resulting in a more consistent texture and better overall hydration. It also allows the flavors to meld and develop, resulting in a more pronounced and balanced taste.
To keep these ookies fresh, cool completely before storing in an airtight container or zip-top bag with wax paper between layers, where they'll last 3-4 days at room temperature, 5-7 days in the fridge, or 2-3 months in the freezer; thaw at room temperature for 10-15 minutes or microwave in 10-second intervals.
More vegan cookies to enjoy
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Recipe
Banana Oatmeal Cookies
Ingredients
- ¼ cup (60ml) neutral-flavored oil (avocado, canola, sunflower, vegetable, grapeseed)
- ¾ cup (150g) sugar
- ½ cup (126g) mashed banana , ripened and spotty (about 1 large banana)
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons (144g) gluten-free 1 to 1 flour blend (*see note)
- ½ cup (52g) gluten-free oats
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (102g) walnuts , roughly chopped
Recommended Equipment
- 1 Large Cookie Sheet (baking tray)
- 2 Mixing Bowls
- 1 Whisk
- 1 Cookie Scoop (optional) Or spoon
Instructions
- Preheat the oven to 350°F (177 °C) and line a large baking sheet with parchment paper.
- In a large bowl, combine oil and sugar by whisking together until it resembles wet sand.
- Now add the mashed banana and vanilla and whisk until fully combined. Set aside.
- In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt until combined.
- Add the dry ingredients to the bowl of wet ingredients. Fold together with a spatula until incorporated.
- Add the walnuts and fold together until they are evenly distributed (The dough will seem a little sticky and less stiff than normal cookie dough).
- Let dough rest for 15 minutes.
- Scoop 3 tablespoons of dough into balls using a cookie scoop or spoon, leaving about 2 inches of room in between.
- Bake for 12-14 minutes, or until edges feel set when gently poked.
- Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pujitha K.
Loved it! I used 2 bananas- that made though dough a bit more runny, so as another commenter mentioned, I added 3 medium handfuls of oats but then I also added 1tsp of flour. They came out kind of cakes, kind of like banana bread in cookie form! They are delicious 😋 (oh, and I added a 1/2 cup of pecan pieces and 1/4 cup of cranberries)
Little sis: They are soooo SLAY!
Melissa Huggins
I'm so happy you got them to work with your modifications. Thank you for giving them a try. 🙂
Leslie C Croteau
OH! MY! WORD!!! I'm afraid I didn't need to know about this recipe. These cookies are addictive. With just the right amount of cinnamon and sweetness the flavor of the bananas is perfectly balanced. If you cook the 14 minutes they might look overdone but trust me, this gives you slightly crispy edges and bottom of the cookie while still retaining the chewy moist interior. I have to force myself to stop at just one.
Melissa Huggins
Yay, I'm so happy you loved the cookies, Leslie! Thanks for the wonderful feedback. 🙂
Danielle Ferrusi
These cookies are GREAT! I must admit that one banana just didn't seem to cut it, so I added another banana and then the batter seemed a little too moist, so I added two handfuls of oatmeal and that seemed to work. I used 1/4 cup of chocolate chips and 1/4 cup of walnuts. I am baking them in a toaster oven, so there was no need to preheat and I just keep an eye on them as far as time goes.
I will be making these cookies again! Thank you Vegan Huggs!
Melissa Huggins
I'm so glad you love them, Danielle! Thank you for trying the and sharing your feedback 🙂