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    Home » All Recipes » Dessert

    Vegan Banana Oatmeal Cookies

    May 11, 2023 By Melissa Huggins / 6 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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.

    Side view of 3 stacked vegan banana oatmeal cookies on a cooling rack.

    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. You're going to love them!

    The walnuts are a delicious addition, yielding a delightful crunch and a rich, nutty flavor. You can add your own twist by tossing in some vegan chocolate chips or any other add-ins.

    This is a superstar cookie recipe that's also gluten-free and will satisfy your sweet tooth and make your heart sing.

    They are perfect for any occasion and they are freezer-friendly too so you can always have them on hand. Plus, they are so easy to make using simple pantry staples.

    Ingredients

    With just a few simple ingredients, you can create a batch of these delectable Banana Oatmeal Cookies that are sure to impress. Here's what you'll need:

    Ingredients to make banana oatmeal cookies on a white table.
    • 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 there are brands that aren't organic and still vegan. Imperial Sugar is one of those brands.
    • Banana - using a spotty ripened banana will yield a perfectly sweet banana flavor.
    • Vanilla - use pure vanilla extract, which is made from real vanilla beans and has no added artificial flavors or colors for the best flavor.
    • Gluten-free 1 to 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 to the overall flavor. A pinch of nutmeg is a nice touch too.
    • Baking soda - helps the cookies to 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:

    Four process photos displaying how to mash banana, combine sugar and oil, whisking wet ingredients together and whisking dry ingredients in a bowl.
    1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Mash the banana.
    2. In a large bowl, combine oil and sugar and whisk until it resembles wet sand.
    3. Add the mashed banana and vanilla then whisk until smooth.
    4. In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt until combined.
    Four process photos showing how to combine the wet and dry ingredients, folding in the walnuts and scooping dough on baking tray.
    1. Add the dry ingredients to the bowl of wet ingredients.
    2. Fold together with a spatula until incorporated.
    3. Add the walnuts and fold together until they are evenly distributed. Let dough rest for 15 minutes.
    4. Scoop 3 tablespoons of dough into balls using a cookie scoop or spoon, leaving about 2 inches of room in between.
    5. 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.

    Tips and Tricks

    • Measure ingredients accurately: it's best to weigh your ingredients, but If you don't have a food scale measure them as accurately as possible using measuring cups and spoons. When measuring the flour, make sure to use the 'spoon and level' method (aerate it first). Here's a quick visual tutorial on how to spoon and level flour.
    • Let the dough rest: This allows the flour to fully hydrate and absorb the liquid evenly, resulting in a more consistent texture and better overall hydration. Also, resting allows the flavors of the ingredients to meld and develop, resulting in a more pronounced and balanced taste.
    • For a crisper cookie surface, let them bake for 1-2 more minutes, but watch carefully so they don't get overly brown.
    • For even baking, try to use the same amount of dough for each cookie (about 3 tablespoons). A cookie scoop works great for this!

    Storing Tips

    To keep the cookie fresh, let them cool completely before placing them in an airtight container or zip-top bag with wax paper between the layers. Here are a few ways to store them:

    • Room Temperature: Keep them in a cool, dry place for 3-4 days.
    • Fridge: Store them in the refrigerator for 5-7 days.
    • Freezer: You can store them in the freezer for 2-3 months. To thaw, leave them at room temperature for 10-15 minutes or microwave in 10-second intervals.
    Overhead view of vegan banana oatmeal cookies lined up together.

    More vegan cookies to enjoy

    • Pumpkin Chocolate Chip Cookies
    • Oatmeal Raisin Chocolate Chips
    • Vegan Thumbprint Cookies

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    5 from 5 votes

    Banana Oatmeal Cookies

    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.
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Resting Time15 minutes mins
    Total Time37 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12 People
    Calories: 241kcal
    Author: Melissa Huggins

    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 Baking Spatula
    • 1 Whisk
    • 1 Cookie Scoop (optional)
    Prevent your screen from going dark

    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.

    Notes

    Flour: it's best to use a scale to weigh the flour or use the 'spoon and level method' for an accurate measurement. Aerate the flour first by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup until it's a heaped amount. Do not pack or tap the cup. Once filled, use a butter knife to carefully level off the top and remove any excess flour.
    To use regular all-purpose flour, adjust the measurement to 1 1⁄4 cups of flour (156g). All other measurements remain the same.
    Measure ingredients accurately: it's best to weigh your ingredients, but If you don't have a food scale measure them as accurately as possible using measuring cups and spoons. 
    Replace half of the walnuts with chocolate chips for an extra treat!
    Yields: 12 cookies about 2 1⁄2 inches in diameter using 3 tablespoons per cookie. For smaller cookies, use 2 tablespoons of dough to yield 16-18 cookies. 
    See the post above for step-by-step photos, extra tips, and FAQs

    Nutrition

    Serving: 1cookie | Calories: 241kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 68mg | Sugar: 14g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 5 votes (2 ratings without comment)

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      Recipe Rating




    1. Pujitha K.

      December 08, 2024 at 5:11 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        July 01, 2025 at 12:34 pm

        I'm so happy you got them to work with your modifications. Thank you for giving them a try. 🙂

        Reply
    2. Leslie C Croteau

      June 27, 2023 at 7:52 am

      5 stars
      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.

      Reply
      • Melissa Huggins

        July 04, 2023 at 4:15 am

        Yay, I'm so happy you loved the cookies, Leslie! Thanks for the wonderful feedback. 🙂

        Reply
    3. Danielle Ferrusi

      May 27, 2023 at 10:14 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        July 22, 2023 at 10:08 am

        I'm so glad you love them, Danielle! Thank you for trying the and sharing your feedback 🙂

        Reply

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