Vegan Banana Oat Cookies

My kitchen smelled like overripe bananas one Tuesday morning, and instead of tossing them, I found myself standing in front of the pantry wondering if I could turn them into something my daughter would actually eat before school. These cookies were born from that moment of kitchen improvisation, when I realized that breakfast didn't have to be complicated to be nourishing. The first batch came out chewy and golden, and suddenly I had a reason to use up those spotty bananas before they went bad. Now they're my go-to when I need something that feels indulgent but isn't hiding any guilt.

Last winter I brought a batch to my sister's house on a snowy afternoon, and her kids devoured them straight from the cooling rack while we sat around talking. There's something about a warm cookie fresh from the oven that makes people slow down and actually sit together. She asked for the recipe that same day, and now she makes them every other weekend for her family's Sunday mornings.

Ingredients

• Ripe bananas: The more spotted they are, the sweeter and more flavorful your cookies will be, so don't save those perfect ones for eating raw.
• Coconut oil: Melted coconut oil adds a subtle warmth and helps bind everything together, but neutral vegetable oil works just as well if you want to skip the coconut flavor.
• Vanilla extract: A teaspoon seems small, but it's what makes people ask what's in these.
• Rolled oats: The texture of your cookies depends on using old-fashioned rolled oats, not instant or steel-cut.
• Whole wheat flour: It adds nuttiness and structure, though all-purpose works if that's what you have on hand.
• Coconut sugar: It caramelizes beautifully and creates chewier edges than regular brown sugar, but honestly either works.
• Cinnamon: This is your secret seasoning—don't skip it or reduce it, as it's what makes people come back for another cookie.
• Baking powder: Just enough to give them a subtle lift without making them cake-like.
• Salt: A quarter teaspoon brings out all the other flavors and balances the sweetness perfectly.
• Optional add-ins: Raisins, chocolate chips, or nuts are wonderful, but the cookies shine on their own if you keep them simple.

Instructions

Get your oven ready:

Preheat to 350°F and line your baking sheet with parchment paper so nothing sticks.

Combine the wet ingredients:

Mash your bananas until mostly smooth (a few small lumps are fine and add texture), then stir in the melted coconut oil and vanilla until they're all friends.

Mix the dry ingredients:

Whisk together the oats, flour, sugar, cinnamon, baking powder, and salt in a separate bowl so everything gets evenly distributed.

Bring it all together:

Pour the dry mixture into the wet ingredients and stir gently until just combined, then fold in any add-ins you're using like they're delicate treasures.

Scoop and shape:

Using a heaping tablespoon, drop dough onto your parchment paper and flatten each one slightly with your fingers or the back of a spoon.

Bake until golden:

Bake for 15 to 18 minutes, watching for the edges to turn golden while the center still feels soft to the touch.

Cool with patience:

Let them sit on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely.

Save

I've learned that baking is really just chemistry and love mixed together, and these cookies taught me that sometimes the simplest ingredients make the most memorable moments. My nephew now asks specifically for these when he visits, and that's worth more to me than any fancy recipe.

Storage and Make-Ahead Magic

These cookies stay fresh in an airtight container for up to 4 days at room temperature, and they actually taste even better on day two when the flavors settle. If you want to make them ahead, you can freeze the scooped dough balls on a baking sheet for 2 hours, then transfer them to a freezer bag and bake straight from frozen, adding a minute or two to the baking time. I've learned this the hard way when I suddenly needed breakfast cookies and had nothing but raw dough in my freezer.

Flavor Variations to Try

Once you've mastered the basic version, these cookies become a canvas for whatever you're craving. I've swapped the cinnamon for pumpkin pie spice in the fall, added a quarter teaspoon of cardamom for something floral and unexpected, and even stirred in a tablespoon of almond butter for richness. The beauty is that the banana base is forgiving enough to support whatever flavors you want to explore, so feel free to play around.

Making Them Work for Your Dietary Needs

These cookies are naturally vegan and dairy-free, but they're also incredibly adaptable if you have other dietary restrictions. If you need them gluten-free, make sure your oats and flour are certified, as cross-contamination can happen in processing facilities. For those avoiding tree nuts, skip the walnut topping and enjoy them as-is, or go with coconut flakes or seeds instead. A few small adjustments never prevent these from being the wholesome breakfast cookie everyone loves.

• Always check labels on chocolate chips and other add-ins for hidden allergens like soy.
• If you're substituting applesauce for coconut oil, use the same amount for a lower-fat version.
• These freeze beautifully for up to three months, so bake a double batch when you have the energy.

Save

These cookies have quietly become part of my family's routine, the kind of recipe that works whether you're rushing out the door or sitting down for a slow morning. They remind me that the best recipes are the ones that fit into real life, not the other way around.

Recipe FAQ

→ What makes these cookies vegan?

They use plant-based ingredients like mashed bananas and coconut oil, avoiding any animal products.

→ Can I substitute the coconut oil?

Yes, you can replace coconut oil with neutral vegetable oil or applesauce for a lower-fat version.

→ How do I make these cookies gluten-free?

Use certified gluten-free oats and a gluten-free flour blend instead of whole wheat flour.

→ What optional add-ins work well?

Raisins, dried cranberries, dairy-free chocolate chips, or chopped nuts like walnuts or pecans add flavor and texture.

→ How should these cookies be stored?

Keep them in an airtight container for up to four days or freeze for longer storage.

→ What is the baking temperature and time?

Bake at 350°F (175°C) for 15–18 minutes until golden on the edges and set in the center.