Indulge in the simple pleasure of homemade vegan banana oatmeal cookies, where the natural sweetness of ripe bananas meets the wholesome texture of old-fashioned oats. These moist, thin, chewy delights are infused with the warm depth of brown sugar, cinnamon, and cloves, creating a comforting treat that’s hard to resist. For an extra touch of indulgence, toss in some chopped walnuts and vegan chocolate chips to suit your fancy.
I had never considered bananas and oatmeal as a cookie combo. When I think of cookie combos I think of partnerships like cut out sugar cookies and frosting, snickerdoodles with a cinnamon sugar topping, or red velvet cookies with chocolate. But never banana and oats together…in a cookie!
So banana cookies? Yes, of course! Oatmeal cookies? Why not- because everyone’s auntie made them! It was only when a reader emailed me about her grandmother’s banana oatmeal cookie and asked if I could remake the cookies vegan. Challenge accepted!
Seeking a twist on tradition? Step outside the cookie-cutter world of vegan sweets and discover the unique charm of these vegan banana oatmeal cookies. Each bite marries the moistness of real bananas with the hearty chew of oats, creating a texture that’s delightfully different from your average cookie.
The blend of brown sugar, cinnamon, and cloves offers a nostalgic warmth, while the optional walnuts and chocolate chips provide a satisfying crunch and richness. Give them a try, and let these cookies become a new, cherished addition to your baking repertoire.
Ingredients needed to make moist and chewy vegan oatmeal banana cookies
- You’ll need ground flax seed and water to make a flax egg. Do check the amounts given in the recipe card below. This flax egg is mixed with different proportions than your standard flax egg.
- quick (minute) oats – Don’t use old fashioned oats because they won’t absorb the liquid as easily.
- all-purpose flour – Please measure the flour accurately for the best results. See the directions in the blog post below.
- cornstarch – Helps to hold everything together and for texture.
- ground cinnamon and cloves
- baking soda and salt
- 1 cup ripe mashed bananas – Depending on the size of your bananas, you’ll need two or three whole bananas. Plus I always have a little extra in case there is a weird spot in the ripe banana.
- vegan butter – Use stick butter, not tub butter.
- brown sugar and granulated sugar – Use organic sugars if desired.
- agave nectar – Use for a little added sweetness and for added moisture.
- vanilla extract
- Chopped walnuts and vegan chocolate chips – Optional but a super yummy add-in.
- You’ll also need parchment paper, two sturdy cookie sheets, a mixer, and a medium-sized cookie scoop helps too.
Instructions to make vegan banana oatmeal cookies
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step 1: Prepare and get ready- the vegan butter and the walnuts
We won’t be preheating the oven just yet because the cookie dough needs time to chill after you make it. When we do, we will preheat at 350℉.
Set the vegan butter out to soften if it has not already softened. You want the butter to be cool still and soft to the touch but not warm and melty. If you press your finger on the butter it will go partially in the top but not all the way through.
Will you be adding the walnuts? Go ahead and chop the walnuts now if you are using them and if you didn’t purchase them already pre-chopped.
Step 2: Make the flax egg
Make the flax egg by mixing the ground flax with the water. Set the wet flax mixture aside for about five minutes while you are prepping the other ingredients. The measurements for the flax egg in this recipe call for a little more ground flax than the usual measurements for a flax egg.
Step 3: Measure the flour and mix the other dry ingredients
Accurately measure the flour
For precision in baking, weighing flour is the gold standard as it ensures consistent results. The weight of flour can vary significantly based on factors like humidity and measuring techniques.
However, if you don’t have a scale, the “spoon and swipe” method—lightly spooning flour into a measuring cup and then leveling it off with a flat edge—can offer a more accurate measurement than scooping directly. While weighing remains ideal, the spoon and swipe method is a reliable alternative for achieving better accuracy in your baked goods.
- First “lighten” the flour by stirring it about with a spoon to get some air into it.
- Next, take a spoon or smaller measuring cup and scoop out the lightened flour.
- Then shake the lightened flour into the measuring cup. You’ll be shaking the flour in the measuring cup until the level of the lightened flour is a little bit above the level of the measuring cup.
- Next, take a knife or other flat implement and cut the top of the flour all the way across the measuring cup.
- Finally, with one swift movement, use the same knife to swipe away the excess.
Add the other dry ingredients
Add the quick oats, accurately measured flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium-sized bowl. Mix everything together and set aside. It’s best that all of the dry ingredients are mixed well before combining with the wet ingredients.
Step 4: Mash the banana
Mash the ripe banana and measure it out to exactly one cup. Plan on using two-three medium-sized bananas. I always have three bananas on hand just in case there are any weird overly bruised spots that I don’t want to use in my cookies. And you never really know until you peel the banana what you will find inside.
I had to dig pretty deep into this banana to see what was under this small bruised part. And it’s honestly probably okay to use, but… Am I too picky? Maybe. Will I be cutting most of this banana away and discarding the yucky parts? You bet!
When I mash my banana, I mash and measure directly into a large glass measuring cup. This recipe calls for exactly one cup of mashed banana. Do not be tempted to use more than one cup of mashed banana – even if if means tossing the rest of an unused banana part.
step 5: Creaming the vegan butter and sugar
Add the softened vegan butter and sugars to a large bowl and use a mixer to combine until fluffy. You will be using three-fourths a cup of softened vegan butter. Check the measurements on the side of your vegan butter sticks. Most butter sticks are one-half cup. So you will need one and a half sticks of vegan butter.
If you have forgotten to take the vegan butter sticks out to soften in time then slice them up and place them in the mixing bowl for a few minutes. They will soften much more quickly than if you had left them whole.
step 6: The wet ingredients
Add the flax egg, agave nectar, and vanilla extract and continue mixing until well combined. Stir in the mashed bananas with a large spoon and combine well.
Step 7: Combine the dry ingredients with the wet ingredients
Use the larger bowl that the wet ingredients have been mixed in. Add the dry ingredients and fold together just until well combined. You don’t want to over mix. At this point we are no longer using the electric mixer but using a large spoon for mixing.
You might need to reach in by hand and mix in any stubborn dry ingredients that don’t easily mix in with the large spoon. Remember though that you are mixing your cookie dough – not kneading it. Be gentle.
Step 8: The walnuts and chocolate chips
These add-in ingredients are optional but, I think, really add to the overall flavor and crunch of this banana oatmeal cookie. I do understand though that not everyone is okay with the texture of nuts in baked goods and that not everyone thinks chocolate belongs with bananas.
Continue folding the chopped walnuts and vegan chocolate chips in with a large spoon – or by hand – until they are mixed in well enough. They should be mixed in enough that every cookie bite will have a little piece of walnut or chocolate chip.
Step 9: REfrigerate the cookie dough
This is kind of a two parter. First you need to gather the cookie dough together in a ball, cover with a plastic wrap and place in the refrigerator for two hours.
The second part of the chilling process is to portion the cookie balls out onto a plate and continue chilling for another 10 minutes in the fridge.
These cookies are spreaders and it seems to help keep the cookie from spreading if you portion the dough balls out ahead of time and place them in the fridge uncovered for at least ten minutes. I do this while one batch is baking – then take the cold dough balls out from the fridge and place them on the cooled baking sheet.
Steps 10 and 11: Portion the cookies and bake
When it’s time to bake the cookies, preheat the oven to 350°F. Line two cookie sheets with a silicon baking mat or parchment paper. I prefer to use parchment paper for the easiest clean up.
Create cookie dough balls that are about 1 ½ tablespoons in size. I use a medium-sized cookie dough scoop to get the best size. The dough balls are roughly the size of a golf ball.
Place the dough balls on the prepared baking sheet with room to spread. I use a half-size baking sheet and get twelve cookies per sheet. Refrigerate the dough between batches.
Step 12: Bake the cookies
You will be baking these cookies in (at least) three-four batches depending on the size of your cookie sheet and how large you portion the cookie dough.
Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top. Allow the cookies to cool for about 10 minutes on the cookie sheet, then very carefully move the delicate cookie to a cooling rack lined with parchment paper to cool completely.
Use a spatula to move the cookie. If you pick it up it will fall apart. Begin the next batch and cook until the dough is finished. See notes for baking suggestions.
If you do not line the cooling racks with parchment paper then the warm cookie will fall right through and you will be sad. Parchment paper is best. If you don’t have parchment paper then wax paper will do in a pinch (but NOT for baking) or even aluminum foil.
Serving and saving your banana oatmeal cookies
Store cookies in an air-tight container in a single layer or with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 3-4 days. They will freeze for a couple of months if tightly covered.
These cookies are more fragile than other more study cookies like almond butter cookies and won’t ship or travel well. Best to just enjoy them or carefully transport if you are taking them for sharing.
The printable recipe card
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Vegan Banana Oatmeal Cookies, Moist and Chewy
Equipment
- mixer
- parchment paper or silicone mat
Ingredients
Flax Egg
- 4 teaspoons ground flax
- 3 Tablespoons water
Dry Ingredients
- 3 cups quick minute oats
- 1¾ cups all-purpose flour measure correctly, see blog post
- 1 Tablespoon cornstarch
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
Butter/Sugar/Wet Ingredients
- 1 cup ripe bananas, mashed 2-3 bananas
- ¾ cup vegan butter softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 Tablespoons agave nectar
- 2 teaspoons vanilla extract
Add Ins
- ½ cup chopped walnuts optional
- ½ cup vegan chocolate chips optional
Instructions
- (Do not preheat the oven yet until after the dough has chilled. When you do, you will preheat at 350℉.) Set the vegan butter out to soften if it has not already softened. You want the butter to be cool still and soft to the touch but not warm and melty.) Chop the walnuts if you are using them and if you didn't purchase them pre-chopped.
- Make the flax egg by mixing the ground flax with the water. Set aside for about five minutes while you are prepping the other ingredients.4 teaspoons ground flax, 3 Tablespoons water
- Add the quick oats, flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.3 cups quick minute oats, 1¾ cups all-purpose flour, 1 Tablespoon cornstarch, 2 teaspoons ground cinnamon, 1½ teaspoons baking soda, ½ teaspoon salt, ¼ teaspoon ground cloves
- Mash the ripe banana and measure it out to exactly one cup. Plan on using 2-3 medium-sized bananas. You might not use all of the banana but plan on that many just in case. But please, measure out only one cup of mashed banana. Discard (or eat) any remaining.
- Add the softened vegan butter and sugars to a large bowl and use a mixer to combine until fluffy.¾ cup vegan butter, 1 cup packed brown sugar, ½ cup granulated sugar
- Add the flax egg, agave nectar, and vanilla extract and continue mixing until well combined. Stir in the mashed bananas.4 teaspoons ground flax, 1 cup ripe bananas, mashed, 2 Tablespoons agave nectar, 2 teaspoons vanilla extract, 3 Tablespoons water
- Add the dry ingredients and fold together just until well combined. You don't want to over mix.
- Add in the chopped walnuts and vegan chocolate chips. These are optional but highly recommended.½ cup chopped walnuts, ½ cup vegan chocolate chips
- Cover loosely and refrigerate for at least two hours.
- When it's time to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. I prefer to use parchment paper.
- Create cookie dough balls that are about 1 ½ tablespoons in size. I use a cookie dough scoop to get the best size. Place the dough balls on the prepared baking sheet with room to spread. I use a half-size baking sheet and get twelve cookies per sheet. Refrigerate the dough between batches. (See the notes and blog post for hints to keep your cookies from spreading too much.
- Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.Allow the cookies to cool for about 10 minutes on the cookie sheet, then move to a cooling rack lined with parchment paper to cool completely. Begin the next batch and cook until the dough is finished. See notes for baking suggestions.
- Store cookies in an air-tight container in a single layer or with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 3-4 days. They will freeze for a couple of months if tightly covered.
