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Vegan Banana Cookies, So Good You Can’t Eat Just One!

from 3 reader reviews

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Banana Cookies, So Good You Can’t Eat Just One! These banana Cookies with pecans are like a little slice of banana bread turned cookie. They are moist, flavorful, egg free and dairy free. The cookies are flavored with mashed bananas, coconut butter, tahini, and pecans. Top with my Crazy Good Salted Caramel Frosting and watch out! You won’t be able to eat just one.

Pin now to save for later: banana cookies with salted caramel frosting in a basket with blue napkin

These banana cookies are amazing little treats, especially when topped with my Salted Caramel Icing. They are moist, delicious, and vegan, but make no mistake…they are not the most healthy cookie you’ll find on this blog. Nope! Just because it’s vegan, that doesn’t mean it’s healthy. But in some cases that’s okay. Top with my Salted Caramel Frosting for a banana cookie you can’t resist.banana cookies with caramel frosting with pecans on top

Can you remember the last time you were excited to see a loved one? In excited anticipation for their arrival, you prepared their favorite dishes, put new linens on the bed, and stocked the fridge with all the food!

When my son first went away to college I missed him terribly. I missed his laugh, his witty conversation, and his hamper full of dirty laundry. Yep, I was that mom – come home for a visit and I’ll even do your laundry. Just come home.

It was great that as a family we were eating plant-based and healthy. But in my zest for providing my loved ones a nutritious healthy diet, I forgot one important element- the need for a treat. A decadent, over-the-top lethally tasty treat.

Never forget that we all need to have a special tasty tidbit once in a while. And we should! Kids especially. Read more about when my son came home from college to visit for the first time and the inspiration for this Banana Nut Cookies recipe.

Looking for another tasty cookie? Try my Vegan Pumpkin Cookies  with Chocolate Chips- Just Like Grandma’s (and they are!)

Looking for a healthier treat? Try my Healthy Oatmeal Cookies with Chocolate Chips or Chocolate Chip Banana Nut Bread.

Tips and Suggestions for Making your Banana Cookes as Moist and Delicious as Mine

Read through this section for some pro tips to make your cookies fabulous. Vegan baking can be a little challenging because we don’t use eggs or dairy. We need to make some important adjustments and substitutions.

  • Your bananas should be a little overripe for the best flavor. Look for some with a few dark spots on the peel.

    three overripe bananas
    Your bananas should be a little overripe.
  • I used coconut butter in place of butter, including vegan butter. The vegan butter somewhat works but leaves the cookies a little flat and oily.
    • Coconut butter is not the same as coconut oil. If you are unable to source it at your grocery store, I like (affiliate link) this brand from Amazon.
  • Because we don’t use butter in this recipe, use (affiliate link) tahini paste for a rich depth of flavor. Tahini paste will become a staple of your vegan pantry. You’ll use anytime you need to add in a rich flavor like in my Oil-Free Hummus.
  • Bob’s Red Meal Egg Replacer  (affiliate link) is an important ingredient you should also have on hand in your vegan pantry. I use it in some of my vegan baked goods including:
  • Don’t overwork your dough or it will be tough. Blend together your ingredients by hand until the dry and moist ingredients are incorporated.
  • Vegan baking can be a little dry and dense because we don’t use eggs or butter. Substituting a little cornstarch for a portion of the flour will help. Try this pro tip if you are having trouble in your vegan baking.
  • The dough will be sticky. Don’t be tempted to add more flour.
  • Drop your cookies onto parchment paper or (affiliate link) silicone mat. I also spritz the mat with a little with coconut oil or they will stick.

    raw banana cookies on pan
    If you are able to place twelve on a cookie sheet then the banana cookies are the right size.
  • The baked banana cookies will easily fall apart when hot. Allow to cool on the pan for about five minutes until carefully transferring to a cooling rack.

banana cookies cooling on rack

The Finishing Touch: The Frosting!

Because cookies without frosting…what’s the point right? Make no mistake, these banana cookies are good by themselves, but a little frosting takes them to a whole new level.

When I need something speedy quick, I pull out a can of vegan-compliant frosting from my cupboard. When I have more time to do it right, I make my Crazy Good Salted Caramel Frosting with Sea Salt. Holy cow, it adds just the right complementary topping to make these cookies fabulous!

banana cookies on plate with glass of milk
So good: bet you can’t eat just one!

Items I used making the Banana Cookies recipe and where to find them online  (Affiliate LInks):

three banana cookies in hand

Vegan Banana Cookies so Good You Can't Eat Just One!

Moist, flavorful, dairy-free and egg-free, these banana cookies with pecans are delicious! Made with mashed banana, coconut butter, and tahini. Topped with my Crazy Good Caramel Frosting you won't be able to eat just one.
from 3 reader reviews
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: banana cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24
Calories: 134kcal
Author: Cindy Rainey


Dry Ingredients

  • 1/2 cup organic brown sugar
  • 1/2 cup organic white sugar
  • 1 ¾ cups all-purpose flour
  • 1/4 cup corn starch
  • Tablespoon Bob's Red Mill Egg Replacer
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 ½ cup bananas, mashed 3 medium
  • 1/2 cup plant milk I used cashew milk
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1 Tablespoon tahini
  • ½ cup coconut butter


  • 3/4 cup chopped pecans
  • Optional: Salted Caramel Frosting with Medjool Dates (or other frosting)


  • Preheat oven to 350°
  • In a large mixing bowl, combine together dry ingredients and set aside.
  • In another mixing bowl, mix with a hand-mixer the mashed banana along with the other wet ingredients.
  • Pour the wet ingredients into the dry ingredients and mix well by hand. Do not over mix the batter or it will become tough.
  • Fold in the chopped pecans.
  • Cooking twelve cookies at a time, drop the dough onto a lightly greased silicone baking mat. Bake at 350° for 12-14 minutes, until bottoms are lightly browned. Allow to cool before removing from cooking mat.


These cookies are great by themselves but taken to a whole new level with my Crazy Good Salted Caramel Frosting with Medjool Dates.


Serving: 1cookie | Calories: 134kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 83mg | Fiber: 2g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 1.6mg | Calcium: 15mg | Iron: 0.7mg

banana cookies with caramel frosting in basket with blue cloth

banana cookies in hand and on plate frosted

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By on June 9th, 2019

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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