Vegan Banana Oatmeal Cookies, Moist and Chewy

Vegan Banana Oatmeal Cookies on a black plate with a gray checked napkin and glass of plant milk in the rear.

Vegan Banana Oatmeal Cookies, Moist and Chewy

Course: Dessert

Cuisine: American

Diet: Vegan

Keyword: vegan banana oatmeal cookies

Prep Time: 15

Cook Time: 10

dough chill time: 2

Total Time: 2 25

Servings:

Calories: 128kcal

Author: Cindy Rainey

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.

Print Recipe

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.

Notes

I find it best to use two cookie sheets. Will one batch is cooling, you can get the other ready to go. Make sure to cool the cookie sheets completely before using for a new batch.

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 it baking then take the cold dough balls out from the fridge and place them on the cooled baking sheet. See the blog post for photos.

You will get 40-44 cookies out of this recipe depending on the size of your dough balls.

Nutrition