Vegan Banana Oatmeal Cookies (2024)

Published: Jan 29, 2019 Updated: Jun 27, 2022 by Alison Andrews This post may contain affiliate links

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The best vegan banana oatmeal cookies are soft and chewy and packed with banana flavor. Easy to make and ideal for breakfast or dessert.

These banana oatmeal cookies are basically breakfast in cookie form!

A super delicious breakfast in cookie form, but that’s what they’ll remind you of.

It’s that flavor blend of oatmeal with banana, cinnamon and cloves, brown sugar and vanilla. The only problem you’ll have with these cookies is that you’ll want to eat ALL of them, right away.

Not to mention the heavenly aroma when they’re baking…..

It’s pretty much worth it to make them just for that, before you’ve even had a bite….but you’ll definitely want to have a bite.

How To Make Vegan Banana Oatmeal Cookies

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Add vegan butter, light brown sugar and white granulated sugar to the bowl of your stand mixer and cream them together.
Add vanilla extract and mashed banana and mix in.
Add all purpose flour, rolled oats, cornstarch, baking powder, baking soda, salt, cinnamon and cloves and mix in with the wet ingredients by hand (use a spoon, I just mean not to use the electric mixer for this part).
Scoop the cookie dough using a cookie scoop in roughly 2 Tablespoon sized scoops onto a parchment lined baking tray. Flatten the cookies with a fork.
Bake at 350°F for 15 minutes.

Baker’s Tips

Ripe banana is key to the success of these cookies. Ripe means yellow everywhere and lots of spots. No green bits. This means the banana is more sugar than starch and this is what we need for this recipe.We used ½ cup of mashed banana in this recipe, which is roughly one large peeled banana.

Use a cookie scoop. The batter is quite wet for these cookies, so you can’t use your hands to roll them into balls, use a cookie scoop instead. A cookie scoop and an ice cream scoop are the same thing. Wonderful when you can have multiple uses for things.

Flatten them with a fork before baking. This results in the most even baking and best texture for these cookies.

Weigh your ingredients. Weigh your flour, oatmeal and banana on a food scale to get the best, most accurate results.

Love Oatmeal?

These banana oatmeal cookies are quite different in taste and texture to our classic vegan oatmeal cookies. The banana flavor sets them apart, but so does the softness of the cookie.

But if you love all things oatmeal, then you’ll love these cookies, as well as our other oatmeal cookie recipes like our vegan oatmeal chocolate chip cookies and our vegan oatmeal raisin cookies and let’s not forget our vegan peanut butter oatmeal cookies either.

Can You Make These Cookies Gluten Free?

You probably can. We have not tested this recipe as gluten free, but usually a simple switch to a gluten-free all purpose flour blend works great. And of course make sure your rolled oats are gluten free too.

Storing and Freezing

Keep your cookies stored at room temperature in a sealed container and enjoy within 3-4 days.

They are also freezer friendly for up to 3 months.

More Vegan Cookie Recipes

Vegan Chocolate Chip Cookies
Vegan Chocolate Cookies
Vegan Peanut Butter Cookies
Vegan Coconut Cookies
Vegan Pumpkin Cookies
Vegan Sugar Cookies

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan Banana Oatmeal Cookies

The best vegan banana oatmeal cookies are soft and chewy and packed with banana flavor. Easy to make and ideal for breakfast or dessert.

5 from 29 votes

Print Pin Rate

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 20

Calories: 114kcal

Author: Alison Andrews

Ingredients

▢ ½ cup Vegan Butter (112g)
▢ ½ cup Light Brown Sugar (100g)
▢ ¼ cup White Granulated Sugar (50g)
▢ 1 teaspoon Vanilla Extract
▢ ½ cup Mashed Ripe Banana (112g)
▢ 1 cup All Purpose Flour (125g)
▢ 1 ½ cups Rolled Oats (144g)
▢ 1 teaspoon Cornstarch
▢ ½ teaspoon Baking Powder
▢ ½ teaspoon Baking Soda
▢ ¼ teaspoon Salt
▢ ¾ teaspoon Ground Cinnamon
▢ ¼ teaspoon Ground Cloves

Instructions

Add the vegan butter and brown and white sugar to the bowl of your stand mixer and cream them together.
Add vanilla extract and mashed banana and mix in.
Add flour, rolled oats, cornstarch, baking powder, baking soda, salt, cinnamon and cloves and mix in with the wet ingredients by hand (use a spoon, I just mean not to use the electric mixer for this part).
Preheat the oven to 350°F (180°C).
The batter will be quite wet. Scoop it out using a cookie scoop in roughly 2 Tablespoon sized scoops onto a parchment lined baking tray. Flatten the cookies with a fork.
Bake for 15 minutes until lightly browned on top.
Allow to cool and firm up on the tray before moving.

Notes

Weigh your ingredients for the best results. Weigh your mashed banana, flour and rolled oats on a food scale for the most accurate results in this recipe.
Gluten free: We have not tested this recipe as gluten free, but usually a simple switch to a gluten-free all purpose flour blend works great. And of course make sure your rolled oats are gluten free too.
Storing: Keep your cookies stored at room temperature in a sealed container and enjoy within 3-4 days.
Freezing: They are also freezer friendly for up to 3 months.

Nutrition

About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

Reader Interactions

Comments

Randi says
July 02, 2022 at 7:43 pm
Hi, just want your thoughts on using wheat flour instead of All purpose white flour? Thanks
Reply
- Alison Andrews says
  July 03, 2022 at 11:18 am
  I think it would work. The texture may be a little different though.
  Reply
Kathy says
April 02, 2022 at 8:34 pm
Love the recipe! The cookies were chewy and tasty. You could taste the banana, the spices were there but didn’t overwhelm. Just right!
Reply
- Alison Andrews says
  April 04, 2022 at 11:31 am
  Awesome! Thanks Kathy!
  Reply
Terrie says
April 01, 2022 at 1:52 pm
Only problem with these delicious cookies is I could eat them all in one day.
Reply
- Alison Andrews says
  April 04, 2022 at 11:25 am
  I love having that problem! Thanks for sharing Terrie!
  Reply
Clare Rooney says
August 09, 2021 at 12:22 pm
Made these as a breakfast alternative, yummy!
Reply
- Alison Andrews says
  August 10, 2021 at 10:07 am
  Wonderful! Thanks so much Clare!
  Reply
Abigail says
April 23, 2021 at 5:36 pm
Wow! Delicious! The perfect texture, crunchy and cakey in all the right places! We all loved them! Thank you for sharing! 🙂 x
See Also
Onigirazu (sushi sandwich) - Lazy Cat Kitchen
Reply
- Alison Andrews says
  April 24, 2021 at 10:23 am
  Awesome! Thanks Abigail!
  Reply
Efrat Goldfarb says
April 12, 2021 at 9:19 pm
Very very yummy
Reply
- Cat says
  August 17, 2022 at 10:26 pm
  So yummmm and purrrrrfectly vegan! For gluten free version, I used 1/2 cup oat flour, 1/4 cup oat bran (which is a probiotic) and 1/4 cup coconut flour. The banana is both an egg substitute and adds some healthy sugar….this recipe makes a great edible as well.
  🍌🥥🍪
  Reply
  - Alison Andrews says
    August 18, 2022 at 10:07 am
    Awesome! Thanks for sharing Cat!
    Reply
Michelle says
March 18, 2021 at 12:00 am
Hi, may be a silly question but I’m wondering if these would freeze ok? Anyone tried?
Thanks
Reply
- Alison Andrews says
  March 18, 2021 at 9:43 am
  Hi Michelle, yes they are freezer friendly! 🙂
  Reply
Kristine says
January 28, 2021 at 5:38 am
I was meal prepping and using the oven for roasting veggies. I had a sudden thought of making use of the oven for baking since it’s already open so I quickly search which yumminess I can create with the ingredients I have on hand, I had banana, oats, and other basic baking stuff. I didn’t have rolled oats so I used quick cooking oats. The sweetness was just the right amount (not too sweet!) and were TOOOOO GOOOD. Thanks for sharing this recipe! So quick and easy! x
Reply
- Alison Andrews says
  January 28, 2021 at 9:28 am
  Awesome, thanks Kristine!
  Reply
Ms B D Mohanty says
December 24, 2020 at 12:13 pm
Awesome ..just love it..did’nt add white sugar but cookies have come out nicely
Reply
Marla says
November 28, 2020 at 9:07 pm
These were so yummy! I was looking for that slight banana flavor and this hit the spot. Plus, it made my apartment smell amazing. I added 1/2 cup of enjoy life mini chocolate chips and 1/4 of chopped walnuts. I will make these again for sure!
Reply
- Alison Andrews says
  November 30, 2020 at 2:13 pm
  Wonderful! Thanks so much Marla!
  Reply
Regina Marie says
November 14, 2020 at 5:02 am
I cut out the white sugar and it was still plenty sweet and delicious.
I’ve tried about half dozen of your cookie recipes and have loved all of them.
This recipe, the molasses cookie and double chocolate are in top three tie for best cookies ever!
Reply
- Alison Andrews says
  November 16, 2020 at 11:08 am
  Awesome! Thanks so much Regina!
  Reply
Yvonne says
August 12, 2020 at 7:23 pm
So delightful…my kids devoured the cookies and were begging for more. Thanks for another great recipe! Made as written, except that I replaced the white sugar with 1/4 c. applesauce. The cookies were both fluffy and chewy, and so flavorful. A super ripe banana is a must!
Reply
- Alison Andrews says
  August 13, 2020 at 9:06 am
  Wonderful! So glad to hear that Yvonne, thanks for sharing!
  Reply
Claudia says
June 20, 2020 at 4:06 pm
Hi Alison, I’d love to try this recipe but I don’t have ground clove. What do you recommend to use instead?
Reply
- Alison Andrews says
  June 22, 2020 at 8:55 am
  You could leave it out. 🙂
  Reply
Alice says
May 25, 2020 at 6:22 pm
These are soooooo good! I made them for my whole non-vegan family and we gobbled them down in a day! I recommend it very much!
Reply
- Alison Andrews says
  May 27, 2020 at 11:32 am
  Thanks Alice!
  Reply
Devon XO says
April 17, 2020 at 4:41 am
I have one of those like vintage hand mixers with the turny handle, I do not know what it’s called. but it obviously isn’t electric. do you think it would work making the mix with that instead of an electric one? I want to make these so bad lol!!
Reply
- Alison Andrews says
  April 17, 2020 at 9:11 am
  Hi Devon, yes I think it would work, just might take a bit longer. 🙂
  Reply

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