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Flourless oat banana coconut oil energy cookies, perfect for breakfasts, snacks & dessert! They are vegan, gluten-free, & have no added sugar.
Flourless & Vegan Banana Oat Cookies
A batch of homemade drop cookies may not sound particularly Halloween-esque. Yes, I’ve given these beauties an ample dose of fall flavor in the forms of cinnamon and cranberries, but I haven’t fashioned them into mock tarantulas, ghosts, goblins, or monsters.
But according to my husband, the prospect of a sugar-free, gluten-free, egg-free cookie is nothing short of terrifying.
The fear is warranted. At the beginning of the school year, I tried my hand at a number of sugar-free, über-health cookies, including chocolate-avocado cookies (I know, what was I thinking?) and carrot-zucchini cookies. I admit to feeling somewhat self-righteous as I mixed my batters: do they give mother-of-the-year awards for best and most sugar-free cookies baked for school lunches? I’d give it my best shot.
Oh, what a fool I was. The carrot-zucchini cookies were laughable; think lawn clippings, bananas, and oats pressed into gummy disks. I imagine they would be effective for equine bowel disorders. At least the chocolate avocado cookies looked like cookies; however, the taste and texture were a marriage of guacamole and cocoa that ended in a bitter divorce.
So why on earth did I try again?
Stubbornness, for one. And a bunch of extremely over-ripe bananas, second.
How to Make Banana Oat Coconut Oil Energy Cookies
I found a handful of recipes that could serve as basic templates, but they all called for butter and milk; I decided to keep the cookies dairy-free and opted for oil and no milk. (Please, please do not cut back on the amount of oil; it is essential!) In addition, I didn’t want the cookies to read “BANANA.” Nothing against bananas, but we do a lot of banana bread and banana muffins at our house already. I needed some stronger flavors, so I upped the vanilla and stirred in a significant amount of cinnamon.
From my previous sugar-free cookie experiments/disasters, I knew that going leavening-free was literally a recipe for leaden cookies. In went a bit of baking soda.
Add Nuts or Seeds for Crunch & Extra Nutrition
Flourless oat cookies need some texture, so I added a handful of walnuts and toasted them for added flavor. You can use just about any nuts or seeds in place of the walnuts, but do be sure to toast whichever option you choose to maximize flavor & crunch.
Last, to make this more of an autumn cookie, I chose dried cranberries over raisins. Like the walnuts, I doubled the amount, this time for sweetness. If you like, use an unsweetened dried fruit.
You only need one bowl to mix the cookies (less clean-up!).
By George, I think I’ve got it! These really are delicious, perfect for breakfast, in particular (a bit like a bowl of oatmeal in handheld form). And both Nick and Kevin have been goblin them up!
Happy baking!
More Healthy Vegan & Gluten-Free Cookies To Try:
- Zucchini Oat Breakfast Cookies
- 2-Ingredient Banana Oat Cookies
- Coconut Flour Zucchini Cookies
- Healthy Chocolate Banana Oat Cookies
- Overnight Oatmeal Breakfast Cookies
- Vegan Double Chocolate Oat Cookies
- Flourless Oatmeal Raisin Cookies
Oat Banana Coconut Oil Energy Cookies {vegan, GF}
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Diet: Gluten Free
Description
Flourless oat banana coconut oil energy cookies, perfect for breakfasts, snacks & dessert! They are vegan, gluten-free, & have no added sugar.
Ingredients
- 2 cups (180 g) rolled oats (certified GF, as needed)
- 1/2 cup (125 mL) dried cranberries
- 1/2 cup (1 ounce) walnuts, finely chopped
- 1 and 1/2 cups (375 mL) mashed very ripe banana
- 1/3 cup (75 mL) virgin coconut oil, melted
- 2 teaspoons (10 mL) vanilla extract
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
Instructions
- In a large bowl, combine the oats, cranberries, and walnuts
- In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well-blended.
- Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Using a small cookie scoop or spoon, drop dough by rounded tablespoonfuls onto prepared sheets.
- Bake 14 to 15 minutes or until lightly golden-brown. Let cool on sheets 1 minute. Transfer cookies to wire racks; cool completely.
Notes
Tip: Almost any nuts or seeds of your choosing can be used in place of the walnuts.
Storage: Store in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week, or the freezer for for up to 3 months.
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 61
- Sugar: 3 g
- Sodium: 57 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: vegan oat cookies, egg-free, dairy-free, coconut oil oat cookies, vegan energy cookies, vegan cookies, gluten-free oat cookies
Sounds like a great recipe. which I would like to try out. What can be substituted for the mashed banana?
Thank you
Hi Agnella! Bananas are a central part of the recipe (1 and 1/2 cups) so the cookies will be quite different if the banana is replaced with something else (I have not tried it). You could try applesauce or unsweetened pumpkin, but the cookies will not be sweet (the bananas sweeten the cookies), so you will likely need to add some sweetener to taste.
Thank you Camilla. I will try the pumpkin instead of mashed bananas.
I added unsweetened coconut flakes. My kids loved them. Thank you!
Wonderful, Stacey!!! 🙂
So glad I found this recipe! My first batch was TEArrific!! A great compliment to a nice cup of herbal tea. Truly tasty.Thank you for creating a super healthy version of an old favorite. I have been playing with a cookie recipe with similar ingredients trying to reduce flours and sugars, and your creation is Spot On. I did add 2 tblspns of flax meal to mine.
Its a winner…..Family approved!
That’s wonderful, Eileen! Thank you SO MUCH for letting me know 🙂
Just baked a batch and added a spoon of organic raw cacao powder and some chopped sugar free chocolate (didn’t use cinnamon) and used dates as my dried fruit.
Absolutely delicious!!! Great recipe!! Will definitely make more!!!
Yippee! Sounds delicious, Maura!
I just wanted to thank you for being a genius. I have made these 20 times and I literally can’t screw them up. I make them for breakfast all the time, and it’s amazing how something so easy, vegan, gluten free and sugar free can be so delicious. Thank you thank you THANK YOU!
Nora! You made my day, my week 🙂 I am thrilled to know you are enjoying these so much!!! I have been meaning to develop some more, similar cookies… 🙂
Thank you I was looking for something for Christmas as a treat for my keep fit class that did not use sugar or alcohol, this fits the bill perfectly.
We can of course have all the sugar and alcohol over the holiday season!
I like the way you think, Carol!!!
I am soo excited to have stumbled on your blog when I was looking for a coconut flour recipe, since they now stock it at Costco. I’m now able to use the large container of coconut oil; chia, hemp, and flax seeds; and quinoa I’d bought there – which had all been sitting in the pantry. This recipe is delicious and very easy to make! I love that it’s sugar-free and not too banana-y. No more throwing overripe bananas away!! I used one of the many packets of cranberry/pumpkin seeds I had unused from Costco’s chopped kale salad. It was exactly the right amount for this recipe. I’m telling all my friends about your blog. Thank you for your work!!
So so happy to hear, Jerry-ko! 🙂
Great recipe… they turned out super! I played with the ingredients for the second batch and all went well. These are perfect for my son as he can not eat soooo many foods. THANK YOU!
Wonderful, Jill! 🙂
Thank you so much for this recipe! I have a strictly sugar free diet and these are perfect! I omitted the dried fruit and used almonds instead of walnuts. TASTY! (and they make a great treat for the dog too).
i made these and they were a hit! thank you so much for this recipe! is there a way to figure out the calories per cookie?
Looks yummy!
Do you happen to know any of the nutritional values? Calories, fat, etc.?
These sound excellent – I am so excited to try these, especially with the fall coming up! How big of a batch does this yield?
Lisa: Oh, so glad you both enjoyed them! I, too, have been known to eat several in quick succession (esp when still warm from the oven :)) I’ll post some of my new sugar free cookies soon!
Thanks sooooo much for this recipe! My husband and I are sugar free for lent (he also foolishly gave up gluten). These totally hit the spot for something sweet!!!! We just stood at our oven and ate about four each. Love them and will totally make them again, and again…Might add a squirt of honey next time and some ground flax! Thanks again!
Hi Anne,
They do! But my tip for packing in lunches (mine and son’s): I’ll freeze them and put one or two in a container (or whatever you like to use, baggies, parchment, etc). They are perfectly thawed in an hour or 2! Thye are not crumbly, but are very moist which is why they do well with that extra chill . Enjoy!
Oh! These look delightful. Do you think they would travel well? We are getting ready to go to the Bahamas and I always take snacks.
Anne Dovel
These look great! Would they travel well ?
Anne Dovel
Thank you so much BrattyD and anonymous–it is still always a thrill to know that these recipes are being used and enjoyed, so thank you so much for taking the time to let me know! 🙂
This recipe is such a winner, I’ve shared this blog page with my employees in our company newsletter! I’ve used pumpkin and sweet potatoe in place of bananas, also almond slivers instead of walnut. Over baked, underbaked, fresh, days old; it doesn’t matter, still delicious! THANK YOU for this bit of magic!
THANK YOU!!! I used raisins, but I also added some flaked coconut for texture so mine aren’t entirely sugar free either. Still, SUCH a better choice than store bought granola bars!!
Hi Janet!
Phooey, so sorry they did not turn out 🙁 I should mention (will add to the above)–you can halve the recipe if you don;t have enough bananas! May the next batch be stellar 🙂
Sadly, once my bananas became ripe, I mashed them and only had 1 cup. I proceeded with the recipe anyhow, though… they were tasty but didn’t stick together very well, which I imagine is because I didn’t have enough banana. I will try again though because I still liked them, crumbly and all. 🙂
I think I am going to try with additional Dried fruit, maybe raisins, instead of the walnuts. I can’t eat nuts or seeds but I LOVE oatmeal cookies :):)
I think I am going to try with additional Dried fruit, maybe raisins, instead of the walnuts. I can’t eat nuts or seeds but I LOVE oatmeal cookies :):)
Sorry, disregard my previous message. I know the answer now after READING the directions.
How long can these be stored? In the fridge?
Christy and Janet: so glad to have a recipe that suits you both! 🙂
Hi Dreaming!
I’ve been working on my channeling…:)
Wow – you have answered my recipe dilemma. I have been looking for an oatmeal raisin cookie and this is it! I can’t wait to try it once my bananas are uber ripe! 🙂
I think my MIL (who’s gluten free) and my daughter will love these. Thank you!!
You knew exactly what I had in my pantry didn’t you! Thank you for another great post at just the perfect time.