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Soft Vegan Banana Oat Cookies {gluten-free, oil-free}

Soft vegan banana oat cookies with have an old-fashioned taste but a healthy, modern profile. Easy-to-make with ingredients you have on hand, they are gluten-free, oil-free, and perfect for sweet treats, snacks, breakfasts or workout fuel.
banana oat cookies on a wire cooling rack with a banana and a colorful napkin in the background

Homestyle & Healthy Banana Cookies

Today, I’m sharing a recipe that tastes like your favorite banana bread in cookie form. In fact, I probably should have called them banana bread cookies (in my defense, it is Monday, and I have only had one cup of coffee). 

No matter how hectic your Monday turns out to be, I suspect you will want to grab a bowl later today and make a batch of these soft, satisfying, and sweet (but not too sweet) cookies. They are great for packing into lunches, satisfying a sweet tooth, and fueling up before or after a workout. All that from one humble cookie!

banana oat cookie on a piece of parchment, a bite taken out

Recipe Benefits

In addition to being delicious, the cookies are also: 

  • Vegan (egg-free & dairy-free}
  • Oil-free
  • Gluten-free
  • Low in calorie (56 calories per cookie)
  • Packed with 100% oats
  • Low in sugar (3.3 grams per cookie)
  • Easy to make (and customize, too!)

What You Need for the Banana Oat Cookies

These cookies are so satisfying–any time, for any reason–and very simple to make. If you love, soft, old-fashioned cookies, you will love them. The basic cookie is made with very humble ingredients, but you can add any number of extras, if you feel inclined.

Here is what you need, most (or all) of which you likely have on hand:

overhead shot of the ingredients for banana oat cookies

The 5 key ingredients are:

  1. Rolled Oats. Old-fashioned or quick-cooking, & certified gluten-free as needed. Ready-to-use oat flour can also be used.
  2. Very Ripe Bananas.
  3. Smooth Nut or Seed Butter. Any smooth nut or seed butter (e.g., peanut butter, almond butter, or cashew butter) will work in the recipe. I used my DIY sunflower seed butter
  4. Coconut Sugar. Brown sugar, or the granulated sweetener of your choice, can also be used.
  5. Baking Powder.

I also like to add the following (however, the recipe will work without these extras)

  • Vanilla Extract.
  • Ground Cinnamon. Feel free to use the spice, or combination of spices, you prefer.
  • Salt. A bit of salt enhances the flavors and sweetness of the cookies, but it can always be omitted.

Step by Step Instructions

The dough for these cookies comes together quickly, so before you mix and whisk, preheat the oven to 350F and line a large baking sheet with parchment paper.

Step 1: Combine the Wet Ingredients

In a large mixing bowl, stir or whisk the mashed bananas, nut or seed butter, coconut sugar, and vanilla until blended and smooth.

glass bowl filled with combination of banana, nut butter, vanilla and coconut sugar

Step 2: Grind the Oats

Place the rolled oats in a food processor or high-speed blender. Process the oats until they resemble a fine flour. Pulse in the baking powder, cinnamon, and salt until combined.

If using ready-to-use oat flour, simply whisk or stir the oat flour, baking powder, cinnamon and salt in a medium bowl until blended.

photo showing two glass bowls, one filled with rolled oats, the other with oat flour

Step 3: Combine the Wet and Dry into a Dough

Add the oat mixture to the banana mixture and stir until completely blended and the dough comes together into a smooth, thick dough.

banana oat cookie dough in a glass bowl with a pink spatula

Step 4: Scoop the Dough

Using a medium cookie scoop or heaping tablespoon, scoop rounded mounds of dough, placing 2 inches (5 cm) apart on the prepared baking sheet.

mounds of unbaked cookie dough on a parchment lined baking sheet

Step 5: Bake!

Bake in the preheated oven for 9 to 10 minutes until golden brown, puffed and just set at the centers.

baked banana oat cookies on a parchment paper lined cookie sheet

Remove the baking sheet from the oven and transfer the cookies to a cooling rack to cool completely.

banana cookies cooling on a wire cooling rack

Can I Add Extra Ingredients to the Cookies?

Yes! The cookies are simple perfection as they are, but that does not mean they cannot be adorned with extras, such as the following:

  • Whole natural almond, pecan half or walnut half
  • Natural sprinkles
  • Chocolate chips or chunks
  • Chunky monkey assortment (chocolate chips, chopped nuts, chopped dried fruit)
  • Jam, jelly or preserves (make an impression after scooping the dough, fill with jam for thumbprint cookies)
  • Chopped dried fruit or raisins

Press ingredients directly into the surface of the unbaked cookie dough portions before baking in step 4. Alternatively, stir 1/4 to 1/3 cup of chocolate chips, nuts, or dried fruit into the dough in step 3 , before portioning.

overhead shot of banana oat cookies

Happy baking, everybody!

overhead shot of banana oat cookies on a slate plate

More Vegan Gluten-Free Oat Cookies to Try (& Love)

  1. Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}
  2. Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
  3. Oat Banana Coconut Oil Energy Cookies {vegan, GF}
  4. 2-Ingredient Banana Oat Cookies {gluten-free, vegan}
  5. Vegan Double Chocolate Oat Cookies {gluten-free}
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overhead shot of banana oat cookies on a wire cooling rack

Soft Vegan Banana Oat Cookies {gluten-free, oil-free}


  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 22 cookies 1x
  • Diet: Vegan

Description

Soft vegan banana oat cookies with have an old-fashioned taste but a healthy, modern profile. Easy-to-make with ingredients you have on hand, they are gluten-free, oil-free, and perfect for sweet treats, snacks, breakfasts or workout fuel.


Ingredients

Scale
  • 1 cup (250 mL) mashed very ripe bananas
  • 3 tablespoons smooth nut or seed butter (e.g., almond, peanut, sunflower seed)
  • 3 tablespoons coconut sugar
  • 1 teaspoon (5 mL) vanilla extract
  • 1 and 3/4 cups (175 g) rolled oats (certified gluten-free, as needed)
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, stir the mashed bananas, nut butter, coconut sugar, and vanilla until blended and smooth.
  3. In a food processor or high-speed blender, process the oats until they resemble a fine flour. Add the baking powder, cinnamon and salt; pulse to combine.
  4. Add the flour mixture to the banana mixture, stirring until completely blended.
  5. Drop by heaping tablespoons (I use a medium cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
  6. Bake in the preheated oven for 9 to 10 minutes until golden brown, puffed and just set at the centers.
  7. Remove from the oven transfer the cookies to a cooling rack. Cool completely.

Notes

Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months.

Ready to Use Oat Flour: You can use pre-ground oat flour if you have it on hand! Use the same weight (200 g), which is about 1 and 2/3 cups of oat flour.

Sweeteners: Use an equal amount of brown sugar or granulated sweetener of choice in place of the coconut sugar.

Banana Alternative: Use an equal amount of unsweetened applesauce in place of the banana. You may want to increase the amount of sweetener by 1 tablespoon.

  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 56
  • Sugar: 3.3 g
  • Sodium: 56 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 8.7 g
  • Fiber: 1.1 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg

Keywords: healthy vegan banana cookies, banana cookies, healthy baking, oil-free vegan cookies, oil-free vegan, Vegan, clean eating, egg-free, dairy-free, gluten free, vegan breakfast cookies, oats, oil-free, clean eats, snacks, portable food, banana, cookies, whole grains, gluten-free cookies

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Recipe rating

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Minoo

Tuesday 23rd of March 2021

Hi, these sound great! Was wondering if I can turn them into muffins or even a mini banana bread loaf? If so, will the baking time vary?

Camilla

Tuesday 23rd of March 2021

Hi Minoo! I think mini muffins, and muffins that are not overly full (i.e., fill the standard size muffin cups 1/3 to half full with batter) would work well, and would be a good test to determine whether they would work well as a loaf (all oat flour loaves tend to droop...but I am actually working on one right now, so stay tuned!). I would go 375 for the muffins, 7 to 8 for minis, 11 to 13 for standard muffins :)

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