Vegan Banana Oat Cookies (3 Ingredients, Zero Regrets)
So you’ve got overripe bananas sitting on the counter, judging you. You want cookies, but also want to feel like a responsible adult who makes healthy choices. Cool—these Vegan Banana Oat Cookies are about to save the day.
They’re soft, chewy, naturally sweet, and ridiculously easy. No eggs, no dairy, no complicated nonsense. Just mix, bake, and pretend you planned this all along.
Why This Recipe Is Awesome
Let me hype these up properly:
- Vegan & dairy-free – No animal products, no problem.
- Naturally sweetened – Bananas do the heavy lifting here.
- Minimal ingredients – Less shopping, less stress.
- Beginner-friendly – If you can mash a banana, you’re golden.
- Snack or dessert approved – Breakfast cookies? I won’t tell.
Also, they make your kitchen smell like a cozy café. That alone is worth it.
Ingredients You’ll Need
- Ripe bananas – 2 medium (the spottier, the better)
- Rolled oats – 1½ cups (old-fashioned, not instant)
- Vanilla extract – ½ tsp (optional, but classy)
Optional add-ins (highly encouraged):
- Dairy-free chocolate chips
- Chopped nuts (walnuts or almonds slap here)
- Cinnamon or nutmeg
- Peanut butter or almond butter
- Raisins or dried cranberries
Pro tip: If your bananas aren’t ugly, they’re not ready yet.
Step-by-Step Instructions
- Preheat the oven.
Set it to 180°C / 350°F. Line a baking tray with parchment paper. - Mash the bananas.
In a bowl, mash bananas until mostly smooth. A few lumps are fine. - Add oats and vanilla.
Stir in oats and vanilla until everything is well combined. - Mix in extras.
Chocolate chips, nuts, spices—go wild, but don’t overload it. - Scoop onto tray.
Spoon cookie-sized portions onto the tray and flatten slightly. - Bake.
Bake for 12–15 minutes until set and lightly golden. - Cool (if you can wait).
Let them cool for a few minutes—they firm up as they rest.
Common Mistakes to Avoid
- Using unripe bananas.
No sweetness, sad cookies. Wait for the brown spots. - Not flattening the cookies.
They won’t spread much. What you shape is what you get. - Overbaking.
These are meant to be soft, not crunchy hockey pucks. - Adding too many mix-ins.
Yes, I know it’s tempting—but balance matters.
Alternatives & Substitutions
- Gluten-free: Use certified gluten-free oats.
- Extra protein: Add a spoon of peanut butter or vegan protein powder.
- Sweeter cookies: Drizzle maple syrup or add chopped dates.
- Crunchy texture: Toss in seeds like chia or flax.
- Chocolate version: Add cocoa powder and extra banana for moisture.
FYI, peanut butter + chocolate chips = elite combo.
FAQ
Do these taste like bananas?
Yes—but in a good, cozy way. Not overpowering.
Can I make them oil-free?
They already are. Look at you winning.
Can I freeze them?
Absolutely. Freeze in an airtight container for up to a month.
Are these healthy?
They’re made from whole foods and no refined sugar, so yeah—pretty solid.
Can I eat them for breakfast?
Oats + fruit = breakfast. Math checks out.
Why are my cookies too soft?
They firm up as they cool. Give them a minute.
Final Thoughts
These Vegan Banana Oat Cookies are the kind of recipe you make once and then always come back to. They’re simple, comforting, and perfect for when you want something sweet without overthinking it.
So go rescue those bananas, bake a batch, and enjoy cookies that are chill—just like you. 🍪
