Healthy Vegan Banana Cookies – Soft, Simple, and Naturally Sweet
These cookies are the kind you make when you want something sweet, fast, and wholesome. No complicated steps, no hard-to-find ingredients—just ripe bananas, oats, and a few tasty extras. They’re soft, lightly sweet, and perfect for breakfast or an afternoon snack.
If you’ve got two spotty bananas on the counter, you’re already halfway there. Kids love them, adults appreciate them, and they’re great for meal prep.
Healthy Vegan Banana Cookies - Soft, Simple, and Naturally Sweet
Ingredients
Method
- Prep the oven and pan. Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.
- Stir in the wet ingredients. Add almond butter, vanilla, and maple syrup (if using).Mix until well combined.
- Add the dry ingredients. Sprinkle in rolled oats, oat flour, baking powder, cinnamon, and salt. Stir until a thick, sticky dough forms.
- Fold in the extras. Mix in chocolate chips, nuts, or dried fruit if you’re using them.
- Scoop and shape. Use a spoon or cookie scoop to drop 12–14 mounds onto the baking sheet. Flatten gently with damp fingers or the back of a spoon; they won’t spread much.
- Bake. Bake for 12–15 minutes, until the edges look set and the bottoms are lightly golden.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool fully.They’ll firm up as they cool.
Why This Recipe Works
- Ripe bananas do the heavy lifting. They add sweetness, help bind the dough, and keep the cookies soft without eggs or dairy.
- Oats provide structure and fiber. Rolled oats give a hearty texture, while oat flour (or blended oats) helps hold everything together.
- Simple swaps make it flexible. You can adjust sweetness, add crunch, or keep them nut-free without losing the core recipe.
- No refined sugar needed. The bananas offer natural sweetness, and you can boost it slightly with maple syrup if you like.
- Everything mixes in one bowl. Less mess, less time, more cookies.
Shopping List
- Ripe bananas (2 medium to large, very spotty)
- Rolled oats (1 cup)
- Oat flour or finely ground oats (1/2 cup)
- Almond butter or peanut butter (2 tablespoons; or tahini for nut-free)
- Maple syrup (1–2 tablespoons, optional for extra sweetness)
- Vanilla extract (1 teaspoon)
- Baking powder (1 teaspoon)
- Ground cinnamon (1/2 teaspoon)
- Salt (a pinch)
- Dark chocolate chips or chopped dairy-free chocolate (1/3 cup, optional)
- Chopped nuts (walnuts or pecans, 1/4 cup, optional)
- Raisins or dried cranberries (optional swap for chocolate)
How to Make It
- Prep the oven and pan. Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.
- Stir in the wet ingredients. Add almond butter, vanilla, and maple syrup (if using).Mix until well combined.
- Add the dry ingredients. Sprinkle in rolled oats, oat flour, baking powder, cinnamon, and salt. Stir until a thick, sticky dough forms.
- Fold in the extras. Mix in chocolate chips, nuts, or dried fruit if you’re using them.
- Scoop and shape. Use a spoon or cookie scoop to drop 12–14 mounds onto the baking sheet. Flatten gently with damp fingers or the back of a spoon; they won’t spread much.
- Bake. Bake for 12–15 minutes, until the edges look set and the bottoms are lightly golden.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool fully.They’ll firm up as they cool.
How to Store
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5–6 days. The texture gets chewier, which many people like.
- Freezer: Freeze in a single layer, then transfer to a bag or container. They keep for up to 2 months.Thaw at room temp or warm in the microwave for 15–20 seconds.
Benefits of This Recipe
- Naturally vegan and dairy-free. No eggs, milk, or butter needed.
- Wholesome ingredients. Bananas and oats bring fiber, potassium, and slow-release energy.
- Low in added sugar. Sweetened mostly by fruit, with optional maple syrup for a boost.
- Kid-friendly and lunchbox-ready. Soft texture, simple flavors, and easy to pack.
- Quick to make. From bowl to oven in about 10 minutes.
What Not to Do
- Don’t use underripe bananas. Green or barely yellow bananas won’t mash well and won’t sweeten the cookies.
- Don’t skip the oat flour. It helps bind the dough. If you don’t have oat flour, blend rolled oats into a fine meal.
- Don’t overbake. These cookies are meant to be soft. Overbaking can make them dry.
- Don’t overload mix-ins. Too many add-ins can prevent the cookies from holding together.Stick to about 1/2 cup total.
- Don’t expect a crispy cookie. This recipe makes tender, cake-like cookies. For crunch, see the variations.
Variations You Can Try
- Nut-free: Use tahini or sunflower seed butter instead of almond or peanut butter. Choose nut-free mix-ins.
- Chocolate banana: Add 2 tablespoons cocoa powder and a splash more banana or maple syrup to balance dryness.
- Apple pie twist: Swap cinnamon for apple pie spice and fold in diced dried apples and raisins.
- Crunchy edges: Add 1–2 tablespoons melted coconut oil to the batter and bake a minute longer for lightly crisp edges.
- High-protein: Replace 1/4 cup oat flour with unsweetened vegan protein powder and add 1–2 tablespoons plant milk if the dough seems dry.
- Berry burst: Fold in freeze-dried berries or a handful of fresh blueberries (pat them dry first).
- Coconut delight: Add shredded unsweetened coconut and a dash of cardamom.
FAQ
Can I use quick oats instead of rolled oats?
Yes.
Quick oats will make the cookies a bit softer and more uniform. If you use only quick oats, keep the oat flour as written to maintain structure.
What if I don’t have oat flour?
Blend rolled oats in a blender or food processor until fine and powdery. Measure after blending for best accuracy.
Are these cookies gluten-free?
They can be.
Use certified gluten-free oats and oat flour to avoid cross-contamination.
How ripe should the bananas be?
Very ripe—deep yellow with lots of brown spots. The more spotted, the sweeter and more flavorful your cookies will be.
Can I make them without any added sweetener?
Absolutely. If your bananas are very ripe, you can skip the maple syrup.
The cookies will be mildly sweet and great for breakfast.
How do I make them oil-free?
This recipe is already oil-free if you don’t add coconut oil in the variations. The nut or seed butter provides enough richness.
Can I double the recipe?
Yes. Bake in batches or use two sheets.
Rotate pans halfway through for even baking.
Why are my cookies sticky after cooling?
High humidity or very ripe bananas can make them tacky. Store them uncovered for 30 minutes to dry slightly, then move to an airtight container.
Can I add flax or chia seeds?
Yes. Add 1–2 tablespoons ground flax or chia for extra fiber and omega-3s.
If the dough gets too thick, splash in a tablespoon of plant milk.
What’s the best way to reheat?
Warm a cookie in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes to refresh the texture.
Final Thoughts
These Healthy Vegan Banana Cookies are proof that simple ingredients can make something truly satisfying. They’re quick to mix, easy to customize, and kind to your routine. Keep a batch on hand for breakfasts, snacks, or that moment when you want a treat without the sugar crash.
Once you make them, you’ll start keeping ripe bananas around on purpose.
