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Healthy Vegan Banana Cookies - Soft, Simple, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Prep the oven and pan. Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.
  3. Stir in the wet ingredients. Add almond butter, vanilla, and maple syrup (if using). Mix until well combined.
  4. Add the dry ingredients. Sprinkle in rolled oats, oat flour, baking powder, cinnamon, and salt. Stir until a thick, sticky dough forms.
  5. Fold in the extras. Mix in chocolate chips, nuts, or dried fruit if you’re using them.
  6. 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.
  7. Bake. Bake for 12–15 minutes, until the edges look set and the bottoms are lightly golden.
  8. 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.