These delicious Vegan Banana Cookies are made with natural peanut butter, fiber-rich oats and deliciously ripe bananas! Easy recipe to customize and enjoy on the go!
Vegan Banana Cookies to the rescue!!! Or something… 😉
Forgive me, I’m just too excited about today’s vegan banana cookies, not only because they’re friggin’ delicious and easy to make, but because it’s one of my favorite vegan banana recipes.
(And yours.)
Back in April of 2017 (!!), I shared these vegan banana cookies as Easy Vegan Peanut Butter Banana Breakfast Cookies…and ever since, y’all have been writing me, tweeting me and texting me (how’d you get my number?!?) about how amazing these vegan banana cookies are.
So today, I’m going to share some new tips, customizations and more so you can learn how to make the yummiest vegan peanut butter banana cookies ever!! You ready? Let’s do this!
How to Make Vegan Banana Cookies
Wanna learn how to make vegan banana cookies? Easy! Follow the steps below:
Step One
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step Two
In a large bowl, mash ripe bananas until mostly smooth. Hint: I love using this pastry cutter for quick and easy mashing. Add the rest of the wet ingredients and whisk together: peanut butter, pure maple syrup, coconut oil, flax eggs and vanilla.
Step Three
Add in oats, baking powder and baking soda. Use a rubber spatula to stir and fold together all ingredients until well mixed. Fold in add-ins.
Step Four
Use a medium cookie scoop to scoop and drop vegan banana cookie dough balls onto the prepared baking sheet. Flatten with a fork.
Step Five
Bake for about 12 minutes. Cool for 10 minutes on the pan, then until completely cool on a cooling rack. Enjoy the best vegan banana cookies!
Soft & chewy Vegan Banana Cookies make for the perfect breakfast—packed with healthy oats, filling peanut butter and nutritious banana.
Tips for the Best Vegan Banana Cookies
Use ripe bananas.
Use the ripest bananas you can get your hands on. The riper the banana, the sweeter your banana cookies. Bonus: your banana cookies will taste even more like bananas with ripe bananas (makes sense…).
Use your favorite add-ins.
No need to use raisins or anything else you see in my pics. These cookies are your cookies—so make sure you use the add-ins you like. Hint: did someone say vegan chocolate chips?!? These cookies are lightly sweet, so I definitely recommend a sweet add-in if you like it that way. 😉
Use a cookie scoop for faster scooping & more uniform cookies.
Since when did uniformity even equal anything awesome?! Well, this time! 😉 Use this medium cookie scoop to scoop vegan banana cookie dough super fast and achieve cookies that are about the same size, so they can bake evenly!
Can I use non-gluten free oats?
Yes! If you’re not following a gluten free diet, feel free to use non-GF oats. Just make sure they’re rolled or old-fashioned for the best vegan banana cookies! Use extra oats in this easy peanut butter banana overnight oats recipe.
I don’t like peanut butter. Can I use something else?
Yes!! Feel free to use almond butter, cashew butter or sunflower butter. Just make sure it’s a nut or seed butter that you like the flavor of. 😉
Great Tools for the Best Vegan Banana Cookies!
- Medium Cookie Scoop – if you haven’t tried this cookie scoop yet, you’ve got to. It’s my go-to cookie scoop–the only one I trust after “going through” aka breaking so many cookie scoops from big brands that just did not live up to their names. Try this and you won’t regret it.
- Pastry Cutter – after mashing 1,000s of bananas, Erik and I agree that this pastry cutter is the easiest tool for mashing bananas. It mashes your bananas so quickly to a smooth consistency, and is a breeze to wash!
- Rose Gold Cookie Sheet + Precut Parchment Sheets – the perfect pairing of a gorgeous, chef-quality cookie sheet that doesn’t warp in the oven and heats evenly + precut, nonstick parchment sheets that fit this exact cookie sheet. Side note: how hard is it to find cookie sheets & precut parchment sheets that fit together? Duuuuude.
- Where to Buy Ingredients: Unsalted Natural Creamy Peanut Butter | Golden Ground Flaxseed | Organic Extra Virgin Coconut Oil | Gluten Free Rolled Oats
How are you enjoying Vegan Banana Cookies Day? Okaaaaaaaay, fine. I made that up. But I mean, it kinda is, ya know? I hope you and your loved ones enjoy the heck out of making your very own homemade vegan banana cookies! Grateful that you’re here, sharing in these kitchen adventures with me. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀ Click below to Pin ☀
📸 Did you make this vegan banana cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Vegan Banana Recipes You’ll Love
- Banana Oat Muffins (Vegan)
- Super Moist Vegan Oatmeal Chocolate Chip Banana Bread
- Chocolate Chip Banana Oatmeal Breakfast Cookies (Healthy, Vegan)
- Best Moist Chocolate Chip Banana Bread Recipe (Vegan)
- Banana Chocolate Chip Oatmeal Breakfast Bars (Vegan)
Vegan Banana Cookies with Peanut Butter (GF)
- Prep Time: 20 mins
- Cook Time: 12 min
- Total Time: 32 minutes
- Yield: 24-32 cookies 1x
- Diet: Vegan
Description
These delicious Vegan Banana Cookies are made with natural peanut butter, fiber-rich oats and deliciously ripe bananas! Easy recipe to customize and enjoy on the go.
Ingredients
Wet Ingredients
- 2 medium bananas, ripened
- ½ cup natural, unsalted creamy peanut butter
- 2 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 2 flax eggs (2 tablespoons golden ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups gluten free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Add-in Ingredients
- ½ cup dried fruit, chopped to small pieces if needed
- ½ cup nuts, finely chopped or seeds
Topping
- 2 tablespoons each: dried fruit and nuts/seeds
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in fruit and nuts.
- Using a medium cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press toppings into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won’t spread much during baking.
- Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Wanna make bars instead? Make these Banana Chocolate Chip Oatmeal Breakfast Bars (Vegan).
More Vegan Banana Recipes
Equipment
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Unsalted Natural Creamy Peanut Butter
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Notes
Where to Buy Ingredients: Unsalted Natural Creamy Peanut Butter | Golden Ground Flaxseed | Organic Extra Virgin Coconut Oil | Gluten Free Rolled Oats
Storing Instructions: Store in an airtight container at room temperature or in the refrigerator for up to one week. Best if eaten within 3-5 days.
Recommended Tools: Medium Cookie Scoop | Pastry Cutter for mashing bananas | Rose Gold Cookie Sheet + Precut Parchment Sheets
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American
Keywords: vegan banana cookies, vegan peanut butter banana cookies
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I love the flavor combo in these cookies and think my kids are really going to enjoy them – thanks for the recipe!
★★★★★
It’s such a good combo, I know it’ll be a hit!
Yum! These look so scrumptious!
★★★★★
Thanks Lola! 🙂
These are the best! Super easy to make and the kids loved them!
★★★★★
Yay! I’m so happy to hear it Suzy!
This will be a sure hit at my house! These look so good!
★★★★★
Thank Toni! Hope you enjoy. 🙂
You had me at ripe banna. These cookies look perfect for snacking!
★★★★★
They’re so versatile, right? Three cheers for ripe bananas!
This looks so delicious and tasty! My family is going to love this recipe!
★★★★★
Thanks Beth! Happy Cookie Time! 😉
My kids loved these for breakfst this morning!
★★★★★
I’m so happy to hear it, Jamie! Enjoy!
These are our favorite new breakfast cookies!
That’s awesome! Happy eating!
These banana cookies are on my must-make list!
★★★★★
Nice!! Happy baking, Erin. 🙂
Love the combination of banana and peanut butter; one of my all time favorite flavors! Excited to five this a try later this afternoon!
★★★★★
Right?? They just go so well together! Enjoy. 🙂
My family loves breakfast cookies. These are a great addition to our rotation. Delicious!
★★★★★
Awesome! There’s nothing like cookies for breakfast, is there? 🙂
These are the perfect cookies to grab and get out the door! They made for a great after school snack for my kiddos. I am making another batch tomorrow cause they are already gone.
★★★★★
I know, these cookies always disappear fast in my house too! So glad they were a hit with the fam Jacque!
These vegan breakfast cookies are spectacular! The taste and texture is perfect. Thank you so much for sharing this yummy recipe. I’ll be making these again!
★★★★★
Woohoo! So happy you enjoyed the cookies Denay!
Mmmm peanut butter and banana! Such a great combo and love that these are for breakfast. Can’t beat that!
★★★★★
Exactly! Isn’t it the best? It’s one of my favorite ways to kick off the day!
My kids couldn’t stop eating these cookies~ Such a huge hit at my house!
★★★★★
Yay! I love hearing that the kids enjoyed them! 😊
I am allergic to bananas (latex) and want to use applesauce..it may be too wet , any suggesti9ns.
Thank you.
Hi Carol, since this recipe is based mainly on the banana component, may I suggest a few other breakfast cookie recipes without bananas? Try my healthy coconut oatmeal breakfast cookies, good morning breakfast cookies or my oil-free peanut butter oatmeal breakfast cookies.
I don’t have gluten free oats. Using regular oats okay or will it throw off recipe?
Yep, totally fine to use non-GF oats. Happy baking!
Love this recipe and so does my family!!! I have made them three times in the last month and every time I add something else.
This time I subbed applesauce for the oil…. and added a scoop of chia seeds along with the flaxseed with a little extra water. I also added walnuts, raisins, mini chocolate chips, dates, dried pineapple, and coconut flakes. I love thinking of what all I could add to this great base, except I keep adding and not subtracting… hehehe
Thank you so much for this recipe. I do believe it is now a weekly must have family favorite.
★★★★★
That’s so wonderful to hear, Sherry! 🙂 You know what? My mom is all about adding more and not subtracting a thing–she loves variety, so she’s right there with you! 😉 Thank *you* for taking the time to let me know how much you and your family are enjoying my recipe. It brings me so much joy! Happy baking to you and yours.
I added the last of some bulk unsweetened coconut flakes I had, as an excuse to go buy more. Yum!
Haha what a delicious excuse! .
Made these tonight with regular eggs (not vegan here and didn’t have anymore ground flax!) And added a few dark chocolate chips too. Really good, definitely one of my favorite breakfast/oatmeal cookie recipes! Thank you!
Yay!!! I’m so thrilled that you enjoyed these breakfast cookies, Summer! 🙂 Thanks for taking the time to let me know. Enjoy!
Hi, do you have the nutritional info for this recipe?
What could we use in place of coconut oil? My husband is allergic to coconuts. Thank is advance for your help!
Hi Elisabeth! You can use your favorite oil (peanut, almond, etc.) or melted vegan butter.
What is the nutrition information
These turned out great! I added three tablespoons of hemp seeds to boost the protein and they are delicious! Thanks for a great recipe!
Yay!!! So happy you enjoyed these, Nadia. Such a great idea to add in those hemp seeds. 🙂 Thanks for taking the time to let me know!
I baked these cookies and enjoyed the flavors. This is my first foray into GF and vegan baking. My only disappointment is that the cookies were rather soggy on the bottom. Is this common with all GF/vegan bakes? Do you know how i can get that perfect crispy bottom? Note that I left the cookies in the oven for an extra 5 minutes (thinking this would help dry them out).
Your cookies are excellent! thank you for the recipe! I added 1/2 cup of vegan chocolate chips…
★★★★★
Thank you, Dominique! 🙂 I’m so happy that you enjoyed them. Those chocolate chips sound like the perfect addition!
These are yummy! Had to use half steel cut oats, which made the texture a little different, but still good. They’re moist and chewy, and I think they’ll be gone quickly. 🙂 I used regular eggs and sunflower seeds instead of the nuts. The raisins are definitely necessary, or they may be a little bland. I like the idea of adding cinnamon, which several people mentioned here’s. 🙂
★★★★
I’m so glad you enjoyed them, Noelle! 🙂 Moist and chewy cookies are the best. Yep, the raisins add this delicious sweetness enjoy!
Great recipe! I have made them twice and just out of personal preference I added a bit of salt, some Cinnamon, pecans instead of walnuts and soy dairy free chocolate chips instead of raisins. I loved them with raisins but I don’t have a snack to curb my chocolate craving. The recipe is quick and easy and I’m thrilled I found it. I use my leftover frozen bananas for this recipe and it is awesome! Thank you
★★★★
Thanks Cassie! 🙂 Chocolate chips: so funny because I had to strongly resist the urge to include chocolate in this recipe. . Love your add-ins! Thanks for taking the time to let me know. ☺️
LOVE IT Cassie!!! Sounds like you bake my way! lol *Cinnamon and chocolate goes well in EVERY thing…. especially breakfast!!* 😛
I think i am going to use this RAVED-about-Recipe as a base for some everything-but-the-crud, Breakafast/Road snacks…..
lil flax or chia, lil ginger bits, lil dates instead of raisins maybe? ….. the possibilities are ENDLESS!
well, almost ^_^
Thanks De!! Cant wait to pump up the jams!
oo…..jam….. wait no, not even….
😛
Made these cookies twice in one week! Made
one batch with eggs & one with flax &
& actually liked the flax one a little
better! Delicious either way! Thanks!
★★★★★
Woohoo!! LOVE that you tried it both ways, Beth! It’s always fun to hear which version tastes better. Thanks for letting me know. Happy baking! 🙂
I just made a batch today and my family loved it! This is my first time making vegan cookies and they turned out delicious. They were on the sweeter side, but again I used 3 small-medium bananas and dark maple syrup… Will definitely make some again. Thanks for the recipe!
★★★★★
That’s wonderful, Laura! 🙂 What a fun first to start out with. Let me know if you ever need vegan cookie recommendations (all of the cookies on my site are vegan!). Thanks for taking the time to stop by!
Do you happen to know how many calories
are in each cookie
Hi Denise, I’m currently in the process of calculating the nutrition facts for recipes across the site. It’s going to take a while, so I very much appreciate your patience. 🙂
How is this vegan, there is two eggs in it! Lol
Hi Alexandra, the flax “eggs” are actually a vegan baking substitute made out of ground flax seeds. 😉 I just hyperlinked “flax eggs” to a how-to post on making the flax eggs, if you need more info. Enjoy! 🙂
Instead of flax seeds, is it okay to use chia seeds or will the recipe not turn out the same?
Flavor might not be the same but maybe someone here has tried it with chia seeds?(1 tbs + 3 tbs per “egg”)
Hi Angie, using chia seeds instead of flax to make the “eggs” should be just fine! Enjoy!
SO. FREAKING.GOOD. I’m not vegan but I truly enjoyed these cookies. It felt like a breakfast treat every time I ate one. I did use the 2 eggs and it was delish!
★★★★★
Oh. YES!!! That’s what I LOVE to hear, Maresha! 🙂 Aren’t breakfast treats the BEST? . Glad to hear that you were able to make these according to your diet and loved them! Can’t wait to hear what you try next.
Can I use regular eggs instead of flax eggs?
Hi Adina, yes, you can! Use two room temperature eggs (so they don’t harden the melted coconut oil). Enjoy!
Thank you so much! We made them today with 2 regular eggs in place of the flax eggs and they were delicious! We forgot the walnuts but didn’t even notice 😉 They are fluffy, chewy, tasty and best of all provide a great balanced energy. Easy for morning or any time of day! I am rehabbing and rebuilding muscle and these are a big help! Thank you for sharing!
It’s my absolute pleasure, Adina! 🙂 Sometimes ya just don’t even need the nuts! Hehe. I’m so happy that these cookies are a help to you during this difficult time. Sending good thoughts and big hugs for a full & speedy recovery. Let me know if you need help finding any recipes. .
Hi again! I thought I might take you up on your offer. I am not able to eat a lot of volume so the food I eat needs to be calorie dense. I told my osteopath about these cookies today and he said they sound perfect! My other go to is smoothies with coconut milk, mango and pb. If you have any other nutrient and calorie dense goodness I would appreciate any that you could steer me too! You really are so good!
Hi Adina! 🙂 So glad you’re osteopath approves! Okay, after a bit of thought, I settled on a few recipes that cover a good variety of treats. Not 100% sure what your dietary restrictions are, so let me know if these work and we can go from there. 🙂 Let’s get started!
Gluten Free Vegan Trail Mix Cookies: https://beamingbaker.com/gluten-free-trail-mix-cookies-vegan-gluten-free-dairy-free/
Banana Nut Bread: https://beamingbaker.com/one-bowl-vegan-gluten-free-banana-nut-bread-v-gf-oat-flour-dairy-free/
Strawberry Peanut Butter Smoothie: https://beamingbaker.com/vegan-strawberry-peanut-butter-smoothie-v-gluten-free-dairy-free/
No Bake Almond Butter Chocolate Chip Cookie Dough Bars: https://beamingbaker.com/no-bake-almond-butter-chocolate-chip-cookie-dough-granola-bars-vegan-gluten-free-whole-grain-dairy-free/
Do you know the carb count in these?
Hi Monica! Unfortunately, I do not. But you can enter the exact ingredients and brands that you used to find the nutritional info here: http://www.myfitnesspal.com/recipe/calculator 🙂
I made a batch and between me and my other half the cookies were gone. Made a few batches and these will be on the menu as perfect healthy grab and go snack/breakfast options.
★★★★★
I’m so happy to hear that you and your other half enjoyed them, Dominika! 🙂 And I hear ya on those multiple batches–once you’ve got plenty of snacks ready, the rest of the week goes much more smoothly. 🙂 Thanks for taking the time to leave your feedback. Happy Baking!
Would this work to use 2 actual eggs?
Hi Lauren, I think that’ll work just fine! 🙂
I just used 2 eggs and 2 tbsp. of butter to sub out coconut oil and kids loved them! I did increase the baking temp. and time to 375 degrees and 15-17 min.
★★★★
Thanks for the feedback, Alysia! 🙂
Breakfast on the go has never been more delicious. I can just tell how totally chewy these are and can’t wait to try this recipe. Perfect for packing the lunches or a hike. Just pinned!
★★★★★
Why, thank you! Can’t wait to hear what you think! Thank you for pinning. 🙂
I love the name Good Morning Breakfast Bars, sounds so bright and cheery! But you’re right, kinda vague for a blog post! I’m wishing I had this ENTIRE stack for breakfast, Demeter! These look amazing! And I love your description on them, too. One bowl, soft and chewy cookies are just what I need to get me through this Tuesday. Pinning these beauties! Hope you’re have a good week so far!
Right? I think I’m still gonna make something with that name though–sometimes a bit of mystery is good. Haha. Wish I could ya a big stack, Gayle! Thank you for pinning. Have a great week! 🙂
You had me at cookies and breakfast, the rest is just bonus! love this recipe and can’t wait to make them! great pictures!
★★★★★
Oh yeah!! Score for the bonuses! Thanks so much, Gaila! 🙂
Another delicious “dessert for breakfast” recipe, Demeter! You can’t beat a peanut butter cookie that can be eaten for breakfast 😉 Hope you have a great week! xo
★★★★★
Oh yeah! Any way to kick off the day just right! 😉 Hope you have a great week too! xo
If I were to highlight everything I love about these in the name it’d be like Good Morning Breakfast Banana Bar Cookie Oatmeal Peanut Butter…Baked…Raisins…Yumminess…. I’m feeling a little dizzy so let’s just nevermind titles and focus on the fact that these look like the best breakfast mashup of all things delicious and wholesome!! I am ready to emotionally invest even though I didn’t know the raisin part before seeing the photos–like an added fruity surprise bonus. Almost almost a PB&J vibe with the shriveled grapes + peanut butter, so hey maybe they could pull off lunchtime too?! Meals and mix-ins aside, the only thing that could make them better better better would be if they were like no-bowl cookies but since that is at this point in time impossible I think that makes them perfect just the way they are.. Love ya! xoxo
O-kay??? So now you know how hard it was to cut off the Raisins and Baked part! . I think I might already be way too guilty of super long recipe/post titles, so let’s just call it a day on this exercise. Lol. Raisins, nuts, whatever you’d like! That’s the fun of a breakfast cookie! Shriveled grapes: lolol. Something about the way that’s written makes me all tickly! Love ya more! xoxo
These look amazing Demeter!! I just bought a fresh jar of PB yesterday and was thinking, “hmmm, what can I do with this?” You totally read my mind! 😉 These are everything I could ever want in a breakfast cookie and more! YUM. 😀
Thanks so much, Marina! 🙂 Nothing better than a fresh jar of PB and all the possibilities that come with it! 🙂 You know I love to read your mind! 😉 Can’t wait to hear what you think. Hugs!
I feel like I need to start every day for the rest of my life with a dozen breakfast cookies, because this year has just been ROUGH. Maybe the world is punishing me for neglecting to have cookies for breakfast on repeat!? 😉 Honestly, I have no excuse. I mean, I should TOTALLY be starting my day with these cookies on the regular. ONE BOWL? And, SUPER easy? Plus, ridiculously DELICIOUS? And and aaaaaand, FILLED with PB & B?! I can SO do this! 🙂 Can’t wait to stuff my face with all the easy breakfast cookies! Pinned. Obviously! Cheers, love bug! xoxoxo
★★★★★
Oh GURL, come here. I’ve got ALL the hugs for you right now. And a basket of puppies and warm cookies (separate, of course), for good measure. Start and smile! 🙂 Hope things start turning around for ya! Cheers to you, love muffin~ xoxox
Yes, yes, yes, am ready to get my bake on – or rather…more importantly (and truthfully) I’m ready for YOU to get your bake on and me to get on your BAKE-ON-GIFT-LIST!!! 🙂
Demeter, seriously, I LOVE LOVE LOVE cookies for breakfast – so portable and so cookies!!! And your vegan Peanut Butter Banana Breakfast Cookies are so super healthy too – like eating oats – shaped like a cookie – right?!
As for my fav song currently is https://www.youtube.com/watch?v=ZuJWQzjfU3o tho last week it was https://www.youtube.com/watch?v=lmc21V-zBq0 …
Here’s hoping your Monday is wonderful and week is even more so!
xo
Haha. I like how you did that! Very clever! 😉 Portable, delish and happy-making: what more could you need than cookies for breakfast? 😉 Oh yes on eating oats shaped into a yummy cookie. Can’t wait to check those two songs out. Thank you for sharing and stopping by. Happy Monday! xo
Hi! Would it work to freeze these? Either the baked cookies or just the batter?
Hi Jon, I think you might just be able to bake them first, cool completely, then store in an airtight, freezer-friendly container for up to 1 month. Just allow to thaw for about 10 minutes before enjoying!