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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. 😉
>>related: Healthy Banana Recipes for Ripe Bananas!
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 + Oatmeal 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)
- Healthy Peanut Butter Oatmeal Cookies
- Vegan Gluten Free Banana Bread (GF)
- Vegan Banana Bread Bars
Vegan Banana Cookies with Peanut Butter (GF)
Ingredients
Wet Ingredients
- 2 medium bananas, ripened
- ½ cup smooth peanut butter
- 2 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 2 flax eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups 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.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
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!