Vegan Banana Cookies with Peanut Butter (GF)
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 ❤️
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📸 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)
- 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
- 1/2 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Add-in Ingredients
- 1/2 cup dried fruit, chopped to small pieces if needed
- 1/2 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
Buy Now → 
Buy Now → 
Unsalted Natural Creamy Peanut Butter
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → 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
- Prep Time: 20 mins
- Cook Time: 12 min
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American
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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!