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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.
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 🙂