An easy vegan Banana Oat Cookies recipe made with dairy-free chocolate chips. They are so soft, tender, and chewy. It's a healthier treat that you could even eat for breakfast! (Vegan, gluten-free, oil-free option.)
This oil-free vegan banana oatmeal cookie recipe is a great option for a healthier cookie.
It's also gluten-free with no butter, no flour, and no eggs.
Plus they're simple to make (no stand mixer required!) and you can even enjoy them for breakfast.
The texture is so soft, tender, and chewy, with a lovely banana-flavored sweetness.
Ingredients for Banana Oat Cookies
For this recipe you will combine in a bowl, then bake on a cookie sheet in the oven:
- Mashed bananas: Try to use ripe bananas with lots of brown spots because they will add extra sweetness and flavor.
- Peanut butter: I use natural and creamy. However this should work with other nut butters as well such as almond butter, cashew butter, or sun butter.
- Applesauce: This is used as a natural sweetener as well as a refined oil replacement.
- Pure maple syrup: I love the flavor of natural maple syrup, however you could replace it with some light brown sugar if desired.
- Vanilla extract: You will need about one teaspoon vanilla extract, but you can add more to taste if desired.
- Old-fashioned rolled oats: Quick oats could work as well, although they might have a softer consistency. Be sure to use gluten-free old-fashioned oats if needed.
- Vegan chocolate chips: Most often I use semi-sweet chocolate chips or dark chocolate chips. But you can also substitute these with raisins or dried fruit if desired.
- Baking powder
- Ground cinnamon: I use Ceylon cinnamon. For a seasonal twist, you can substitute pumpkin spice.
- Salt: Fine grain is best with this recipe.
Preparing
Scooping the batter: To scoop out the cookie dough, I use an ice cream scoop with thumb press lever. This yields 12 evenly made cookies. However you can simply use a spoon if desired, and dollop the batter in whatever size you desire. (I also enjoy making smaller cookies with this recipe, yielding about 24.)
Non-stick baking: For oil-free, non-stick baking, I place a sheet of parchment paper (or Silpat) on the baking sheet.
Customizing
Refined sugar-free and oil-free: Omit the dairy-free chocolate chips and replace with raisins, dried cranberries, or other natural dried fruit for different variations.
Double chocolate version: You can also add cocoa powder or cacao powder to make these with extra chocolate flavor. (Or use one of these instead of the chocolate chips.)
Nuts: Add walnuts or pecans to the mixture if desired.
Flavors: Change up the spices as you see fit. Try a pinch of ground nutmeg, pumpkin pie spice, all spice, etc.
Storing
After cooling completely, store these banana oatmeal cookies in an airtight container. We store them at room temperature for about 2 days, or in the refrigerator for about 5 days.
For more inspiration, also browse all healthier dessert recipes.
Chocolate Chip Banana Oat Cookies
Ingredients
Wet ingredients:
- 2 large ripe bananas (or 3 small/medium)
- 1/2 cup natural peanut butter (I use creamy)
- 1/4 cup applesauce
- 2 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
Dry ingredients:
- 2 cups old-fashioned rolled oats (gluten-free if desired)
- 2/3 cup vegan chocolate chips (or raisins, dried fruit, etc.)
- 1 tsp. baking powder
- 1/4 tsp. ground cinnamon (or more to taste)
- 1/2 tsp. fine grain salt
Instructions
- Preheat oven to 350°F (176°C).
- In a medium bowl, combine wet ingredients: Mash the bananas. Then add remaining wet ingredients. Stir well to thoroughly combine.
- In a separate bowl, add all dry ingredients. Stir.
- Add dry ingredients to the wet ingredients. Stir until combined.
- Line a baking sheet with parchment paper. Scoop cookie dough by the spoonful on the pan. (I use an ice cream scoop with thumb lever press which yields 12 cookies.)
- With a spoon or your scoop, lightly press down on the dough to form a cookie shape. (These cookies do not spread out in the oven, so form them before baking.)
- Bake for 22-25 minutes (more or less depending on your oven and size of cookies.) I take them out when the tops are lightly browned.
- Let cool for 5-10 minutes before serving. (They will slightly firm up.)
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying these vegan oil-free chocolate chip banana oat cookies recipe, also check out:
- Vegan Almond Maple Cookies
- Healthy Vegan Chocolate Milkshake
- Chunky Monkey Protein Smoothie
- Healthy Vegan Cake Shake
- Chunky Monkey Overnight Oats
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Carrie Chandler
Just made these and oh my goodness! They are so good!! Can’t wait to share them with friends. Definitely saving this recipe.
Kaitlin
Wonderful to hear you enjoyed, Carrie! Thanks for giving them a try and sharing your very kind feedback!
Clare
Made these as written and they came out perfect. So easy and tasty!!
Kaitlin
Great to hear! Thank you for sharing.
Bridget Hedger
Yum! I made something like this before and they are so good. I should make them again very soon.
Lindsey
Looks amazing! I already have all the ingredients in my kitchen, so I think these will be a surprise treat for my family!