Easy vegan Banana Oat Cookies made with dairy-free chocolate chips. They are so soft, tender, and chewy, plus a healthier treat that you could even eat for breakfast! (Gluten-free & oil-free option.)
These vegan banana oat cookies are a great option for a "healthier" cookie. They are also gluten-free with no butter, no flour, and no eggs.
Plus they are simple to make, and you could 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 need:
- Ripe bananas: Try to use ones 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
- Vanilla extract
- Old-fashioned rolled oats: Quick oats could work as well, although they might have a softer consistency. Be sure to use gluten-free oats if needed.
- Vegan chocolate chips: Or substitute 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.
To scoop out the batter, 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.)
- For refined sugar-free (and oil-free): Omit the chocolate chips and replace with raisins, dried cranberries, or other natural dried fruit.
- Extra-chocolate version: You can also add cocoa or cacao powder to make these with extra chocolate flavor. (Or use this instead of chocolate chips.)
- Nuts: Add walnuts or pecans to the batter if desired.
For more inspiration, also browse all healthier dessert recipes.
Chocolate Chip Banana Oat Cookies
- 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
- 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
- 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.)
Nutrition Per Serving (Estimate)
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