Please step away from that banana that’s turning spotty on your counter—it’s about to live its best life yet. These vegan banana cookies are chewy, golden, and smell like a cozy bakery that somehow got a personality upgrade. Think of them as banana bread’s more confident cousin who shows up to the party with chocolate chips and a grin.
Why This Recipe Works
- No eggs, no problem. Bananas take the lead here, binding everything together while keeping the cookies naturally sweet and moist. Who needs eggs when fruit’s doing all the heavy lifting?
- Baking simplicity at its finest. One bowl, one spoon, and minimal cleanup—you’ll spend more time eating than scrubbing.
- Healthy-ish indulgence. Oats add heartiness, coconut oil brings a delicate crisp edge, and maple syrup gives a subtle sweetness that makes refined sugar feel irrelevant.
- Baked to golden perfection. The oven does the work while your kitchen starts smelling like heaven’s brunch table.
- Crowd-approved flavor. Even the most committed dairy lovers won’t guess these are vegan until they’ve inhaled their third cookie.
Ingredients
- 2 ripe bananas, mashed
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free chocolate chips (optional but highly encouraged)
Equipment Needed
- Large mixing bowl
- Fork or potato masher
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
Step 1: Preheat Like a Pro
Preheat your oven to 350°F, because cookies can’t bake themselves (unfortunately). Line a baking sheet with parchment paper—trust me, it saves you from cookie archaeology later. This step sets the tone: organized, confident, and already imagining that first bite. A good tip here is to use light-colored baking sheets if possible. They prevent overbrowning, ensuring your cookies are evenly golden rather than, well, “campfire toasted.”
Step 2: Mash Those Bananas
Grab your overripe bananas—the spottier, the better. Peel them, plop them into a large bowl, and mash them with a fork or potato masher until smooth. You want a thick puree, not banana soup. The natural sugars in the bananas will caramelize in the oven, creating that soft sweetness that makes everyone say, “Wait, what’s in these?” Here’s your first playful tip: if your bananas are borderline too ripe, pop them in the fridge for ten minutes. Cold bananas mash better and keep the dough from turning too sticky.
Step 3: Mix in the Wet Ingredients
Pour in the melted coconut oil, maple syrup, and vanilla extract. Stir like you mean it—think of this as the moment where everything becomes friends. The mix should look glossy and smell like dessert already. You can sneak a tiny taste (since it’s vegan, no raw egg worries here). This is the moment you realize restraint is optional but recommended. The mixture sets the cookie’s texture and gives that subtle tropical note from the coconut oil. If you’re feeling bold, add a small pinch of cinnamon here for a warmer twist.
Step 4: Add the Dry Ingredients
In the same bowl—because who needs extra dishes?—add oats, flour, baking powder, baking soda, and salt. Stir gently until combined. The dough should be thick but pliable, almost like slightly stubborn oatmeal. Don’t overmix, or your cookies might turn dense enough to qualify as paperweights. Fold in the chocolate chips at this point, if you’re using them. This is where self-control starts to crumble faster than the cookies will later. A useful tip: chill the dough for 10 minutes before baking if it feels too soft—it helps maintain shape during baking.
Step 5: Shape and Bake
Scoop about two tablespoons of dough for each cookie and place them on the prepared baking sheet, leaving space for spreading. Flatten them slightly with the back of a spoon—these cookies don’t rise much, so a little encouragement helps. Slide the tray into your preheated oven and bake for 12 to 14 minutes until the edges are golden and the centers look just set. Resist the urge to poke them mid-bake; patience, young cookie warrior. A small but golden rule: rotate the tray halfway through baking for even coloring.
Step 6: Cool Before You Commit
Once baked, let the cookies sit on the sheet for 5 minutes. They’re delicate when hot and firm up as they cool. Transfer them to a cooling rack, and if you manage not to eat one during this process, congratulations—you’ve unlocked elite self-control. Cooling is not optional here; it allows the texture to stabilize so you get that perfect chewy middle and crisp edge combo. Once cooled, store them in an airtight container at room temperature for up to four days—though they rarely last that long.
Tips and Tricks
Bananas Matter
Spotty bananas are your best friends here. They bring both sweetness and moisture, acting like nature’s binding agent. If your bananas aren’t ripe enough, bake them in their peels at 300°F for 10 minutes until dark and soft. It’s the fastest ripening hack that doesn’t involve waiting three days and glaring at them on the counter.
Customize Like a Rebel
Feel free to toss in crushed nuts, dried cranberries, or shredded coconut. The minimalist base dough can handle it. Just keep additions under ½ cup to avoid a texture crisis. Remember, this is your cookie kingdom—rule it wisely.
Keep It Chewy
To keep that ideal chewy texture, don’t overbake. Pull the cookies out when they’re just starting to firm up in the middle. They’ll continue to set as they cool. Overbaking leads to crunchier cookies, and while that’s fine, chewy always wins in the comfort department.
Freezer Magic
These freeze beautifully. Let them cool completely, then stack with parchment between layers in a freezer-safe container. To reheat, pop one in a 300°F oven for 5 minutes or just eat it straight out of the freezer—no judgment here.
The Secret Sauce: Balance
Vegan baking works best when you keep wet-to-dry balance in check. If the dough feels too sticky, sprinkle in an extra tablespoon of flour. Too dry? Add a teaspoon of melted coconut oil. The goal is a dough that holds shape but isn’t stiff.
Recipe Variations
- Peanut Butter Power: Add 2 tablespoons of creamy peanut butter for a nutty depth that turns your cookies into a snack-meets-dessert hybrid.
- Double Chocolate Drama: Replace ¼ cup of flour with cocoa powder and use dark chocolate chips for an indulgent twist.
- Cinnamon Maple Bliss: Add ½ teaspoon of cinnamon and a drizzle of extra maple syrup before baking for a cozy breakfast vibe.
- Chunky Monkey Madness: Fold in chopped walnuts and mini chocolate chips—because why should ice cream have all the fun?
- Tropical Escape: Replace vanilla extract with coconut extract and stir in a tablespoon of shredded coconut for vacation energy in cookie form.
Frequently Asked Questions
Are these cookies healthy?
“Healthy” is a strong word in cookie territory, but yes, relatively speaking. They’re free from refined sugar, butter, and eggs. The oats bring fiber, and bananas offer natural sweetness. They’re the kind of treat that satisfies your dessert craving without making you feel like you’ve betrayed your diet.
Can I make them gluten-free?
Absolutely. Swap the all-purpose flour with a 1:1 gluten-free baking blend and make sure your oats are certified gluten-free. The texture stays chewy and soft, and no one will know the difference—unless you tell them, which you probably shouldn’t if you want to keep all the cookies for yourself.
How do I store vegan banana cookies?
Store them in an airtight container at room temperature for up to four days. If you somehow still have leftovers after that, refrigerate for a week or freeze for up to three months. A short reheat in the oven brings back that just-baked texture.
Can I skip the chocolate chips?
Technically, yes—but why would you? Chocolate chips turn these cookies from “pretty good” to “I should probably share, but I won’t.” If you prefer something lighter, try chopped dried fruit or vegan white chocolate chunks.
Why did my cookies spread too much?
You might have used too much coconut oil or your dough was too warm. Chill the dough for 10 minutes before baking to keep them from going full pancake mode. Also, make sure your bananas weren’t liquid-level ripe; we want mushy, not mush.
Summary
Vegan banana cookies prove that plant-based baking doesn’t need to be complicated or dull. With just a few ingredients and a good sense of humor, you get chewy, fragrant cookies that feel both wholesome and fun. They’re easy enough for weekday baking yet impressive enough to win over skeptics.
Irresistible Vegan Banana Cookies Everyone Will Steal
Course: Cooking4
servings15
minutes14
minutes300
kcalIngredients
2 ripe bananas, mashed
¼ cup coconut oil, melted
¼ cup maple syrup
1 tsp vanilla extract
1 cup rolled oats
¾ cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup dairy-free chocolate chips
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash bananas in a large bowl until smooth.
- Stir in coconut oil, maple syrup, and vanilla.
- Add oats, flour, baking powder, baking soda, and salt. Mix until combined.
- Fold in chocolate chips. Scoop dough and flatten slightly on the sheet.
- Bake 12–14 minutes until edges are golden.
- Cool 5 minutes on sheet, then transfer to rack. Store airtight.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
