Vegan Banana Oat Breakfast Cookies (Print Version)

Soft, chewy banana oat cookies with warm cinnamon. Ready in 30 minutes, vegan-friendly and perfect for busy mornings.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 3 tablespoons coconut oil, melted
03 - 1 teaspoon vanilla extract

→ Dry Ingredients

04 - 1½ cups rolled oats
05 - ½ cup whole wheat flour
06 - ⅓ cup coconut sugar
07 - 1½ teaspoons ground cinnamon
08 - ½ teaspoon baking powder
09 - ¼ teaspoon salt

→ Add-ins

10 - ⅓ cup raisins or dried cranberries (optional)
11 - ⅓ cup dairy-free chocolate chips or chopped dark chocolate (optional)
12 - ¼ cup chopped walnuts or pecans (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mash bananas until smooth. Stir in melted coconut oil and vanilla extract until fully incorporated.
03 - In a separate bowl, whisk together oats, flour, coconut sugar, cinnamon, baking powder, and salt.
04 - Add dry ingredients to wet mixture and stir until combined. Fold in optional add-ins such as raisins, chocolate chips, or nuts.
05 - Scoop heaping tablespoons of dough onto prepared baking sheet, flattening each cookie slightly with your fingers or back of a spoon.
06 - Bake for 15 to 18 minutes, or until cookies are golden on the edges and set in the center.
07 - Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Additional Tips::

01 -
  • They taste like a treat but won't make you crash before lunch.
  • Your kitchen will smell so good while they bake that people think you're doing something fancy.
  • No weird aftertaste or ingredient list that feels like a chemistry experiment.
02 -
  • Underbaking these slightly keeps them chewier than you'd expect, which is exactly where they're most delicious.
  • The amount of banana matters more than you'd think, so pick ones that are actually soft and golden, not firm.
03 -
  • If your coconut oil is solid, melt it gently and let it cool slightly before mixing so it doesn't cook the banana.
  • The secret to keeping them chewy is storing them with a small slice of bread in the container, which sounds odd but actually works.
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