These vegan banana oatmeal cookies are made healthy for you with natural wholesome ingredients. Say hello to the perfect breakfast on-the-go for busy mornings.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
I am so happy to introduce you to my brand new recipe, after several attempts to make it perfect in taste and texture, while still keeping it healthy: an adorable tiny vegan banana oatmeal cookie. I just baked another batch today and it was ready in 20 minutes total, including the baking time. It’s so easy and so quick to prepare, you won’t believe it yourself.
Full of good-for-you ingredients and loaded with fiber, they are the perfect breakfast cookies that bring you the energy in the morning and leave you satisfied for quite some time. I also like them as a quick mid-day snack whenever I have a little sweet craving but still want to eat something healthy that is not just a fruit.
So, what are these cookies made of?
- Banana
- Oatmeal
- Peanut butter
- Maple or agave syrup
- Coconut oil
The above are the main ingredients in the recipe. No eggs, no dairy, they are made entirely vegan, which also make them extremely low in cholesterol. You only have the “good fat” from the coconut oil. You can also easily imagine a gluten-free version by simply making sure you use gluten-free oats (note that the recipe doesn’t call for flour).
Now the fun part is that you can also make a couple of changes to the original recipe, depending on the ingredients you have at hands for instance. For instance, I use peanut butter in this recipe, but any other nut butter will do (almond butter, cashew butter…). Also, feel free to replace the coconut oil with any other vegetable oil, neutral in taste (sunflower, grape seed oil…). For the oats however, make sure you use quick oats and no old-fashioned rolled oats in the recipe. The quick oats are smaller, thinner, and will help the cookies to hold their shape during the baking time while old-fashioned rolled oats could easily make the cookie fall apart once baked.
I originally tried a version with no added sugar at all, which means I didn’t use any other natural sweetener than the ripe bananas. I was not so pleased with the final result though, so I got back using maple syrup, or alternatively agave syrup. For non vegan, you could also use honey that would work beautifully too. If you are really looking for a low carb version, you can try to use unsweetened apple sauce, but I personally prefer with just a little bit of sugar that satisfies my sweet tooth.
Other healthy cookie recipes you might also like:
- Healthy Double Chocolate Avocado Cookies
- Skinny Oatmeal Peanut Butter Chocolate Chip Cookies
- Easy Chocolate Chip Granola Bars
- Healthy No-Bake Energy Bites
Now what about the main toppings? It’s fall, so I couldn’t help it, I went for one of my favorite combo in this season: dried cranberries and pumpkin seeds. And even though my husband David is still complaining about it, arguing that “there’re aint no raisins in his cookies”, I still happily keep them. I like the ruby color brought by the dried cranberries that pair so well with the pumpkin seeds. I could also imagine a slightly variation with chopped pecans.
What about the chocolate? Of course, dried cranberries and pumpkin seeds are just a suggestion, and you could prepare the exact same recipe using oats, bananas and… mini chocolate chips! With or without a drizzle of chocolate on top. Chocolate and banana are like soul mates, so feel free to adapt the recipe every other week to make sure you never get tired of these breakfast cookies!
PrintVegan Banana Oatmeal Cookies
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 9 cookies 1x
- Category: Cookies and Bars
These vegan banana oatmeal cookies are made healthy for you with natural wholesome ingredients. Say hello to the perfect breakfast on-the-go for busy mornings.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the breakfast cookies:
- 2 cups (225g) quick oats
- 2 (aprox. 280g or 1 1/4 cups) ripe bananas, mashed
- 1/2 cup (125g) natural peanut butter
- 1 Tablespoon maple syrup or agave syrup
- 1 Tablespoon coconut oil
- 1/3 cup (40g) pumpkin seeds
- 1/3 cup (40g) dried cranberries
Instructions
- Preheat the oven to 350 F (180 C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combined the quick oats with mashed bananas, peanut butter, coconut oil and maple (or agave) syrup.
- Add the dried cranberries, pumpkin seeds, and mix well.
- Shape into balls and place on the baking sheet, flattening the top of each ball a little bit.
- Bake for 15 minutes, or until firm and slightly browned.
Did you make this recipe?
Lastly, if you make this Vegan Banana Oatmeal Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Sus
Turned out great! Swapped out the seeds and cranberries for chocolate chips and skipped the sugar. And used runny tahini instead of the peanut butter and oil. Obviously I need to go grocery shopping.
kathleen
I love these. Make them all the time, and with a personal goal of eating 1/2 cup oats daily I get to eat cookies and feel righteous about it!!
Michèle
Awesome recipe, I used almond butter and they needed 20mins in the oven ! Perfect breakfast bar / cookie ! Thank you
Delphine Fortin
Thank you so much for your feedback, Michèle! 🙂
Crystal
OMG, I just made these. Didn’t have peanut butter so used macadamia instead. They are super delish! Hard not polishing them all off in one sitting. Thanks so much Del.
Delphine Fortin
So happy you liked them, and love that you added your own twist with macadamia. Thank you for your feedback! Del
Annabelle
Humm cette recette me tente bien.. .!
Mais je n’ai pas de beurre de cacahouète…. Puis je remplacer par de la purée d’amandes par exemple ? Il doit m’en rester dans le placard, sinon quel substitut conseillez vous ?
Delphine Fortin
Bonjour Annabelle! Oui bien sûr, il est parfaitement possible de remplacer par du beurre d’amandes ; c’est ce que je choisirais à la place du beurre de cacahuète. Il est également possible d’utiliser du beurre de noix de cajou ou de la purée de sésame (tahin ou tahini) mais ce dernier donnera une saveure un peu plus prononcée à l’ensemble. N’hésitez pas à me tenir au courant de vos essais! Del
Linda Gebel
Hi Del,
Love the Vegan Banana Oatmeal recipe. I cannot wait to make them!
Charlène
Moi qui m’intéresse beaucoup aux recettes vegan en ce moment, je garde la tienne précieusement ! Je pense que c’est le bon moyen aussi de convaincre les plus réticents de ce “régime” ^^
Merci pour ton partage !
Delphine Fortin
Entièrement d’accord avec toi Charlène, il est toujours bon de combattre les idées reçues et de rappeler que manger vegan et gourmand ne sont absolument pas incompatibles, bien au contraire! 🙂
Christelle
Ces cookies seront bientôt sur notre table du petit-déj, une fois que le pain d’épices aux fruits secs sera terminé 😉
Bonne semaine,
Christelle
Delphine Fortin
Hello Christelle! Heureuse que mes cookies te plaisent. Et hummm… le pain d’épices, quel régal !
Délice
Oulala!!!? C’est tout ce qu’il me fallait, des cookies simples et non nuisibles pour ma santé. Belle idée.
Delphine Fortin
Super, ravie que la recette te plaise !
LadyMilonguera
Plutôt sympathiques ces cookies.
Delphine Fortin
Oh merci beaucoup ma belle !