Description
Easy 5-ingredient vegan banana oatmeal cookies that are soft, chewy, and perfect for a wholesome snack or breakfast. Made with simple, allergy-friendly ingredients and great for meal prep.
Ingredients
Scale
- 2 medium ripe bananas (about 7 oz peeled / 200g)
- 1 ½ cups rolled oats (about 4.75 oz / 135g)
- 2 tablespoons maple syrup (1 fl oz / 30ml)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Peel and mash the ripe bananas in a mixing bowl with a fork or potato masher until mostly smooth with a few lumps.
- Add the maple syrup to the mashed bananas and stir until combined.
- Sprinkle in the rolled oats, ground cinnamon, and salt. Stir until you have a thick, sticky dough. Fold in optional nuts or chocolate chips if using.
- Use a tablespoon or cookie scoop to drop dollops of dough onto the baking sheet, spacing about 2 inches apart. Shape cookies with the back of a spoon if desired.
- Bake for 15 to 18 minutes until edges are golden brown but centers remain soft. Check at 15 minutes to avoid burning.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack or plate to set.
Notes
Use very ripe bananas with black spots for maximum sweetness and moisture. Rolled oats provide the best chewy texture; quick oats can be used but may soften the cookies. Watch baking time closely to avoid burning edges. Cookies firm up as they cool. Store in an airtight container for up to 5 days or freeze for up to 3 months. Optional add-ins include nuts, chocolate chips, dried fruit, or seeds.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6
- Sodium: 50
- Fat: 1
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
Keywords: vegan banana oatmeal cookies, easy vegan cookies, healthy snacks, 5 ingredient cookies, allergy-friendly cookies, vegan snacks, banana cookies