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Banana Oatmeal Cookies (Vegan): Veganuary Special. This recipe is such a delightful one; super easy and no chill time required. No weird ingredients either! These bring together the best of banana bread and oatmeal for a cosy winter bake that makes a killer brunch snack!

The recipe itself relies on ripe bananas, oats and a little syrup to bind. These are super versatile so feel free to play about with add ins, spices and bake time if you want them crispier! The syrup means they’re very similar to Aussie Anzac cookies, but the banana gives that cosy breakfast scent!

Any cookie recipe without a fridge chill time, that can come together in under 30mins is a winner for me. I also think vegan recipes can get overly complicated, hence my desire to create something easy. You could use regular dairy butter if you aren’t fussed. They’re still pretty killer! Of course, being vegan means they’re egg free too!

Make a big ol batch and you can freeze some or gift them. This makes about 10 big ones, so just make sure to adjust the bake time a little if you make more/less. You could make them much smaller if preferred. Also, the recipe is easily doubled! I recommend using rolled oats: jumbo could work but anything too finely milled won’t work. If desired, you can add dried fruit/chocolate chips to the cookie dough just before baking!

Banana Oatmeal Cookies (Vegan): Veganuary Special

Tips for the Best Banana Oatmeal Cookies (Vegan): Veganuary Special:

  • Syrup: I use golden syrup as a binder. You could use light molasses or corn syrup instead.
  • Sugars: Use both granulated and light brown sugar for the best texture and flavour. Light brown sugar is what makes bakes extra chewy!
  • Bananas: You only need one, and the riper the better. They’re best when beginning to turn brown/black as this is when they are sweetest!
  • Bake Time: I go for a good 12 minute bake time. If you like a crispier cookie, add a few more minutes!
  • Storage: Keep in an airtight container for up to 3 days. They can go a little soft in these days but still delicious. They also freeze well!

I bake these Banana Oatmeal Cookies (Vegan) on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! If you want more vegan recipe ideas, check out these Cinnamon Donut Muffins or this Carrot Cake with Maple Frosting. For more baking inspiration, head on over to my Instagram.

Banana Oatmeal Cookies (Vegan): Veganuary Special

This recipe is such a delightful one; super easy and no chill time required. No weird ingredients either! These bring together the best of banana bread and oatmeal for a cosy winter bake that makes a killer brunch snack! This makes about 10, but can easily be doubled.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 10
Author: Florence Jackson

Ingredients

  • 1 Small Banana
  • 60 g Vegan Butter Melted
  • 55 g Granulated Sugar
  • 55 g Light Brown Sugar
  • 50 g Golden Syrup
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 80 g Plain Flour
  • 80 g Rolled Oats

Instructions

  • Preheat the oven to 180C/160C Fan/Gas 5. Line 2 large baking trays.
  • In a large bowl, or the bowl of a stand mixer, combine the butter, both types of sugar, the banana and the syrup. Mix until combined – it may look a little lumpy but this is fine!
  • Fold in the flour, oats, baking powder and baking soda. Use a tablespoon to drop balls of the cookie dough onto the prepared baking trays – about 10.
  • Bake for 12-15 minutes until golden and crisp. Let cool on a wire rack.

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