These soft and chewy chocolate chip banana bread oatmeal cookies are super easy to whip up and are made with NO butter or eggs. They’re low in added sugar, low in fat, and BIG on banana bread flavour.
I feel like everyone has that one staple food that they always need to have on hand. That one food that they’d be willing to brave a blizzard to go out and buy. That one food they could happily survive off in the event of a zombie apocalypse. And for me, that one food is bananas. Perfectly pre-packaged, no cooking required, full-of-health-benefits bananas. Love those things.
Given my slightly higher than average consumption of them, I’ve fallen into the habit of picking up a bunch or two whenever I’m in the store, even if I still have plenty at home. This way I know that I’ll always have some nice spotty ones on hand, which is especially helpful during the cold winter months when they take forever to ripen and stores like to sell them when they’re still basically neon green. Any extras I might end up with are frozen or turned into cookies.
Okay, that last one isn’t entirely true. I don’t normally make cookies out of bananas, but I do when I get hit by the baking bug at 5 AM only to realize that I don’t have any eggs in my fridge. Womp, womp. I know eggs are a lot of peoples One Food, but evidently they’re not mine.
Luckily, in addition to things like chia, flax, yogurt, oil, pumpkin, and applesauce, bananas can be used to replace eggs in a lot of recipes… and bananas I have in spades. I mean — yes — they make the end result taste banana-y, but I can’t think of how that could ever be a bad thing… especially when chocolate is involved…
Oh.my.word. Can we just talk about how soft and pillowy these cookies are? And how each bite presents you with the perfect combination that is bananas and chocolate? These cookies legit taste like a slice of banana bread, and their texture is somewhere in between a cookie and a quick bread — a little cakey, but still wonderfully chewy.
They also aren’t overly sweet and only contain 1/4 cup of sugar for the whole recipe… which is a good thing considering I polished off the entire batch in just under two days. On my own. Mmm hmm. I blame a weekend of snowboarding and a few days of study-induced munchies, but by the time you read this, these cookies are no more. Well, not unless you want to get into specifics about the whole digestion, absorption, and elimination process… which I’d rather not do.
Instead, I’d like to remember them as they were when they were whole. Soft. Chewy. Banana-y. Egg-free. Dairy-free. Healthy. Easy. And delicious.
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Vegan Chocolate Chip Banana Bread Oatmeal Cookies
- Total Time: 24 mins
- Yield: 12 cookies 1x
- 3/4 cup (90 g) whole wheat flour
- 1/2 cup (40 g) rolled oats
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp (15 ml) coconut oil, melted
- 1 medium-sized ripe banana, mashed (100 g or 1/2 cup)
- 1/4 cup (50 g) brown sugar
- 1 tsp vanilla extract
- 1/3 cup (60 g) vegan chocolate chips
- Preheat oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine flour, oats, baking powder, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together coconut oil, banana, sugar, and vanilla.
- Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips.
- Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten them slightly.
- Bake 12-14 minutes, or until edges begin to turn golden brown.
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 10 mins
- Cook Time: 14 mins
Keywords: banana bread cookies, chocolate chip banana bread cookies, healthy oatmeal cookies, oatmeal cookies, recipe, vegan cookies
Looking for more vegan cookie recipes? Try one of these!
Vegan Chocolate Chip Cookie Dough
Vegan Chocolate Chip Pumpkin Oatmeal Cookies
Vegan Cookie Dough Truffles
Que delícia gente, amei a receita
What flour would work best to make the recipe gluten-free?
These are my family’s new favorite cookie. I used Oat Flour and it worked just fine! A bonus is these smell particularly good when they are baking!
My dough came out so dry, not sure what I did wrong. Debating on what to do…add water? Almondmilk? There is no “drop the dough in the cookie sheet” for this dough I’ve made lol. Or maybe I should roll them up in balls and bake?
Marlene De Paula
Humhumhum delicia I will try to do, it seems to be very easy
What is the nutrition in these cookies
I love, love, love your recipes!!!
Do you think coconut flour would work instead of wheat??
I was looking for a different way to use ripe bananas besides the old banana bread recipe. I just made these for my grandkids. I made them exactly as written. My first bite I thought, texture kinda eww, next bite oh wow, next bite, oh yummm! These are amazing good! My grandkids and I can’t stop eating them! One of the grands is super, super picky and he loves them too! Thank you for a great recipe! Can’t wait to try more of your them!
Store for up to a week??! Are you kidding!!!? 12 cookies will be lucky to last 12 mins in this kitchen! I’m about to drop these bad boys in the oven. To your recipe I added a dash of cinnamon, used two bananas, a tbsp of ground flax, and a tsp of almond extract, and I subbed some coconut syrup for the sugar. I didn’t have chic chips on hand but I had my favorite chocolate bar which I broke up into chip size pieces… yasssss!
Maybe I made too many changes to the recipe. The only thing that was majorly different was a tbsp ground flax. Mine didn’t turn out very nice. They were dough-y and heavy, kind of chewy, they didn’t flatten out when baked like usual cookies. I found this recipe to save a brown banana, but in the end, used my other ingredients in a less than satisfying way. After all, the 12 cookies will last a few days bc they are pretty dense and filling. Hopefully they would have been fluffier had a followed the recipe precisely.
Um, I must’ve done something wrong. Maybe my banana was too small (did not weigh or chuck into a measure cup), or not ripe enough, or both, because although good, my cookies came out very DRY.
I have to try it again, because I love the recipe ingredients – a list of stuff I usually have at hand, and it’s vegan, a cuisine I’m flirting with more and more. So if I can figure out why mine weren’t moist at all I’m pretty sure this could be a house winner! 🙂
(I’ll wait with rating it ’til I’ve tried it again)
Oh lord, I knew something had to have gone wrong the first time. This time – larger, riper banana – and I get what everyone is raving about. Yummy! Almost guilt-free too 😉
Thanks for a great recipe, this will be a regular since we always have banana at hand, and who doesn’t want to always have cookies at hand as well? 5 stars rating this time, well deserved!
Amanda @ .running with spoons.
I’m so glad they worked out for you, Dojjan! And thanks for taking the time to come back and leave another review. The ripeness of the banana definitely makes a big difference 🙂