I usually aim to share simple and foolproof recipes on my blog. This recipe for delicious oatmeal cookies is no exception, and it requires only simple ingredients. These oat cookies make for a perfect breakfast, especially when you need to start your morning early since you can prepare them the night before. This recipe uses only natural and unprocessed ingredients, without vegan butter or any artificial dairy substitutes.

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Oatmeal cookies can be made in many ways, and you don’t necessarily have to follow the recipe too strictly. However, having the ingredients listed ahead can serve as a good guideline. Oatmeal cookies are a quick and healthy snack, suitable for satisfying a sweet tooth, starting your day early, or even as a nighttime snack. 

Storing Oatmeal Cookies

In my experience, oat cookies last a long time, even when kept at room temperature. However, if you don’t overdo the quantity, they tend to disappear within a couple of days, at least in our household. Like with many other foods, oatmeal cookies can also be stored in the freezer. It’s especially convenient to prepare the cookies and freeze them before baking. Alternatively, you can freeze already-baked cookies.

Additions to Oat Cookies

You can add various toppings to oat cookies. I’ve used several different berries, such as hippophaes or redcurrants, which work really well. You can also add coconut flakes, seeds, nuts, chocolate chips, raisins, and other dried fruits. With such a rich variety of toppings, oatmeal cookies never get boring, as you can constantly change the flavors.

Health Benefits of Oatmeal Cookies

Oatmeal cookies are actually quite healthy and therefore make a great addition to a child’s lunchbox or simply as an everyday snack. Bananas provide potassium, which is essential for maintaining blood pressure among other functions. Oats are important sources of fiber, which ease digestion and promote a longer-lasting feeling of fullness. Oats also contain various beneficial vitamins and minerals. Even raw sugar has its benefits, containing antioxidants and providing a good energy boost to start the day.

FAQ

Why make vegan oat cookies?

As I mentioned earlier, there are countless ways to make oat cookies. In my opinion, one excellent reason to make vegan cookies is when you run out of eggs at home. Since coconut adds a nice flavor, I decided to create a fully vegan recipe.

Is banana necessary?

Actually, banana is not absolutely necessary. However, without bananas, the cookies are friable and don’t hold together as well. In my opinion, the taste also suffers significantly. The flavor of banana just pairs so well with oats.

Do you need to use coconut milk in the cookie dough?

No, not at all. Coconut milk doesn’t play a crucial role in either taste or texture. You can use any type of milk you prefer.

Ingredients

Check the recipe card below the post for ingredient quantities and nutritional value.

Oats

All-purpose flour

Sugar – I always prefer raw sugar

Coconut oil – I recommend using unrefined, cold-pressed coconut oil

Banana

Instructions

1. Combine all ingredients in a bowl and mix by hand into a uniform dough.
2. Grease the baking sheet thoroughly with coconut oil. You don’t need to use parchment paper on the prepared baking sheet before baking.
3. Take a small spoonful of dough, shape it into a cookie between your hands, and place it on the baking sheet. The cookie shape can be natural, round, there’s no need to use a special cookie form, which would only be cumbersome. Each cookie should be about 1cm thick and approximately 5cm in diameter. Try to make the cookies as similar in size as possible so they bake evenly. You can place the cookies relatively close together because they won’t expand much during baking.
4. Bake the cookies at 356°F (180°C) for 10-12 minutes, until they turn golden brown. If the cookies bake for too long, they’ll become mushy and lose their flavor.
5. Right after removing them from the oven, the cookies will be soft and may even break apart. As they cool, their texture will firm up.

Ideas and Tips

• I recommend using very ripe bananas. It’s difficult to mash raw bananas. An overripe banana may not look appetizing due to its appearance, but it works perfectly in cookies. It’s a great way to prevent food waste.
• You can use quick oats instead of old-fashioned rolled oats. They have practically the same nutritional value.
• For coconut oil, I strongly recommend using unrefined, cold-pressed, or extra virgin coconut oil. It retains the most beneficial nutrients.
• For all my recipes, I use only brown sugar instead of white sugar by now.
• You don’t need to preheat the oven for these cookies, you can put them in the oven ahead of time.
• Since we’re using banana in the recipe, which is also a natural sweetener, you don’t necessarily need any added sugar. However, I find cookies sweetened only with bananas to be too mildly sweet. If you prefer healthy cookies, you can add coconut sugar, for example. 
• With this recipe quantity, you don’t need to use a large baking sheet. A small baking pan or even a regular stainless steel or cast iron pan will suffice.
• You can also add other flour to the dough, such as whole wheat flour or oat flour.

I hope this recipe was helpful to you and that your cookies turn out or turned out well. Enjoy your cookies with a cup of tea and spend a lovely evening or morning with warm cookies! Be sure to try cinnamon cookies as well – they’re my favorite!

Continue to Content

Vegan Banana Oatmeal Cookies

Yield: 12

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This recipe for delicious oat cookies is no exception, and it requires only simple ingredients. These oat cookies make for a perfect breakfast, especially when you need to start your morning early since you can prepare them the night before.

Print

Ingredients

• 150g of oatmeal
• Tiny bit of salt
• 80g of coconut milk
• 60g of sugar
• 1 banana

Instructions

1. Combine all ingredients (wet ingredients, dry ingredients) in a bowl and mix by hand into a uniform dough.
2. Grease the baking sheet thoroughly with coconut oil. You don't need to use parchment paper on the prepared baking sheet before baking.
3. Take a small spoonful of dough, shape it into a cookie between your hands, and place it on the baking sheet. The cookie shape can be natural, round, there's no need to use a special cookie form, which would only be cumbersome. Each cookie should be about 1cm thick and approximately 5cm in diameter. Try to make the cookies as uniform in size as possible so they bake evenly. You can place the cookies relatively close together because they won't expand much during baking.
4. Bake the cookies at 180°C for 10-12 minutes, until they turn golden brown. If the cookies bake for too long, they'll become mushy and lose their flavor.
5. Right after removing them from the oven, the cookies will be soft and may even break apart. As they cool, their texture will firm up.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 150mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g