Soft and chewy, these Vegan Oatmeal Cookies are the perfect anytime treat. If you think you can't possibly make oatmeal cookies without eggs, you’ll be happy to know that it's definitely possible and they taste amazing! There’s nothing more comforting than vegan oatmeal chocolate chip cookies. Rich and gooey, these cookies will nourish your soul and satisfy your sweet tooth.

Made with a ripe, mashed banana, oats, peanut butter, maple syrup, and dark chocolate chips, these cookies are a healthy and delicious indulgence. I like to throw in a few chopped walnuts for some added crunch.
If you like these oatmeal cookies, you will also love this Banana Baked Oatmeal, this Peanut Butter Oatmeal Bake, and these Raspberry Oatmeal Bars.
Why You’ll Love This Vegan Oatmeal Cookie Recipe
- Simple: These dairy-free oatmeal cookies come together quickly in a few simple steps!
- Modifiable: The great thing about these cookies is you can make them however you like. Swap out the nuts, use a different type of chocolate chip, and more to make cookies that suit your tastes.
- Clean ingredients: This vegan oatmeal cookie recipe is made with all-natural, healthy ingredients.
- Better than store-bought: Homemade cookies are healthier and taste way better than anything you can pick up at the grocery store.
Ingredients
- Banana: Mashed, ripe banana adds natural sweetness and moisture, and helps bind the cookies together. Make sure the banana peel has some black on it, a peel that still has green is likely not sweet enough and will be harder to mash.
- Oats: Old-fashioned oats are best in these vegan chocolate chip oatmeal cookies. Don't try to use steel-cut oats as they will not cook properly in the cookies.
- Peanut butter: Use creamy, all-natural peanut butter without any added oils or sweeteners. The texture of natural peanut butter works best for these and these will not have enough moisture if regular peanut butter is used.
- Ground flax seeds: Ground flax also helps bind the cookies while adding fiber and healthy fat.
- Baking powder: Baking powder helps the cookies rise and creates a nice and light texture. It is an essential ingredient so don’t omit it.
- Vanilla: Pure vanilla extract is best but artificial vanilla extract also works to enhance the sweetness and add warmth to the cookies.
- Maple syrup: Use real maple syrup to add a caramel-like sweetness to the cookies. Artificial maple syrup will work but you won’t get the best tasting cookies. It's possible to substitute agave syrup on a 1-1 basis though the flavor is somewhat different.
- Chocolate chips: I like using dark chocolate chips but you can use whatever vegan chocolate chips you prefer.
- Walnuts: Chopped walnuts add flavor and texture to the cookies. Feel free to use another type of nut if you wish or even leave them out.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add fruit: Mix in dried cranberries, raisins, or currants for more texture and sweetness.
- Tropical twist: Stir in shredded coconut or coconut flakes to add a tropical flavor.
- Make them nut-free: Substitute the walnuts with chopped seeds like pumpkin or sunflower.
- Dip them: Dip the cookies into melted chocolate for more chocolatey goodness. Any type of chocolate will work.
How to Make Vegan Oatmeal Cookies
Preheat your oven and pull out your cookie sheet.
Step 1: Mash the banana. Peel your banana and mash it with a fork in a bowl.
Step 2: Combine all the ingredients except the add-ins. Add the peanut butter, maple, oats, flax, baking powder, vanilla, and salt to the bowl with the mashed banana.
Step 3: Stir in the add-ins. Gently fold in the chocolate chips and chopped walnuts.
Step 4: Portion the cookie dough. Use a cookie scoop to the even-sized amounts of dough to a parchment-lined cookie sheet.
Step 5: Flatten the cookies. Use a fork to press down on the cookies slightly. Sprinkle a few chocolate chips on top of each cookie, pressing them into the top of the cookie.
Step 5: Bake the cookies. Place the cookies in a preheated oven and bake until they start to turn golden. When you remove the cookies from the oven, top them with flaky salt and enjoy!
Serving Suggestions
This recipe for vegan banana oatmeal cookies makes the perfect treat. Here are a few ways I like to serve them:
- With a Whipped Matcha Latte or a Whipped Coffee as a breakfast treat.
- Alongside these Sour Patch Grapes or these Frozen Yogurt Fruit Cups as an afternoon snack.
- For a cookie exchange with these easy iced Thumbprint Cookies or these Vegan Sugar Cookies.
Expert Tips
- Wet the cookie scoop: Dip the cookie scoop in water in between portions so the dough doesn’t stick.
- Keep a stash of ripe bananas: No banana should ever go to waste. Once too ripe to eat, peel and store them in the freezer to use in these cookies or smoothies.
- Storage: Store leftovers in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months. Thaw them on the kitchen counter for a couple hours prior to making your cookies.
Video
Recipe FAQs
Oats are naturally gluten-free. However, most oats are processed in facilities that also process wheat which means there is a risk of cross-contamination. If you want to make vegan gluten-free oatmeal cookies, make sure you read the oats package carefully to ensure they are certified gluten-free.
Yes, if you want to have a double batch on hand, just double the quantities. I love doubling this recipe and keeping a stash of these cookies in the freezer.
I’ve never made these cookies with instant oats. You may be able to use them but you may not get the same firm texture you’ll get from using old-fashioned oats.
More Delicious Vegan Cookie Recipes
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 1 large ripe mashed banana
- 1 cup oats
- ¼ cup creamy natural peanut butter
- ½ tablespoon ground flax seeds
- ¼ teaspoon baking powder
- ½ teaspoon vanilla
- 1 pinch salt
- 1-2 tablespoon maple syrup
- ¼ cup dark chocolate chips
- 2 tablespoon chopped walnuts
Instructions
- Mash the banana, then add the peanut butter, maple, oats, flax, baking powder, vanilla, and salt. Mix everything well.
- Fold in the chocolate chips and chopped walnuts.
- Scoop up the cookie dough with a cookie scoop. You will get about 7 cookies. Feel free to double the recipe if you want more.
- Line a baking tray with parchment paper and drop the cookie dough onto the tray.
- Gently flatten each cookie and add more chocolate chips on top, if you wish.
- Bake the cookies for 10-12 minutes at 350F, until the edges start to get a little golden.
- Top the cookies with some flakey salt and enjoy!
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