Ever have those nights when you just want vegan banana oatmeal chocolate cookies, but nothing in the house except sad bananas and a tiny craving for chocolate? Me too. So, here’s my go-to fix – a no-nonsense recipe that’s bananas (ha), super chewy, and yes, actually healthy-ish. I love that it needs just basic pantry stuff, so no running out for fancy ingredients. If you’re as wild about easy, healthy treats as you are about sneaking chocolate into everything, these are for you. Oh, and if you like banana desserts in general, check out this absolute classic banana cake you’ll love for even more inspiration. 
Why You Will Love This Recipe
Can we just talk about how these cookies manage to check all the boxes? They’re naturally vegan, gluten-free if you want, and you only need one bowl. No mixer, nothing that needs special skills, or extra time you don’t have. You know what I mean, right? People rave about them at potlucks, and I’ve even won over my “but I love butter!” uncle. The best part: they taste like your favorite childhood treat, but you don’t feel like you need a nap after eating two (or three?).
“I never thought vegan banana oatmeal chocolate cookies could actually taste better than the regular ones, but these blew my mind!” — Jenny, cookie superfan
The chewy texture is almost like a hybrid of cookie and muffin top. Gooey chocolate, oat-y, and that mellow banana flavor that hides any trace of healthy intentions. Plus, they don’t fall apart when you dunk in milk. Score. 
Ingredient Notes and Substitutions
I’m not fancy—if I can swap something, I do. You just need ripe bananas (yep, the spottier the better), rolled oats (quick oats also kinda work, though the texture’s different), a touch of maple syrup, flour (I do whole wheat or oat flour most days), and your favorite vegan chocolate chips.
Don’t have maple syrup? Agave, or heck, even brown sugar will get you by. No plant-based milk handy? Splash in regular water, it’s fine. Here’s my weird tip: toss in a pinch of cinnamon if you love cozy flavors, or nutmeg if you’re feeling bold. If gluten is not your friend, oat or almond flour is just fine. Oh, and coconut oil is optional. I sometimes just skip it entirely when I’m feeling extra chill.
How To Make Banana Oatmeal Cookies
Alright, get ready for the easiest baking session of your week. Smush up your bananas in a big bowl. Stir in syrup, oil (or not), and a splash of vanilla. Then dump in the dry stuff—oats, flour, pinch of salt. Stir in the chocolate chips last, or double if you feel dramatic (I do). Spoon onto a baking tray. Don’t overthink the shape. That’s half the charm.
Bake at 350°F till golden at the edges and slightly soft in the middle. If you wait for them to look totally set, you’ll miss out on that chewy center. My kids literally start creeping into the kitchen before they’re cool. Cookies will firm up a bit as they cool, but good luck waiting that long. Trust me, your kitchen’s gonna smell better than a five-star bakery.
Variations and Serving Options
Friends, endless ways to remix these. Toss in chopped nuts if you’re after crunch, dried cranberries for tang, or even a swirl of peanut butter for downright decadence. For spice lovers, ginger or cardamom is a trip. Swap some of the flour for protein powder if you wanna pretend they’re “workout” cookies.
And serving? Oh, let’s make it fun:
- Dunk fresh-baked cookies in hot oat milk (cozy-night magic).
- Crumble ’em over your favorite non-dairy yogurt.
- Treat yourself and sandwich two cookies with vegan ice cream.
- Pack a couple in your bag for legit snack emergencies.
Works for breakfast, lunch, or “oops, I made cookies again” moments.
Can I Freeze Banana Oatmeal Chocolate Chip Cookies?
Heck yes. I freeze the baked cookies all the time—just cool them first, then toss in a bag or container. You can also freeze the raw dough. Scoop out portions and freeze them, so you have cookies on demand. When the urge hits, pop them in the oven straight from the freezer (tack on another couple minutes to the bake time). Fresh, hot cookies in way less time than it takes DoorDash to show up.
Common Questions
Q: Can I make these cookies gluten-free?
A: Absolutely. Swap the flour for gluten-free or oat flour. Double-check your oats are gluten-free if needed.
Q: Can I use steel-cut oats?
A: Not ideal—they won’t soften enough. Sticking with rolled oats gives you the classic chewy result.
Q: Do I have to use oil?
A: Nope, they’re fine without. A bit drier maybe, but still totally tasty.
Q: What if my bananas aren’t super ripe?
A: Microwave them for 30 seconds to soften them up and sweeten the flavor.
Q: How do I store these cookies?
A: Pop them in an airtight container, and they’re good for a few days on the counter. Want to keep them longer? Into the freezer they go.
Irresistible Cookies: Don’t Miss Out
So here you go—my best ever vegan banana oatmeal chocolate cookies that are pretty much fail-proof. You don’t need fancy stuff or a ton of time. If you’re up for playing around, or just totally new to plant-based goodies, this is the cookie to try. Next time your bananas go spotty, I dare you not to make these. For more awesome takes on banana-oat treats, I like checking out this Banana Oatmeal Chocolate Chip Cookies guide and the Chocolate Banana Oatmeal Cookies from Shane & Simple. And if you want to stray from the banana path (hey, I get it), these blueberry cookies are a total sleeper hit. Happy baking—don’t forget to eat at least one while it’s warm. 
Banana Oatmeal Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the maple syrup, coconut oil (if using), and vanilla extract.
- Add the oats, flour, salt, and cinnamon, and mix until well combined.
- Gently fold in the chocolate chips.
- Spoon the cookie dough onto a lined baking tray, shaping them as desired.
- Bake for 10-15 minutes, until edges are golden and centers are slightly soft.
- Cool on the tray for a few minutes before transferring to a wire rack.