1-bowl Vegan Banana Oatmeal Cookies (7 ingredients)

全素香蕉燕麥餅乾 Vegan Banana Oatmeal Cookies

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These Vegan Banana Oatmeal Cookies are not only wholesome but also delicious. They are packed with nutrients from whole-food sources and made with only 7 easy-to-find, budget-friendly ingredients!

全素香蕉燕麥餅乾 Vegan Banana Oatmeal Cookies

Vegan Banana Oatmeal Cookies

As you might already know, I’m a cookie monster. I’ve been loving cookies since I was a kid.

Potato chips are always less attractive than oatmeal cookies to me. That’s why when I started baking cookies, I dived into learning making oatmeal cookies (and chocolate chips cookies) without a second thought.

After I became a vegan, things don’t change a lot regarding my food preferences. I just need to “vegan” the recipes, in which I have both funs and tears. But all in all, it’s all worthwhile.

Watch How to Make Banana Oatmeal Cookies Here

This recipe starts at 03:33
全素香蕉燕麥餅乾 Vegan Banana Oatmeal Cookies

One thing I have tried many times is making oatmeal cookies with banana. I’ve literally made batches of them. Some of my previous results are too hard to bite; others are too soft to be called cookies. I even quit trying for a while because it’s really frustrating to not get the texture right.

It’s until a few weeks ago that I got too many ripe bananas at hand so I decided to give it another try. This time I roughly followed Del’s cooking twist’s oatmeal cookies recipe and adapt a little bit. And it turns out really amazing!

全素香蕉燕麥餅乾 Vegan Banana Oatmeal Cookies

INGREDIENTS FOR VEGAN BANANA OATMEAL COOKIES

I’ve tried to minimalize the ingredient list. The below ones are “must-have” ingredients for these oatmeal cookies for me.

  • Ripe Banana: Without a doubt, this is the first ingredient that you must have. The riper the bananas, the sweeter. It’s better to use overripe bananas here because we really need their natural sweetness considering there’s not much sweetener here.
  • Maple Syrup: You just need to add a little bit of it. A little maple syrup really makes a difference!
  • Peanut Butter: I love the combination of peanut butter and bananas more than any other thing with bananas. You can use almond butter or other nut butter, seed butter of choice but I think it’s the peanut butter that makes me fall in love with these oatmeal cookies. (Read more about How to Make Nut Butter Here)
  • Quick Oats: Because we’re not going to use any special tools but just a bowl and a fork, we need quick oats rather than rolled oats.
  • Raisins: They add a mild sweetness and texture to these oatmeal cookies. You can also use other dried fruits like dried cranberries or dates.
  • Pumpkin Seeds: Add more texture, protein, and nutrients to these oatmeal cookies. You can also use sunflower seeds but the final product will have fewer colors.
  • Walnuts: They add the crunchy texture and nutty flavor to these cookies. I want to say they are optional but it’s just not, at least for me. But if you’re sensitive to nuts, you can use coconut flakes instead.
  • Cacao Nibs (optional): They are really optional but I love cacao-related products. And the cacao nibs really add more texture and depth to these cookies.

HOW TO MAKE VEGAN BANANA OATMEAL COOKIES

It’s really easy to make these wholesome vegan banana oatmeal cookies. All you need is a bowl and a fork for the mixing process.

  1. Mash the bananas.
  2. Mix in the maple syrup and peanut butter.
  3. Add the rest ingredients. Mix evenly.
  4. Scoop out about a heaping tablespoon of the mixture at one time. Place the cookie dough on the baking mat.
  5. Flatten and shape the cookie.
  6. Bake at 175 C / 350 F for 25 minutes. Let it cool in the oven completely.
  7. EAT!
全素香蕉燕麥餅乾 Vegan Banana Oatmeal Cookies

These Vegan Banana Oatmeal Cookies are really simple to make and perfect for snacking. They are crunchy outside but a little bit chewy inside.

I love every bite with the natural sweetness from the bananas and the slightly peanut-y flavor thanks to the peanut butter. And the walnuts really add so much texture to them!

If you want them to be crunchier, bake at 150 C for another 5-10 minutes. And after they’re completely cool, store them in the fridge. They will harden up a little bit after refrigeration. So the texture is customizable!

全素香蕉燕麥餅乾 Vegan Banana Oatmeal Cookies

They are perfect as afternoon snacks or even breakfast along with some plant milk or whatever you feel like that day.


If you’re interested in more vegan snack ideas, check out:


Finally, I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it went. ❤

Vegan Banana Oatmeal Cookies

These Vegan Banana Oatmeal Cookies are not only wholesome but also delicious. They are packed with nutritents from whole-food sources and made with only 6 easy-to-find, budget-friendly ingredients!
Author: Barrel Leaf
Prep Time10 mins
Cook Time25 mins
Cooling20 mins
Total Time55 mins
Keyword: 10 ingredients or less, dairy-free, gluten-free, sweets, vegan
Servings: 4 people

Ingredients

  • 140 g (½+⅛) ripe banana 熟香蕉, weight without skin
  • ½ Tbsp maple syrup 楓糖漿
  • 4 Tbsp peanut butter 花生醬
  • 80 g (1 cup) quick oats 即食燕麥片, use gluten-free if preferred
  • 1 heaping Tbsp raisins 葡萄乾
  • 1 heaping Tbsp pumpkin seeds 南瓜籽
  • 4 Tbsp walnuts 核桃
  • 1 heaping Tbsp cacao nibs 可可碎豆, optional

Instructions

  • Preheat the oven at 175 C / 350 F. Line a baking sheet with a baking mat or parchment paper.
  • In a mixing bowl, mash the bananas with a fork until almost smooth.
  • Add the maple syrup and peanut butter. Mix to combine.
  • Stir in the rest ingredients. Mix evenly.
  • Scoop out about a heaping tablespoon of the mixture at one time and place it on the baking mat. Repeat to use up all mixture.
  • Flatten and shape the cookie. They won’t spread and puff up much so make sure you shape them as you’re expecting for their final looks.
  • Bake at 175 C / 350 F for 25 minutes. Let it cool in the oven completely. And EAT!

中文版

  • 烤箱以 175 C 預熱。將烤盤鋪烘焙紙或烤墊
  • 於一大碗中將熟香蕉壓成泥
  • 拌入楓糖漿和花生醬
  • 加入其餘食材,混合均勻
  • 挖出約一大湯匙的量,塑形成圓餅狀,置於烤盤上,壓扁、塑型成圓餅狀。它們烘烤後並不會變大,所以此時可以塑型到理想的餅乾貌
  • 以 175 C 烘烤 25 分鐘,之後讓它留在烤箱放涼,然後就開吃吧!

Notes

  • Storage: Store in an air-tight jar on the counter for a week or 2 weeks in the fridge.
  • Adapted from Del’s cooking twist
創作內容皆受智財權保護,未經同意請勿擅自利用

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