These banana oat cookies are perfect to bake up on a Sunday afternoon right before the busy work week begins. They are perfectly spiced and rolled in cinnamon sugar, but balanced with the hearty oat flavor and warmth from the banana. I literally eat these at all hours of the day, they pair perfectly with a hot coffee in the morning or with vegan vanilla ice cream at night.
Special Ingredients: Notes and Tips
Oats: Oats make these cookies soft, delicious, and add a sweet texture to the rather plain cookies. Food process or blend the oats as pictured below to get variance in texture.
Vegan Butter, browned: I had some leftover vegan butter I wanted to use up, so I browned the remainder of my vegan butter. If you want to use more vegan butter in place of the coconut oil, or vice versa, feel free to. Brown butter adds a toasty flavor to the cookies, but it isn't mandatory.
Coconut Oil: Coconut oil is great in cookies because it whips with the sugar just like regular butter, but is cheaper and less processed than store-bought vegan butter. It also makes the cookies incredibly soft. If all you have is vegan butter, that is a perfect replacement.
Cinnamon and Nutmeg: To give these cookies a wonderful spice that brings out the banana, we use a little bit of spice. Feel free to up the spice if you want it stronger, or omit if you want just banana oat cookies.
Vegan Banana Oat Cookies
Ingredients
Equipment
Method
- Brown the vegan butter. In a medium saucepan, melt the butter over medium-low heat, stirring now and then. The butter will start to bubble; scrape the bottom, stir, and continue to toast. Even as the butter bubbles, it is fine and browning; just keep stirring, and you may take off the heat to check the color of the vegan butter until it is browned. It should be fairly dark and separated, as the toasted fat bits will separate and fall to the bottom. Empty into a large bowl and leave to cool.60 grams Vegan Butter
- In a food processor or blender, add the 1 cup of oats and blend until crumbly, fine, and fairly small. You want some variance in size and not for it to be fully oat flour, so only 30 seconds of blending or so.95 grams Oats
- In a large bowl or a stand mixer bowl, add the coconut oil to the cooled, browned butter. Whip the vegan butter and coconut oil together until well combined and the coconut oil isn't chunky.120 grams Coconut Oil, 60 grams Vegan Butter
- Add the brown and white sugar. Mix and whip until light, fluffy, and well combined, about 3 minutes on medium speed.108 grams Brown Sugar, 108 grams Granulated Sugar
- Mash the bananas in a separate bowl.208 grams Banana
- In a medium bowl, combine the flour, both whole and blended oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until combined and not clumpy.320 grams All-Purpose Flour, 95 grams Oats, 55 grams Oats, 4 grams Baking Soda, 3 grams Baking Powder, 7 grams Fine Sea Salt, 1/8 tsp. Nutmeg, 1/8 tsp. Cinnamon
- Add the vanilla extract and mashed bananas to the butter and sugar mixture. Whip until combined.1 tsp. Vanilla Extract, 208 grams Banana
- Add the dry ingredients to the wet mixture. Fold and mix until combined. Place the dough in the fridge for at least 30 minutes to chill.
- Combine the cinnamon and white sugar in a small bowl for rolling the cookies.1/2 cup Granulated Sugar, 1 1/2 tsps. Cinnamon
- Preheat the oven to 350 degrees Fahrenheit.
- Take the dough out of the fridge. Line two to three baking sheets with parchment or silicone baking mats. Scoop out the dough, roll in cinnamon sugar, and place on cookie sheets. I was able to bake 8 per sheet.
- Slightly flatten the dough balls by pressing on the top with your hands. Bake for 8 minutes, rotate the pan, and bake for an additional 2-3 minutes, until the edges are lightly golden. Leave to cool on the pan until fully cooled.
