These vegan banana bread cookies are the perfect meal prep snack or breakfast for busy weekdays. They taste like delicious banana bread yet are packed with whole grains and superfoods to fuel your mornings.

These healthy banana bread cookies taste like banana bread in cookie form. They truly are the best of both worlds! They're soft and chewy, loaded with cozy banana flavors and are topped with melty chocolate chips. Plus, they're made with only 6 simple ingredients like rolled oats, bananas and maple syrup. Both kids and adults will love them!

The best part about these cookies is that they're so easy to make. I've been prepping these healthy cookies almost every weekend and love having them ready to go for weekday snacks. All you do is combine your ingredients, form them into cookie shapes and bake! You can also double the batch and freeze some of your cookies for later. Simply thaw them at room temperature or reheat when ready to enjoy.

If you love this recipe, you need to check out my Vegan Carrot Cake Bars, Vegan Cheesecake Cookie Dough Bars and No Bake Blueberry Cheesecake.

Ingredients

These vegan banana cookies are naturally plant-based, with no flax egg required! They're made with wholesome ingredients and are free from refined sugars.

Rolled oats: be sure to use GF rolled oats for gluten-free banana bread cookies
Oat flour: store-bought or homemade
Overripe bananas: spotty, brown bananas are best for this recipe
Peanut butter
Baking powder
Chocolate chips

See recipe card for quantities.

Instructions

Combine mashed banana with all ingredients except chocolate chips. Then fold in chocolate.
Scoop cookie batter into balls and transfer to a parchment lined baking sheet. Press into cookie shapes.
Bake for about 12 minutes at 350F.
Let cool on pan. Then transfer to a cooling rack to cool completely and enjoy!

Substitutions

Peanut butter: any preferred creamy nut butter can be used. My favorite substitutions are almond butter or cashew butter.
Oat flour: if you don't have oat flour on hand, you can create your own homemade oat flour by blending oats
Chocolate chips: I use vegan chocolate chips to keep this recipe plant based. Feel free to use your preferred chocolate, such as dark chocolate chips, chocolate chunks, milk chocolate or a combination!

Equipment

Large Bowl
Measuring Cup
Baking Sheet / Cookie Tray
Parchment Paper
Cookie Scoop
Wire Rack

How To Store Vegan Banana Bread Cookies

The best way to store these banana bread chocolate chip cookies is in an air-tight container in the fridge. They will stay fresh for up to 5 days. These cookies also freeze beautifully and will stay fresh for up to 3 months. Simply reheat in the oven or microwave when ready to enjoy.

Top Tips for Success

For best results, use overripe, spotty bananas. These add a delicious natural sweetness to your healthy banana cookies while keeping them soft and chewy.
Top your cookies with extra chocolate chips—this adds a rich chocolate sweetness and also makes these cookies look extra pretty!
Let your soft-baked banana bread cookies cool on pan for at least 10 minutes before transferring to a wire rack. This gives them time to set and firm up.
Customize your cookie recipe! Feel free to make these healthy cookies your own by adding in your favorite spices or mix-in's. Some great additions I love include shredded coconut, chopped nuts, hemp hearts and dried fruit.

FAQs

Can I double the batch?

Yes, definitely! These are the perfect meal prep snack to keep stashed in the freezer. For a double batch, simply double the ratios of the recipe!

Can I use instant oats?

I wouldn't recommend using instant oats for these banana cookies as they will affect both the texture and baking time.

Are these vegan banana chocolate chip cookies healthy?

Yes, these delicious breakfast cookies are made with only 6 wholesome ingredients. They contain whole grains, healthy fats and are free from refined sugar making them a great healthy sweet treat or breakfast option.

📖 Recipe