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Banana nut oatmeal cookies on a white plate.

Banana Nut Oatmeal Cookies (Vegan, Oil-Free)

  • Author: Allie
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Diet: Vegan


These treats are sweetened with ripe bananas and maple syrup for a delightful soft banana nut oatmeal cookie.  


  • 2 very ripe medium bananas mashed (about ¾-1 cup mashed)
  • 3 tablespoons of maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats (divided (old-fashioned oats))
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup walnuts, chopped


  1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper or a silicone mat.
  2. Mash the two bananas really well in a large bowl.
  3. Then add the maple syrup and vanilla and mix to combine.
  4. Grind up ¾ cup of rolled oats into a fine powder in a blender or food processor, for about 10-20 seconds.
  5. Mix together the oat flour, the rest of the oats, cinnamon, baking powder, salt, and walnuts in a separate bowl.
  6. Add the dry ingredients into the banana mixture and stir to combine.
  7. The dough will be wet, scoop out about 2 tablespoons of batter per cookie onto a lined baking tray.  Then use the back of a fork to lightly flatten the dough and use slightly damp hands to shape it into a cookie shape. 
  8. Bake for about 13-15 minutes, or until the tops of the cookie are firm. If your mashed bananas only came to ¾ cup, check for doneness at 13 minutes.  If using parchment paper, they brown more so check them for doneness around 13 minutes.  
  9. Store your cookies for a couple of days covered at room temperature, up to a week covered in the fridge, or freeze them for later.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: bake
  • Cuisine: American

Keywords: how to make breakfast cookies, banana oatmeal cookies, vegan oil free oatmeal cookies, banana nut oatmeal cookies