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    Home » Recipes » Cookies

    4 Ingredient Banana Oatmeal Cookies (Vegan)

    Published Mar 30, 2023, modified Apr 17, 2023 by Nicole Shroff / Leave a Comment

    Jump to Recipe
    Pin image of banana oatmeal cookies.

    These yummy banana oatmeal cookies are soft and chewy and have no added sugar.

    Baked oat cookies on a lined baking sheet.

    Our 4-ingredient banana oatmeal cookies are wonderfully soft, chewy and delicately spiced, almost like banana bread.

    They make great breakfast cookies and are perfect as a healthy snack, in lunchboxes or on the go.

    These easy oatmeal cookies are slightly different to traditional cookies as they don’t require any dairy, eggs or raising agents and the dough doesn’t need to rest in the fridge.

    Using four ingredients you probably already have in your pantry we love how super easy and quick they are to make, simply mix, shape and bake!

    And they are good for you! With no added sugar they are naturally sweetened with banana and dates plus they are high in fiber, vitamins and minerals.

    In a nutshell, these cookies are gluten-free (use gf oats), dairy-free, egg-free, sugar-free and vegan.

    Make our easy oatmeal cookies your healthy start to the day and read more about why an oatmeal breakfast is such a great way to start the day.

    Run out of dates or bananas? Try our suggestions listed below.

    For more easy and healthy breakfast ideas you may like these bliss balls, our refreshing persimmon dessert or broccoli cheese muffins.

    Click the subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Ingredients
    • Step by step instructions
    • Variations
    • Storage
    • You may also like …
    • 📋 Recipe

    Ingredients

    The ingredients you will need:

    • oats – use quick cook oats.
    • dates – soft dates such as medjool.
    • bananas – use yellow ripe bananas with a few dark spots, too ripe and the cookies may taste of overripe banana.
    • cinnamon – ground.

    See recipe card for quantities.

    Step by step instructions

    Chopped dates on a white plate.

    Remove the stones and chop dates.

    Ingredients in a mixing bowl.

    Mash banana to a pulp then add all ingredients to a medium mixing bowl.

    Cookie mixture in metal bowl.

    Mix the ingredients well.

    Cookie balls arranged on parchment paper on a  baking sheet.

    Roll into small balls and arrange on a lined baking sheet.

    Pressed cookies on lined baking sheet.

    Flatten to make small cookie shapes and bake for 15 minutes.

    Banana and date oat cookies on a lined baking sheet.

    Cool before removing from baking sheet.

    Note: These oatmeal cookies should be soft and chewy and will not spread during baking.

    Variations

    Feel free to tweak the recipe according to what you have available or what is in season. Here are our suggestions:

    • no dates – use dried cranberries or raisins (no need to chop them up).
    • no banana – use 4 tablespoons (¼ cup) peanut butter or almond butter.
    • chocolate chips – mix in a handful of milk, dark or white chocolate chips to the mixture before baking.
    • nuts – mix in chopped walnuts or pecans.
    • fresh fruit – mix in diced strawberries/apples/pears.
    • candied ginger, lemon or orange peel – chopped into small pieces.

    Storage

    Store in a closed container and keep in the fridge for up to 3 days.

    These oat cookies can be frozen. Place in a freezer bag or sealed container with parchment paper separating the layers and freeze for up to three months. Thaw and bring to room temperature before serving.

    You may also like …

    Looking for more cookie recipes like this? Try these:

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    Did you make this? Please rate it in the recipe card below and if you are sharing a photo on social media please tag @endofthefork. Thanks!

    📋 Recipe

    Banana and date oat cookies on a lined baking sheet.

    4 Ingredient Banana Oatmeal Cookies (Vegan)

    Nicole Shroff
    These yummy banana oatmeal cookies are soft and chewy and have no added sugar.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Breakfast, Cookies
    Cuisine All
    Servings 12 cookies
    Calories 53 kcal

    Ingredients

    • 120 g quick cook oats 1½ cups
    • 2 medium bananas yellow, ripe (not overripe)
    • 85 g dates stone removed and diced
    • ½ teaspoon cinnamon powder

    Instructions
     

    • Preheat oven to 180℃ fan/350℉ and line a baking sheet with parchment paper.
    • Mash 2 medium bananas to a pulp and mix together with ½ teaspoon cinnamon, 120 g quick cook oats and 85 g dates in a mixing bowl till combined.
    • Lightly wet your hands and make 12 small balls from the mixture and arrange an inch apart on the lined baking sheet. Bake for 15 minutes or till golden. Cool before serving.

    Notes

    Allow the cookies to cool before removing from the baking sheet.
    Storing – keep in a closed container and keep in the fridge for up to 3 days. These oat cookies can be frozen. Place in a freezer bag or sealed container with parchment paper separating the layers and freeze for up to three months. Thaw and bring to room temperature before serving.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 53kcalCarbohydrates: 12gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 0.4mgPotassium: 109mgFiber: 1gSugar: 6gVitamin A: 8IUVitamin C: 1mgCalcium: 6mgIron: 0.4mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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