Plant-Based Banana Oatmeal Cookies

These delicious plant-based banana oatmeal cookies are a healthy option when you are searching for a sweet treat to eat that won’t sabotage your healthy eating goals. They can even be made into a festive Valentine’s Day treat.

If you are trying to stick to your plan to eat healthier foods, but still want to enjoy something sweet with a cup of tea or coffee or don’t want to miss out on enjoying a sweet treat, I have an answer…

… a cookie without butter or oil that is delicious. How about with no sugar or flour either?

Yes… it is possible to enjoy a sweet cookie that doesn’t have any of these things in it.

Thin oatmeal banana cookies stacked on a cake stand. Text overlay says sweet and crisp no oil no sugar cookies

Vegan plant-based banana oatmeal cookies are nothing new and are all over the internet, Pinterest and plant-based cookbooks. They’re dairy, oil, flour, sugar and egg free, made completely with whole food plant-based ingredients.

The recipe card is at the end of the post, but I thought I would give you a quick overview of my version of the basic banana oatmeal cookie.

Spoonfuls of banana oatmeal cookie batter on baking sheet.

I initially made them exactly how all the recipes I have seen are written, by dropping the batter by the spoonful into a mound on a parchment or Silplat mat covered cookie sheet and baking.

When making them this way, they are dense, moist and tasted OK, but they didn’t win me over.

I like crispier cookies, but like the concept of eating a 100% plant-based cookie, so I started experimenting. I eventually came up with my own version of the popular 2 -3 ingredient cookie recipe.

My Recipe for Plant-Based Banana Oatmeal Cookies

Flattening banana oatmeal cookies on baking sheet with a fork

I make my banana oatmeal cookies a little bit differently. I flatten them quite a bit before baking so that they get crispier.

When they are flat and not mounded, they taste so much better. A chewy and crispy texture that hits the sweet spot when I want something with my afternoon cup of tea or for dessert after dinner. They have become a staple in what I eat on a regular basis.

I make big batches of them using over-ripe bananas and then freeze the cookies so I always have them on hand when I crave something sweet. I even like the cookies frozen.

Ingredients for making crispy plant based banana oatmeal cookies

The basic 2 ingredient recipe leaves room for many additions depending on your tastes.

After mixing the rolled oats and bananas together you can add flavorings like vanilla, spices, cocoa, nuts, raisins, chocolate chips, pumpkin seeds, or whatever you like to the mix.

two flat heart shaped banana oatmeal cookies

For Valentine’s Day I made a batch of heart shaped cookies.

Heart cutout cookies on baking sheet ready for oven.

I used a heart shaped cookie cutter and freeze-dried strawberries along with fresh raspberries so the cookies looked all dressed and ready to celebrate the day in style, but in a healthy way.

Another Additional Ingredient You Can Add

white chocolate Oatmeal banana cookie up close

Ed likes white chocolate chips in his as he is not a 100% plant based eater like I am. He heats his up for a few seconds in the microwave.

How to Make Plant-Based Oatmeal Banana Cookies

The other nice thing about these banana oatmeal cookies is they are so easy to make.

3 ingredient banana oatmeal cookie batter being stirred in a bowl.
  1. Everything gets mashed and mixed in one bowl.

I add vanilla, allspice, cinnamon, nutmeg and pumpkin pie spice to the mix of mashed bananas and rolled oats.

You can also add chopped nuts, chocolate chips, cocoa powder, whatever you like.

Flattened banana oatmeal cookies ready for baking.

2. Then drop them by the spoonful on a Silpat Mat covered baking sheet and then flatten. Of course, you can leave them mounded too. It is all about your taste preference.

Using a fork to flatten and shape cookie on cookie sheet.

3. If I want the batch of cookies to have clean round edges, I use fork to flatten, then shape the batter into a circle. I usually don’t do this, though as they taste the same with uneven ragged edges. :-)

How to Make the Cookies into Valentine Heart Shapes

Banana oatmeal cookie batter being pressed into a heart cookie cutter using a fork.
  1. After flattening a spoonful of batter on a cookie sheet, use a heart cookie cutter over the cookie. Wiggle it a little to make sure the cookie cutter goes all the way through. If needed, press a fork inside the cutter to make sure batter fills it.
Using a heart shaped cookie cutter to make healthy Valentine's Day cookies.

2. Use a fork to remove the excess batter around the outside of the cookie cutter and then remove it.

For Valentine Heart Cookies – sprinkle with ground-up freeze dried berries or cut up fresh berries. These will melt and get dark red, but do add to the taste.

Bake for 20 minutes or until lightly browned in a 400 degree oven. Let cool, then enjoy.

Plant Based Banana Oatmeal Cookies With a Twist

Most banana oatmeal cookies are made into mounds. This recipe makes them a bit differently so they taste even better. Fast and easy to make. Double the batch as they will disappear quickly.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: bananas, healthy dessert, no flour, no oil, oatmeal cookies, plant based, vegan
Servings: 24 2″ – 3″ round size
Calories: 28kcal
Cost: $3


  • mixing bowl
  • wooden spoon
  • measuring cups and spoons
  • Parchment paper or Silpat Baking Mat


Optional Additions

  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp allspice
  • 1/2 cup chocolate chips, white chocolate, chopped nuts, cocoa, peanut butter, fresh or ground freeze-dried berries


  • Preheat oven to 400 degrees. Place oven racks in middle.
  • Use parchment or silicone sheets to line baking sheets.
  • Place peeled bananas in a mixing bowl and mash them with a fork or potato masher until smooth.
  • Mix vanilla and spices into mashed bananas and mix well.
  • Add rolled oats to banana mixture and mix well.
  • Drop a spoonful of batter onto baking sheet and repeat until sheet is filled. You should get about 12 cookies on a sheet.
  • Flatten each spoonful of batter with a fork and shape into a flat circle.
  • Optional: Sprinkle tops with ground-up freeze-fried berries or cut up fresh berries.
  • Bake for 20 mins or until lightly golden brown.
  • Place on cooling rack to cool.
  • To freeze: Once cookies are cooled, place cookies in layers into a gallon size freezer bag. Use a sheet of wax paper in-between each layer.


Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg
sweet and healthy Valentine heart cookies

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  1. Caye Cooper says:

    I only wish we had a break from the heat/humidity, Diane! I really dislike this time of year ‘cuz I’m a 70’s kind of gal with low dew point.

    I was just hankering for some oatmeal cookies with walnuts. Now I can use your recipe! It sounds great. Thanks for sharing.

  2. Hi Diane. The recipe sounds wonderful. Just need a quick clarification re the baking time – at the beginning of the recipe it says the cook time is 30 minutes but in Step 9 it says to bake for 20 minutes.

    1. Diane Henkler says:

      Hi Monica – Sorry about that. I think the 30 mins were for time to make the entire recipe. 20 minutes to bake. If you like crisper cookies, you can bake a few minutes longer. My husband likes them thicker and chewier, I like them thinner and crispier. The recipe can be made either way and they are delicious. Last week, I didn’t have any bananas, so I used apple sauce instead. They came out just as good. I just mixed enough apple sauce into the oatmeal until it held the oatmeal together.

  3. These look delicious! I love healthier options to sweets!

  4. Jessica Renard says:

    Hi Diane,

    I want to make these cookies for vegan friends of mine. I was curious – do you know if Laura Lynn brand 100% Whole Grain Oats – quick oats would work instead of the Old-Fashioned Rolled Oats?


    1. Diane Henkler says:

      Hi Jessica – Yes you can you Quick Oats. You may have to experiment with the amount. The mix may need more or less since they are smaller than the rolled oats.

  5. I would love to read more about your plant based diet. I try but have fallen off the wagon recently.

    1. Diane Henkler says:

      Hi Nancy – I am getting a post ready about it, but I keep getting sidetracked. I will have it up soon.

  6. Paula Loehr says:

    Thanks for the recipe. I love a crispy cookie. Especially a healthy one!!

  7. Genius Diane. I too have been trying more no oil/sugar recipes and this crispy texture really appeals to me. Maybe yea party for 1 and a book ?

  8. This sounds delicious! Going to make a batch for us and our kids who eat plant based diet. Thank you Diane!

  9. Mmmmmmmm I’ll be making these tomorrow! I keep a large ziploc bag in the freezer and add peeled bananas whenever they get too brown, so I always have a supply!
    Thank you for all your wonderful ideas- love your blog.

  10. This has great timing! Grandma (my mom) has some bananas ready for this, plus I’ve been wanting to experiment with freeze dried fruits more. Freeze dried snacks got to get used quickly or they re-hydrate too much and get chewy. When we were feeding baby cereal Instead of high prices for half as much baby cereal, We added crushed freeze-dried fruit to our bulk plain baby cereal. Now LO is past cereal, so we aren’t doing that anymore, but the little one loves freeze dried fruits.

  11. Wow. Wow. Wow. this is exactly what I’ve been craving. I’m trying to lose some weight but really like my treats so this will be perfect. Thanks for sharing. I’m off to bake some cookies.

  12. Diane! You can’t believe how timely this post is to me,
    TY, TY, TY!

    1. Diane Henkler says:

      Hi Valarie – Happy to know my post came at just the right time. I just made a batch this morning. They get me through my sweet cravings. :-)

  13. Teresa Ann Marks says:

    Diane – Your new, updated picture of yourself on the website looks awesome! Thank you for all of your creative food ideas. I am pre-diabetic and my husband is very conscious about what he eats as well. I have been living with this diet challenge since 2005 and have had to make some hard, intentional changes with what I eat. I am really blessed. My husband made the changes right with me even though he did not have to. Your healthy recipe suggestions make me feel like I am part of “mainstream” again for lack of a better word. Terry

    1. Diane Henkler says:

      Hi Terry – Thank you. It was time for a new photo. Your husband sounds wonderful to have adapted to the way to eat. That makes life and meal prepping for you much easier. :-) The cookies are the best and I never feel deprived. Although since I have been a 100% plant eater, I no longer crave really sweet or anything with butter and oils in it. I hope you like the cookies and have fun experimenting with adding different ingredients to them.

  14. When do you add the oats?
    They look delicious!

    1. Diane Henkler says:

      Hi Sue – Silly me. :-) I updated the recipe card. The oats get added after you mix in the vanilla and spices into the banana mash.

  15. I’ll give this a try, but wanted to mention that your step-by-step instructions indicate the rolled oats are added to the mashed bananas, but the steps shown on the recipe card do not. You might want to correct the card so it’s clear there when the oats are added.

    1. Diane Henkler says:

      Hi Leslie – Sorry about missing this – it is what I get for filling in the recipe card late at night when I tired. :-) The oats get added after the vanilla and spices are mixed into the bananas.

      1. Thanks for revising the recipe card quickly so it’s clear when the rolled oats are added. Look forward to trying these!

  16. Terri/Houston Lady says:

    Good morning,
    Thanks for sharing recipe. These cookies look delicious!
    Have a great day : )