Delicious Vegan Oatmeal Chocolate Chip Cookies

Soft and chewy, these Vegan Oatmeal Cookies make the ideal treat for any occasion. If you’ve ever thought that oatmeal cookies couldn’t be made without eggs, you’re in for a delightful surprise! These treats are not only possible to create vegan, but they also bear an amazing flavor. There’s something incredibly comforting about vegan oatmeal chocolate chip cookies. Lusciously rich and gooey, these cookies are sure to nourish your soul while satisfying your sweet cravings.

A hand holding up a vegan oatmeal cookie over more on a tray. — Indulgent Vegan Oatmeal Cookie

Made with ripe mashed banana, oats, peanut butter, maple syrup, and dark chocolate chips, these cookies are both healthy and delicious. I enjoy adding some chopped walnuts to add a bit of crunch.

Why You’ll Love This Vegan Oatmeal Cookie Recipe

Quick and Easy: These dairy-free oatmeal cookies come together swiftly with a few simple steps!
Customizable: The beauty of these cookies is their versatility. You can swap out nuts, choose different chocolate chips, or even add other favorites to suit your preferences.
Wholesome Ingredients: This recipe features all-natural and healthy components.
Better Than Store-Bought: Homemade cookies are not only healthier but also taste infinitely better than anything you can buy at the store.

Ingredients

1 Large Ripe Banana: Mashed, it adds natural sweetness and moisture while binding the cookies. Look for bananas with some black spots on the peel for the best sweetness.
1 Cup Old-Fashioned Oats: Avoid using steel-cut oats, as they won’t cook properly in these cookies.
¼ Cup Creamy Natural Peanut Butter: Ensure it’s all-natural without added oils or sugars for the perfect texture.
½ Tablespoon Ground Flax Seeds: This helps bind the cookies while boosting fiber and healthy fats.
¼ Teaspoon Baking Powder: Essential for achieving a nice, light texture in your cookies.
½ Teaspoon Vanilla: Pure vanilla extract enhances the sweetness and warmth of the cookies.
1-2 Tablespoons Maple Syrup: Choose real maple syrup for a delicious caramel-like flavor; agave syrup works as an alternative.
¼ Cup Dark Chocolate Chips: I prefer dark chocolate, but use any vegan chocolate chips you love.
2 Tablespoons Chopped Walnuts: They add a delightful crunch and flavor, but feel free to substitute or omit.

Check the recipe card below for precise measurements, nutritional information, and step-by-step instructions.

Variations

Incorporate Dried Fruit: Add raisins, dried cranberries, or currants for extra sweetness and texture.
Tropical Flavor: Mix in shredded coconut to impart a hint of tropical taste.
Nut-Free Option: Replace walnuts with chopped seeds like pumpkin or sunflower.
Chocolate Dip: For a more decadent treat, dip your cookies in melted chocolate.

How to Make Vegan Oatmeal Cookies

Preheat your oven and prepare your cookie sheet.

Instructions

Mash the Banana: Peel your banana and mash it using a fork in a bowl.
Combine Ingredients: In the bowl with the mashed banana, mix in the peanut butter, maple syrup, oats, flax, baking powder, vanilla, and a pinch of salt.
Add Optional Ingredients: Gently fold in the chocolate chips and chopped walnuts.
Portion the Dough: Use a cookie scoop to drop even amounts of dough onto a parchment-lined cookie sheet.
Flatten the Cookies: Lightly press down on each cookie with the back of a fork, and sprinkle some chocolate chips on top if desired.
Bake: Place in the preheated oven and bake until golden brown. Once done, sprinkle a little flaky salt on top and indulge!

Serving Suggestions

This vegan banana oatmeal cookie recipe is perfect for serving as a treat at any time. Here are a few serving ideas:

Expert Tips

Wet the Cookie Scoop: Dipping the cookie scoop in water between uses prevents the dough from sticking.
Store Ripe Bananas: Don’t let overripe bananas go to waste—simply peel and freeze them for later use in these cookies or smoothies.
Storage Information: Keep leftovers in an airtight container at room temperature for up to 3-4 days or store them in the freezer for up to 3 months.

FAQs

Are these cookies gluten-free?

Oats are inherently gluten-free, yet often processed in facilities that handle wheat, leading to potential cross-contamination. For gluten-free cookies, ensure you purchase certified gluten-free oats.

Can I double this recipe?

Absolutely! Simply double the ingredient quantities to make a larger batch.

Can I use instant oats in this recipe?

You may use instant oats, but keep in mind the texture may differ from that achieved with old-fashioned oats.

Nutrition Information

Calories: 211 kcal, Carbohydrates: 24 g, Protein: 6 g, Fat: 11 g, Saturated Fat: 4 g, Sodium: 36 mg, Fiber: 3 g, Sugar: 9 g