Home » Desserts » Vegan Banana Oatmeal Cookies

Vegan Banana Oatmeal Cookies

Hey! I hope you all had a great Labor Day weekend! You know it’s going to be a good, quick week when you have a case of the Mondays on a Tuesday.

It’s also the first day in September back to work, which means a short, jam-packed month for me. Here’s what my hectic September schedule looks like:

  • 7-9th: Miami trip
  • 15th: Central Florida Bloggers Conference, Orlando
  • 19th: Fit2Run fun run
  • 27th: 5K Olive Garden Pre-Party
  • 28th: Gainesville Beer Run 5K

…and all sorts of meetings, workouts, and football events in between.

And I’m getting a little ahead of myself for next month, but I just booked my flight to New York to see my sister, so here’s what October is looking like:

  • 10-15th: New York trip *squeeeee*

Is it bad that the first thing I do after I book my flight is go to Runner’s World to see if there are any races happening that weekend?

Of course not. It would be so awesome to do a race in New York in the fall. At first, I was only looking at 5K races, but I saw that the Rock n Roll 10K in New York just so happens to be October 13th!

I already have my first 5K at the end of this month, and I don’t feel prepared at all. Training for a 10K in 5 weeks is a stretch, but what an experience that would be! A gorgeous 10K run in the cool Northeastern summer, in a beautiful park, surrounded by fall leaves…sigh…

Anyways, this post wasn’t supposed to be about travel plans. Today, I want to share an awesome vegan cookie recipe my friend found a few weeks ago at Food.com. These banana oatmeal cookies are a crunchy, chewy alternative to traditional oatmeal cookies, with the flavor of a banana muffin and the flakiness of a sugar cookie.



  • 1½ cups flour (I used whole wheat)
  • 1 tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp salt
  • 1 cup brown or cane sugar
  • ½ cup white sugar
  • ⅓ cup canola or coconut oil
  • 1 banana, mashed (riper is better)
  • 1½ tsp vanilla extract
  • 2 cups oats (I use rolled oats, but you can use quick or old fashioned)
  • 3 tbsp hot water


  1. Combine the flour, baking soda, cinnamon, and salt in a bowl.
  2. In a large mixing bowl, mix the sugars, oil, and water thoroughly.
  3. Stir the mashed banana and vanilla into the liquid mixture.
  4. Slowly stir the dry mixture into the wet mixture until the dough has reached an even consistency.
  5. Fold in the oats until mixed thoroughly.
  6. Drop tablespoon-sized dollops of dough onto a lined cookie sheet. I use parchment paper, but you can grease yours instead.
  7. Preheat oven to 350°F and bake for 13 minutes.
My favorite part of this recipe is the banana flavor that comes out in the cookies. I love that this recipe requires no animal products, and the banana makes for a great binder.
Dry ingredients
Wet ingredients
Dough after adding oats
About to go in the oven
When these cookies came out, they were different from any cookie I’ve ever made. They were fluffy, but in a crunchy way, if that makes sense. They kind of had the consistency of a banana granola bar that never got pressed down. All these weird descriptions are GOOD things, trust me.
I don’t know how long this baking kick will last, but I’ll keep the recipes coming. Maybe I’ll cook up a batch to bring my sister in New York. Because everyone loves guests with cookies, right?

I’m wondering…

Have you ever been to New York? What are some must-dos while I’m there and more importantly, what restaurants (I’m on a budget) do I NEED to try while there?

About youmefit

I am a college student that is trying to stay physically fit and eat healthy. We all know how hard this is, so I am trying to post some tips, and get some discussions started so we can all learn from each other.


  1. Yummy yummy they look so tasty!

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