I don’t know about you but whenever I have a few overripe bananas, which I do often because my partner buys them and pretends that he will eat them so they get overripe and I have no choice but to use them, the first thing I think of is banana bread. Of course.
Even though I’m a vegan who isn’t a huge fan of bananas, I can admit to a deep love of banana bread, with or without blueberries, walnuts, pecans, cranberries or any other add-in. But thanks to the above mentioned surplus of overripe bananas lately, a woman like me is forced to be creative.
So I dug deep in my well of vegan cookie knowledge and came up with something new, at least to me.
Vegan banana oat cookies.
This is an easy vegan cookie recipe that you can halve or double from the original 24 cookies.
Mix the wet ingredients together, starting with coconut oil (or vegan butter) and sugar. Add in vanilla extract and then mashed bananas.
Take the dry ingredients (except the oats) and mix them into the wet ingredients.
Fold in oats.
Preheat oven to 180C/350F
Now you’re ready to roll into balls and flatten on parchment paper, or if you’ve a totally decked out vegan kitchen, silicon pads.
These cookies take about 15 minutes for crispy vegan cookies or 12 for softer, chewy vegan oatmeal cookies.
Let cool for 5 to 8 minutes and then transfer to a plate or dish large enough to hold 24 cookies, or less if you love to eat while you bake!
For best results, weigh your ingredients.
If you have a small ice cream scoop, that will work great to produce uniform cookies or you can just do the monster method like I did and wing it.
If you’re a plant milk & vegan cookies kind of cookie eater, go for it, but I happen to think these vegan banana & oat cookies are wonderful with morning coffee or tea!