Studded with silky dark chocolate chunks, these perfectly soft and sweet cookies are naturally gluten-free and vegan. This is quite possibly the simplest cookie recipe EVER?!
This recipe is super customisable! If you want some variation, why not add a handful of crystalised ginger or chopped up toasted nuts for a delicious sweet treat!
These vegan banana oat cookies are:
- Naturally sweetened with banana
- A simple one-bowl cookie recipe
- Super easy to make, requiring just 5 ingredients, ready in 20 minutes or less
- Gluten-free, oil-free and refined sugar-free
- Firm on the outside and soo soft inside
- The perfect little treat at any time of the day!
Packed with filling oats and sweet bananas, these cookies are nutritious enough for an on-the-go breakfast but delicious enough to satisfy a sweet tooth! They are great for meal prep, work and school lunches.
So what’s in these cookies?
Oats – used instead of flour, are the base of this recipe. Naturally gluten-free, they contain various nutrients and are packed with fibre. Also a good source of protein.
Banana – used as a binder and sweetener. Use ripe bananas – the riper the banana the sweeter the cookie!
Peanut butter – also used as a binder, good source of healthy fats. You can substitute it for any other nut butter of choice or use seed butter (sunflower, pumpkin) for a nut-free recipe.
Vanilla extract – optional flavour enhancer
Dark chocolate chips – optional, but highly recommended 😉
Vegan Banana Oaty Cookies
- 2 bananas
- 85 g peanut butter, melted
- 150 g oats
- 1 tsp vanilla extract
- 50 g dark chocolate chips
- 1 scoop vegan protein powder
- Preheat the oven to 180C. Line a baking tray with baking parchment.
- In a bowl, mash the bananas using a fork. Add the melted peanut butter and vanilla extract and mix to combine. Then, add the oats and chocolate chunks and protein powder (if using).
- Using an ice cream scoop, spoon the cookie batter into mounds on the baking tray, spacing them a few inches apart.
- Bake in the middle of the preheated oven until top looks dry and edges are lightly golden, about 15 minutes.
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