Vegan Banana Oatmeal Cookies (with Tahini)
These Vegan Banana Oatmeal Breakfast Cookies are naturally gluten-free, refined sugar-free, and packed with flavor. They are a wholesome way to start your day, or a cozy snack after a meal!
Cookies for breakfast? Count me in! These vegan banana oatmeal cookies with tahini are the BEST. They honestly taste like banana bread – you’d never know they were so healthy! And really, this eggless recipe only includes ingredients you’d put in your oatmeal. And who doesn’t love the idea of cookies for breakfast!?
You will be making these vegan banana oatmeal breakfast cookies over and over and over again – I already do! For another variation, try my Cinnamon Raisin Banana Breakfast Cookies.
Ingredients
- Bananas: Make sure the banana is very spotty or browned!
- Tahini: Basically a sesame butter. I love the kinds that come in a plastic jar like Soom Foods or Roland Foods. Be sure to mix the tahini before using in this recipe.
- Vanilla extract: A subtle sweetness for these cookies.
- Pure maple syrup: Make sure this is grade A maple syrup and all natural. This is our sweetener and allows this recipe to be refined sugar-free
- Instant oats: The core of this flourless cookie recipe, and a gluten-free base!
- Kosher salt: Just a little bit!
- Baking powder: This is what makes the vegan banana oatmeal cookies puff up and not too dense.
- Chocolate chips: I prefer bittersweet chocolate chips but you can use dark chocolate or milk chocolate. Be sure to use sugar-free chips.
See recipe card for quantities.
Instructions for Vegan Banana Oatmeal Cookies
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper.
- Combine Ingredients: In a bowl, mash the banana, then mix in the tahini, vanilla, and maple syrup until smooth. Add the oats, salt, and baking powder to the banana mixture, stirring until the batter is uniform in consistency. Fold in the chocolate chips.
- Shape Cookies: Using a spoon or a cookie scoop, scoop the dough onto a the sheet pan, forming five evenly spaced cookies. Option to add a couple extra chocolate chips on top.
- Bake and Cool: Bake for 16-18 minutes. Remove from the oven and let the cookies cool on the sheet tray for 5-10 minutes. Enjoy!
Why you’ll love these vegan banana oatmeal breakfast cookies:
- Cookies for breakfast!!!
- Made in one bowl for easy clean up! PS if you use a kitchen scale and place the bowl over the scale, you can just measure the ingredients straight into the bowl without dirtying measuring cups!
- Can be made in under 20 minutes with only 5 minutes of active time.
- Refined sugar-free, gluten-free, eggless, flourless, vegan, but SO TASTY and made with just the good stuff.
- Easy for meal prep to have these vegan banana oatmeal cookies for breakfast or snacks all week.
- No fussy ingredients, just simple pantry items.
- Did I mention cookies for breakfast??
Substitutions and Variations
- Nuts – This recipe is naturally nut-free. To add some extra protein and healthy fats, you can add a small handful of walnuts.
- Chocolate Chunks – Use chopped chocolate chunks instead of chocolate chips if you have them on hand.
- Nut butters – You can substitute the tahini for another nut butter such as peanut butter or almond butter. The taste will change but will still be delicious. Be sure to use natural (i.e. no added sugars or oils).
- Spices – Feel free to include a pinch of cinnamon, cardamom, or another warming spice to your liking.
- Dried Fruits – Chopped dates, raisins, dried cranberries, or chopped apricots would be a nice addition too.
- Chia Seeds – Adding 1-2 teaspoons will give this vegan banana oatmeal cookie recipe a fiber boost.
Storing these Vegan Banana Oatmeal Cookies
Store this recipe in an air-tight container on your counter for up to one week.
Top Tip
Make sure your banana is soft and very ripe! The more brown spots on the peel, the better. The banana will be softer and sweeter this way, enhancing the overall flavor of the recipe.
More Vegan Recipes:
- Blood Orange Upside Down Chocolate Cake
- Almond Flour Chocolate Thumbprint Cookies
- Basil Tomato White Bean Dip
- Black Bean Sweet Potato Tacos
- Broccoli Soup
Rate this Recipe
If you make these Vegan Banana Oatmeal Cookies, be sure to give this recipe a rating and/or leave a comment! It means the world to hear from you. Also, don’t forget to tag me on Instagram so I can see what you’re making! I love to see your creations 🙂
Tahini Banana Breakfast Cookies
Ingredients
- 1 large banana ultra ripe, ideally very spotted or brown
- 3 tablespoon tahini 40g
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup 10g
- ¾ cup instant oats 70g
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ cup chocolate chips a handful
Instructions
- Preheat the oven to 350F.
- Mash the banana in a bowl, then add the tahini, vanilla, and maple and combine. Add the oats, salt, and baking powder and mix until the batter looks like oatmeal. Mix in the chocolate chips.
- Use a spoon to scoop out the dough onto a sheet pan. You will have enough batter for five cookies that will all fit on a half sheet pan. Bake for 16-18 minutes, then let cool for a few minutes. Enjoy!
These taste like banana bread!! My kids were very pleased.
THESE COOKIES ARE AMAZING!!! They’re super gooey and have a great flavor. They’re perfect for banana bread and chocolate chip cookie lovers.
I had several ripe bananas, so I multiplied the recipe by four. I didn’t have maple syrup on hand, so I used white sugar, but I’ll definitely try maple syrup next time to make them healthier.
I couldn’t stop eating the dough, but that wasn’t a problem because it didn’t have raw eggs in it! I also couldn’t believe there was no butter in them because the flavor was so good. These are a must-try!
Wow thank you for the comment, Jessica!