Banana Bread Cookies: The Perfect Soft-Baked Vegan Treat

When you love banana bread but crave something hand-held and snackable, Banana Bread Cookies offer the best of both worlds. These soft-baked cookies are everything you adore about traditional banana bread—moist, flavorful, and naturally sweet—but in a convenient cookie form. Whether you’re looking for a new vegan dessert idea or simply want to make the most of overripe bananas, this recipe is a game-changer.

Perfectly tender, naturally gluten-free, and completely plant-based, Banana Bread Cookies are a guilt-free indulgence you can enjoy any time of day. They’re ideal for breakfast-on-the-go, lunchbox snacks, or cozy afternoon treats with tea.

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Why You’ll Love These Banana Bread Cookies

These cookies aren’t your average bake-sale fare. Here’s what makes them stand out:

• No refined sugar, yet full of sweet banana flavor
• Vegan and gluten-free, but loved by all eaters
• Made with wholesome ingredients you probably already have
• Soft and chewy like banana bread, but easier to portion
• Freezer-friendly and great for batch baking
• Perfect way to use ripe bananas before they go to waste

If you enjoy healthy baked goods like Zero Carb Yogurt Bread or Lemon Cream Cheese Bread, these cookies will quickly become your new favorite.

What Are Banana Bread Cookies?

Banana Bread Cookies are a creative twist on classic banana bread, combining the rich flavor and moist texture of banana bread with the compact convenience of a cookie. Think of them as mini banana breads, baked quickly, with soft centers and golden edges.

The flavor profile includes ripe banana, warm cinnamon, vanilla, and often mix-ins like chopped nuts or chocolate chips. With no refined sugar or dairy, they’re naturally sweet, soft, and satisfying. These cookies are the perfect alternative when you want banana bread flavor but don’t want to commit to a loaf.

Ingredients You’ll Need (Vegan & Gluten-Free Friendly)

These cookies use clean, pantry-friendly ingredients. Here’s what you need:

• 2 ripe bananas, mashed
• 1/4 cup coconut oil or vegan butter, melted
• 1/3 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/2 cup rolled oats (certified gluten-free if needed)
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• Pinch of salt
• Optional: 1/4 cup vegan chocolate chips or chopped walnuts

These ingredients yield 12–14 cookies. Looking for similar ingredient profiles? Try Coconut Cream Pancakes or Berry Yogurt Bark for more healthy sweets.

Kitchen Tools for Easy Cookie Prep

You won’t need anything fancy. Just:

• 2 mixing bowls
• Fork or potato masher
• Measuring cups and spoons
• Spatula
• Cookie sheet
• Parchment paper

Basic equipment makes this recipe approachable, just like Cinnamon Roll in a Mug or Strawberry Lemonade Popsicles.

Step-by-Step Instructions for Banana Bread Cookies

Step 1: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Step 2: In a bowl, mash the bananas until smooth. Stir in melted coconut oil, maple syrup, and vanilla extract.

Step 3: In another bowl, combine almond flour, oats, baking soda, cinnamon, and salt.

Step 4: Add the dry ingredients to the wet and stir just until combined. Fold in chocolate chips or nuts if using.

Step 5: Scoop dough (about 1.5 tablespoons each) onto the prepared baking sheet. Flatten slightly.

Step 6: Bake for 10–12 minutes, or until edges are golden and centers are just set.

Step 7: Cool on the pan for 5 minutes, then transfer to a rack.

Enjoy warm or store for later—they’re just as tasty the next day.

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Tips for Moist, Chewy, Banana-Loaded Cookies

• Use very ripe bananas—the darker, the better for flavor and sweetness
• Flatten dough balls slightly to ensure even baking
• Don’t overbake—remove while centers are soft
• Let cool before moving—they firm up as they rest
• Sprinkle a few oats or chips on top before baking for a bakery-style look

These tips work well for other soft bakes like Soft Oatmeal Cream Pie Cookies too!

Common Mistakes to Avoid When Baking Banana Bread Cookies

• Undermashing bananas: Large chunks can affect texture
• Skipping the oats: They add structure—don’t omit unless replacing
• Using unmeasured bananas: Too much can make cookies mushy
• Baking too long: Overbaking will dry them out
• Not letting them cool: They set as they cool, so be patient!

Avoid these errors and you’ll get perfect cookies every time.

Tasty Variations and Add-Ins You Can Try

Once you’ve nailed the base recipe, get creative:

• Add shredded coconut or dried pineapple for a tropical spin
• Use pumpkin puree instead of banana for a fall version
• Stir in vegan white chocolate chips
• Add flax or chia seeds for extra fiber
• Drizzle with almond butter before serving

You might also enjoy Fluffernutter Cookies or Chocolate Chip Rice Crispy Cookies if you love unique cookie combinations.

How to Serve Banana Bread Cookies

• Serve warm for a soft, banana bread-like texture
• Top with a smear of almond butter or jam
• Crumble over yogurt for a breakfast parfait
• Pack in lunchboxes or snack bags
• Pair with a hot drink for a cozy treat

These cookies go well with any time of day, just like Peaches and Cream Loaf.

Storing and Freezing Banana Bread Cookies

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a freezer bag. Keeps for 2 months. Thaw at room temperature or microwave for 10 seconds.

Room Temp: Safe for up to 2 days in cooler climates. Use a sealed container.

They store as easily as Millionaire’s Cheesecake Bars—another make-ahead dessert favorite.

Great Non-Alcoholic Pairings for These Cookies

• Oat milk latte or iced matcha
• Herbal tea (like rooibos or chamomile)
• Creamsicle Float for a fun twist
• Cucumber water or lemon ginger sparkling water

Pairing ideas like these help elevate a simple cookie to a cozy dessert experience.

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FAQs About Banana Bread Cookies

Are these cookies gluten-free?
Yes—use certified gluten-free oats to ensure they’re safe.

Can I use a different flour?
Yes, oat flour works well. Avoid coconut flour as it absorbs too much moisture.

Do they taste like banana bread?
Yes! Same flavor, soft texture, quicker bake.

Can I skip the sweetener?
You can reduce it, but leaving it out completely will affect flavor and texture.

Do they spread while baking?
Not much—flatten them slightly before baking for best shape.

Final Thoughts

These Banana Bread Cookies are the ultimate wholesome snack—easy to make, easy to love, and endlessly customizable. Whether you’re vegan, gluten-free, or just looking to use up ripe bananas in a fun new way, these cookies deliver the perfect combo of flavor, nutrition, and satisfaction.

If you enjoyed this recipe, please share it with your fellow bakers and subscribe for more feel-good treats. And be sure to check out more sweet plant-based favorites like Grasshopper Cheesecake or Cherry Cheesecake Puppy Chow.

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