Home Recipes Banana and Cinnamon Vegan Oat Cookies

Banana and Cinnamon Vegan Oat Cookies

close up of cookies on white board with banana pieces and oats


When you need a quick and healthy lunchbox treat, give these easy banana and cinnamon vegan oat cookies a try! Made with only nutritious ingredients, they are naturally sweetened with fruit, and power packed with goodness to keep you sustained for hours! These easy cookies make a perfect lunchbox snack or a speedy grab-and-go breakfast for all ages.

top view of a grey bento box with oat cookies, fruit and other foods


Not only are these soft, chewy breakfast cookies easy to make, but they are also a wholesome and delicious way to start your day!


They are naturally sweetened with banana and contain healthy super-ingredients like oats, cinnamon, chia and applesauce. This makes them healthy enough to enjoy as a quick breakfast or snack, while on the go. They are also flourless, refined sugar free, dairy-free, nut-free and can be made to suit gluten-free diets and can also customise them by adding your favourite add-ins like blueberries, chocolate chips or raisins.


When you are craving something a little sweet and filling, but want to keep things on the lighter side, these cookies are just what you need! Like these banana berry oat cookies and overnight oats, they make a perfect nutritious breakfast and lunchbox snack. They also contain only 109 calories per cookie and are packed full of complex carbohydrates to keep you feeling full and energised.


What I love about making these cookies is that all the ingredients are simply thrown into a bowl together and mixed. Because they contain minimal ingredients and don’t contain any flour, they have a soft, chewy texture that also make them great for baby led weaning.


You can even make a double batch and store them in the freezer for easy snacking!


Why you’ll love this recipe


  • Quick and easy – you’ll only need one bowl and around 15 minutes to make them!
  • Dietary restriction friendly – this recipe is vegan, as well as nut-free, egg-free, gluten-free and contains no added sugars.
  • No fancy ingredients! Just a handful of common pantry staples like cinnamon, fruit and oats.
top view of finished cookies with banana pieces, oats and a spoon with cinnamon


What you’ll need

top view of all ingredients with descriptive labels


Ingredient notes


Bananas – are the natural sweetener here. Ripe, spotty bananas are best for this recipe. Like my healthy banana bread recipe, the more ripe the banana is, the sweeter the end result will be.


Oats – Rolled oats, mashed banana and applesauce hold the cookies together without the need for eggs. For gluten free oatmeal cookies, make sure you choose certified gluten-free oats.


Applesauce – you can either use store bought or homemade applesauce here. I will sometimes substitute applesauce for a baby fruit pouch, if that’s what I have in my pantry at the time! You can also mix up the flavours a little this way.

close up of a bunch of bananas
Ripe, spotty bananas like these are best!


Step by step instructions

Once the banana is mashed, all the ingredients are mixed together in a bowl until combined.

Gently roll spoonfuls of the cookies in your hands and shape them to your desired size. This recipe makes around 10 cookies, but you can make them larger or smaller depending on your needs. Please note that cooking times will vary if you change the size.

top view of cookies on a lined baking tray

Bake them in the oven according to the recipe below. When finished, the cookies will be a light golden colour and slightly crisped on the outside, while being soft and tender on the inside.

stack of oatmeal cookies on a white board with banana slices


Handy tips


  • These banana oat cakes are free from any added sugars, but you can add a little extra sweetness if you prefer. Try 2 tablespoons of maple or brown rice syrup, or even some sweet add-ins like whole blueberries, chocolate chips or sultanas.
  • Try making this recipe with your kids! They can help to count and measure ingredients, mash the bananas and mix and roll the cookies in their hands. They can also sneak a little taste of the mixture, since it is safe to eat raw!
  • Storage – these cookies can be made ahead and stored in the fridge in an airtight container for up to 7 days. They can also be frozen for up to 3 months. To thaw, simply place them in a container in the fridge overnight, or leave them at room temperature for around 20 minutes. This makes them perfect for adding to lunchboxes, because they can be added frozen and thawed before snack time!
  • Meal prep oatmeal cookies by making a double, or even a triple batch and storing them in bulk for easy snacks.


Related recipes

If you love these healthy vegan oatmeal cookies, you’ll also love these other nutritious breakfast and grab-and-go snack ideas!

For more kid and toddler lunch box ideas, check out these recipes. Or for tips on time saving and bulk baking school lunches, see this post here!

To save time and money on healthy school and toddler lunches, see my 50 Healthy School Snacks E-BOOK! It also contains a bonus Guide to Making 2 Minute Lunches.

If you try these vegan banana oatmeal cookies, I’d love to hear about it. Feel free to leave a comment below and let me know your favourite school snack ideas, or send me a message. For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.

close up of cookies on white board with banana pieces and oats

Vegan Oat Cookies with Banana and Cinnamon

When you need a quick and healthy lunchbox treat, give these easy banana and cinnamon vegan oat cookies a try! Made with only nutritious ingredients, they are naturally sweetened with fruit, and power packed with goodness to keep you sustained for hours! These easy cookies make a perfect lunchbox snack or a speedy grab-and-go breakfast for all ages.
5 from 1 vote
Print Pin Rate
Course: Breakfast, lunchbox, Snack
Cuisine: Australian
Keyword: vegan oat cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 15 minutes
Servings: 10
Calories: 109kcal
Author: Andrea Geddes

Ingredients

  • 2 bananas medium, ripe and spotty bananas are best.
  • 2 cups rolled oats ** Be sure to select certified gluten free oats, if required.
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 cup chia seeds
  • 1/3 cup applesauce or fruit puree
  • 1 tsp vanilla vanilla bean paste or essence.

Instructions

  • Pre-heat the oven to 180 °C (350 F) and line a baking tray with baking paper.
  • Using a fork, mash the banana in a large mixing bowl. Add all of the other ingredients and stir until completely combined.
  • Roll the mixture into 6-10 balls (depending on how big you want the cookies) and gently press them onto the baking tray, flattening slightly with your fingertips or a fork.
  • Bake for 10-15 minutes, until slightly browned on the outside.
  • Transfer to a wire rack and allow to cool completely. Store in an airtight container in the fridge for up to seven days, or store in the freezer for up to 3 months. Enjoy!

Notes

  • These banana oat cakes are free from any added sugars, but you can add a little extra sweetness if you prefer. Try 2 tablespoons of maple or brown rice syrup, or even some sweet add-ins like whole blueberries, chocolate chips or sultanas.
  • Try making this recipe with your kids! They can help to count and measure ingredients, mash the bananas and mix and roll the cookies in their hands. They can also sneak a little taste of the mixture, since it is safe to eat raw!
  • Storage – these cookies can be made ahead and stored in the fridge in an airtight container for up to 7 days. They can also be frozen for up to 3 months. To thaw, simply place them in a container in the fridge overnight, or leave them at room temperature for around 20 minutes. This makes them perfect for adding to lunchboxes, because they can be added frozen and thawed before snack time!
  • Meal prep oatmeal cookies by making a double, or even a triple batch and storing them in bulk for easy snacks.
 
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 109kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 217mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg

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