I think I may have found a new favourite cookie in these Vegan Banana Oat Chocolate Chip Cookies! They are made with a mashed banana instead of an egg, which not only makes them easily egg free, but adds a delicious banana bread flavour. The oats go golden and crunchy around the edges, giving flapjack vibes. And they're packed with dark chocolate chips which are melty and delicious. They're so moreish, totally snackable and fully vegan of course.

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the dairy free butter) are at room temperature before you start baking.
I used a block style dairy free butter for this recipe, a dairy free spread will work too, but the block style dairy free butter is best.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
You could add 1 tsp cinnamon to the cookies if you want a little spice.
You can swap the dairy free chocolate chips in the cookies for a chopped up dairy free chocolate bar.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Vegan Banana Oat Chocolate Chip Cookies

To make the cookies, mix together the dairy free butter, light brown sugar and caster sugar. Then mix in the vanilla extract and mashed banana.

Next, mix in plain flour, oats, salt, bicarbonate of soda and baking powder - you can stir these together in a separate bowl first if you like. Finally, mix in the dark chocolate chips. Portion the dough out using a cookie scoop and chill them in the fridge for at least 30 minutes.

When ready to bake, place them onto lined baking trays leaving space in between them. Bake them for 12-14 minutes. Leave to cool on the trays for at least 10 minutes, then either enjoy warm or move to a cooling rack to cool fully.

For the full recipe with measurements, head to the recipe card at the end of this post.

How do you get perfectly round cookies?

As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.

Do you need any electric mixer to make this recipe?

An electric mixer is not only helpful in making these cookies, but it will give the best results. However, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.

Do you have to chill the cookies before baking them?

I've found with these cookies you get a better result by chilling them for at least 30 minutes in the fridge before baking. You can bake them straight away, but the cookies spread a lot more.

How should the cookies be stored and can they be frozen?

The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Vegan Banana Oat Chocolate Chip Cookies:

Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
Please don't eat the cookie dough when it is raw and not baked. Raw flour carries a risk of E Coli. If you would like a safe to eat cookie dough recipe, try my Edible Cookie Dough, which is easily made vegan with a few swaps.
You could swap out some of the dairy free dark chocolate chips for some chopped nuts or dried fruit.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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