> Skip to content

Recipe  •  19 April 2022


Banana chocolate-chip oat cookies

Try your hand at this delicious vegan cookie recipe.

Chewy, coconutty and studded with chocolate chips, these cookies are a crowd pleaser and bake-sale favourite. Banana is a great plant-based egg substitute when baking and adds a sweet, mild banana flavour.

Makes: 16
Prep: 15 minutes
Cook: 12-14 minutes

  • 1 medium very ripe banana, peeled
  • 75g granulated sugar
  • 60g brown sugar
  • 80ml grapeseed oil
  • 1 tsp vanilla extract
  • 125g plain flour
  • 170g rolled oats
  • 1⁄2 tsp bicarb soda
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 tsp sea salt
  • 85g vegan dark chocolate chips
  • 4 tbsp unsweetened dried coconut

Preheat the oven to 180°C. Line 2 baking trays with baking paper.

In a medium bowl, mash the banana with the sugars, grapeseed oil and vanilla extract until smooth.

Stir the flour, rolled oats, bicarb soda, cinnamon, salt, dark chocolate chips and coconut into the banana mixture, using your hands to ensure the mixture is well combined. It will be very thick.

Scoop 3.75cm balls of dough onto the baking sheets, spacing them about 6cm apart. Using wet hands, gently pat down the cookies into 5cm rounds. Some chocolate chips might separate from the mixture; if they do just pat them back into the cookies.

Bake for 12–14 minutes or until cookies are golden. Cool for 3 minutes on baking trays, and then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to 5 days (if they last that long!).

Tip: For Nutty Banana-Coco-Oat Cookies, replace the coconut with 40g finely chopped toasted walnuts or pecans – or use both.

Hungry for more recipes? Sign up to our foodie email here

Modern Australian Vegan DK Australia

Going, being and staying vegan has never been so simple with this comprehensive cookbook of over 160 healthy, delicious and entirely plant-based recipes.

Buy now
Buy now

More features

See all recipes
Eggplant and roasted tomato polenta lasagne

A healthier, flavour-packed version of a heart-warming comfort dish, from Modern Australian Vegan.

Child-friendly beef stroganoff

A scrumptious winter favourite, perfect for the whole family.

Cheesy stuffed mushrooms

A quick and easy favourite from the Healthy Keto Air Fryer Cookbook.

Grilled branzino

A favourite fish recipe from Joshua Weissman.

Cacio e pepe

Try your hand at this simple yet delicious dish from Joshua Weissman.

Bolognese polenta bake

A family favourite from Rebecca Wilson.

Chocolate cheesecake

Try your hand at this cheesecake with a healthy twist!

Strawberry old Cuban

A modern twist on an old classic.

Cauliflower casserole with cashew cream sauce

Try your hand at this delicious cauliflower casserole using your air-fryer.

Vegan blackberry shortcake

Don't compromise on flavour in this delicious blackberry shortcake recipe from the Healthy Vegan Air Fryer Cookbook.

Ted Reader's delicious wine-brined duck

A succulent and flavourful recipe from Smoking Foods.

Classic roast chicken

Try your hand at this classic Christmas recipe from Rebecca Wilson.

Looking for more recipes?

See all recipes