Banana Everything Cookies Recipe (2024)

Quarantine Modifications:- No flour -> Use blender to create flour out of oatmeal. Add shredded coconut in a pinch if your dough is too wet; let the dough hydrate in the fridge for 10 minutes.- No walnuts/chips -> Use another unsalted nut, chop up a nut based snack bar (ie, Kind) or something entirely different (ie, pretzels or raisins)- No bananas -> Use applesauce or a peeled, cooked, and mashed potato. - No vanilla/cinnamon -> Leave it out or use a similar spice (ie, marsala, nutmeg)

Very yummy! Used coconut oil instead of canola and only 1/2 cup of sugar. I also chopped up some dark chocolate instead of using chocolate chips and it still turned out great!

Got just 1 old, ripe banana on the counter? Here's the recipe you're looking for. And there's a bonus: it uses only 1 bowl! Delicious and quick.

Jocelyn, it is a tad unfair to call a recipe that you substantially change the ingredients to “overrated”. I have never understood why cooks do this. Changing key ingredients make this YOUR recipe - therefore your recipe is overrated.

Made this recipe this summer, I substituted all the canola oil for applesauce and it was delicious. I don't know what they taste like without the oil, but they were slightly cakey and incredibly yum without it.

Delicious cookies! I made them exactly according to the recipe, and they turned out great -- dense and packed with goodies, texture similar to a soft granola bar. For the second time around, I tried adding one egg to make the texture a bit more like a traditional cookie. It worked, giving me a batch of fluffier, cakier cookies. I liked them both ways! Versatile recipe that you can easily tweak to your liking

These cookies are wonderfully addictive! I used white whole wheat flour instead of all-purpose, 2 bananas, 1/2 cup brown sugar. So delicious!!! Thank for sharing this recipe!

As good as a "healthy" oatmeal cookie can get! I added the walnuts & chocolate chip along with one egg and subbed APF with whole wheat flour (left out the extra 2 tbsp because whole wheat is more absorbent). Didn't have canola oil, so I used 2 tbsp butter and 3 tbsp coconut oil. A super flexible recipe with a nice chewy texture! Also, letting the batter sit for 25 minutes will help it become chewier since the oats get to hydrate somewhat ( tip from pastry chef Stella Parks!).

These have become a quarantine staple in my Seattle household. I've made it 3x in two weeks. Like it best with brown sugar substituted for white (chewier, deeper flavor). It's been a little wee chocolate hug during this bananas pandemic. Recommend.

these are the best thing when ur high hehe

I followed a few changes that were recommended by others and these came out pretty good!I used peanut butter in place of canola oil for a little more flavor, and brown sugar in place of white sugar. The finished results were comparable to the baked oat breakfast bars you can buy in supermarkets, but 10x better tasting. Using parchment paper instead of spraying the pan with oil made cleanup much easier. I also used a cookie scooper instead of rolling with my hands, works way better!

I've made this recipe four times in the past month! Everyone loves it! I have been using gluten-free flour and it works great. You can also substitute raisins for the chocolate chips or use both! Keeps well for several days. This is my breakfast at work several days a week.

The oats tend to suck up a lot of moisture, so hold off on the extra 2 Tbs of flour unless you absolutely need it. Canola oil is a poor substitute for the richness of butter.

What a terrific recipe. Didn't even realize at first there's no egg. Raw dough eaters rejoice! I made this with a quarter cup each white chips, chocolate chips, dried cranberries and chopped walnuts. Okay, a HEALTHY quarter cup each. And then proclaimed these the Best Cookies Ever.

I made these and the second batch is baking right now. I put half peanut butter half soft butter instead of oil. I used two bananas. Delightful cookie!

Switched out the regular flour with Bob’s Red Mill gluten free 1:1 baking flour and it was perfect! These are amazing cookies.

These are my go to kid-pleasing cookie, the best left over banana vessel and a pretty good on-the-go breakfast or road trip snack. I've made them as described. I've replaced the oil with butter, peanut butter and almond butter. I've added chia seeds and flax for nursing moms (and me). They don't fail. The Swiss Army knife of everyday cookie recipes. I would give it 10 starts if I could.

I love the versatility. I didn’t have any bananas so I added a little water and it worked just fine, and another time I thought there was an egg in the recipe. I don’t know WHY but I added an egg and it worked out just fine. The only thing: it’s too sweet so I recommend cutting down on the sugar. Also it’s really good WITHOUT the chocolate chips, using raisins instead—I think raisins was my favorite permutation. Oh, and pecans instead of walnuts. But as written, I found it cloyingly sweet

Just because these are specifically billed as vegan (with the correct chocolate chips) and I'm seeing a lot of people suggesting brown sugar instead of white sugar, I thought I'd chime in to say that brown sugar might not be vegan depending on how it's processed. I wouldn't want a well-meaning omnivore to serve these to a vegan with brown sugar made with bone char.

Great easy recipe! Replaced half the oil with peanut butter and didn't add any nuts. Very tasty and inexpensive recipe.

Kind of halfway between a cookie and granola. Not bad!

I added 1/4 c each flaxseed meal, brewer’s yeast and hemp hearts to turn these into delicious lactation cookies - reduced the flour by 3/4 c and reduced the sugar and oil just a tad as well.

Great and fast. Used 1/2 white choc chips and 1/2 choc chips. Very tasty and just one bowl to clean! I will add that I am not Vegan and love butter, but if you have to go without, this recipe hits the spot.

We have made these wonderful cookies many times! Last night I subbed ripe persimmon for the banana and they turned out just as well! I usually use whole wheat flour or a blend with white flour. Add anything you want from coconut to raisins.

Half GF flour, half almond flourHalf PB, half avocado oil1/3 C brown sugarAdd scant tablespoon Dutch process cocoaLet dough rest before baking

tried this but only had a cup of oats and only thing kind of similar was semolina flower. honestly, really great. replaced white w/brown sugar and added one egg. was a little dry - should have taken them out of the oven a minute earlier.

Easy, tasty, reasonably healthy. I only gave 4 stars because they were a little spongy the next day (I did add an egg, and made with WW flour, per others' suggestions). When day-old reheat in the toaster oven for 4-5 min, and they are great!

These are awesome but I have found that all vegan cookies benefit from spending time in the fridge before baking. Isa is a goddess and I have 2 of her books, but I still find myself putting her cookies in the fridge for at least 30 minutes for best results

I made Christmas cookies for friends but could not figure out a substitute goodie for the vegans. I am so happy I found this recipe! They are like a delicious banana bread in cookie form. I will absolutely make them again, even for our non-vegan household. Bonus: Unlike the other cookies, this one didn't require my mixer, remembering to soften butter, a trip to the store for extra eggs, etc... just one bowl and fork, and pantry ingredients. Hurray!

A tad sweet, so either dial back the sugar or give it a light sea salt sprinkle.