Banana Energy Cookies (Vegan, GF)

Nutrition-packed banana energy cookies, for breakfasts, snacks & dessert! They are vegan, gluten-free, & have no added sugar.

Flourless & Vegan Banana Energy Cookies

A batch of kitchen-made drop cookies may not sound particularly Halloween-esque. Yes, I’ve given these beauties an ample dose of fall flavor in the forms of cinnamon and cranberries, but I haven’t fashioned them into mock tarantulas, ghosts, goblins, or monsters.

But according to my husband, the prospect of a sugar-free, gluten-free, egg-free cookie is nothing short of terrifying.

These cookies changed his mind. They are tender, satisfying, and reliable for satisfying a sweet tooth. But even better,they make you feel great. Specifically,energized, thanks to the wholesome ingredients that comprise them. You can (and dare I say should?) eat them for breakfast, and/or before or after workouts, too.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Added sugar free (sweetened by fruit only)
• Straightforward to make
• Made in one bowl
• Reliable for snacks, treats or breakfast on the go

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• rolled oats (certified GF, as needed)
• dried cranberries (see notes for options)
• walnuts (see notes for options)
• mashed very ripe banana
• virgin coconut oil, melted
• vanilla extract
• ground cinnamon (see notes for options)
• fine sea salt
• baking soda

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• In a large bowl, combine the oats, cranberries, and walnuts
• In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well-blended.
• Add the banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
• While the oat mixture stands, preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
• Using a small cookie scoop or spoon, drop dough by rounded tablespoonfuls onto prepared sheets.
• Bake 14 to 15 minutes or until lightly golden-brown.
• Let cool on sheets 1 minute. Transfer cookies to wire racks; cool completely.

FAQ

• How should I store the banana energy cookies?Store the cookies in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week, or the freezer for for up to 3 months.
• Can I make these cookies without oil?Yes! Replace the coconut oil with runny nut butter or seed butter, such as almond butter, tahini, sunflower seed butter, or cashew butter.
• What is a good substitute for walnuts?Almost any chopped nuts or seeds of your choosing can be used in place of the walnuts. You could also use a combination. For example, pecans, almonds, peanuts, sunflower seed kernels, pepitas (green pumpkin seeds), or hemp hearts.

Variations

• OtherSpices:Replace the cinnamon with your go-to spice, such as nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
• OtherDried Fruit:Replace the dried cranberries with other chopped dried fruit, such as raisins, dried apricots, dried cherries, dried blueberries, or dried figs.
• Chocolate:Replace the dried cranberries with chocolate chips or chocolate chunks, or add 2 to 3 tbspcacao nibs. Alternatively, dip, glaze or drizzle the cooled cookies with melted dark chocolate.
• Extracts or Zests:Replace thevanilla extractwith almond extract or lemon extract. Or add one to two teaspoons of finely grated lime zest, lemon zest or orange zest.

Happy baking!