These Vegan Apple Banana Oatmeal Cookies are soft, chewy, and packed with simple ingredients—no flour, no refined sugar, and completely oil-free.
Quick and easy to make in one bowl with ripe banana, sweet apple, hearty oats, peanut butter, walnuts, and cinnamon, they’re the perfect gluten-free dessert or snack for cozy fall days.
Please note that the photos and ingredients of this recipe were updated recently.
Apple banana oatmeal cookies remind me of my applesauce oatmeal and my apple peanut butter cinnamon overnight oats—both cozy, comforting breakfasts.
The creamy banana and juicy apple make these cookies naturally sweet and moist, while walnuts add a satisfying crunch. I love enjoying them warm with a drizzle of peanut butter and a hot mug of cocoa!
If you love oatmeal cookies as much as I do, check out my tahini oatmeal cookies, cranberry oat cookies, or protein raisin cookies. And the best part?
These cookies are made without baking soda or powder, no eggs, no oil, and no chilling required—just a few wholesome ingredients that make them the perfect energy dessert or snack.
Jump to:
Ingredients
- Apple: I recommend using a sweet apple variety for the best natural sweetness.
- Banana: Very ripe bananas are essential for sweetness and moisture in these cookies.
- Rolled oats: Old-fashioned oats provide the perfect chewy texture, but quick oats can be used as a substitute.
- Peanut Butter: Natural peanut butter adds richness, but almond or cashew butter are excellent alternatives.
- Walnuts: They add a nice crunch and pair perfectly with apples, but you can use other nuts like almonds or hazelnuts.
- Cinnamon: I used Ceylon cinnamon for a warm, spicy taste that complements the apples and banana.
- Salt: Just a pinch to enhance all the flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Apple Banana Oatmeal Cookies
Step 1: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium-sized bowl, mash the ripe banana.
Step 2: Stir in the grated apple and mix well.
Step 3: Add peanut butter, rolled oats, cinnamon, walnuts, and salt, then mix until fully combined.
Step 4: Scoop about 2 tablespoons of the dough, place it onto the prepared baking sheet, and shape each cookie into a round shape using clean hands. Aim for approximately 2 inches (5 cm) in diameter.
Step 5: Bake for 17-18 minutes until golden brown. The cookies will be soft to the touch but will firm up as they cool. Let them cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Storage
Store cooled cookies in an airtight container at room temperature for up to a week.
For longer storage, keep them in an airtight container in the refrigerator for up to 2 weeks. Freeze in a freezer-safe bag or container for up to 3 months.
Variations
- Incorporate chocolate chips: Add a handful of dairy-free chocolate chips for a sweeter treat.
- Nut-free: Swap peanut butter for sunflower seed butter or tahini and use seeds like pumpkin or sunflower instead of walnuts.
- Extra spice: Add nutmeg, ginger, or cardamom for a more warming, spiced flavor.
- Add dried fruit: Stir in raisins, dried cranberries, or chopped dates for a naturally sweet twist.
Marinela's Tips
- Use a very ripe banana for the sweetest and creamiest texture.
- Grate the apple finely so it blends easily into the dough.
- Don’t overbake—the cookies will continue to firm up as they cool.
- Wet your hands when shaping the cookies to prevent the dough from sticking.
- Use parchment paper on your baking sheet to prevent cookies from sticking and make cleanup easier.
- Measure the ingredients accurately as written in the recipe card, as variations can make the batter too wet or dry.
Frequently Asked Questions (FAQ's)
Yes, quick oats can be used as an alternative, though the texture might be a bit softer than with rolled oats.
No, you don’t need to peel the apple, just make sure to grate it finely for better texture in the dough.
This could be because you used more banana or a very large apple, which adds extra moisture. Be sure to measure the ingredients as written in the recipe card, or you can bake the cookies a bit longer to firm them up.
Easy Vegan Cookies
📖 Recipe
Vegan Apple Banana Oatmeal Cookies (No Flour)
Equipment
- Medium-sized bowl
- Grater
- baking sheet lined with parchment paper
Ingredients
- 1 ripe banana mashed (½ cup)
- 1 sweet apple grated (1 cup)
- 1 cup rolled oats
- ¼ cup peanut butter unsweetened
- ¼ cup walnuts chopped
- 1 teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Heat oven to 350°F (180°C). Line a baking sheet with parchment paper. Mash banana in a bowl.1 ripe banana
- Stir in grated apple.1 sweet apple
- Mix in the rest of the ingredients.1 cup rolled oats, ¼ cup peanut butter, ¼ cup walnuts, 1 teaspoon ground cinnamon, 1 pinch salt
- Scoop about 2 tablespoons of dough onto the baking sheet, shaping each cookie into a round, about 2 inches (5 cm) wide.
- Bake for 17-18 minutes until golden brown. Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely. Let cookies cool on the sheet for 10 min, then on a rack.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 1 week or in an airtight container for up to 2 weeks.
- Freeze in a freezer-safe bag or container for up to 3 months.
- For nut-free version swap peanut butter for sunflower seed butter or tahini and use pumpkin or sunflower seeds instead of walnuts.
- Use very ripe banana for the sweetest, creamiest texture.
- Don’t overbake—the cookies will firm up as they cool.
- Wet your hands when shaping the cookies to avoid sticking.
- Use parchment paper to prevent sticking and make cleanup easier.
- Measure the grated apple in cups loosely, without pressing or squeezing
- Measure ingredients accurately as written to avoid making the batter too wet or dry.
Nutrition
If you try these apple and banana oatmeal cookies, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Anaiah says
These unprocessed and natural vegan apple cookies are perfect any time of the year and exactly how God has intended us to eat! I love how flavorful and full of nutrition they are. They are so easy to make with just a handful of ingredients. Thanks for the beautiful recipe, Marinela!
Marinela says
Yes, Anaiah, God gives us the fresh and healthy food we need in any season of the year. Thank you for sharing your lovely comment with us!
Aneta says
Super sweet 🥰🥰🥰
Marinela says
Thank you, Aneta! I'm glad you liked them!
Natalie says
Beautiful seasonal cookies. I can't wait to give them a try. Love added pepitas.
Marinela says
I'm happy you loved them, Natalie, let me know if you give them a try! Thanks for commenting!
Shilpa says
These cookies are so delicious and easy to make. Thanks for sharing the recipe.
Marinela says
I'm happy you loved them, Shilpa, thank you too for sharing your feedback with us!
Sam says
These are so yummy!! I love all the healthy mix ins. So easy to make these on repeat!
Marinela says
Simple and easy, made in no time, yes! Thank you for your lovely comment, Sam!
NATALIA says
These cookies look so easy to make. I cannot wait to taste them! I always struggle to find good vegan cookie recipes!
Marinela says
Let me know if you try them, Natalia. Thank you for commenting!
Kayla DiMaggio says
Yum! these apple cookies were so delicious and easy to make! Plus they were so healthy and the perfect snack for my lunches!
Marinela says
I'm glad you like them, thank you for your lovely comment, Kayla!
Lucy says
Apple and cinnamon is the perfect fall combination! These apple cookies are so easy to make and make the perfect on the go breakfast, snack or dessert. I love how easy it is to make a large batch of them, although they never last long!! Thank you for sharing such a delicious recipe that caters for so many different diet and allergy requirements!
Marinela says
I'm happy you like my recipe, Lucy. And really appreciate your lovely comment, thank you!
Rene says
Fantastic way to use my one lonely leftover banana. I used a Granny Smith apple, so I added a teaspoon of sugar free maple syrup, used raw almond butter and chopped pecans. I love how I can sample the batter (for testing purposes, of course ;)) since there are no eggs or flour. This was simple, and baked perfectly in 17 minutes. It's delicious, with a satisfying chew, and I will definitely make them again. Thanks for another great recipe.
Marinela Malcheva says
So happy your banana got a tasty upgrade! Love your twist with Granny Smith and pecans—and yes, sampling the batter is the best part. Thanks for baking and sharing!