By: The Working Girl’s Kitchen

I felt like we needed more snack recipes – recipes that would help tame the sweet tooth. So, I ventured into vegan cookie recipes. This was my first foray into vegan treats, and I have to admit that these cookies turned out awesome. Because there is no butter, flour or eggs and very little sugar, they would make for a healthy breakfast choice, as well.

Kitchen tip: Don’t throw away your over-ripe bananas! Peel them, and then store them in the freezer. I used frozen ones for this recipe, and generally rely on frozen ones for my weekly protein bar batches.


  1. Preheat oven to 350.
  2. In a large bowl, mash the ripe bananas with a fork. Stir in the coconut oil, agave and vanilla extract. Mix until smooth.
  3. In a separate bowl, stir together the oats, baking powder, cinnamon and salt.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Stir in walnuts and dried berries (I used Trader Joe’s golden berry blend, which contains golden raisins, cherries, cranberries, and blackberries).
  6. Drop spoonfuls of dough onto baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.


  • 2 ripe bananas, peeled
  • 1/2 tbs coconut oil, slightly warmed, but not melted
  • 1 tbs agave nectar
  • 1/2 tsp vanilla extract
  • 1 cup rolled oats
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup chopped walnuts
  • 1/2 cup dried berries