If you love a cookie that’s soft, chewy, and packed with natural sweetness, these Banana Oatmeal Cookies are about to become your new favorite treat! They’re wholesome, naturally sweetened, and ridiculously easy to make—no fancy ingredients required.
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Imagine biting into a cookie that’s slightly crispy on the edges, soft in the center, and bursting with banana goodness. With hearty oats for texture and just the right amount of sweetness, these cookies make for the perfect breakfast snack, midday pick-me-up, or guilt-free dessert. Bonus? They’re naturally gluten-free and can be made vegan!
Why You’ll Love Banana Oatmeal Cookies
Naturally Sweetened
Ripe bananas bring natural sweetness, meaning you can cut down on added sugar.
Soft & Chewy Texture
The combination of oats and mashed banana creates a cookie that’s moist and satisfying.
Healthy & Nutritious
Made with wholesome ingredients, these cookies are a great high-fiber snack.
Quick & Easy
No fancy baking skills required! Just mix, scoop, and bake.
Customizable
Want to add chocolate chips, nuts, or dried fruit? Go for it! These cookies are super versatile.
Ingredients in Banana Oatmeal Cookies
Ripe Bananas: The star ingredient! They add natural sweetness and moisture, making the cookies soft and flavorful.
Rolled Oats: Provide a chewy texture and hearty bite while adding fiber and nutrients.
Flour: Helps bind everything together. You can use whole wheat, all-purpose, or almond flour for a gluten-free option.
Brown Sugar or Honey: Adds a touch of sweetness and enhances the banana flavor.
Egg (or Flax Egg for Vegan Option): Helps hold the cookies together and gives them a soft texture.
Cinnamon: A warm, cozy spice that pairs perfectly with bananas and oats.
Vanilla Extract: Enhances the overall flavor and adds a hint of sweetness.
Baking Powder: Gives the cookies a slight lift, making them soft and chewy.
Salt: A little bit balances out the sweetness and enhances the flavors.
Optional Mix-Ins: Chocolate chips, chopped nuts, shredded coconut, or raisins can be added for extra flavor and texture!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth. The riper the bananas, the sweeter your cookies will be!
Mix the Wet Ingredients
Add the brown sugar (or honey), egg (or flax egg), and vanilla extract to the mashed bananas. Stir until well combined.
Combine the Dry Ingredients
In a separate bowl, whisk together the oats, flour, cinnamon, baking powder, and salt.
Mix Everything Together
Gradually add the dry ingredients to the banana mixture. Stir until just combined. If using mix-ins like chocolate chips or nuts, fold them in at this stage.
Scoop and Shape
Drop spoonfuls of cookie dough onto a lined baking sheet. Flatten them slightly, as they won’t spread much during baking.
Bake to Perfection
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown.
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!
How to Serve Banana Oatmeal Cookies
With Coffee or Tea: A perfect companion for your morning or afternoon break.
As a Grab-and-Go Breakfast: A nutritious, filling snack that’s great for busy mornings.
With a Glass of Milk: Enjoy a classic cookie-and-milk pairing for a comforting treat.
Drizzled with Nut Butter: For extra richness, drizzle some peanut or almond butter on top.
Additional Tips
Use Overripe Bananas: The darker the banana, the sweeter and more flavorful your cookies will be.
Make It Vegan: Swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Add Texture: Stir in chopped walnuts, pecans, or shredded coconut for extra crunch.
For a Chewier Cookie: Use quick oats instead of rolled oats, or add a tablespoon of maple syrup for extra moisture.
FAQ Section
Q1: Can I use quick oats instead of rolled oats?
A1: Yes! Quick oats will give a slightly softer texture, while rolled oats provide more chewiness.
Q2: How do I store these cookies?
A2: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Q3: Can I freeze these cookies?
A3: Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Thaw at room temperature before eating.
Q4: Can I make these gluten-free?
A4: Yes! Use certified gluten-free oats and almond or oat flour instead of regular flour.
Q5: How do I make these cookies crispier?
A5: Bake them a little longer (12-14 minutes) and let them cool completely on a wire rack.
Q6: Can I add protein powder to these cookies?
A6: Definitely! Replace a couple of tablespoons of flour with your favorite protein powder for a boost.
Q7: What’s the best way to make these cookies sweeter?
A7: If you prefer sweeter cookies, add an extra tablespoon of honey, maple syrup, or brown sugar.
Q8: Can I use coconut oil instead of butter?
A8: Yes! Melted coconut oil works great as a substitute for butter.
Q9: Can I make this into cookie bars instead?
A9: Yes! Press the dough into an 8×8-inch pan and bake for 18-20 minutes.
Q10: Can I make these nut-free?
A10: Of course! Just skip any nut-based mix-ins and they’ll be completely nut-free.
Final Thoughts
These Banana Oatmeal Cookies are a delicious, wholesome treat that you can feel good about eating. Whether you enjoy them as a quick breakfast, a healthy snack, or a lightly sweet dessert, they’re sure to become a favorite in your kitchen. Try them out and let me know what mix-ins you love best!
Print
Banana Oatmeal Cookies
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Banana Oatmeal Cookies are soft, chewy, and naturally sweetened with honey or maple syrup. Made with ripe bananas, oats, and warm cinnamon, they’re a quick and healthy snack, breakfast, or dessert. Plus, they’re gluten-free, freezer-friendly, and customizable with mix-ins like chocolate chips, coconut, or dried fruit!
Ingredients
- 3 overripe bananas (about 1 1/4 cups mashed)
- 2 Tbsp honey (or maple syrup)
- 1 egg
- 1 tsp pure vanilla extract
- 1 1/2 cups quick-cooking oats
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup chocolate chips (or mix-ins: shredded coconut, dried cranberries, raisins, etc.)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Stir in honey, egg, and vanilla extract until well combined.
- Add oats, cinnamon, and sea salt, stirring until fully incorporated.
- Fold in chocolate chips or other mix-ins if using.
- Use a 1 Tbsp measuring spoon or a 1½ Tbsp cookie scoop to portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, until the tops are just set and the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- Storage: Keep in an airtight container at room temperature for 2 days, in the fridge for 1 week, or freeze for up to 3 months.
- Mix-in ideas: Try nuts, coconut, dried fruit, or white chocolate chips.
- For a firmer texture, add ¼ cup almond flour or ground flaxseed.
Nutrition
- Serving Size: 1 cookie
- Calories: 79
- Sugar: 6g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
I really like these breakfast cookies and have eaten several throughout the day after making them this morning!
Next time I will leave out the honey because my bananas were very ripe sweet (black peels from being in the fridge many days). Plus my half cup chips were mini semisweet ones so maybe will do a third of a cup next time.
I did add 1/4 cup chocolate pb fit to thicken the dough a bit since my 3 bananas were 1.25-1.5 cup range. I can’t detect that small amount of peanut butter so next time will add the ground flax if needed.
Thanks for the recipe!