If you’re craving a treat that feels like a stealthy health win, you simply can’t beat these Banana Oatmeal Cookies. They’re soft, irresistibly chewy, just sweet enough, and made with a lineup of wholesome pantry staples. In just 20 minutes, you’ll have a batch of gluten-free, freezer-friendly snacks that work for breakfast, dessert, or anywhere in between. Whether you eat them straight from the oven, enjoy a few with coffee, or toss them in your bag for an on-the-go bite, these cookies are about to become a regular in your kitchen lineup!
Ingredients You’ll Need
What I love most about Banana Oatmeal Cookies is how a handful of simple, familiar ingredients come together to make something magical. Each one brings its own pop of flavor, texture, or natural sweetness to the table—nothing complicated here, just good food that tastes amazing!
- Bananas (overripe): Use the brownest bananas you have—their natural sweetness and moisture make the cookies soft and flavorful.
- Honey (or maple syrup): This liquid sweetener adds just the right amount of sweetness, and you can swap for maple syrup if you need a vegan batch.
- Egg: Acts as the binder, making sure your cookies hold together and get that gently dense, cake-like crumb.
- Pure vanilla extract: Adds warmth and backup sweetness that rounds out all the flavors.
- Quick cooking oats: These give a chewy, satisfying texture—rolled oats work in a pinch, but your cookies may be chunkier.
- Ground cinnamon: The not-so-secret spice that brings these cookies from good to ‘why didn’t I make a double batch?!’
- Fine sea salt: Balances the sweetness and pulls out all the other flavors—don’t skip it!
- Chocolate chips or favorite add-ins: Mini chips, coconut, dried fruit, nuts… it’s your cookie, have fun with it!
How to Make Banana Oatmeal Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350 degrees F and lining two baking sheets with parchment paper. This prevents sticking and makes cleanup a total breeze—trust me, it’s worth it. Set those aside while you mix up your dough.
Step 2: Mash Up Those Bananas
Grab your trusty mixing bowl and mash the overripe bananas until mostly smooth with just a few small chunks. A potato masher works wonders for this, but a sturdy fork will do the job too. This is where all that irresistible banana flavor kicks in, so make sure your bananas are nice and ripe for the best Banana Oatmeal Cookies!
Step 3: Mix in the Wet Ingredients
To your mashed bananas, add the honey (or maple syrup), egg, and vanilla extract. Stir them together until everything is well combined. This mixture will smell amazing and set the stage for your cozy, naturally sweet cookies.
Step 4: Add the Dry Ingredients and Stir
Sprinkle in the quick oats, ground cinnamon, and sea salt. Give everything a good mix until the oats are evenly coated and the dough has come together. If you want, here’s where you toss in those chocolate chips or any of your other favorite add-ins—gently stir to distribute them throughout.
Step 5: Scoop and Bake
Using a 1 tablespoon measuring spoon or cookie scoop, portion the dough and place mounds about 2 inches apart on the prepared baking sheets. These cookies won’t spread much, so you can shape them a bit with your fingers or the back of your scoop. Pop the trays into the oven and bake for 12 to 15 minutes, until the tops are just set and the bottoms are a light golden brown.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes—this helps them set up and makes them easier to move. Transfer to a wire rack to finish cooling, then enjoy them warm or at room temperature. Banana Oatmeal Cookies never last long at my house!
How to Serve Banana Oatmeal Cookies
Garnishes
For extra flair, try sprinkling a pinch of flaky sea salt or an extra shower of cinnamon on top as soon as the cookies come out of the oven. A drizzle of dark chocolate or a dollop of Greek yogurt can also make these Banana Oatmeal Cookies feel seriously special, turning a healthy treat into a total showstopper.
Side Dishes
They’re perfect alongside a creamy latte, cold glass of milk, or even layered in a yogurt parfait with fresh berries. In a brunch spread, pair them with scrambled eggs, smoothies, or a fruit salad to keep things fun and balanced.
Creative Ways to Present
Stack them tall on a rustic wooden board, tie a few together with a bit of baker’s twine for a sweet edible gift, or pack a few in parchment for the ultimate lunchbox surprise. Banana Oatmeal Cookies also look adorable on a tiered stand, tucked in with your favorite muffins or quick breads.
Make Ahead and Storage
Storing Leftovers
Banana Oatmeal Cookies will keep fresh in an airtight container at room temperature for up to two days, or in the fridge for five to seven days. If you like them extra-chewy, the fridge is perfect, but try bringing them back to room temp for the best flavor.
Freezing
To freeze, let your cookies cool completely, then stash them in a zip-top freezer bag with a piece of parchment between each layer to prevent sticking. They’ll be good for up to two months—just grab one whenever you need a wholesome snack or bonus breakfast.
Reheating
For a just-baked texture, pop a frozen or chilled cookie in the microwave for about 10 to 15 seconds, or warm in a toaster oven until soft and fragrant. That gentle heat brings all the cozy banana-and-oatmeal aromas right back to life!
FAQs
Can I make Banana Oatmeal Cookies vegan?
Absolutely! Swap the egg for a flax egg or your favorite egg replacer, and use maple syrup or agave instead of honey. The cookies will still be chewy, delicious, and full of banana flavor.
Can I use old-fashioned oats instead of quick oats?
You sure can! Just know that the cookies will be a bit heartier and may have more chew. If you like a chunkier texture, old-fashioned oats are a fun twist.
How ripe should my bananas be?
The riper, the better—think plenty of brown spots and a super-soft texture. Overripe bananas are sweeter and blend easily into the dough, making your Banana Oatmeal Cookies extra flavorful.
What mix-ins work best?
Chocolate chips are a classic, but don’t be shy! Try shredded coconut, raisins, dried cranberries, chopped nuts, or even a spoonful of nut butter swirled into the dough for a fun twist on the original Banana Oatmeal Cookies.
Can I double or halve the recipe?
Definitely. This recipe scales up or down with zero trouble—just adjust your baking time by a minute or two if you’re making extra-large or extra-small cookies.
Final Thoughts
If you’ve been searching for an easy, nourishing treat, these Banana Oatmeal Cookies are about to steal your heart. They’re perfectly sweet, quick to whip up, and endlessly adaptable to your favorite add-ins or swaps. Give this recipe a try—you’ll wonder how you ever lived without a stash of these on hand!
Print
Banana Oatmeal Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 Cookies
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These banana oatmeal cookies are a quick and easy treat made with ripe bananas, oats, and a touch of sweetness. Customize with your favorite mix-ins for a delicious snack or dessert.
Ingredients
Banana Oatmeal Cookies:
- 3 overripe bananas (about 1 ¼ cups mashed banana)
- 2 Tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups quick cooking oats
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup chocolate chips or other add-ins (shredded coconut, dried cranberries, raisins, etc.)
Instructions
- Preheat Oven: Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, mash bananas and mix in honey, egg, and vanilla.
- Add Dry Ingredients: Stir in oats, cinnamon, and salt. Add any desired mix-ins.
- Bake: Spoon dough onto baking sheets and bake for 12-15 minutes until set.
- Cool and Serve: Cool on a wire rack before serving.
Notes
- Ensure bananas are ripe for sweetness.
- Substitute honey with maple syrup or other liquid sweeteners.
- Use flax egg for a vegan option.
- Quick-cooking oats can be replaced with rolled oats.
- Don’t skip cinnamon; it enhances flavor.
- Store in airtight container or freeze for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 8g
- Sodium: 40mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
