Banana Oatmeal Cookies Recipe
If you’re looking for a cozy, wholesome treat that’s both simple and satisfying, you’re going to fall head over heels for this Banana Oatmeal Cookies Recipe. These cookies are naturally sweetened, easy to whip up, and packed with warm cinnamon flavor that’ll make your kitchen smell amazing. I love how they come together with just a handful of whole-food ingredients—perfect for when you want a snack that feels both indulgent and good for you.
Why This Recipe Works
- Simple Ingredients: You likely have almost everything you need in your pantry and fridge already.
- Natural Sweetness: Overripe bananas and honey add gentle sweetness without refined sugars.
- Quick & Easy Prep: No mixer needed – just mash, stir, scoop, and bake.
- Adaptability: Add your favorite mix-ins to make these cookies uniquely yours every time.
Ingredients & Why They Work
When you look at the ingredients for this Banana Oatmeal Cookies Recipe, they’re super straightforward, but each one plays a special role to make these cookies soft, flavorful, and just right in texture. Picking ripe bananas is key, and choosing the right oats can really change the mouthfeel—more on that below.
- Bananas: The heart of the recipe! Use overripe bananas for maximum sweetness and moisture—they keep the cookies chewy and naturally sweet.
- Honey (or Maple Syrup): Adds a touch of extra sweetness and helps bind the dough.
- Egg: Binds everything together; you can substitute with a flax egg if you want to keep it vegan.
- Vanilla Extract: Enhances the overall flavor and brings warmth.
- Quick Cooking Oats: Soften quickly during baking for that perfect chewy texture—rolled oats can work but will give a heartier bite.
- Cinnamon: Don’t skip it! It elevates the flavor with cozy spice that works magic in these cookies.
- Sea Salt: A pinch balances sweetness and boosts overall flavor.
- Chocolate Chips or Mix-Ins: I love chocolate chips, but dried cranberries, shredded coconut, or chopped nuts make great swaps or additions.
Tweak to Your Taste
One of my favorite things about this Banana Oatmeal Cookies Recipe is how easy it is to make it your own. Whether you like your cookies chunky, nutty, or super chocolaty, you can tweak the ingredients without any fuss. I’ve played around with this recipe quite a bit, and trust me, it adapts beautifully.
- Mix-ins Variation: I often swap chocolate chips for dried cherries and shredded coconut for a tropical twist—both are delicious and change the texture in the best way.
- Dietary Modifications: Use a chia or flax egg to keep it vegan, and swap honey for maple syrup for a perfect vegan-friendly cookie.
- Oats Texture: To make the cookies chewier, try using half quick oats and half old-fashioned rolled oats.
Step-by-Step: How I Make Banana Oatmeal Cookies Recipe
Step 1: Ready Your Oven & Prep Your Baking Sheet
I start by preheating my oven to 350°F and lining two baking sheets with parchment paper. This little prep step saves so much cleanup, and the cookies never stick—trust me, parchment paper is your best friend here.
Step 2: Mash Up Those Bananas
Pop your overripe bananas into a large bowl and mash them with a fork or potato masher until smooth with just a few lumps—that little bit of texture makes the cookies feel homemade and hearty. Don’t rush this step; a good mash means even sweetness distribution.
Step 3: Stir in Wet Ingredients
Add the honey (or maple syrup), the egg, and your vanilla extract to the mashed bananas. Mix everything together until it’s combined and glossy. This is where the cookies start to come alive with flavor!
Step 4: Add Your Dry Ingredients
Now, sprinkle in the quick cooking oats, ground cinnamon, and sea salt. Stir gently but thoroughly until you have a thick, sticky cookie dough. This is also the moment to fold in any mix-ins like chocolate chips or dried fruit so they’re evenly spread.
Step 5: Scoop & Space
I use a tablespoon or a 1½ tablespoon cookie scoop to drop uniform dollops of dough onto the baking sheets. Make sure to leave about 2 inches of space between each cookie—they don’t spread much, but you want them to bake evenly without sticking together.
Step 6: Bake & Cool
Bake your cookies for 12 to 15 minutes. You’re looking for cookie tops that are set and bottoms that are lightly golden. I always let mine cool on the baking sheet for about 5 minutes before moving them to a wire rack—that helps them firm up but keeps them soft and chewy inside.
Pro Tips for Making Banana Oatmeal Cookies Recipe
- Banana Ripeness Is Key: The riper the bananas, the sweeter and more flavorful your cookies will be. If your bananas aren’t quite ripe, place them in a paper bag for a day to speed things up.
- Don’t Overmix: Stir just until everything comes together to avoid tough cookies.
- Watch Your Bake Time: Ovens vary, so start checking at 12 minutes to prevent overbaking—they should be soft but set.
- Use Parchment For Easy Cleanup: It really simplifies both removing the cookies and cleaning your baking sheets afterward.
How to Serve Banana Oatmeal Cookies Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt on top of a warm cookie—sweet meets salty perfection! Sometimes, a light dusting of cinnamon sugar can add a touch of sparkle and extra warmth that’s just delightful.
Side Dishes
These cookies pair wonderfully with a cup of your morning coffee, a glass of cold milk, or a cozy mug of chai tea. For a wholesome snack, add a dollop of Greek yogurt or nut butter on the side to round out your taste experience.
Creative Ways to Present
For a special brunch or party, I like to stack these cookies on a pretty plate, layered with fresh banana slices and a drizzle of warm honey or melted chocolate. You can also sandwich them with peanut butter or cream cheese frosting for an irresistible twist!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature for a couple of days—they stay perfectly moist. If I want them to last longer, I pop them in the fridge, where they hold up well for almost a week.
Freezing
These cookies freeze wonderfully! I place them in a freezer-safe bag or container with parchment between layers to prevent sticking. When I’m ready to snack, I thaw them overnight in the fridge or at room temperature for about 30 minutes.
Reheating
I find gently reheating the cookies in a toaster oven or microwave brings them back to their soft, just-baked warmth beautifully. Just 10-15 seconds in the microwave will do the trick, but watch out—they can get chewy if overheated.
FAQs
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Can I use rolled oats instead of quick cooking oats in this Banana Oatmeal Cookies Recipe?
Yes! Rolled oats can absolutely be used, but they will give the cookies a heartier, chewier texture compared to the quicker softening quick oats. If you like a denser bite, rolled oats are a great choice.
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What’s the best way to store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for a day or two. For longer keep, refrigerate up to 5-7 days or freeze up to two months. Let them come to room temp or warm them slightly before enjoying.
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Can I make these cookies vegan?
Definitely! Swap the egg for a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, let sit 5 minutes) and use maple syrup instead of honey to keep everything plant-based.
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How ripe should the bananas be for this Banana Oatmeal Cookies Recipe?
The ideal bananas are very ripe—brown speckles or even mostly brown skins. These are sweeter and mash easier, which makes the cookies taste sweeter and more flavorful without extra sugar.
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What mix-ins do you recommend for these cookies?
Chocolate chips are a classic favorite, but I’ve enjoyed adding shredded coconut, dried cranberries, chopped nuts, or cinnamon chips for fun variations. Feel free to mix and match to suit your preferences!
Final Thoughts
This Banana Oatmeal Cookies Recipe has become one of those go-to recipes I always recommend to friends who want something sweet but wholesome. It’s quick to make, forgiving with ingredients, and endlessly customizable. Plus, it’s a brilliant way to use up those overripe bananas languishing on your counter. I know you’ll love the comforting aromas and the soft, chewy bites that make these cookies so addicting. So go ahead, try this recipe—I promise it’ll become a fast favorite in your cookie repertoire, just like it did in mine.
Print
Banana Oatmeal Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, oats, and optional mix-ins like chocolate chips. These cookies are naturally sweetened, easy to prepare, and perfect for a wholesome snack or dessert.
Ingredients
Main Ingredients
- 3 bananas overripe (about 1 ¼ cups mashed banana)
- 2 tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup quick cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other add ins like shredded coconut, dried cranberries, raisins, etc.
Instructions
- Preheat Oven: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas until smooth.
- Combine Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir to combine thoroughly.
- Add Dry Ingredients: Stir in the oats, ground cinnamon, and sea salt until the mixture is well combined.
- Mix-ins: If using, fold in the chocolate chips or other desired add-ins evenly throughout the dough.
- Portion Dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion out the dough onto the prepared baking sheets, spacing each about 2 inches apart.
- Bake: Bake in the preheated oven for 15 minutes or until the tops are just set and the bottoms are lightly browned.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature for the best flavor and texture.
Notes
- Use overripe bananas that are sweet for the best flavor; if using frozen bananas, thaw before mashing.
- Honey or maple syrup can be substituted with agave or brown rice syrup as alternative liquid sweeteners.
- For a vegan or egg-free option, replace the egg with a flax egg or an appropriate egg replacer.
- Rolled or old-fashioned oats can substitute quick-cooking oats but will alter the texture.
- Do not omit cinnamon as it enhances the flavor remarkably.
- If using iodized salt instead of sea salt, reduce the amount by half to avoid excessive saltiness.
- Chocolate chips can be regular or mini sized; other options include cinnamon chips, white chocolate chips, coconut, dried fruits, peanut butter chips, or chopped nuts.
- Store cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for 5-7 days, or freeze for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
