If you’re looking for the kind of treat that feels like a hug in cookie form, Banana Oatmeal Cookies are absolutely irresistible. They deliver all the comfort of a homemade snack with wholesome ingredients you probably already have in your kitchen. Sweetly scented with cinnamon, naturally chewy thanks to oats and bananas, and just the right touch of indulgence from chocolate chips or nuts, these cookies have a way of disappearing as soon as you make them. Whether you’re after a quick breakfast bite, a post-workout snack, or a healthy dessert, Banana Oatmeal Cookies fit the bill every time.
Ingredients You’ll Need
This recipe keeps things delightfully simple, relying on just a handful of pantry staples that each play an important role. Every ingredient brings something special—be it flavor, texture, or a pop of color—so don’t skip the little details!
- Ripe Bananas: The riper, the better—these bring natural sweetness and moisture, making the cookies soft and chewy.
- Old-Fashioned Rolled Oats: Oats provide hearty texture and make these cookies satisfying enough for breakfast or a snack.
- Peanut Butter or Almond Butter: Nut butter adds richness and a touch of healthy fat, plus a subtle, nutty flavor that’s simply delicious.
- Honey or Maple Syrup: A natural sweetener that keeps the cookies moist and adds a lovely golden hue.
- Ground Cinnamon: This warm spice ties all the flavors together and makes the kitchen smell heavenly while they bake.
- Salt: Just a pinch sharpens the flavors and balances the sweetness.
- Vanilla Extract: A splash of vanilla deepens the flavor and gives these cookies that classic bakery aroma.
- Mini Chocolate Chips or Chopped Nuts (optional): For extra texture and a touch of decadence, fold in your favorite add-in!
How to Make Banana Oatmeal Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper—this step is a total lifesaver for both easy cleanup and keeping your cookies from sticking. You’ll thank yourself later!
Step 2: Mash the Bananas
In a large mixing bowl, peel and mash your ripe bananas until they’re mostly smooth. Don’t worry about a few tiny lumps; they’ll add little bursts of banana flavor throughout your Banana Oatmeal Cookies.
Step 3: Mix the Wet and Dry Ingredients
Add the rolled oats, peanut butter or almond butter, honey or maple syrup, cinnamon, salt, and vanilla extract right into the bowl with your bananas. Stir everything together until the mix is well combined and you have a thick, fragrant dough.
Step 4: Fold in Your Extras
If you’re craving a bit of crunch or a chocolatey twist, now’s the time to gently fold in mini chocolate chips or chopped nuts. This step is totally customizable, so use what you love or skip them for a purist’s take on Banana Oatmeal Cookies.
Step 5: Scoop and Shape
Using a heaping tablespoon, scoop out your dough onto the prepared baking sheet. Flatten each mound slightly with the back of your spoon—these cookies won’t spread much, so shaping them now makes a difference in the final look.
Step 6: Bake to Perfection
Slide the tray into your preheated oven and bake for 10 to 12 minutes. You’re looking for lightly golden edges and cookies that are just set in the center. Let them cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely. The aroma is pure magic!
How to Serve Banana Oatmeal Cookies
Garnishes
A sprinkle of flaky sea salt or a dusting of cinnamon on top of your freshly baked Banana Oatmeal Cookies adds a little sparkle and extra flavor. For a special touch, try drizzling with a bit of melted chocolate or a spoonful of almond butter.
Side Dishes
Pair these cookies with a tall glass of cold milk, a creamy latte, or even a bowl of Greek yogurt with fresh berries. For breakfast on the go, tuck a couple alongside a banana and a handful of nuts for a balanced, energizing meal.
Creative Ways to Present
Banana Oatmeal Cookies make wonderful gifts—pile them into a mason jar, tie with a ribbon, and add a handwritten label. For a fun dessert platter, serve them with an assortment of dried fruits and dark chocolate squares. Mini cookies also make a playful topping for ice cream sundaes or smoothie bowls!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Oatmeal Cookies in an airtight container at room temperature for up to three days. If you want them to stay soft and moist, add a slice of apple or bread to the container—this neat trick works wonders!
Freezing
These cookies freeze beautifully! Once cooled, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to three months, so you can always have a healthy treat on hand.
Reheating
To enjoy that just-baked warmth, pop a cookie in the microwave for about 10 seconds or in a low oven for a few minutes. The chocolate will get a little melty, and the aroma will make it feel like you just pulled them out of the oven.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Yes, quick oats will work in a pinch, but the texture of your Banana Oatmeal Cookies will be a bit softer and less hearty. For the best chewy bite, stick to old-fashioned rolled oats if you can.
Are these cookies gluten-free?
Absolutely! Just make sure your oats are certified gluten-free, and you’ll have a batch of Banana Oatmeal Cookies that everyone can enjoy, even those with gluten sensitivities.
Can I make these vegan?
Definitely. Swap the honey for maple syrup and use a plant-based nut butter. Check your chocolate chips to ensure they’re dairy-free, and you’re all set for vegan-friendly Banana Oatmeal Cookies.
What’s the best way to ripen bananas quickly?
If your bananas aren’t quite ripe, pop them (peel and all) in a 300°F oven for about 15 minutes, or until the skins turn black. Let them cool, then proceed with the recipe for perfectly sweet cookies.
Do I have to include chocolate chips or nuts?
Not at all! These cookies are deliciously satisfying on their own, but the optional add-ins bring a little extra joy to each bite. Customize them to suit your cravings or what you have on hand.
Final Thoughts
There’s just something special about sharing a batch of homemade Banana Oatmeal Cookies. They’re quick, nourishing, and endlessly adaptable—perfect for any time you need a little pick-me-up. I can’t wait for you to try them and make them your own!
Print
Banana Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and chewy Banana Oatmeal Cookies made with ripe bananas, rolled oats, and natural sweeteners. These wholesome cookies are perfect as a healthy snack or breakfast treat, and can be customized with chocolate chips or nuts for added texture and flavor. Easy to make and naturally gluten-free when using certified oats, these cookies offer a nutritious alternative to traditional sweets.
Ingredients
Base Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Optional Add-ins
- 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas thoroughly until smooth to create the base of the cookie dough.
- Combine Ingredients: Add rolled oats, peanut or almond butter, honey or maple syrup, ground cinnamon, salt, and vanilla extract to the mashed bananas. Stir all ingredients together until the mixture is well combined and sticky.
- Add Optional Mix-ins: If desired, fold in mini chocolate chips or chopped nuts to add extra flavor and texture to the cookies.
- Shape Cookies: Scoop the dough by heaping tablespoons onto the prepared baking sheet, spacing them evenly. Flatten each scoop slightly using the back of a spoon to form cookie shapes.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden and the cookies are set but still soft in the center.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- The cookies are naturally soft and chewy, making them ideal as a nutritious breakfast option or a wholesome snack throughout the day.
- Store homemade cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- For a gluten-free version, ensure you use certified gluten-free rolled oats.
- Feel free to customize with your favorite nuts or dried fruits for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
