Banana Oatmeal Cookies are a simple, tasty treat that brings together the natural sweetness of ripe bananas with the hearty texture of oats. These cookies are soft, chewy, and just a little bit crumbly, making them a perfect snack that feels a bit like a hug in cookie form.
I love making these cookies when I have too many bananas on hand because they’re a great way to use them up without any extra sugar. The bananas keep the cookies moist, and the oats add a nice chewiness that makes each bite satisfying. Sometimes I like to toss in a handful of raisins or chocolate chips for a little extra surprise.
One of my favorite ways to enjoy these cookies is fresh out of the oven with a glass of milk or a cup of tea. They’re perfect for sharing with friends or packing in a lunchbox. Plus, they’re kid-friendly and easy enough to whip up on a cozy afternoon.
Key Ingredients & Substitutions
Bananas: Ripe bananas are a must here — the riper, the sweeter and softer your cookies will be. If you don’t have bananas, unsweetened applesauce can work, but the flavor will change.
Rolled Oats: Use traditional rolled oats for the right chewy texture. Quick oats can be used but will make the cookies softer and less chewy.
Chocolate Chips & Nuts: These add extra flavor and crunch but are optional. For a nut-free version, just leave out the nuts or try sunflower seeds instead.
Sweeteners: The recipe is naturally sweet from bananas, so honey or maple syrup is optional. If you want to skip added sugars, just rely on the bananas.
How Do You Get Soft, Chewy Banana Oatmeal Cookies?
Softness comes from the balance of wet and dry ingredients, and baking time is key.
- Use very ripe bananas to add moisture naturally.
- Don’t overmix; just combine ingredients until merged.
- Scoop dough and slightly flatten to help even cooking.
- Bake just until edges turn golden, then cool on the sheet to finish setting.
This keeps your cookies soft with a chewy center instead of dry or hard.
Equipment You’ll Need
- Mixing bowl – I use it to mash bananas and combine ingredients easily.
- Measuring cups and spoons – keep everything accurate for perfect results.
- Silicone spatula – great for mixing without scratching your bowl.
- Baking sheet – provides a flat surface for cookies to bake evenly.
- Parchment paper – makes cleanup easy and prevents sticking.
- Cookie scoop or spoon – helps form uniform cookies for even baking.
Flavor Variations & Add-Ins
- Mix in dried fruits like cranberries or raisins for extra sweetness and chewiness.
- Swap chocolate chips for white chocolate or peanut butter chips for different flavor profiles.
- Add shredded coconut or chopped dried apricots for a tropical twist.
- Spice it up with a teaspoon of ginger or nutmeg for warm, cozy flavors.
Banana Oatmeal Cookies
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp baking powder (optional, for a slightly lighter texture)
Optional Add-ins:
- 1/4 cup chocolate chips
- 1/4 cup chopped nuts (e.g., walnuts or pecans)
- 1/4 cup honey or maple syrup (for extra sweetness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Allow a few extra minutes to let the cookies cool before enjoying. In total, plan for about 25 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and to make cleanup easier.
2. Mash Bananas and Mix Ingredients:
In a mixing bowl, mash the ripe bananas until smooth using a fork. Add in the rolled oats, vanilla extract, cinnamon, salt, and baking powder (if using). Stir everything together until combined.
3. Add Optional Ingredients:
Fold in chocolate chips and chopped nuts if you like, plus honey or maple syrup if you want a sweeter cookie. Mix gently until everything’s evenly incorporated.
4. Shape and Bake the Cookies:
Use a spoon or cookie scoop to drop spoonfuls of dough onto your prepared baking sheet. Space them about 2 inches apart, and gently flatten each one a little with the back of the spoon.
Bake for 12 to 15 minutes, or until the cookies are set and just starting to turn golden around the edges.
5. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
Enjoy your soft and chewy banana oatmeal cookies as a healthy snack or a quick breakfast treat!
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps prevent your cookies from becoming too soggy.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months.
Can I Make These Cookies Vegan?
Absolutely! The recipe is naturally egg-free and dairy-free. Just use maple syrup or agave instead of honey to keep it vegan.
Is It Okay to Add Flour to the Recipe?
You can add a couple of tablespoons of whole wheat or all-purpose flour for a firmer texture, but it’s not necessary if you prefer a soft, chewy cookie.