Banana Oatmeal Cookies are a simple, sweet treat made with soft bananas and hearty oats. They have a lovely chewiness from the oats and just the right touch of natural banana flavor that makes them a favorite snack or a quick breakfast on the go.
I love making these cookies because they’re so easy and don’t need a lot of sugar or butter to taste delicious. Using ripe bananas helps keep them moist and gives a nice sweetness without going overboard. Sometimes I like to add a handful of chocolate chips or nuts for a little extra crunch and fun.
These cookies are perfect for packing in lunchboxes or enjoying with a glass of milk or your favorite tea. They’re also great for those days when you want something a little sweet but still feel good about what you’re eating. Whenever I bake a batch, they don’t stick around long because everyone in my family loves them!
Key Ingredients & Substitutions
Ripe Bananas: Bananas are the star here. The riper they are, the sweeter and softer your cookies will be. If you don’t have bananas, unsweetened applesauce can work, but expect a different texture.
Rolled Oats: Rolled oats give these cookies their chewy texture. You can swap them for quick oats in a pinch, but avoid instant oats—they can make the cookies too mushy.
Chocolate Chips & Nuts: These are optional extras to add flavor and texture. If you want something different, try raisins, dried cranberries, or seeds like sunflower or pumpkin seeds.
Sweeteners: The recipe is lightly sweetened by the bananas, but adding a bit of honey or maple syrup bumps up the sweetness naturally. If vegan, go for maple syrup.
How Do I Make Sure My Banana Oatmeal Cookies Hold Together?
Because there’s no flour or eggs, these cookies need some care to stay together and bake evenly.
- Use ripe bananas well mashed so they mix smoothly with oats.
- Mix everything thoroughly so oats absorb the banana moisture.
- Scoop batter with a spoon and gently flatten on your baking sheet.
- Bake until edges are just golden; this helps them set without drying out.
- Let cookies cool before moving them—they firm up as they cool and won’t fall apart.
Equipment You’ll Need
- Mixing bowl – I like a large bowl to toss everything together easily.
- Fork – perfect for mashing bananas until smooth.
- Baking sheet – a rimmed sheet helps keep the cookies from sliding off.
- Parchment paper – makes cleanup easier and prevents sticking.
- Measuring cups and spoons – for accurate ingredients, especially if you add extra sweeteners or mix-ins.
Flavor Variations & Add-Ins
- Replace dark chocolate chips with dried fruit like raisins or cranberries for a fruity twist.
- Add chopped nuts such as walnuts, pecans, or almonds for extra crunch and flavor.
- Mix in shredded coconut to add a tropical flavor and chewy texture.
- Use spices like nutmeg or ginger instead of cinnamon to create different warm flavors.
How to Make Banana Oatmeal Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 3 ripe bananas, mashed
- 2 cups rolled oats
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Add-Ins:
- ½ cup dark chocolate chips
- ¼ cup chopped nuts (walnuts or pecans)
- 1 tablespoon honey or maple syrup (for extra sweetness)
Time Needed:
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Cool your cookies for 5 minutes before enjoying, so the total time is around 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and 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 make cleanup easy.
2. Mix Your Ingredients:
In a large bowl, mash the ripe bananas with a fork until smooth. Add the rolled oats, cinnamon, vanilla extract, and salt. Stir everything together until it’s well mixed.
3. Add Extras If You Like:
If you want, fold in chocolate chips and chopped nuts. For a sweeter cookie, stir in honey or maple syrup now. Mix gently to keep everything evenly combined.
4. Shape and Bake Your Cookies:
Scoop out tablespoon-sized portions of the mixture and place them on your lined baking sheet. Press them down gently with the back of your spoon to shape them into cookies. Bake them in the oven for 12 to 15 minutes, or until the edges turn a golden brown and the cookies are set.
5. Cool and Enjoy:
Once baked, let your cookies cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool fully if you have one. Now, they’re ready to enjoy! Store any leftovers in an airtight container to keep them fresh.
Can I Use Frozen Bananas for These Cookies?
Yes, you can use frozen bananas! Just make sure to thaw them fully and drain any excess liquid before mashing to avoid soggy cookies.
Can I Make These Cookies Vegan?
Absolutely! The recipe is naturally vegan if you skip honey and use maple syrup instead. All other ingredients are plant-based.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months.
Can I Add Other Mix-Ins Besides Chocolate Chips?
Definitely! Try dried fruits, seeds, or different nuts to customize the texture and flavor to your liking.