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Banana Oatmeal Cookies

Banana oatmeal cookies with a soft, chewy center and golden edges, made by mixing mashed banana with rolled oats and baking until set. Chocolate chips and oats stay visible throughout for easy, no-sugar-added banana oat cookies with a moist bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash completely smooth.
Oats
  • 2 cup rolled oats Rolled oats for chewy texture.
Sweetener
  • 0.25 cup honey or maple syrup Use honey or maple syrup.
Flavorings
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp salt
Mix-ins
  • 0.5 cup chocolate chips or raisins Choose chocolate chips or raisins.
  • 0.25 cup chopped walnuts Optional.

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
  2. Keep the parchment ready so the dough can go straight onto the pan after mixing.
Make the cookie dough
  1. Mash the ripe bananas completely smooth in a large bowl.
  2. Stir in honey, vanilla, cinnamon, and salt until combined.
  3. Fold in the rolled oats, chocolate chips, and walnuts if using.
Shape and bake
  1. Drop rounded tablespoons of dough onto the prepared sheet, spacing 1 inch apart, and flatten slightly.
  2. Bake for 12–15 minutes at 350°F, until the edges are golden and the centers are set.
  3. Cool on the pan for 5 minutes before transferring, so the cookies firm up without over-browning.

Notes

For the best soft centers, bake just until the centers look set and the edges turn golden, then cool on the pan for the full 5 minutes before moving. Store airtight at room temperature up to 4 days or refrigerate up to 1 week; freeze in a sealed container up to 2 months and thaw at room temperature. If you’re reducing added sweetener, use maple syrup and add an extra 1–2 tbsp mashed banana to keep the dough cohesive.