These Banana Oatmeal Cookies are a quick, wholesome treat that blends natural sweetness with hearty nutrition.
Packed with fiber from oats and potassium from ripe bananas, they deliver sustained energy and keep you satisfied.
With a touch of honey and optional mix-ins like chocolate chips or dried fruit, they’re a delicious, protein-friendly snack perfect for breakfast, dessert, or on-the-go fueling.
Banana Oatmeal Cookies
Equipment
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 large mixing bowl
- 1 spatula
- 1 Potato Masher
- 2 baking sheets
- Parchment Paper
- Cooling rack
Ingredients
- 3 ripe bananas about 1¼ cups mashed
- 2 tablespoons honey or maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups quick-cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or desired mix-ins shredded coconut, dried cranberries, raisins, etc.
Instructions
- Prepare the Baking Station: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. Arrange all your utensils, mixing tools, and ingredients within easy reach to make the process smooth and enjoyable.
- Mash the Bananas: Select three overripe bananas — these should be soft, speckled with brown spots, and fragrant for maximum sweetness. Peel the bananas and place them in a large mixing bowl. Using a potato masher, mash them thoroughly until smooth, leaving only a few small lumps for texture. This creates a natural sweetness and moisture base that keeps the cookies soft.
- Blend Wet Ingredients: Add two tablespoons of honey or maple syrup to the mashed bananas. Pour in one large egg and add one teaspoon of pure vanilla extract. Use a spatula to gently stir until all wet ingredients are completely incorporated, forming a slightly glossy and smooth mixture. This step adds flavor, structure, and binding to the cookie dough.
- Combine Dry Ingredients: In a separate small bowl, measure out one and a half cups of quick-cooking oats, one teaspoon of ground cinnamon, and a quarter teaspoon of fine sea salt. Mix these dry ingredients together to evenly distribute the cinnamon and salt, ensuring consistent flavor in every cookie. Cinnamon not only adds warmth but also enhances the natural sweetness of the bananas.
- Incorporate Dry Ingredients into Wet Mixture: Gradually add the dry oat mixture to the wet banana mixture. Stir slowly and thoroughly using a spatula until a thick, uniform cookie dough forms. The dough should be moist but firm enough to scoop. Take care to scrape the sides and bottom of the bowl to ensure all ingredients are fully blended.
- Add Mix-Ins: If desired, fold in your chosen mix-ins, such as chocolate chips, shredded coconut, dried cranberries, raisins, chopped nuts, or cinnamon chips. Add about half a cup, adjusting to taste. Stir gently until mix-ins are evenly distributed, ensuring each cookie will have flavorful bursts of texture and taste.
- Shape the Cookies: Using a tablespoon measuring spoon or a 1½ tablespoon cookie scoop, scoop portions of dough and gently place them onto the prepared baking sheets. Space each cookie about 2 inches apart to allow for gentle spreading during baking. If you want uniform shapes, lightly flatten each cookie with the back of the scoop or a spatula.
- Bake to Perfection: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes. Keep an eye on the cookies during the final minutes — the tops should be set and slightly golden while the bottoms are just lightly browned. The cookies will still be soft when hot, so avoid overbaking to retain their chewy texture.
- Cool Properly: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to allow them to firm up. Then transfer the cookies to a cooling rack to cool completely. This step ensures the cookies retain their texture and don’t become soggy.
- Serve and Enjoy: Serve these Banana Oatmeal Cookies slightly warm for a comforting snack or at room temperature for an easy grab-and-go treat. Pair them with a cup of tea, coffee, or a glass of milk for a satisfying start to your day or a wholesome snack between meals.
Notes
- Banana Selection: Use overripe bananas for optimal sweetness and moisture. The riper the banana, the softer the texture and richer the flavor of your cookies. If you have frozen bananas, thaw them completely before mashing for consistent results.
- Sweetener Choices: Honey or maple syrup both work beautifully, but feel free to experiment with agave syrup or brown rice syrup for variation.
- Oat Variations: Quick-cooking oats give the cookies a tender texture, but rolled oats can be used for a chewier bite. Adjust baking time slightly if using rolled oats.
- Mix-In Creativity: Chocolate chips, dried fruit, or nuts add variety and texture. You can customize based on taste preferences or dietary needs.
- Baking Tips: Keep an eye on the cookies toward the end of baking; they should be lightly golden and firm to the touch without overbaking to preserve softness.
Chef’s Secrets For Perfect Cookies
Creating the perfect banana oatmeal cookies lies in balancing moisture and texture.
Overripe bananas deliver sweetness naturally, while quick oats provide structure without making cookies too dense.
Gently mashing bananas rather than over-mixing keeps the texture tender.
Cinnamon isn’t just for flavor—it enhances the sweetness and depth of the cookies.
For best results, space cookies evenly and resist the urge to flatten too much, allowing a natural, soft chew to develop.
Experimenting with different mix-ins like white chocolate chips, coconut flakes, or toasted nuts can elevate the cookies into unique, crowd-pleasing creations.
Serving Suggestions For Delicious Results
Banana oatmeal cookies are versatile enough for any time of day.
Serve them warm alongside a cup of coffee or tea for a cozy morning treat.
They also make a satisfying snack for mid-afternoon energy or a wholesome dessert after dinner.
Pair with fresh fruit or Greek yogurt for a nutrient-rich breakfast.
For on-the-go enjoyment, wrap them individually to take as a convenient snack for work, school, or travel.
These cookies also pair wonderfully with nut butters, adding extra protein and flavor.
Storage Tips For Freshness
Store your banana oatmeal cookies in an airtight container at room temperature for up to two days.
For longer storage, keep them in the refrigerator for up to 5–7 days, ensuring they retain their softness.
You can also freeze them for up to two months — place cookies in a freezer-safe container or bag and separate layers with parchment paper to prevent sticking.
When ready to enjoy, allow them to thaw at room temperature or warm them gently in the oven for a freshly baked feel.
Frequently Asked Questions
1. Can I make these cookies vegan?
Yes! Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup or another plant-based sweetener.
This keeps the cookies moist and flavorful while making them fully vegan-friendly.
2. Can I use rolled oats instead of quick oats?
Absolutely. Rolled oats will give your cookies a chewier texture and more pronounced oat flavor. If using rolled oats, you might need to extend baking time by 1–2 minutes to ensure they bake evenly.
3. How do I keep cookies soft for longer?
Store cookies in an airtight container to preserve moisture. Adding a slice of bread in the container can help maintain softness by absorbing excess air while keeping the cookies fresh.
4. What mix-ins work best in these cookies?
Chocolate chips, shredded coconut, dried cranberries, raisins, nuts, or even peanut butter chips work wonderfully.
You can mix and match to suit your taste. Keep the quantity to about ½ cup so cookies maintain their balance of texture and flavor.
5. Can I double the recipe?
Yes, this recipe scales easily. Simply double all ingredients and bake on multiple sheets, making sure not to overcrowd the oven.
Baking time will remain about the same, but cookies should be monitored closely for perfect texture.
