Soft, chewy, and brimming with comforting flavors, Banana Oatmeal Cookies are everything you crave in a wholesome treat! This quick and easy recipe transforms overripe bananas into cozy cookies that are naturally sweetened, loaded with oats, and customizable with your favorite add-ins.
Why You’ll Love This Recipe
- Naturally Sweetened: Overripe bananas do the heavy lifting, bringing natural sweetness so you can skip loads of added sugar.
- Quick & Easy: No fancy equipment—just one bowl and a few minutes stand between you and a batch of Banana Oatmeal Cookies.
- Totally Customizable: Whether you’re into chocolate chips, coconut, or dried fruit, you get to choose your own cookie adventure.
- Kid & Freezer Friendly: These cookies are perfect for lunchboxes or stashing in the freezer for a healthy grab-and-go snack anytime.
Ingredients You’ll Need
The beauty of Banana Oatmeal Cookies lies in their simplicity—each ingredient plays a delicious part, from naturally sweet bananas to hearty oats. Every bite is proof that wholesome doesn’t have to be complicated!
- Overripe Bananas: The riper and spottier, the better—they make your cookies extra sweet and moist without tons of added sugar.
- Honey (or Maple Syrup): Adds a subtle gloss and gentle sweetness, while keeping things naturally delicious.
- Egg: Binds everything together, creating that perfect cookie texture you crave.
- Pure Vanilla Extract: Instantly enhances those homey, nostalgic flavors that say “cookie time.”
- Quick Cooking Oats: Oats give the cookies their hearty goodness; quick oats blend in smoothly for a cohesive bite.
- Ground Cinnamon: A generous dash of cinnamon warms up every bite for cozy, irresistible flavor.
- Fine Sea Salt: Just a touch balances all the sweetness and brings out the best in each mix-in.
- Chocolate Chips or Add-ins: The fun part! Choose chocolate chips, coconut, dried cranberries, or your favorite mix-ins and make it your own.
Variations
The sheer versatility of these Banana Oatmeal Cookies means you can easily swap, add, or skip ingredients to suit your taste or dietary needs. Let your imagination (and pantry) be your guide!
- Vegan Swap: Use a flax egg and maple syrup to keep things plant-based while still getting all the chewy, comforting goodness.
- Nutty Crunch: Stir in chopped pecans, walnuts, or almond slivers for an extra crunch and a boost of healthy fats.
- Berry Burst: Add a handful of dried cranberries, cherries, or blueberries for a fun pop of fruity sweetness.
- Spice It Up: Try ginger, nutmeg, or pumpkin spice for a different twist that matches the season or your cravings.
How to Make Banana Oatmeal Cookies
Step 1: Mash the Bananas
Start by grabbing those perfectly overripe bananas and mashing them in a large mixing bowl until mostly smooth. The more spots, the better—these bananas will keep your Banana Oatmeal Cookies moist and full of classic banana flavor.
Step 2: Mix Wet Ingredients
To your mashed bananas, add the honey (or maple syrup), the egg, and vanilla extract. Give everything a good stir until well combined and glossy—this forms the delicious sweet base for your cookies.
Step 3: Stir In Dry Ingredients
Toss in your quick oats, cinnamon, and salt. Stir gently until everything is well blended; you want the oats to soak up some moisture but not to overmix—this helps keep your Banana Oatmeal Cookies tender instead of tough.
Step 4: Add Mix-Ins
Whether it’s chocolate chips, coconut, raisins, or a surprise twist, this is where you make these cookies uniquely yours! Gently fold in your favorite add-ins until they’re distributed throughout the dough.
Step 5: Scoop & Bake
Use a 1 tablespoon scoop or a 1 ½ tablespoon cookie scoop to portion out the dough onto parchment-lined baking sheets, leaving about 2 inches between each. Bake at 350°F for 12–15 minutes, just until the tops are set and the bottoms are barely golden.
Step 6: Cool & Enjoy
Let the cookies rest on the baking tray for 5 minutes to firm up before moving them to a wire rack to cool completely. Enjoy them while still slightly warm or at room temperature for the perfect snack or healthy dessert!
Pro Tips for Making Banana Oatmeal Cookies
- Banana Ripeness is Key: The spottier your bananas, the sweeter and more flavorful your cookies will be—ditch those underripe yellow bananas!
- Customize the Texture: Love chewier cookies? Use quick oats. Want more hearty bites? Try half quick oats, half old-fashioned for amazing variety.
- Don’t Overbake: Banana Oatmeal Cookies are perfect when just set on top; keep an eye out for pale bottoms and soft tops for that perfect, chewy finish.
- Even Mixing: Gently fold in your mix-ins at the end—overmixing can make cookies dense instead of soft and pillowy.
How to Serve Banana Oatmeal Cookies
Garnishes
For an extra-special touch, sprinkle your warm Banana Oatmeal Cookies with a pinch of flaky sea salt or an extra dusting of cinnamon the moment they come out of the oven. If chocolate is your love language, press a few extra chocolate chips into the tops while the cookies are still soft and warm—it’s simple but makes your cookies look bakery-worthy!
Side Dishes
Pair your cookies with a tall glass of cold milk (dairy or plant-based), a piping hot mug of tea, or creamy Greek yogurt for a more filling breakfast. They’re also dreamy alongside fresh berries or a small smoothie for a wholesome snack plate.
Creative Ways to Present
Layer Banana Oatmeal Cookies in a pretty gift box for a homemade present, or serve them stacked on a cake stand for a fun dessert centerpiece. For kids (or the kid in all of us), sandwich a little peanut butter or nut butter between two cookies, or use them as a topper for homemade ice cream sundaes!
Make Ahead and Storage
Storing Leftovers
Once cooled, Banana Oatmeal Cookies keep best in an airtight container at room temperature for up to 2 days. For longer freshness, pop them in the fridge where they’ll stay irresistibly chewy for up to a week—if they last that long!
Freezing
These cookies freeze beautifully. Stack them between layers of parchment paper in an airtight freezer bag or container, and they’ll keep perfectly for up to two months. Thaw a few at a time for easy snacking!
Reheating
If you love a warm cookie, simply pop a Banana Oatmeal Cookie in the microwave for 10–15 seconds. Even straight from the freezer, a quick zap or a few minutes at room temp will bring back that fresh-baked taste.
FAQs
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Can I use regular rolled oats instead of quick oats?
Yes, you can absolutely use rolled or old-fashioned oats! The texture will be a bit chewier and heartier, which is lovely. If you prefer a softer cookie, stick with quick oats or pulse rolled oats in the food processor a couple of times to break them down.
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How ripe should the bananas be for Banana Oatmeal Cookies?
The riper, the better—think bananas with lots of brown spots or even mostly brown. Extra ripe bananas are not only sweeter but also mash more smoothly, giving you the best flavor and texture in your cookies.
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Can I make Banana Oatmeal Cookies vegan?
For sure! Swap the egg for a flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons water) and use maple syrup or agave instead of honey. The cookies will still be just as tasty and chewy.
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Why are my cookies sticking to the pan?
Be sure to line your baking sheets with parchment paper! This prevents sticking and makes cleanup a breeze. If you don’t have parchment, use a silicone baking mat, or lightly grease the pan instead.
Final Thoughts
If you’re looking for a snack that’s as cozy as it is wholesome, you have to give Banana Oatmeal Cookies a try. They’re easy, endlessly adaptable, and guaranteed to bring smiles from the very first bite—so gather your ripest bananas and bake up a batch of pure comfort!
Print
Banana Oatmeal Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 Cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Oatmeal Cookies are a delicious and wholesome treat that are perfect for breakfast or as a snack. Made with ripe bananas, oats, and a touch of honey, these cookies are easy to make and even easier to enjoy!
Ingredients
Banana Oatmeal Cookies:
- 3 overripe bananas (about 1 1/4 cups mashed banana)
- 2 Tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups quick cooking oats
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.
Instructions
- Preheat oven: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
- Mash bananas: In a large mixing bowl, mash the bananas.
- Add wet ingredients: Add honey, egg, and vanilla; stir to combine.
- Add dry ingredients: Add oats, cinnamon, and sea salt; stir until combined.
- Add mix-ins: If desired, add mix-ins and stir until evenly distributed.
- Portion dough: Use a measuring spoon or cookie scoop to measure portions of the dough onto the prepared baking sheet.
- Bake: Bake for 12-15 minutes until set and lightly browned.
- Cool: Let cool on the baking sheet before transferring to a wire rack to cool completely.
- Serve: Serve warm or at room temperature.
Notes
- Ingredient Substitutions: Make sure to use ripe bananas, and feel free to substitute sweeteners and mix-ins to suit your preferences.
- Storage: Store cookies in an airtight container at room temperature, in the fridge, or freezer for longer storage.
Nutrition
- Serving Size: 1 Cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
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