These banana oatmeal cookies are soft, naturally sweetened, and incredibly easy to make with just a handful of wholesome ingredients. Ready in only 20 minutes, they’re perfect for breakfast, snack time, or a lighter dessert. With ripe bananas as the base, these cookies are moist, flavorful, and endlessly customizable with your favorite mix-ins.
Why You’ll Love This Recipe
These banana oatmeal cookies are a go-to recipe for busy days and simple baking moments.
First, they’re made with nourishing ingredients you likely already have in your kitchen. Overripe bananas provide natural sweetness and moisture, reducing the need for added sugar or fat.
Second, they come together in one bowl with minimal prep. No mixer required and no chilling time needed.
They’re also versatile. Add chocolate chips for a dessert-style treat or mix in dried fruit and nuts for a hearty breakfast cookie.
Another reason to love them is their dietary flexibility. They are naturally gluten-free when made with certified gluten-free oats, dairy-free, and can easily be made egg-free with a flax egg.
Finally, they freeze beautifully, making them ideal for meal prep or quick grab-and-go snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 overripe bananas (about 1 ¼ cups mashed banana)
2 tablespoons honey or pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups quick-cooking oats
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
½ cup chocolate chips or mix-ins of choice (such as shredded coconut or dried fruit)
Each ingredient plays an important role. The bananas provide moisture and sweetness, the oats create structure, and the cinnamon enhances the warm flavor profile.
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, mash the overripe bananas thoroughly until smooth.
Add the honey (or maple syrup), egg, and vanilla extract to the mashed bananas. Stir until fully combined.
Add the quick-cooking oats, ground cinnamon, and sea salt. Stir until the mixture is uniform and well incorporated.
Gently fold in the chocolate chips or your preferred mix-ins.
Using a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Space the cookies about 2 inches apart.
Bake for 12–15 minutes, or until the tops are set and the bottoms are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve slightly warm or at room temperature.
Servings and timing
Servings: 18 cookies
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: 20 minutes
Each cookie contains approximately 79 calories, making them a light yet satisfying option.
Variations
There are many ways to customize these banana oatmeal cookies:
Chocolate lovers can use dark, milk, or mini chocolate chips.
For a fruit-forward option, add ½ cup raisins, dried cranberries, or chopped dried apricots.
For added crunch, mix in ¼ to ½ cup chopped walnuts, almonds, or pecans.
To make them vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2 ½ tablespoons warm water, rested for 5 minutes).
If you only have old-fashioned rolled oats, you can use them, though the texture will be slightly heartier.
For extra protein, stir in 1–2 tablespoons of nut butter.
Storage/Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 1 week.
To freeze, place the cooled cookies in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature or warm in the microwave for about 10–15 seconds for a freshly baked taste.
FAQs
How ripe should the bananas be?
The bananas should be very ripe with plenty of brown spots. The riper they are, the sweeter and more flavorful your cookies will be.
Can I use frozen bananas?
Yes. Thaw them completely and drain any excess liquid before mashing and using in the recipe.
Can I make these cookies vegan?
Yes. Replace the egg with a flax egg or a store-bought egg replacer.
Can I use rolled oats instead of quick oats?
Yes, but the cookies will have a chewier, more textured consistency.
Why are my cookies too soft?
These cookies are naturally soft due to the banana base. If they seem overly moist, bake them an extra 1–2 minutes.
Do I need to flatten the cookies before baking?
They do not spread much, so gently flattening them slightly before baking can help achieve a more uniform shape.
Can I reduce the sweetener?
Yes. If your bananas are very sweet, you can slightly reduce the honey or maple syrup.
Are these cookies suitable for breakfast?
Yes. They are made with wholesome ingredients and make a convenient breakfast option.
Can I add protein powder?
Yes. Replace a few tablespoons of oats with protein powder, but note that texture may vary slightly.
How do I know when they are done baking?
The tops should look set and the bottoms should be lightly golden. They will continue to firm up as they cool.
Conclusion
Banana oatmeal cookies are a simple, wholesome treat that fits into any part of the day. With minimal ingredients, quick preparation, and endless customization options, this recipe is one you’ll return to again and again. Whether enjoyed warm from the oven or pulled from the freezer for a quick snack, these cookies deliver comforting flavor in every bite.
Banana Oatmeal Cookies are soft, naturally sweetened cookies made with ripe bananas, oats, and simple pantry ingredients for a quick and wholesome snack or breakfast treat.
Ingredients
3 overripe bananas (about 1 1/4 cups mashed)
2 tablespoons honey or pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups quick-cooking oats
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup chocolate chips or mix-ins of choice
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mash bananas in a large bowl until smooth.
Stir in honey (or maple syrup), egg, and vanilla until combined.
Add oats, cinnamon, and salt. Mix until uniform.
Fold in chocolate chips or desired mix-ins.
Scoop 1 to 1 1/2 tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Gently flatten if desired.
Bake 12–15 minutes until tops are set and bottoms lightly golden.
Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Use very ripe bananas for best sweetness and flavor.
Cookies remain soft; bake 1–2 extra minutes if firmer texture is desired.
Certified gluten-free oats can be used to keep recipe gluten-free.
