These Banana Oatmeal Cookies are soft, chewy, and packed with wholesome goodness. Made with ripe bananas and hearty oats, they’re naturally sweet and have a warm, comforting texture that feels just right for any snack time. You’ll notice the gentle banana flavor blending perfectly with the oats, making each bite super satisfying without being too heavy.
I love making these cookies whenever I have overripe bananas sitting on the counter because they’re such a simple way to turn them into something tasty and healthy-ish. I usually toss in a handful of raisins or chocolate chips for a little extra fun, but they taste great all on their own too. What I really like is that they come together quickly, and I don’t have to fuss with many ingredients.
These cookies are great on their own or with a glass of milk or a cup of tea. I often pack them in my kids’ lunchboxes or bring them along on road trips because they keep well and give a nice energy boost. If you want a comforting treat that’s easy to share and always hits the spot, this recipe might become your new favorite.
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and moisture. The riper, the better—they’re softer and sweeter. If you don’t have bananas, unsweetened applesauce can work, but the flavor will change.
Rolled Oats: Use old-fashioned rolled oats for good texture—quick oats can make the cookies too mushy. For gluten-free, pick certified gluten-free oats.
Sweeteners: The honey or maple syrup is optional since bananas add sweetness. If you prefer less sugar, just skip or reduce this part.
Chocolate chips & nuts: These are great add-ins but optional. Substitute with dried fruit like raisins or cranberries, or skip completely for a plain cookie.
How Do You Keep These Cookies Chewy and Not Too Dry?
The key is to balance wet banana with oats and not overbake. Here’s how:
- Use very ripe bananas—they add moisture naturally.
- Don’t overmix; stir just until combined to keep texture light.
- Bake at 350°F for 12-15 minutes—check early so cookies don’t dry out.
- Let cookies cool on the baking sheet to firm up while staying soft inside.
Keeping these tips in mind helps you get cookies that are chewy and moist, perfect for a simple snack or lunchbox treat.
Equipment You’ll Need
- Mixing bowl – I like a large one to stir everything easily without spilling.
- Fork or potato masher – for mashing the bananas smoothly.
- Cookie scoop or Tablespoon – to portion out the dough evenly.
- Parchment paper or silicone baking mat – makes cleanup easier and prevents sticking.
- Baking sheet – for baking the cookies evenly.
- Cooling rack – to let the cookies cool properly and stay crisp on the edges.
Flavor Variations & Add-Ins
- Mix in dried fruit like raisins, cranberries, or chopped dried apricots for extra chewiness and sweetness.
- Add chopped nuts like walnuts, pecans, or almonds for crunch and protein.
- Spoon in a spoonful of peanut butter or almond butter for extra richness and flavor.
- Sprinkle in cinnamon, nutmeg, or a touch of ginger to warm up the spice profile.
How to Make Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup chocolate chips (optional)
- 1/4 cup chopped nuts (optional, like walnuts or pecans)
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon honey or maple syrup (optional for extra sweetness)
Time You’ll Need:
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Plus, allow a few minutes for cooling, so plan for roughly 30 minutes total from start to finish. It’s quick, easy, and you’ll have delicious cookies ready in no time!
Step-by-Step Instructions:
1. Prepare Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to keep your cookies from sticking and make cleanup easier.
2. Mash the Bananas:
In a mixing bowl, mash the ripe bananas with a fork until they are smooth and creamy. This will add natural sweetness and moisture to your cookies.
3. Mix the Ingredients:
Add the rolled oats, cinnamon, vanilla extract, a pinch of salt, and honey or maple syrup (if using) to the mashed bananas. Stir everything together until well combined. If you’re adding chocolate chips or nuts, fold them in now.
4. Shape the Cookies:
Using a spoon or cookie scoop, drop dollops of the cookie dough onto the prepared baking sheet. Leave about 2 inches of space between each to allow for spreading. Then, gently flatten each mound a bit with the back of your spoon.
5. Bake and Cool:
Bake your cookies in the preheated oven for 12-15 minutes, or until the edges turn golden and the cookies look set. Once baked, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely.
6. Enjoy and Store:
Enjoy your soft and chewy banana oatmeal cookies warm or at room temperature. Store leftovers in an airtight container for up to 4 days to keep them fresh.
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to fully thaw the bananas and drain any excess liquid before mashing. This helps keep the cookie dough from getting too wet.
Can I Make These Cookies Vegan?
Absolutely! Use maple syrup instead of honey and be sure your chocolate chips are dairy-free. The recipe is naturally egg-free, making it easy to keep vegan.
How Should I Store Banana Oatmeal Cookies?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or bag for up to 3 months.
Can I Add Other Ingredients to the Cookies?
Definitely! Chopped nuts, dried fruit, or seeds all work well. Just fold them in with the oats and chocolate chips before baking.