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Banana Oatmeal Cookies

Banana oatmeal cookies that bake into soft, chewy banana oat cookies with golden edges and a moist center. Rolled oats and chocolate chips (or raisins) stay visible throughout for an easy, no-sugar-specified cookie-style snack.
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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: 120
Ingredients Equipment Method Notes

Ingredients
  

Banana oatmeal cookie dough
  • 3 ripe bananas Mash completely smooth for a moist, chewy center.
  • 2 cup rolled oats Use rolled oats for visible texture.
  • 0.25 cup honey or maple syrup Choose honey for a classic flavor or maple syrup for a caramel note.
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips or raisins Use chocolate chips for melted pockets or raisins for chew.
  • 0.25 cup chopped walnuts (optional) Optional for added crunch and nutty flavor.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat your oven to 350°F and line a sheet pan with parchment paper to prevent sticking and promote even browning.
Mash and mix the wet ingredients
  1. Mash the ripe bananas completely smooth in a large bowl until there are no lumps.
  2. Stir in honey or maple syrup, vanilla extract, cinnamon, and salt until fully combined and glossy.
Fold in the add-ins
  1. Fold in the rolled oats, chocolate chips or raisins, and chopped walnuts if using until a thick dough forms with oats visible throughout.
Portion and bake
  1. Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 1 inch apart, then flatten slightly so they bake evenly.
  2. Bake for 12–15 minutes at 350°F until the edges are golden and the centers are set, with a slightly moist look in the middle.
  3. Cool on the pan for 5 minutes before transferring to help the cookies finish setting without over-browning.

Notes

For the softest, most chewy texture, mash the bananas thoroughly and measure oats loosely—packed oats can make the cookies dry. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days; freeze baked cookies for up to 2 months. To make them dairy-free, the recipe already is—just ensure any add-ins you use (like chocolate chips) are dairy-free if needed.