Name: Banana Oatmeal Cookies Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3 bananas overripe (about 1 ¼ cups mashed banana); 2 tablespoons honey (or maple syrup); 1 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 other add-ins like shredded coconut, dried cranberries, raisins

Jump to Recipe· 4.9 from 13 reviews

If you’re on the hunt for a sweet treat that feels like a cozy hug in cookie form, you’re going to adore this Banana Oatmeal Cookies Recipe. These cookies blend the natural sweetness of overripe bananas with wholesome oats and a hint of cinnamon to make a snack that’s both nutritious and utterly delicious. Trust me, once you try these, they’ll become a staple in your recipe box—perfect for breakfast on-the-go, an afternoon pick-me-up, or a guilt-free dessert.

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Why This Recipe Works

Simple Ingredients: With just a handful of everyday pantry staples, you can whip up these cookies quickly and easily.
Naturally Sweetened: The ripe bananas and honey/maple syrup give sweetness without needing refined sugar.
Customizable Texture: Using quick-cooking oats creates chewy, soft cookies that aren’t too dense or dry.
Versatile Mix-ins: You can add chocolate chips, dried fruit, or nuts to suit your taste or what you have on hand.

Banana Oatmeal Cookies, healthy banana cookies, easy oatmeal cookies, nutritious banana cookies, quick breakfast cookies - This image shows about twelve round oatmeal cookies with chocolate chips and bits of yellow banana mixed in. The cookies have a rough, chunky texture with visible oats and dark brown chocolate chips spread unevenly on their surfaces. They are placed directly on a flat white marbled surface, arranged loosely with some gaps between them. On the top right corner, there is a ripe banana with brown spots resting on the surface. On the bottom left, a small white dish filled with dry rolled oats is partially visible. The lighting is bright and natural, highlighting the texture of the cookies and the banana skin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Banana Oatmeal Cookies Recipe is all about balance — a trio of ripe bananas brings natural moisture and sweetness, while oats provide satisfying texture and fiber. A pinch of cinnamon adds warmth and depth, and sea salt enhances all the flavors. Choosing the right mix-ins will take these cookies from simple to superstar status!

Banana Oatmeal Cookies, healthy banana cookies, easy oatmeal cookies, nutritious banana cookies, quick breakfast cookies - Flat lay of three overripe yellow bananas with brown spots, a small white ceramic bowl of golden honey, one whole uncracked brown egg, a small white ceramic bowl filled with quick cooking oats, a small white ceramic bowl containing ground cinnamon powder, a small white ceramic bowl of fine sea salt, and a small white ceramic bowl holding dark chocolate chips, all arranged with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Overripe Bananas: These are your natural sweeteners and moisture providers; make sure they’re really soft and spotted for maximum flavor.
Honey (or Maple Syrup): A touch of liquid sweetness that complements the bananas without overpowering them.
Egg: Acts as a binder to hold everything together; can be subbed with a flax egg for a vegan option.
Vanilla Extract: Adds a lovely aromatic note that amplifies the overall flavor.
Quick-Cooking Oats: These break down just enough to create a chewy texture while holding the cookies’ shape.
Ground Cinnamon: The secret ingredient that makes these cookies irresistibly cozy and flavorful.
Sea Salt: A small pinch balances sweetness and enhances the other flavors — just don’t skip it!
Chocolate Chips or Mix-ins: Whether it’s chocolate, nuts, dried fruit, or coconut, these add delicious bursts of texture and flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Banana Oatmeal Cookies Recipe is how flexible it is — you can easily personalize it to match your cravings or pantry stash. Over the years, I’ve experimented with different mix-ins and sometimes swap ingredients to suit family preferences.

Chocolate Chip Swap: I sometimes use mini chocolate chips because they melt beautifully into the cookie without making it too gooey.
Nut-Free Version: If you’re avoiding nuts, shredded coconut or dried cranberries are fantastic add-ins for extra chew and flavor.
Vegan-Friendly: Using a flax egg instead of a regular egg works perfectly without changing texture much.
Spice Level: Feel free to increase the cinnamon or even add a pinch of nutmeg or ginger for fall vibes.

Step-by-Step: How I Make Banana Oatmeal Cookies Recipe

Step 1: Mash the Bananas just Right

I start by peeling 3 overripe bananas and mashing them with a fork until they’re nice and soft — no lumps, but not completely pureed. This mash acts as the base of your cookie dough, so using perfectly ripe bananas makes all the difference in flavor and moisture.

Step 2: Mix in the Wet Ingredients

To the mashed bananas, add 2 tablespoons of honey (or maple syrup), the egg, and 1 teaspoon of vanilla extract. Give it all a good stir until smooth and fully combined — this ensures that your cookies bind well and develop that sweet, comforting aroma.

Step 3: Add Oats, Spices, and Salt

Now, sprinkle in 1 ½ cups of quick-cooking oats, 1 teaspoon of cinnamon, and a quarter teaspoon of sea salt. Stir gently but thoroughly so the oats soak up the wet ingredients and the cinnamon evenly flavors every bite. Quick oats make these cookies soft and chewy, which I prefer over rolled oats—but either works in a pinch.

Step 4: Fold in Your Favorite Mix-ins

This part is where you make the recipe your own. I usually toss in half a cup of chocolate chips, but dried cranberries or chopped nuts also shine here. Stir them in until they’re evenly scattered so every cookie has a little surprise inside.

Step 5: Scoop and Bake

Using a tablespoon or a cookie scoop, drop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F for 12 to 15 minutes—look for cookie tops that are just set and bottoms that are lightly browned. Resist the urge to overbake; these taste best when soft and chewy.

Step 6: Cool and Enjoy

After you pull them from the oven, let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack. These are delicious warm, but I honestly find the flavor and texture are even better at room temperature. Grab one with your favorite cup of tea or coffee and enjoy!

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Pro Tips for Making Banana Oatmeal Cookies Recipe

Use the Ripe Bananas: I’ve learned the cookies are much better with bananas that are almost black on the outside — that’s when they’re sweetest and softest.
Watch Baking Time Closely: These cookies look a bit undercooked when you pull them out, but they’ll finish setting as they cool—don’t overbake!
Customize Mix-ins: I often swap chocolate chips for dried cherries when I want a tart contrast—both work beautifully.
Skip the Overmixing: Stir until combined; overmixing can make the oats tough and cookies dense.

How to Serve Banana Oatmeal Cookies Recipe

Banana Oatmeal Cookies, healthy banana cookies, easy oatmeal cookies, nutritious banana cookies, quick breakfast cookies - The image shows a group of round, chunky oatmeal cookies with chocolate chips, arranged in loose rows on a white marbled surface. Each cookie has a rough texture with visible oats and melted dark brown chocolate pieces spread throughout. One cookie in the center is open, showing gooey melted chocolate inside, contrasting with the light brown and tan color of the oats. In the background, a yellow banana is slightly out of focus, and in the front left corner, a metal spoon holds some loose oats. The cookies have a dense, hearty look with slightly uneven shapes. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple—just a sprinkle of powdered sugar or a light drizzle of melted dark chocolate if I’m feeling extra indulgent. Sometimes I add a pinch of flaky sea salt on top right after baking to balance the sweetness. Those little details bring the cookies to life.

Side Dishes

If I’m serving these as a snack, I love pairing them with a hot mug of chai latte or a cold glass of milk. For breakfast, they go beautifully alongside a bowl of fresh fruit or Greek yogurt topped with honey and nuts.

Creative Ways to Present

When I’ve brought these cookies to brunch parties, I arrange them in stacked layers separated by parchment paper in a decorative tin or basket wrapped in a kitchen towel for a rustic vibe. You can also cut them in half and sandwich a smear of peanut butter or cream cheese in between for a fun twist.

Make Ahead and Storage

Storing Leftovers

These banana oatmeal cookies keep wonderfully in an airtight container at room temperature for about 2 days — though to be honest, they rarely last that long in my house! For longer storage, I move them to the fridge where they stay fresh for up to a week. Just bring to room temp before snacking to get that perfect chewy texture back.

Freezing

If you want to save some for later, freezing is your friend. I let the cookies cool completely, then place them in a freezer-safe container or bag. They freeze well for up to 2 months and thaw quickly on the counter when you’re ready for a treat.

Reheating

To bring back that fresh-baked feel, I pop frozen or refrigerated cookies into a 300°F oven for about 5 minutes or microwave them for 15-20 seconds. This warms them through and softens the oats nicely, without drying them out.

FAQs

Can I use regular rolled oats instead of quick-cooking oats?

Yes, you can! Just keep in mind that rolled oats will give your Banana Oatmeal Cookies a heartier, chewier texture and may require a slightly longer baking time. The cookies might also be a bit more dense, but still delicious.
How ripe should my bananas be for this recipe?

Choose bananas that are very ripe with plenty of brown spots or even mostly brown skins—these are sweeter and softer, which makes the cookies moist and flavorful. Avoid bananas that are still green or just yellow, as they won’t provide enough natural sweetness.
Can I make these cookies vegan?

Absolutely! Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup or agave instead of honey. The texture and taste stay wonderfully close to the original.
What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to a week or freeze for up to 2 months. Just reheat before serving to regain their soft texture.
Can I add nuts or dried fruit to this recipe?

Yes! This recipe is very forgiving and perfect for mixing in your favorites like chopped walnuts, raisins, dried cranberries, or shredded coconut. Just fold them in at the end before scooping and baking.

Final Thoughts

This Banana Oatmeal Cookies Recipe is one of those easy, wholesome treats that I turn to when I want something comforting without the fuss. It’s a true crowd-pleaser at my house—kids, adults, everyone loves them! Plus, the fact that it’s made with simple, natural ingredients makes me feel good about sharing them with friends or packing for lunches. Give it a try—you might just find your new favorite cookie that balances health and happiness perfectly.

Banana Oatmeal Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews

Author: Taylor
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 18 cookies
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Banana Oatmeal Cookies are a healthy and delicious treat made with overripe bananas, oats, and a touch of honey. They are easy to prepare and perfect for a wholesome snack or dessert, with options to add chocolate chips or dried fruit for extra flavor.

Ingredients

Main Ingredients

3 bananas overripe (about 1 ¼ cups mashed banana)
2 tablespoons honey (or maple syrup)
1 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 other add-ins like shredded coconut, dried cranberries, raisins

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Instructions

Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
Mash Bananas: In a large mixing bowl, mash the overripe bananas thoroughly until smooth but slightly chunky.
Combine Wet Ingredients: Add the honey, egg, and pure vanilla extract to the mashed bananas and stir well to combine all wet ingredients evenly.
Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt until the mixture is well combined and forms a sticky dough.
Mix Add-ins: If desired, fold in your choice of chocolate chips, shredded coconut, dried cranberries, or raisins for added texture and flavor.
Portion Cookies: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion out dough balls, placing them about 2 inches apart on the prepared baking sheets for proper spreading.
Bake: Bake the cookies in the preheated oven for 15 minutes, or until the tops are set and bottoms are lightly browned.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy the cookies slightly warm or at room temperature for the best taste and texture.

Notes

Use overripe bananas that are sweet and soft; if using frozen bananas, thaw completely before mashing.
Honey and maple syrup are interchangeable sweeteners; agave or brown rice syrup can also be used as alternatives.
For a vegan or egg-free option, replace the egg with a flax egg or egg replacer.
Rolled or old-fashioned oats can substitute quick-cooking oats but will change the cookie texture.
Don’t omit the cinnamon as it enhances the flavor and aroma of the cookies.
If using iodized salt instead of sea salt, reduce the amount by half to avoid over-salting.
Chocolate chips can be regular or mini; other mix-ins like cinnamon chips, nuts, or dried fruits work well too.
Store cookies in an airtight container at room temperature for 2 days, refrigerate for 5-7 days, or freeze for up to two months.