Banana Oatmeal Cookies Recipe
If you’ve ever wondered how to make a delicious treat that’s both wholesome and satisfying, I’m about to share my all-time favorite Banana Oatmeal Cookies Recipe that perfectly fits the bill. These cookies are quick, naturally sweetened, and packed with cozy oat goodness—plus, they’re a fantastic way to use up those overripe bananas sitting on your counter. Stick around because this recipe is fan-freaking-tastic, and I can’t wait for you to try it!
Why This Recipe Works
- Simplicity: Only a handful of ingredients come together quickly, making it perfect for busy days or beginner bakers.
- Natural Sweetness: Overripe bananas and a touch of honey do the sweetening without refined sugar.
- Customizable: You can easily swap in your favorite mix-ins to make it your own.
- Great Texture: Quick oats give just the right chewiness while cinnamon adds a warm, flavorful hint.
Ingredients & Why They Work
This Banana Oatmeal Cookies Recipe strikes the perfect balance by combining ripe, natural ingredients that complement each other beautifully. Choosing the right kind of oats and ripe bananas really makes these cookies shine—plus, I’ll share a few tips to help you shop smart!
- Bananas: Go for overripe ones with lots of spots — they’re sweeter and mash easily, which keeps the cookies moist.
- Honey (or Maple Syrup): Adds just the right amount of natural sweetness without overpowering the banana flavor.
- Egg: Helps bind everything together; if you want a vegan version, a flax egg works great too.
- Vanilla Extract: A splash enhances the flavors and rounds out the sweetness.
- Quick Cooking Oats: These cook faster and give a softer texture; rolled oats can be used if you prefer more chew.
- Cinnamon: Don’t skip this! It adds warmth and depth to the cookies.
- Sea Salt: Balances the sweetness and enhances flavor; adjust if using iodized salt.
- Chocolate Chips or Add-ins: I love using mini chocolate chips, but shredded coconut, dried cranberries, or nuts work beautifully too.
Tweak to Your Taste
This is where you get to play and make the Banana Oatmeal Cookies Recipe totally yours. I don’t always stick exactly to the recipe — sometimes I throw in chopped nuts for extra crunch or dried cherries for a tart surprise. Feel free to experiment and find your favorite combo!
- Nutty Variation: Adding chopped walnuts or pecans gives a lovely texture contrast—my family loves these especially during holidays.
- Vegan Swap: Replace the egg with a flax egg to make these perfect for vegan diets without sacrificing texture.
- Spiced Up: A pinch of nutmeg or ginger alongside the cinnamon adds a cozy fall vibe.
- Fruity Twist: Toss in raisins, dried cranberries, or chopped dried apricots for bursts of fruity sweetness.
Step-by-Step: How I Make Banana Oatmeal Cookies Recipe
Step 1: Prep and Mash Those Bananas
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper—this little step saves you so much scrubbing later. Then, grab your overripe bananas and mash them in a large bowl until smooth. I like to leave a few little chunks here and there for extra texture. The sweeter and softer your bananas, the better these cookies will taste.
Step 2: Mix in the Wet Ingredients
Once your bananas are mashed, add honey (or maple syrup), the egg, and vanilla extract. Stir gently until everything’s combined. This blend creates the moist base that makes these cookies so tender. If you’re making a vegan version, mix your flax egg in at this point.
Step 3: Add the Oats and Spices
Next, sprinkle in your quick cooking oats, cinnamon, and sea salt. Stir everything until all the oats are coated and the mixture feels evenly combined—this is where the cookie dough starts to form. Don’t overmix here; you want the oats intact for nice chewiness.
Step 4: Fold in Your Favorite Mix-Ins
This is when I add in chocolate chips or dried cranberries. Stir gently so they’re scattered evenly. You can also add shredded coconut, raisins, or nuts here depending on your mood. I love mini chocolate chips because they melt just right, but try whatever you like!
Step 5: Scoop and Bake
Using a tablespoon or cookie scoop, place spoonfuls of dough onto your parchment-lined baking sheets. Leave about 2 inches of space between each cookie because they’ll spread slightly. Pop them in your preheated oven for 12–15 minutes until the tops are set and the bottoms are just turning golden brown. Oven times can vary, so start checking around 12 minutes to avoid overbaking.
Step 6: Cool and Enjoy!
Let your cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. I often sneak one while still slightly warm—it’s pure comfort in every bite.
Pro Tips for Making Banana Oatmeal Cookies Recipe
- Banana Ripeness: Wait for those bananas to get really spotty—this is where the magic happens with sweetness and moisture.
- Don’t Skip the Cinnamon: It might seem small, but the cinnamon is what elevates this cookie from good to unforgettable.
- Oven Watch: Start checking cookies around 12 minutes to prevent drying them out.
- Cooling Time: Cookies set better and slice easier after they rest on the baking sheet for a few minutes before moving.
How to Serve Banana Oatmeal Cookies Recipe
Garnishes
I usually dust mine lightly with cinnamon sugar or add a sprinkle of flaky sea salt on top before baking for a tiny salty-sweet kick. For a fun twist, a drizzle of melted dark chocolate right after baking is delicious and fancy-enough for sharing with guests.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a warm cup of coffee or herbal tea. I’ve also served them alongside Greek yogurt topped with fresh berries for a balanced breakfast spread.
Creative Ways to Present
If I’m bringing these to a party, I stack them in a little tower wrapped with rustic twine and tuck in a sprig of fresh mint or rosemary for an effortlessly charming look. They also make great picnic treats when packed in airtight containers with parchment paper between layers.
Make Ahead and Storage
Storing Leftovers
I keep leftover Banana Oatmeal Cookies Recipe in an airtight container at room temperature when I plan to eat them within a couple of days. For longer storage, they do well refrigerated for up to a week without losing flavor.
Freezing
These cookies freeze like a dream! Simply cool completely, then layer them in a freezer-safe container or zip-top bag with parchment sheets to prevent sticking. They keep well for about two months, which makes them perfect for prepping snacks ahead of time.
Reheating
To bring frozen or refrigerated cookies back to life, pop them in a preheated 325°F oven for about 5 minutes, or microwave a single cookie for 15-20 seconds. This refreshes their softness without drying them out.
FAQs
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Can I use rolled oats instead of quick cooking oats?
Absolutely! Rolled oats will give you a chewier cookie with a heartier texture, but keep in mind the baking time might be slightly longer and the overall cookie might be less soft.
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How ripe should my bananas be for the best cookies?
Go for bananas that are heavily speckled with brown spots or even mostly brown and soft. These are the sweetest and mash most easily, making your cookies perfectly moist and flavorful.
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Can I make this recipe vegan?
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup instead of honey to keep it fully vegan-friendly.
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Can I add nuts or other mix-ins?
Definitely. Walnuts, pecans, shredded coconut, or dried fruit like cranberries or raisins are all fantastic choices to personalize your cookies.
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How long do these cookies keep fresh?
Stored in an airtight container at room temperature, they stay fresh for about two days; refrigerate to extend that to up to a week, and freeze for up to two months.
Final Thoughts
These Banana Oatmeal Cookies Recipe are seriously one of my go-to’s when I want a quick, comforting bite that’s healthier but still feels like a treat. I love that they’re flexible enough to suit any taste and so easy that you can whip them up even on a hectic day. I hope you find as much joy baking and eating these as I do—don’t be surprised if they quickly become your family’s new favorite snack too!
Print
Banana Oatmeal Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and naturally sweet banana oatmeal cookies made with ripe bananas, quick-cooking oats, and a touch of honey. These wholesome cookies are easy to make, perfect for a healthy snack or dessert, and customizable with your favorite add-ins like chocolate chips or dried fruit.
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 cup 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, etc.
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Mash bananas: In a large mixing bowl, mash the overripe bananas until smooth.
- Combine wet ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir until fully combined.
- Add dry ingredients: Stir in quick cooking oats, ground cinnamon, and sea salt until the mixture is evenly combined.
- Add mix-ins: If desired, fold in chocolate chips or your choice of other add-ins such as shredded coconut or dried fruit.
- Portion dough: Using a tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake cookies: Bake in the preheated oven for 15 minutes or until the tops are just set and the bottoms are lightly browned.
- Cool: Let the cookies 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.
Notes
- Use overripe bananas that are sweet and soft for the best flavor and texture. If using previously frozen bananas, thaw completely before mashing.
- You can substitute maple syrup with agave or brown rice syrup as alternative sweeteners.
- For a vegan or egg-free version, replace the egg with a flax egg or another egg replacer.
- Rolled or old-fashioned oats can be used instead of quick-cooking oats but may alter the cookie texture slightly.
- Do not omit the cinnamon as it enhances the flavor significantly.
- If using iodized salt, reduce the amount by half to prevent over-salting.
- Chocolate chips can be regular or mini size; other mix-ins like dried fruits, nuts, or coconut 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
