These banana oatmeal cookies are easy, wholesome, and ready in just 20 minutes! Soft, naturally sweet, and packed with oats and bananas, they make the perfect breakfast, snack, or healthy dessert. Customize with chocolate chips, nuts, or dried fruit for an extra-special treat.
Gluten-free, naturally sweetened, and freezer-friendly, these cookies are a favorite for busy mornings and quick snacks alike.
Why You’ll Love These Cookies 🍌🥣
- Made with simple, wholesome ingredients
- Ready in 20 minutes
- Naturally gluten-free, dairy-free, and vegan-friendly
- Soft, chewy, and slightly sweet
- Perfect for breakfast, snack, or dessert
- Easy to freeze for later
These cookies are so good, your kids will think they’re a dessert—but they’re actually a healthy, nutritious treat!
Ingredients & Substitutions
Here’s what you’ll need for the classic banana oatmeal cookies, plus some ideas to customize them:
- Overripe Bananas – Mash ripe bananas for natural sweetness. If using frozen bananas, thaw them first.
- Honey or Maple Syrup – Both work well. You can also use agave or brown rice syrup.
- Egg – Can be replaced with a flax or chia egg to make these vegan.
- Quick-Cooking Oats – Rolled oats are fine too; they just make the texture slightly different.
- Cinnamon – Essential for flavor. Don’t skip it!
- Sea Salt – Use half the amount if using iodized salt.
- Mix-ins – Chocolate chips (regular or mini), nuts, dried fruit, coconut, or peanut butter chips all work beautifully.
How to Make Banana Oatmeal Cookies
Step 1: Prep the Banana Mixture
Mash bananas in a large mixing bowl until smooth. Add honey (or syrup), egg (or flax/chia egg), and vanilla extract, stirring until fully combined.
Step 2: Add Dry Ingredients
Stir in oats, cinnamon, and sea salt until evenly mixed.
Step 3: Fold in Mix-Ins
Gently fold in your favorite mix-ins. Popular options include:
- Semi-sweet chocolate chips
- White chocolate chips
- Cinnamon chips
- Shredded coconut
- Dried fruit like raisins, cherries, cranberries, or blueberries
- Chopped nuts or peanut butter chips
Step 4: Portion & Bake
- Use a 1 tablespoon spoon or 1½ tablespoon cookie scoop to portion dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart.
- Bake at 350°F (175°C) for 12–15 minutes, until tops are set and bottoms are lightly browned.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Serve & Store
Enjoy cookies slightly warm or at room temperature.
Storage Tips:
- Room temperature: 2 days in an airtight container
- Refrigerator: up to 1 week
- Freezer: up to 2 months (perfect for a quick snack anytime!)
FAQs
Are these cookies healthy?
Yes! Made with oats, bananas, and natural sweeteners, they’re a nutritious, low-calorie treat or snack.
Can I replace the egg?
Absolutely! Use a flax egg or chia egg (1 tbsp chia or flax + 2.5 tbsp warm water), or another egg replacer.
How long do they last?
Refrigerate for up to 1 week or freeze for 2 months.
Recipe Card: Banana Oatmeal Cookies
Servings: 18 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 3 ripe bananas, mashed
- ¼ cup honey or maple syrup
- 1 egg (or flax/chia egg for vegan)
- 1 ½ cups quick oats
- 1 tsp cinnamon
- ¼ tsp sea salt
- ½ cup chocolate chips or other mix-ins (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Mash bananas in a large bowl. Add honey, egg, and vanilla, mixing well.
- Stir in oats, cinnamon, and salt. Mix until combined.
- Fold in chocolate chips or desired mix-ins.
- Portion dough onto a parchment-lined baking sheet, spacing cookies 2” apart.
- Bake 12–15 minutes, until tops are set and bottoms lightly browned.
- Cool 5 minutes on the baking sheet, then transfer to a wire rack.
Tips: Freeze a batch to keep on hand for busy mornings or snacks!
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