These Banana Oatmeal Cookies are a simple, chewy treat that blend the natural sweetness of ripe bananas with the hearty texture of oats. They’re soft, slightly moist, and have just the right amount of sweetness without being too sugary. It’s a great way to enjoy a wholesome snack that feels like a little hug in cookie form.
I love making these cookies when I have overripe bananas that need using up—they are a fantastic way to turn something that might be tossed into the compost into something delicious. I usually add a handful of chocolate chips or chopped nuts for an extra pop of flavor and crunch, but they’re amazing just as they are too. Plus, they come together quickly, which is perfect for busy days when I want a sweet treat without a lot of fuss.
Whenever I serve these cookies, I like to keep a batch on hand for easy grab-and-go snacks or as a cozy addition to a cup of tea or coffee. Kids seem to enjoy them as well, and I appreciate knowing they’re getting some fruit and whole grains in a fun way. These cookies are a reminder that simple ingredients can come together to make something really satisfying and comforting.
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and moisture. The riper, the better—they mash easily and give sweetness without extra sugar. If you’re out of bananas, unsweetened applesauce could work, but the taste will change slightly.
Rolled Oats: Rolled oats give these cookies their chewy texture. Quick oats can be used if that’s what you have, but the texture might be a bit softer. For gluten-free, make sure to use certified gluten-free oats.
Cinnamon & Vanilla: Cinnamon adds warmth, while vanilla enhances overall flavor. If you don’t have cinnamon, a pinch of nutmeg or allspice can be nice substitutes. Vanilla extract is optional but recommended for a fuller taste.
Chocolate Chips & Nuts: These are optional extras that add texture and flavor. Feel free to swap chocolate chips with raisins, dried cranberries, or skip them completely. For nuts, almonds or pecans are great, or leave them out for a nut-free version.
How Do I Make Sure the Cookies Hold Together Without Flour or Eggs?
Because this recipe uses just bananas and oats, getting the texture right can be tricky. Here’s how to make sure your cookies stick together and bake perfectly:
- Mash the bananas well: Smooth mashed bananas help bind the ingredients better.
- Don’t overmix: Stir just until combined to keep the oats from becoming mushy.
- Use slightly overripe bananas: Their moisture and sweetness work best to hold the cookies together.
- Drop dough generously: Bigger spoonfuls help the cookies stay thick and chewy instead of spreading too thin.
- Bake until edges are set: The cookies might feel soft but will firm up as they cool. Avoid overbaking to keep them moist.
With these tips, you’ll get soft, chewy cookies that hold their shape and taste great, making a simple snack that’s both tasty and wholesome.
Equipment You’ll Need
- Mixing bowl – I use a large one to combine the bananas and oats easily without mess.
- Fork or potato masher – helps mash the bananas smoothly so they bind the cookies well.
- Measuring cups and spoons – keep everything precise, especially for the oats and optional ingredients.
- Baking sheet – a sturdy, flat surface for baking the cookies evenly.
- Parchment paper or silicone baking mat – makes cleanup easier and prevents sticking.
- Cooling rack – to let the cookies cool down and get that perfect chewy texture.
Flavor Variations & Add-Ins
- Swap chocolate chips for dried fruits like raisins or cranberries for a fruitier version.
- Add a handful of shredded coconut or chopped nuts for extra crunch and flavor.
- Mix in a teaspoon of cocoa powder or a dash of nutmeg for different spice profiles.
- Use almond or coconut extract instead of vanilla for a unique twist.
Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup mini chocolate chips (optional)
- ¼ cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Allow an extra 5 minutes for cooling before enjoying your cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking and make cleanup easy.
2. Mash Bananas and Mix Ingredients:
In a large bowl, mash the ripe bananas thoroughly using a fork until they become smooth. Add in the rolled oats, ground cinnamon, vanilla extract, and salt. Mix everything well until combined. If you’d like, fold in the mini chocolate chips and chopped nuts now.
3. Form and Bake the Cookies:
Drop spoonfuls of the cookie mix onto your prepared baking sheet, leaving about 2 inches of space between each cookie. Bake in the oven for 12 to 15 minutes, until the cookies are set and slightly golden around the edges.
4. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your soft, chewy banana oatmeal cookies fresh or store them in an airtight container at room temperature for up to 3 days.
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps prevent the dough from becoming too wet.
How Can I Store Leftover Banana Oatmeal Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months and thaw at room temperature before eating.
Can I Make These Cookies Vegan or Nut-Free?
Absolutely! This recipe is naturally egg-free and dairy-free. Simply omit the nuts if you want a nut-free version, and double-check your chocolate chips are vegan if needed.
Can I Add Other Mix-Ins to the Batter?
Yes! Feel free to add dried fruits, shredded coconut, or seeds like chia or flax for extra texture and nutrition. Just fold them in along with the chocolate chips and nuts.