These Banana Oatmeal Cookies are soft, naturally sweet, and incredibly easy to make with simple pantry ingredients. Made with ripe bananas, oats, honey, and warm cinnamon, they’re perfect for breakfast, healthy snacks, or a guilt-free dessert. Add chocolate chips, raisins, or coconut for extra flavor and texture.
Why You’ll Love This Recipe
- Soft, chewy, and naturally sweet.
- Made with wholesome ingredients.
- Ready in under 30 minutes.
- Great way to use overripe bananas.
- Easy to customize with your favorite mix-ins.
- Perfect for breakfast, snacks, or lunchboxes.
Ingredients
- 3 overripe bananas (about 1¼ cups mashed)
- 2 tablespoons honey or maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups quick-cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or your favorite mix-ins (shredded coconut, dried cranberries, raisins, chopped nuts, etc.)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Stir in the honey (or maple syrup), egg, and vanilla extract until well combined.
- Add the oats, cinnamon, and sea salt. Stir until evenly mixed.
- Fold in the chocolate chips or any additional mix-ins.
- Scoop about 1 tablespoon of dough for each cookie onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12–15 minutes, or until the tops are set and the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Enjoy these Banana Oatmeal Cookies warm or at room temperature.
Tips & Tricks
- The riper the bananas, the sweeter the cookies.
- Use old-fashioned oats for a chewier texture if preferred.
- Don’t overbake—these cookies stay soft.
- Add chopped walnuts or pecans for extra crunch.
- Sprinkle a few extra chocolate chips on top before baking for a bakery-style look.
- Store in the refrigerator during warm weather for the best texture.
Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Maple syrup works beautifully in place of honey.
- Dark chocolate chips add a richer flavor.
- Dried cranberries or raisins make excellent alternatives to chocolate chips.
- Add a pinch of nutmeg for extra warmth.
- Serve with a glass of milk or hot coffee.
Nutrition (Approximate Per Cookie)
- Calories: 95
- Protein: 2g
- Carbohydrates: 16g
- Fat: 3g
- Fiber: 2g
- Sugar: 8g
- Sodium: 40mg
FAQ
Can I use old-fashioned oats?
Yes. Old-fashioned oats create a slightly heartier, chewier cookie.
Can I make Banana Oatmeal Cookies without chocolate chips?
Absolutely. They’re delicious plain or with raisins, dried cranberries, coconut, or chopped nuts.
Can I freeze these cookies?
Yes. Freeze them in an airtight container for up to 3 months.
How do I know when they’re done?
The tops should be set, and the bottoms should be lightly golden while the centers remain soft.
Can I make these gluten-free?
Yes. Simply use certified gluten-free oats.
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated for up to 5 days.
Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
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Banana Oatmeal Cookies
Ingredients
- 3 overripe bananas about 1¼ cups mashed
- 2 tablespoons honey or maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups quick-cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or your favorite mix-ins shredded coconut, dried cranberries, raisins, chopped nuts, etc.
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Stir in the honey (or maple syrup), egg, and vanilla extract until well combined.
- Add the oats, cinnamon, and sea salt. Stir until evenly mixed.
- Fold in the chocolate chips or any additional mix-ins.
- Scoop about 1 tablespoon of dough for each cookie onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12–15 minutes, or until the tops are set and the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Enjoy these Banana Oatmeal Cookies warm or at room temperature.
Notes
- Maple syrup works beautifully in place of honey.
- Dark chocolate chips add a richer flavor.
- Dried cranberries or raisins make excellent alternatives to chocolate chips.
- Add a pinch of nutmeg for extra warmth.
- Serve with a glass of milk or hot coffee.
Conclusion
These Banana Oatmeal Cookies are soft, wholesome, and packed with naturally sweet banana flavor. Whether you enjoy them as a healthy snack, quick breakfast, or light dessert, this easy recipe is a delicious way to use ripe bananas and create homemade cookies everyone will love.