Banana Oatmeal Cookies

These Banana Oatmeal Cookies bring together the sweet simplicity of overripe bananas and the hearty texture of oats, making them a wholesome treat you can enjoy any time of day. I first made a version of these during one of those “what can I make with 3 bananas?” moments, and they quickly became a regular bake in my kitchen.

They’re soft, naturally sweet, and incredibly customizable. Whether you’re baking for breakfast on the go, an after-school snack, or a lighter dessert option, these cookies fit right in. Plus, they’re gluten-free, freezer-friendly, and can be easily adapted with your favorite add-ins—chocolate chips, dried fruit, coconut, you name it.

Why You’ll Love It

• Naturally Sweetened: Ripe bananas and honey or maple syrup make these sweet without refined sugar.
• One Bowl Wonder: All ingredients come together in a single bowl—no mixer needed.
• Customizable: Add your favorite mix-ins like nuts, seeds, or chocolate chips.
• Gluten-Free & Kid-Friendly: A healthy option that even picky eaters will love.
• Freezer-Friendly: Make a batch and freeze half for later snacking.

Ingredients

• 3 overripe bananas (about 1¼ cups mashed)
• 2 tablespoons honey or maple syrup
• 1 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 other add-ins (shredded coconut, dried cranberries, raisins, etc.)

Instructions

1. Prep the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. Mash the Bananas
In a large mixing bowl, mash the bananas thoroughly until mostly smooth.

3. Mix Wet Ingredients
Add the honey (or maple syrup), egg, and vanilla to the mashed bananas. Stir to combine.

4. Add Dry Ingredients
Stir in oats, cinnamon, and sea salt until well combined.

5. Add Mix-Ins
Fold in your choice of chocolate chips or other mix-ins until evenly distributed.

6. Scoop the Dough
Use a 1 to 1½ tablespoon cookie scoop or measuring spoon to portion the dough onto the prepared baking sheets, spacing each about 2 inches apart.

7. Bake
Bake in the preheated oven for 12–15 minutes, until the tops are set and the bottoms are lightly golden.

8. Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. Serve
Enjoy warm or at room temperature.

Make-Ahead Tips & Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: For longer freshness, refrigerate for up to 1 week.
• Freeze: Place cooled cookies in a zip-top bag and freeze for up to 3 months. Thaw at room temperature or warm in the oven for a fresh-baked feel.

Variations

• Nutty Banana Oat Cookies: Add ¼ cup chopped walnuts or pecans.
• Tropical Flavor: Mix in shredded coconut and dried pineapple.
• No Egg Option: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Protein Boost: Add a tablespoon of your favorite protein powder or nut butter.

What to Serve With Banana Oatmeal Cookies

These cookies make an excellent grab-and-go snack, but they also pair well with:

• Greek yogurt and fruit for breakfast
• A smoothie for a light lunch
• A cup of tea or coffee for an afternoon pick-me-up
• Vanilla yogurt dip as a sweet snack tray option

Frequently Asked Questions (FAQ)

Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats.

Can I use old-fashioned oats instead of quick oats?
Quick oats give a softer texture. You can use old-fashioned oats, but the cookies will be chewier and less uniform.

How ripe should the bananas be?
Very ripe—dark spots on the peel and a soft texture. The riper, the sweeter.

Can I skip the honey or maple syrup?
If your bananas are super sweet, you can reduce or omit the sweetener, though it may affect the texture slightly.

How do I prevent the cookies from becoming too soft?
Be sure not to overbake and let them cool fully before storing to avoid excess moisture.

Final Thoughts

Banana Oatmeal Cookies are the ultimate example of how a few simple pantry staples can create something delicious and nourishing. Whether you’re aiming for a healthier dessert or a quick breakfast option, this recipe delivers on taste, texture, and nutrition. It’s also a great base for experimenting—once you’ve tried the original, you’ll find endless ways to make it your own.

From busy weekdays to laid-back weekends, these cookies are bound to become a go-to favorite in your baking rotation.