Banana Oatmeal Cookies are a tasty and wholesome treat that’s soft, chewy, and just a little bit sweet. They blend the natural sweetness of ripe bananas with hearty oats to create a cookie that’s both satisfying and nourishing. These cookies have a comforting texture that makes them perfect for a quick snack or a light dessert.
I love making these cookies when I have overripe bananas that need using up—they’re a great way to avoid waste and enjoy a cookie that’s a little healthier than your usual sweet treat. One of my favorite things about them is how easy they are to whip together; no need for fancy ingredients or complicated steps. I sometimes throw in a handful of chocolate chips or nuts just for fun, but they’re delicious all by themselves too.
These cookies are perfect with a cup of coffee or a glass of milk, and they make a great lunchbox addition for kids or grown-ups. I find that warming one up for a few seconds makes it even better, bringing out the flavors and making them extra soft. If you want a simple, cozy treat that feels a bit like homemade comfort food, these Banana Oatmeal Cookies are just the thing.
Key Ingredients & Substitutions
Ripe Bananas: These are the star of the show, giving natural sweetness and moisture. Make sure your bananas have lots of brown spots—they mash easily and add the best flavor. If you don’t have bananas, unsweetened applesauce can work, but the taste will change.
Rolled Oats: Old-fashioned oats give a nice chewy texture. Quick oats are a fine substitute but can make cookies softer and less chewy. Avoid instant oats; they’re too fine and can make the texture gummy.
Chocolate Chips & Nuts (Optional): I like adding chocolate chips for a little richness, but dried fruit like raisins or cranberries is a great swap. Nuts add crunch—try walnuts, pecans, or almonds. If nut allergies are a concern, just leave them out.
Spices and Extras: Cinnamon adds warmth, but feel free to try nutmeg or pumpkin pie spice instead. Vanilla extract brightens flavor; if you don’t have it, it’s okay to skip, but it adds a nice touch.
How Do You Get the Perfect Soft and Chewy Texture?
The texture depends a lot on the bananas’ ripeness and how you handle the oats. Here’s how to nail it:
- Mash the bananas well: No big chunks—smooth banana blends with oats better for uniform texture.
- Mix gently: Combine all ingredients until just mixed. Over-mixing can make the cookies tough.
- Don’t flatten too hard: Slightly pressing the dough before baking helps shape the cookies but keeps their softness.
- Watch your baking time: Check for golden edges at 12 minutes. Baking longer can dry them out. It’s better to underbake slightly and let them firm up while cooling.
- Cooling is key: Let cookies cool on the tray first since they’re fragile hot. Then transfer to a rack to finish cooling, which helps them set perfectly.
Equipment You’ll Need
- Mixing bowl – I recommend a large one so you have enough space to mash bananas and stir everything together.
- Fork or potato masher – makes mashing the bananas quick and easy, ensuring a smooth texture.
- Baking sheet – a rimmed baking sheet is best for even baking and easy handling.
- Parchment paper – prevents sticking and makes cleanup a breeze.
- Cookie scoop or tablespoon – helps shape the cookies evenly for consistent size and baking.
- Cooling rack – allows the cookies to cool properly without becoming soggy.
Flavor Variations & Add-Ins
- Swap chocolate chips for dried fruit like raisins, cranberries, or chopped dried apricots to add sweetness and variety.
- Add a teaspoon of ground ginger or nutmeg for a warm, spiced twist; perfect if you like a bit of extra flavor.
- Mix in shredded coconut or chopped nuts for extra texture and flavor.
- Use peanut butter or almond butter in place of some bananas for a richer, nutty flavor—great for added protein.
How to Make Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 medium ripe bananas
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup chocolate chips (optional)
- 1/4 cup chopped nuts (walnuts or pecans, optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 12-15 minutes to bake. With cooling time included, you can expect to have delicious, soft, and chewy cookies ready in around 25 minutes.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mash the Bananas:
In a large bowl, mash the ripe bananas well using a fork until smooth and free of lumps. This will help your cookies stay soft and sweet.
3. Mix the Ingredients:
Add the rolled oats, cinnamon, salt, baking powder, and vanilla extract to the mashed bananas. Stir everything together until well combined.
4. Add Extras:
Fold in the chocolate chips and nuts if you’re using them. They add a nice flavor and texture, but feel free to skip if you like plain cookies.
5. Shape Your Cookies:
Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto your prepared baking sheet. Flatten each mound gently with the back of a spoon so the cookies have a nice shape.
6. Bake:
Place the baking sheet in the oven and bake for 12-15 minutes. Look for golden edges and a firm texture to know they’re done.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes—they are soft when hot and easier to handle after resting. Then move them to a wire rack until completely cool. Serve slightly warm or at room temperature. Store leftovers in an airtight container to keep them fresh.
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. Otherwise, the batter can become too wet, affecting the cookie texture.
How Should I Store Leftover Banana Oatmeal Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for about a week or freeze them for up to 2 months.
Can I Make These Cookies Gluten-Free?
Absolutely! Just use certified gluten-free rolled oats to ensure the cookies stay safe for gluten-sensitive diets.
How Can I Make These Cookies More Protein-Packed?
Add a scoop of your favorite protein powder or mix in nut butter like peanut or almond butter to boost protein content while keeping them deliciously soft.
