Name: Banana Oatmeal Cookies
Prep time: 10 min
Cook time: PT-486976H38M56S
Total time: 25 min
Cuisine: American
Ingredients: 2 ripe bananas (mashed); 1 ½ cups rolled oats (certified gluten-free if needed); 2 tablespoons peanut butter or almond butter (optional); 2 tablespoons maple syrup or honey; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ½ teaspoon baking powder; ¼ teaspoon salt; ¼ cup chocolate chips, raisins, or chopped nuts (optional)

Soft, chewy, and naturally sweet, Banana Oatmeal Cookies are a wholesome treat I always love baking, especially when I have ripe bananas on hand. With the comforting flavor of bananas and the hearty texture of oats, these cookies are great for breakfast, snacking, or a light dessert.

Banana Oatmeal Cookies

Why You’ll Love This Recipe

I love how easy these cookies are to make with just a few pantry staples. They’re sweet without needing a ton of sugar, and the oats add a satisfying chew. These cookies are naturally gluten-free (if I use certified GF oats) and can be made vegan-friendly, which makes them great for sharing with different eaters. Plus, I can whip them up in under 30 minutes from start to finish.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Rolled oats
Peanut butter or almond butter (optional for richness)
Maple syrup or honey
Vanilla extract
Ground cinnamon
Baking powder
Salt
Chocolate chips, raisins, or chopped nuts (optional for extra texture and flavor)

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mash the ripe bananas until smooth.
I stir in the nut butter (if using), maple syrup or honey, and vanilla extract.
Then, I mix in the oats, cinnamon, baking powder, and salt until well combined.
If I’m adding chocolate chips, raisins, or nuts, I fold them in at this stage.
Using a spoon or cookie scoop, I drop portions of dough onto the prepared baking sheet.
I flatten each cookie slightly with the back of the spoon.
I bake for about 12–15 minutes, or until the cookies are lightly golden and set.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12–16 cookies, depending on the size I scoop. It takes approximately 10 minutes to prepare and 12–15 minutes to bake, so I have a fresh batch ready in under 30 minutes.

Variations

I like to switch things up with different mix-ins. Sometimes I add a tablespoon of cocoa powder for a chocolaty twist, or I mix in shredded coconut for added texture. Chopped dried fruit like cranberries or apricots works great too. For a vegan version, I use maple syrup and skip the honey.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge for up to a week or freeze them for up to 3 months. To reheat, I pop a cookie in the microwave for about 10 seconds to bring back that just-baked warmth.

FAQs

How ripe should the bananas be?

The riper, the better. I use bananas with plenty of brown spots for maximum sweetness and moisture.

Can I make these cookies without nut butter?

Yes, I can skip the nut butter or replace it with seed butter like sunflower seed butter for a nut-free version.

Are these cookies gluten-free?

As long as I use certified gluten-free oats, the cookies are naturally gluten-free.

Can I add protein powder?

Yes, I sometimes add a scoop of protein powder. I just reduce the oats slightly to keep the dough from getting too dry.

Do these cookies spread while baking?

Not much. That’s why I flatten them a bit before baking to get the shape I like.

Conclusion

Banana Oatmeal Cookies are one of those simple, satisfying treats I can feel good about. They’re quick to whip up, adaptable to what I have on hand, and always hit the spot when I’m craving something sweet but wholesome. Whether for breakfast on-the-go or a cozy afternoon snack, these cookies always deliver.