Banana Oatmeal Cookies

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.

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

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mash the ripe bananas until smooth.

3. I stir in the nut butter (if using), maple syrup or honey, and vanilla extract.

4. Then, I mix in the oats, cinnamon, baking powder, and salt until well combined.

5. If I’m adding chocolate chips, raisins, or nuts, I fold them in at this stage.

6. Using a spoon or cookie scoop, I drop portions of dough onto the prepared baking sheet.

7. I flatten each cookie slightly with the back of the spoon.

8. I bake for about 12–15 minutes, or until the cookies are lightly golden and set.

9. 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.