Description

Soft, chewy, and naturally sweet, these Banana Oatmeal Cookies are a quick and healthy treat perfect for breakfast, snacking, or dessert. Made with ripe bananas, rolled oats, and optional mix-ins like chocolate chips or nuts, they’re easy to make, naturally gluten-free, and vegan-friendly. This wholesome cookie recipe is ideal for using up overripe bananas and creating a guilt-free indulgence everyone will love.

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)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the bananas in a large mixing bowl until smooth.
Add nut butter (if using), maple syrup or honey, and vanilla extract. Stir to combine.
Mix in oats, cinnamon, baking powder, and salt.
Fold in optional mix-ins like chocolate chips, raisins, or nuts.
Scoop dough onto baking sheet and flatten slightly.
Bake for 12–15 minutes, until cookies are golden and set.
Cool on the baking sheet for a few minutes, then transfer to a wire rack.

Notes

Use very ripe bananas for best sweetness and moisture.
Swap in seed butter for a nut-free option.
To make vegan, use maple syrup instead of honey.
Add 1 tablespoon cocoa powder for a chocolate variation.
Store in an airtight container at room temp (3 days), fridge (1 week), or freezer (3 months).