Banana Oatmeal Cookies are a soft and chewy treat that’s naturally sweetened with ripe bananas and packed with hearty oats. These cookies have a lovely, warm texture with just the right amount of chewiness and a hint of cinnamon or vanilla to make them extra cozy. They’re a simple snack that feels homemade and satisfying without needing a long list of fancy ingredients.
I love making these cookies when I have a couple of bananas that are too soft to eat on their own. It feels like giving those bananas a second chance to shine! Plus, the oats keep things wholesome, so I don’t feel bad about sneaking a few cookies throughout the day. Sometimes I toss in a handful of raisins or chocolate chips for a little extra fun. It’s such an easy recipe that always makes my kitchen smell amazing.
These cookies are perfect with a cup of tea or a glass of milk, especially when you want a sweet bite without turning on the oven for too long. I often keep a batch in my cookie jar for when guests stop by or when I need a quick pick-me-up. They’re great for kids’ lunchboxes or just anytime you want a little homemade joy in cookie form.
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for natural sweetness and moisture. The softer, the better! If you want less banana flavor, use a mix of banana and applesauce.
Oats: Old-fashioned rolled oats give a great texture with chewiness. If you only have quick oats, that works too but cookies may be softer.
Chocolate Chips and Nuts: Feel free to leave these out or swap in raisins, dried cranberries, or seeds if you want a nut-free or less sweet version.
Honey or Maple Syrup: These add extra sweetness but are optional. You can skip them if your bananas are extra ripe.
How Do You Get the Perfect Soft and Chewy Texture?
The trick is balancing moisture from the bananas and oats while not overbaking.
- Use very ripe bananas for maximum natural sweetness and moisture.
- Don’t press the dough too flat — a thicker cookie stays chewy.
- Bake 12 to 15 minutes until edges are just set and golden, not browned.
- Let cookies cool on the baking sheet first to firm up before moving.
This helps keep cookies soft inside but with a little crispness around the edges, which makes them so satisfying.
Equipment You’ll Need
- Large mixing bowl – I use it to stir all the ingredients together smoothly.
- Cookie scoop or spoon – helps create evenly-sized cookies for consistent baking.
- Parchment paper and baking sheet – prevents sticking and makes cleanup easy.
- Measuring cups and spoons – ensures the ingredients are just right for perfect texture.
- Cooling rack – allows cookies to cool evenly and stay chewy rather than soggy.
Flavor Variations & Add-Ins
- Swap dark chocolate chips for white chocolate or peanut butter chips for different flavor twists.
- Add dried fruits like cranberries or raisins for extra sweetness and chewiness.
- Mix in shredded coconut or seeds such as chia or flax for added texture and nutrients.
- Use cinnamon and nutmeg instead of just cinnamon to make a spiced version.
Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup dark chocolate chips (plus extra for topping)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon honey or maple syrup (optional for extra sweetness)
How Much Time Will You Need?
This easy recipe takes about 10 minutes to prepare and another 12 to 15 minutes to bake. Add a few minutes for cooling, so plan for around 30 minutes from start to finish. It’s quick enough to whip up a tasty batch anytime you want a sweet, healthy treat!
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup easy.
2. Mix the Ingredients:
In a large bowl, mash the ripe bananas until smooth. Then stir in the oats, nuts (if using), chocolate chips, cinnamon, vanilla extract, salt, and honey or maple syrup if you want a bit more sweetness. Mix everything together until it’s evenly combined.
3. Shape and Bake the Cookies:
Using a spoon or a cookie scoop, drop spoonfuls of the dough onto your prepared baking sheet. Flatten each cookie gently with the back of the spoon. If you like, press an extra chocolate chip onto the top of each one for a nice touch. Bake the cookies for 12 to 15 minutes, until they’re set and the edges begin to turn light golden.
4. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes—this helps them firm up. Then transfer the cookies to a wire rack to cool completely. Once cool, enjoy your soft and chewy banana oatmeal cookies! Store leftovers in an airtight container at room temperature, where they’ll stay fresh for up to 3 days.
Can I Use Frozen Bananas for This Recipe?
Yes, frozen bananas work great! Just thaw them completely and drain any excess liquid before mashing to avoid soggy cookies.
How Can I Make These Cookies Vegan?
Simply use maple syrup instead of honey, and make sure your chocolate chips are dairy-free. The rest of the ingredients are naturally vegan-friendly.
Can I Add Other Mix-Ins to the Cookies?
Absolutely! Feel free to add raisins, dried cranberries, shredded coconut, or seeds like chia or flax for extra flavor and texture.
How Should I Store Leftover Cookies?
Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months—just thaw before enjoying!