Banana Oatmeal Cookies: A Healthy, Easy Recipe for Breakfast, Snacks, or Dessert

Banana oatmeal cookies are one of those wonderfully simple recipes that prove delicious food does not need to be complicated. Made with wholesome ingredients and ready in just 20 minutes, these cookies are soft, naturally sweet, and incredibly satisfying. Whether you are looking for a quick breakfast option, a nourishing afternoon snack, or a lighter dessert, this recipe delivers flavor, nutrition, and convenience in every bite.

These Banana Oatmeal Cookies are naturally sweetened with overripe bananas and honey (or maple syrup), lightly spiced with cinnamon, and filled with hearty oats. They are gluten-free when made with certified gluten-free oats and can easily be adapted to suit various dietary needs. With only a handful of ingredients and minimal preparation time, they are ideal for busy mornings, meal prep sessions, or baking with children.

In this comprehensive guide, you will learn everything you need to know about making perfect Banana Oatmeal Cookies. We will explore ingredient selection, preparation techniques, helpful substitutions, storage methods, and troubleshooting tips. By the end, you will have full confidence in preparing these cookies and customizing them to suit your preferences.

Recipe Overview

• Course: Breakfast, Dessert, Snack
• Cuisine: American
• Servings: 18 Cookies
• Calories: 79 per cookie
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Equipment

To make these cookies, you will need:

• Measuring spoons
• Measuring cups
• Glass batter bowl or large mixing bowl
• Spatula
• Potato masher
• Baking sheet
• Parchment paper
• Wire cooling rack

Using simple kitchen tools makes this recipe approachable and accessible for home bakers of all skill levels.

Ingredients

Here is the complete list of ingredients required for Banana Oatmeal Cookies:

• 3 overripe bananas (about 1 ¼ cups mashed banana)
• 2 Tablespoons honey (or maple syrup)
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 ½ cups quick cooking oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ cup chocolate chips or other add-ins such as shredded coconut, dried cranberries, raisins, etc.

Each ingredient plays an important role in the structure, texture, and flavor of these cookies. Let’s examine them more closely.

Understanding the Ingredients

Overripe Bananas

Bananas are the foundation of this recipe. Overripe bananas, with brown spots and a soft texture, are essential. As bananas ripen, their starches convert into natural sugars, making them sweeter and easier to mash. This natural sweetness allows you to use less added sweetener while still achieving a flavorful cookie.

If you have frozen bananas, they can be used as well. Simply thaw them at room temperature or in the microwave, drain any excess liquid, and mash thoroughly before incorporating into the batter.

Honey or Maple Syrup

Both honey and maple syrup act as liquid sweeteners that enhance moisture and provide subtle flavor. Honey offers a floral sweetness, while maple syrup contributes a warm, caramel-like depth. Agave or brown rice syrup can also be substituted if desired.

Egg

The egg helps bind the ingredients together and contributes structure to the cookies. It ensures they hold their shape while baking and cooling.

For a vegan or egg-free version, you may substitute a flax egg or a commercial egg replacer. To make a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water and allow it to sit for about 5 minutes until thickened.

Pure Vanilla Extract

Vanilla enhances the overall flavor profile and complements the banana and cinnamon beautifully. Do not skip this ingredient, as it adds warmth and depth to the cookies.

Quick Cooking Oats

Quick oats provide structure and texture while keeping the cookies soft. They absorb moisture efficiently and bake evenly.

Rolled or old-fashioned oats can be used, but the texture will be slightly different. The cookies may be heartier and more textured with rolled oats.

Ground Cinnamon

Cinnamon elevates these cookies from simple to exceptional. Its warm, slightly sweet spice pairs perfectly with banana and oats. It is highly recommended not to omit this ingredient.

Fine Sea Salt

A small amount of salt balances sweetness and enhances flavor. If using iodized table salt, reduce the quantity by half to prevent over-salting.

Chocolate Chips or Add-Ins

Chocolate chips are a popular addition, providing richness and sweetness. Both regular and mini chocolate chips work well.

Other possible add-ins include:

• Shredded coconut
• Dried cranberries
• Raisins
• Chopped nuts
• White chocolate chips
• Peanut butter chips

Feel free to customize according to your taste preferences.

Preparation Method

Follow these step-by-step instructions to achieve perfectly baked Banana Oatmeal Cookies.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. Proper preparation ensures even baking and prevents sticking.

Step 2: Mash the Bananas

In a large mixing bowl, use a potato masher or fork to mash the overripe bananas until smooth. A few small lumps are acceptable, but the mixture should be mostly uniform.

The mashed banana acts as both sweetener and moisture source, so ensure it is thoroughly mashed for even distribution.

Step 3: Combine Wet Ingredients

Add the honey (or maple syrup), egg, and vanilla extract to the mashed bananas. Stir until fully combined and smooth.

This mixture should be cohesive and slightly glossy.

Step 4: Add Dry Ingredients

Add the quick cooking oats, ground cinnamon, and fine sea salt. Stir until everything is evenly incorporated.

The mixture will be thick but scoopable.

Step 5: Fold in Add-Ins

If using chocolate chips or other mix-ins, fold them into the dough until evenly distributed.

Be careful not to overmix at this stage, as gentle stirring helps maintain a soft texture.

Step 6: Portion the Dough

Using a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Space cookies approximately 2 inches apart.

These cookies do not spread significantly, so gently flatten them slightly if desired for a more uniform appearance.

Step 7: Bake

Place the baking sheets in the preheated oven and bake for 12–15 minutes, or until:

• The tops are just set
• The bottoms are lightly golden brown

Avoid overbaking, as this may cause the cookies to become dry.

Step 8: Cool

Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

They can be served slightly warm or at room temperature.

Texture and Flavor Profile

Banana Oatmeal Cookies are soft, moist, and lightly chewy. They have a naturally sweet banana flavor complemented by cinnamon and enhanced by chocolate chips or other mix-ins.

Because they are made primarily from oats and banana, they are less crisp than traditional flour-based cookies and resemble a tender breakfast-style cookie.

Storage and Freezing

Proper storage ensures freshness and maintains texture.

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store in a sealed container for 5–7 days.

Freezer

Freeze in an airtight container or freezer-safe bag for up to two months. Allow to thaw at room temperature before serving.

These cookies are freezer-friendly, making them ideal for meal prep.

Nutritional Information (Per Cookie)

• Calories: 79 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 40mg
• Potassium: 98mg
• Fiber: 1g
• Sugar: 8g
• Vitamin A: 37 IU
• Vitamin C: 2mg
• Calcium: 13mg
• Iron: 1mg

Nutrition values are automatically calculated and should be considered approximate.

Conclusion and Frequently Asked Questions

Banana Oatmeal Cookies are a perfect example of how simple ingredients can create something wholesome and satisfying. They are quick to prepare, customizable, and suitable for a variety of occasions. Whether enjoyed for breakfast, packed in a lunchbox, or served as a light dessert, these cookies offer a balance of natural sweetness, comforting texture, and nourishing ingredients.

With their gluten-free potential, freezer-friendly nature, and flexible mix-in options, this recipe is one you can return to again and again.

Print

Frequently Asked Questions

1. Can I make these cookies gluten-free?

Yes. Simply ensure that you use certified gluten-free quick oats. The rest of the ingredients are naturally gluten-free.

2. Can I make them vegan?

Yes. Replace the egg with a flax egg or egg substitute and use maple syrup instead of honey.

3. Can I use rolled oats instead of quick oats?

Yes, but the texture will be slightly heartier and less uniform. Quick oats provide a softer consistency.

4. How do I know when the cookies are done?

The tops should appear set and the bottoms lightly browned. They will continue to firm up slightly as they cool.

5. Can I freeze the dough instead of baked cookies?

Yes. Portion the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

6. Can I reduce the sweetener?

You may slightly reduce the honey or maple syrup if your bananas are very ripe and sweet. However, reducing too much may affect moisture.

7. Why are my cookies too soft?

These cookies are naturally soft due to the banana. If they seem undercooked, allow them to cool completely before judging texture.

---

Did you enjoy this recipe? Have a question? Leave a comment and share your experience.

If you love banana-based recipes, consider trying similar creations such as banana oatmeal pancakes, banana oatmeal muffins, peanut butter banana baked oatmeal, oatmeal peanut butter banana cookies, banana spinach muffins, or blueberry oatmeal muffins for more delicious inspiration.