Banana Oatmeal Cookies Recipe
If you’ve got overripe bananas staring at you from the counter, I have just the perfect little treat for you: Banana Oatmeal Cookies Recipe. These cookies are soft, mildly sweet, and packed with wholesome ingredients that make them feel a bit healthier—without sacrificing any comfort or flavor. I love how these cookies come together with minimal fuss, and trust me, once you try them, you’ll want to make these banana oatmeal cookies all the time. Let’s jump in!
Why This Recipe Works
- Simplicity: Only a handful of everyday ingredients means you can whip these up anytime without a special store run.
- Naturally Sweet: Overripe bananas provide sweetness so you can use less added sugar or honey.
- Texture Balance: Quick oats add chewiness that pairs perfectly with the soft cookie crumb.
- Versatility: Tons of mix-in options let you tailor these cookies to your mood or pantry.
Ingredients & Why They Work
This Banana Oatmeal Cookies Recipe is beautiful in its simplicity—the ingredients all complement each other so well, creating cookies that are moist but not mushy, sweet but not overpowering, and hearty but still soft. Shopping for the right bananas and oats will really set you up for success.
- Overripe bananas: These bring natural sweetness and moisture; the riper, the better for flavor.
- Honey (or maple syrup): Adds a touch of extra sweetness and helps bind the dough.
- Egg: Provides structure, but can be swapped out for flax egg for vegan versions.
- Pure vanilla extract: Enhances all the flavors, giving the cookies a warm aroma.
- Quick cooking oats: Give chew and body to the cookies; rolled oats work but change the texture.
- Ground cinnamon: The secret ingredient that brightens the flavor and makes these cookies irresistible.
- Fine sea salt: Balances the sweetness and deepens flavor, making each bite pop.
- Chocolate chips or add-ins: Chocolate is classic, but feel free to get creative with dried fruit, nuts, or coconut.
Tweak to Your Taste
I love how this Banana Oatmeal Cookies Recipe is basically a blank canvas—you can easily customize it to suit what you have on hand or your flavor preferences. I often switch up the mix-ins depending on mood or season, and trust me, it never gets boring!
- Variation: I often swap out chocolate chips for chopped walnuts and dried cherries when I want added texture and a little tartness—it’s a total crowd pleaser and keeps things interesting.
- Dietary swaps: Use a flax or chia egg to make it vegan and try coconut sugar instead of honey for a lower glycemic index option.
- Spice it up: Add a pinch of nutmeg or ground ginger along with cinnamon for subtle warming notes.
- Sweetness level: If your bananas are super ripe, try reducing the honey slightly to keep the cookies from getting too sweet.
Step-by-Step: How I Make Banana Oatmeal Cookies Recipe
Step 1: Mash those bananas like a pro
Start by peeling your overripe bananas and mashing them up in a large bowl. I like to use a fork or potato masher for this—get them really squished until smooth but with a few lumps left for texture. This step is key because the bananas provide moisture and sweetness, so you want them well mashed to mix evenly.
Step 2: Add the binding and flavors
Next, stir in honey (or maple syrup), the egg, and vanilla extract. This combo holds everything together and adds subtle sweetness and warmth. If you’re using a flax egg, prepare that beforehand and add it here. Stir well so everything combines smoothly—no streaks or separate layers.
Step 3: Mix in oats and spices
Add your quick cooking oats, ground cinnamon, and sea salt to the wet mixture. Stir until just combined so you don’t overwork the oats—this keeps the cookies tender but chewy. The cinnamon is a must—don’t skip it! I promise it makes these cookies unforgettable.
Step 4: Fold in your favorite mix-ins
Time to get creative! Fold in chocolate chips, dried cranberries, shredded coconut, or nuts—whatever you’re craving. Chocolate chips bring classic sweetness, but my personal favorite is a combo of raisins and chopped pecans for a chewy and crunchy surprise in every bite.
Step 5: Scoop and bake to perfection
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a tablespoon or cookie scoop, portion the cookie dough onto the sheets, spacing them about 2 inches apart so they can spread a bit. Bake for 12-15 minutes until the tops feel set and the bottoms are lightly browned. Don’t overbake—you want them tender, not dry.
Step 6: Let them cool (if you can wait!)
Once out of the oven, let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. They’re tempting straight out of the oven, but letting them cool a bit helps them firm up without losing that lovely chew.
Pro Tips for Making Banana Oatmeal Cookies Recipe
- Use Really Ripe Bananas: The sweeter and softer the bananas, the better the cookie flavor and texture.
- Don’t Overmix: Stir just until ingredients combine to keep the cookies soft and tender.
- Watch Your Oven: Every oven bakes a little differently; start checking at 12 minutes to avoid overbaking.
- Customize Your Add-ins: Try different flavors and textures, but keep the total amount of mix-ins moderate for best results.
How to Serve Banana Oatmeal Cookies Recipe
Garnishes
I typically serve these banana oatmeal cookies just plain because their warm, cinnamon-spiced flavor really shines on its own. But if I’m feeling fancy, a light dusting of powdered sugar or a drizzle of melted chocolate on top adds a fun, elegant touch. Sometimes, a small dollop of nut butter on the side makes for an indulgent snack.
Side Dishes
These cookies pair wonderfully with a big mug of coffee or chai tea—perfect for breakfast or afternoon tea time. I’ve also served them alongside yogurt and fresh fruit for a wholesome snack platter that satisfies sweet cravings without guilt.
Creative Ways to Present
For birthdays or casual gatherings, I like to stack these banana oatmeal cookies into a little tower tied with twine or decorated with a sprig of fresh mint. You could even turn them into mini sandwich cookies by spreading peanut butter or cream cheese frosting between two cookies—a delightful surprise!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover banana oatmeal cookies in an airtight container at room temperature, and they stay fresh for about 2 days. If I want to enjoy them longer, I pop the container in the fridge, where they last about a week—just bring them to room temp before serving for best flavor.
Freezing
Freezing these cookies works beautifully! Just let them cool completely, then layer them between parchment paper in a freezer-safe bag or container. They keep well for up to two months, which is great for busy weeks.
Reheating
To warm thawed cookies, I recommend a quick 10-15 second zap in the microwave or a few minutes at 300°F in the oven. This revives that soft, freshly-baked texture nicely without drying them out.
FAQs
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Can I use regular rolled oats instead of quick oats in this Banana Oatmeal Cookies Recipe?
Yes, you can! Just know that using rolled oats will make the cookies a bit chewier and coarser in texture compared to quick oats, which blend in more smoothly. If you prefer a chunkier bite, rolled oats are a great choice.
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What can I substitute for the egg to make these cookies vegan?
A flax egg is a popular vegan swap—mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until gel-like. This binder works well in this recipe and keeps the cookies tender.
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How ripe should the bananas be for the best cookies?
Look for bananas that are heavily spotted or even mostly brown; these are the sweetest and softest, which makes the most flavorful and moist cookie dough. If using frozen bananas, thaw and drain excess liquid before using.
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Can I add nuts or dried fruit to this recipe?
Absolutely! Chopped nuts like walnuts, pecans, or almonds add crunch, while dried fruit such as cranberries, raisins, or cherries bring a chewy, sweet note. Just fold in about ½ cup of your chosen additions to the batter.
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How long do banana oatmeal cookies stay fresh?
At room temperature, these cookies stay fresh for about 2 days. Refrigerated, they keep for up to a week. And in the freezer, they’re good for up to two months when stored properly.
Final Thoughts
Honestly, making these banana oatmeal cookies feels like a little act of love in my kitchen. They come together so quickly and use stuff you probably already have. Plus, that combination of banana and cinnamon with chewy oats and melty chocolate chips hits all the cozy comfort notes. I hope you enjoy whipping up this recipe as much as I do —perfect for busy mornings, afternoon snacks, or whenever you need a bit of homemade goodness. Give this Banana Oatmeal Cookies Recipe a try—you’ll be surprised at how addictive simple, wholesome baking can be!
Print
Banana Oatmeal Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, quick cooking oats, and optional add-ins like chocolate chips or dried fruit. These naturally sweetened cookies are perfect for a wholesome snack or breakfast treat.
Ingredients
Main Ingredients
- 3 bananas overripe (about 1 ¼ cups mashed banana)
- 2 tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup quick cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Set aside.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas until smooth.
- Add Wet Ingredients: Stir in honey, egg, and vanilla extract to the mashed bananas until combined.
- Add Dry Ingredients: Add the quick cooking oats, ground cinnamon, and fine sea salt to the banana mixture. Stir until everything is well combined.
- Mix Add-ins: If desired, fold in chocolate chips or your choice of add-ins evenly throughout the dough.
- Portion Dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing each about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 15 minutes or until the tops are just set and the bottoms are lightly browned.
- Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature for best taste.
Notes
- Use overripe bananas that are sweet and soft; thaw frozen bananas fully before using.
- Honey and maple syrup are interchangeable liquid sweeteners; agave or brown rice syrup also work well.
- For a vegan or egg-free version, substitute the egg with a flax egg or egg replacer.
- Rolled or old-fashioned oats can replace quick-cooking oats but change cookie texture.
- Don’t omit cinnamon as it adds essential flavor to these cookies.
- If substituting iodized salt for sea salt, reduce the quantity by half.
- Various mix-ins like cinnamon chips, nuts, dried fruit, or different types of chocolate chips can be used to customize flavor.
- Store cookies in an airtight container at room temperature for 2 days, refrigerate for 5-7 days, or freeze for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 5 g
- Sodium: 35 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 15 mg
