Name: Healthy Banana Oatmeal Cookies Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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 cups 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.

Jump to Recipe· 4.8 from 46 reviews

If you’re anything like me, you love an easy dessert that feels indulgent but actually does your body good. That’s why I’m so excited to share this Healthy Banana Oatmeal Cookies Recipe with you—it’s a little bit sweet, totally comforting, and packed with wholesome ingredients you probably have on hand. These cookies are quick to whip up, naturally sweetened with ripe bananas and honey, and oh-so-chewy thanks to the oats. Trust me, once you make these, you’re going to want to keep this recipe bookmarked forever.

🧡

Why This Recipe Works

Simple, Real Ingredients: You’re using bananas, oats, and a touch of honey—no weird chemicals or preservatives here.
Naturally Sweetened: The ripe bananas and honey add just the right sweet kick without overloading on sugar.
Quick & Foolproof: With just one bowl and minimal mixing, these cookies come together in under 20 minutes.
Customizable Mix-ins: From chocolate chips to dried cranberries, you can tailor every batch exactly how you like it.

Healthy Banana Oatmeal Cookies, healthy banana cookies, gluten-free oatmeal cookies, easy healthy dessert recipes, wholesome banana snack - This image shows about twelve round oatmeal cookies with chocolate chips and bits of yellow banana mixed in. The cookies have a rough, chunky texture with visible oats and dark brown chocolate chips spread unevenly on their surfaces. They are placed directly on a flat white marbled surface, arranged loosely with some gaps between them. On the top right corner, there is a ripe banana with brown spots resting on the surface. On the bottom left, a small white dish filled with dry rolled oats is partially visible. The lighting is bright and natural, highlighting the texture of the cookies and the banana skin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Healthy Banana Oatmeal Cookies Recipe plays a starring role to create a perfect balance of flavor and texture. Plus, these pantry staples make it easy to shop for—and easy to love!

Healthy Banana Oatmeal Cookies, healthy banana cookies, gluten-free oatmeal cookies, easy healthy dessert recipes, wholesome banana snack - Flat lay of three overripe yellow bananas with brown spots, a small white ceramic bowl of golden honey, one whole uncracked brown egg, a small white ceramic bowl filled with quick cooking oats, a small white ceramic bowl containing ground cinnamon powder, a small white ceramic bowl of fine sea salt, and a small white ceramic bowl holding dark chocolate chips, all arranged with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Bananas: They’re naturally sweet and moist, so no need for extra oils or butter.
Honey (or maple syrup): Adds a gentle sweetness and helps bind the ingredients together.
Egg: Helps hold the cookies together and gives a slight richness.
Vanilla extract: Boosts the overall flavor with warm, cozy notes.
Quick cooking oats: Provide chewiness and some structure while keeping things tender.
Cinnamon: The secret spice that makes these cookies truly irresistible.
Sea salt: Balances sweetness and deepens flavor.
Chocolate chips (or other mix-ins): Offers that happy little burst of indulgence or chew—think shredded coconut, dried fruit, or nuts.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Healthy Banana Oatmeal Cookies Recipe is—there are so many ways to make it your own. Over time, I’ve played around with my favorite mix-ins and it’s always a little party in every bite.

Variation: Swapping out chocolate chips for chopped walnuts or dried cranberries turns the cookies into a nutty, tangy delight—I’m obsessed with how much the texture changes!
Dietary swaps: If you want to keep them vegan, I’ve used a flax egg before, and it worked like a charm without compromising the chewiness.
Seasonal spins: Adding pumpkin spice instead of cinnamon makes these perfect for fall afternoons curled up with a book.

Step-by-Step: How I Make Healthy Banana Oatmeal Cookies Recipe

Step 1: Preheat & Prep

Start by preheating your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper to keep those cookies from sticking—no scrubbing sticky pans later, yay!

Step 2: Mash Those Bananas

In a large bowl, mash about 3 overripe bananas until they’re nice and smooth. The riper the bananas, the sweeter your cookies will be, so don’t be shy about those spotted beauties sitting on your counter.

Step 3: Mix in the Wet Ingredients

Add 2 tablespoons of honey (or maple syrup), 1 egg, and 1 teaspoon of vanilla extract to the mashed bananas. Stir everything together until it’s well combined and looking glossy.

Step 4: Add Dry Ingredients

Toss in 1 ½ cups of quick cooking oats, 1 teaspoon cinnamon, and ¼ teaspoon sea salt. Stir until all your oats are coated and the cookie dough comes together smoothly. If you see any oats clumped up, just press on them with your spoon or fingers.

Step 5: Stir in Your Favorite Mix-ins

This is the fun part—fold in ½ cup chocolate chips or whatever you’ve chosen, like shredded coconut or raisins. Make sure they’re evenly spread so every cookie has some good stuff in it.

Step 6: Scoop & Bake

Using a tablespoon or a 1 ½ tablespoon cookie scoop, drop dollops about 2 inches apart on your lined baking sheets. Pop them in your preheated oven for 12 to 15 minutes or until the tops are just set and the bottoms have a light golden glow.

Step 7: Cool & Enjoy

Let your cookies cool on the baking sheet for about 5 minutes—it helps them firm up so they don’t break apart. Transfer to a wire rack to cool fully, or if you’re like me, sneak one before they’re even cool because warm banana-oat cookies are next level delicious.

💡

Pro Tips for Making Healthy Banana Oatmeal Cookies Recipe

Perfect Banana Ripeness: The best cookies come from bananas that are heavily spotted or even just turning brown—don’t stress over the look, their flavor will make the cookies sing.
Oats Texture Swap: If you want a chewier cookie, try rolled oats instead of quick oats but expect slightly longer bake time and rougher texture.
Avoid Overbaking: Pull the cookies out when you see the edges set and bottoms lightly browned—they continue to firm up while cooling.
Mix-in Magic: For even baking, fold in your add-ins gently and try not to overwork the dough.

How to Serve Healthy Banana Oatmeal Cookies Recipe

Healthy Banana Oatmeal Cookies, healthy banana cookies, gluten-free oatmeal cookies, easy healthy dessert recipes, wholesome banana snack - The image shows a group of round, chunky oatmeal cookies with chocolate chips, arranged in loose rows on a white marbled surface. Each cookie has a rough texture with visible oats and melted dark brown chocolate pieces spread throughout. One cookie in the center is open, showing gooey melted chocolate inside, contrasting with the light brown and tan color of the oats. In the background, a yellow banana is slightly out of focus, and in the front left corner, a metal spoon holds some loose oats. The cookies have a dense, hearty look with slightly uneven shapes. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle a tiny pinch of flaky sea salt right on top of warm cookies—it creates this amazing sweet-salty contrast that’s downright addictive! Sometimes a drizzle of melted dark chocolate takes them to the next level as well.

Side Dishes

They pair beautifully with a tall glass of cold milk or a creamy cup of chai tea. For brunch, I like serving them alongside fresh fruit and Greek yogurt—it rounds out the sweetness with some light tang.

Creative Ways to Present

For gatherings, I sometimes stack these cookies with little parchment paper circles between each layer and tie them up with rustic twine—makes for a charming gift or pretty snack platter. You can also sandwich a bit of nut butter in between two cookies for a quick treat that feels extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature when I plan to eat them within two days. For longer lasting freshness, they keep great in the fridge up to a week—just bring them to room temp before enjoying!

Freezing

These cookies freeze wonderfully! I place them in a single layer on a baking sheet and flash freeze for an hour, then transfer to a freezer-safe bag. They last up to two months and thaw quickly at room temperature.

Reheating

To bring frozen or refrigerated cookies back to life, pop them in a 300°F oven for about 5 minutes or microwave for 15-20 seconds. They taste almost as fresh as when made—and if you’re lucky, you might still catch them a bit warm.

FAQs

Can I make this Healthy Banana Oatmeal Cookies Recipe vegan?

Absolutely! Just swap the egg for a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). Let it sit for about 5 minutes to thicken before stirring it into the batter.
What if I don’t have quick oats?

You can use rolled oats, but expect a chewier, slightly coarser texture. If your oats are whole or large, try pulsing them a couple of times in a blender to break them down a bit for a better cookie texture.
How can I make these cookies less sweet?

You can reduce the honey or maple syrup slightly, but remember the bananas provide natural sweetness, so these cookies won’t be bland. Adding a pinch of salt ensures the flavors pop without unnecessary sugar.
Can I double the recipe?

Yes! The recipe scales easily. Just mix carefully and watch your baking sheets, as they might need extra batches if your oven size is limited.

Final Thoughts

I can’t tell you how many times this Healthy Banana Oatmeal Cookies Recipe has saved me when I needed a quick, wholesome treat that didn’t feel like a splurge. It’s simple, satisfying, and the kind of recipe you’ll reach for again and again—whether for an afternoon pick-me-up, a lunchbox snack, or a weekend baking session with friends. Give it a try and see how easy delicious, wholesome cookies can be!

Healthy Banana Oatmeal Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews

Author: Madison
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 18 cookies
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, oats, and a touch of honey for natural sweetness. These cookies are easy to prepare, gluten-free, and can be customized with your favorite mix-ins like chocolate chips or dried fruit.

Ingredients

Wet Ingredients

3 bananas overripe (about 1 ¼ cups mashed banana)
2 tablespoons honey (or maple syrup)
1 egg
1 teaspoon pure vanilla extract

Dry Ingredients

1 ½ cups quick cooking oats
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt

Add-ins (Optional)

½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
Mash Bananas: In a large mixing bowl, mash the overripe bananas until smooth.
Combine Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir to combine well.
Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt until fully combined.
Add Mix-ins: If desired, fold in chocolate chips or other optional add-ins until evenly distributed throughout the dough.
Portion Dough: Using a 1 tablespoon measuring spoon or 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies 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 Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Serve: Enjoy the cookies slightly warm or at room temperature.

Notes

Use overripe bananas that are sweet and soft for best flavor and texture. If previously frozen, thaw fully before mashing.
Honey and maple syrup are interchangeable; agave or brown rice syrup can also be used for sweetness.
Replace the egg with a flax egg or egg replacer to make the recipe vegan and egg-free.
Rolled oats can substitute quick-cooking oats but will alter the texture.
Do not omit cinnamon as it enhances the flavor significantly.
If using iodized salt, reduce quantity by half to avoid overpowering saltiness.
Mix-ins can be customized with cinnamon chips, white chocolate, nuts, or dried fruits according to your preference.
Store cookies in an airtight container at room temperature for 2 days, refrigerate for 5-7 days, or freeze for up to 2 months.