These Banana Oatmeal Cookies are a quick, healthy twist on classic treats, using ripe bananas and hearty oats to create a soft, chewy snack. Perfect for breakfast, after-school munchies, or a simple homemade dessert, this kid-friendly recipe takes under 30 minutes from start to finish.
Why You’ll Love This Recipe
– Zero refined sugar—just the natural sweetness of mashed bananas
– Ready in under 30 minutes—ideal for busy mornings or sudden cookie cravings
– Gluten-free option with certified oats—safe for wheat sensitivities
– Kid-friendly texture: soft, chewy, and easy for little hands
– Versatile mix-ins: chocolate chips, nuts, dried fruit… you name it
– Eco-friendly use for overripe bananas—feel-good baking that cuts waste
– Perfect for breakfast on the go or a healthy afternoon snack
Ingredients
– 2 large ripe bananas (about 1 cup mashed; brown spots are perfect)
– 1½ cups rolled oats (gluten-free if needed)
– 1 egg (or swap with 1 tbsp ground flax + 3 tbsp water for vegan)
– 1 tsp vanilla extract (pure is best)
– ½ tsp ground cinnamon (optional; pumpkin-pie spice works too)
– ¼ tsp fine sea salt
– ⅓ cup mix-ins (chocolate chips, raisins, chopped nuts, or sunflower seeds)
– 1 tbsp honey or maple syrup (skip if your bananas are extra sweet)
Directions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat—no sticking, no fuss.
2. In a medium bowl, mash bananas until mostly smooth; a few small lumps add charm.
3. Crack in the egg, stir in vanilla and honey (if using), then whisk until pale and uniform.
4. Add oats, cinnamon, and salt. Fold gently until every oat is coated—your dough should look shaggy and golden.
5. Sprinkle in mix-ins, folding just enough to distribute bits without overworking the batter.
6. Scoop dough by tablespoonfuls onto the sheet, spacing cookies about 1½ inches apart—flat spoon scoops make chewier rounds.
7. Bake 12–15 minutes, until edges turn light golden and the centers feel set (give one a gentle nudge).
8. Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely—this step keeps them from breaking apart.
Servings & Timing
– Yield: Makes 18–20 cookies
– Prep Time: 10 minutes
– Chill Time (optional): 10 minutes for firmer edges
– Bake Time: 12–15 minutes
– Cooling Time: 5–10 minutes
– Total Time: about 30 minutes
Variations
– Peanut Butter Swirl: Drop 1 tsp peanut butter atop each dough ball before baking.
– Fully Vegan: Replace egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water).
– Chocolate Banana Bliss: Fold in ⅓ cup dark chocolate chunks for extra indulgence.
– Tropical Vibes: Stir in shredded coconut and diced dried pineapple.
– Nutty Crunch: Mix ¼ cup chopped walnuts or pecans into the batter.
– Spice It Up: Swap cinnamon for cardamom or ginger for a warming twist.
Storage & Reheating
Store cooled Banana Oatmeal Cookies in an airtight container at room temperature for up to 3 days. For a week-long stretch, keep them in the fridge—still soft and chewy. To freeze, lay cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Warm frozen cookies in a 300°F oven for 5 minutes or microwave for 10–15 seconds; they taste fresh every time.
FAQs
Q: Can I use quick oats instead of rolled oats?
A: Yes—quick oats give a finer, slightly cakier texture, but the taste is just as good.
Q: Why won’t my cookies hold their shape?
A: Extra-ripe bananas or too many mix-ins can add moisture—chill dough 10 minutes or add a spoonful more oats.
Q: Are these gluten-free?
A: They can be—just choose certified gluten-free oats and double-check any mix-ins.
Q: How do I make them vegan?
A: Swap the egg for a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes).
Q: Can I prep the dough ahead?
A: Absolutely—roll dough balls, freeze on a tray 1 hour, then bag; bake from frozen, adding 2–3 minutes.
Q: What’s the best way to keep cookies soft?
A: Store with a slice of bread in your container—the cookies soak up just enough moisture to stay chewy.
Conclusion
Banana Oatmeal Cookies bring together the best of wholesome breakfast and classic cookie fun in one easy, quick recipe. Soft, naturally sweet, and endlessly adaptable, they’re a homemade hit for busy families, snack lovers, or anyone craving a healthy twist on cookies. Give them a try, leave a comment about your favorite mix-ins, and don’t forget to explore my Homemade Granola Bars for another grab-and-go snack!
