Looking for a way to use up those spotty bananas sitting on your counter? These Banana Oatmeal Cookies are soft, chewy, and packed with cozy flavors that’ll make you want to bake a batch every week!
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What are Banana Oatmeal Cookies?
Banana oatmeal cookies are the ultimate fusion of classic oatmeal cookies and banana bread. Naturally sweetened with ripe bananas and a touch of honey, they’re a slightly healthier option than traditional cookies. Plus, their texture is tender with just a hint of crunch from the oats, and every bite is loaded with warm, comforting flavor!
They’re the perfect way to use up overripe bananas while creating a snack that feels like a hug in cookie form. Whether you enjoy them as a quick breakfast, a midday pick-me-up, or a cozy dessert, banana oatmeal cookies are a versatile snack that’ll have everyone reaching for more.
Ingredients You Need
- Ripe Bananas – Mash these for a natural sweetness and moisture. The spottier they are, the sweeter your cookies will turn out!
- Unsalted Butter – Butter adds richness and helps create that soft texture. Melt it beforehand for easy mixing.
- All-Purpose Flour – Flour provides structure to hold the cookies together without making them dense.
- Baking Soda – This leavening agent helps the cookies rise slightly and keeps them light and soft.
- Salt – A little salt brings out the natural sweetness of the bananas and the chocolate.
- Vanilla Extract – We add this to round out the flavors and add warm flavor.
- Rolled Oats – These give the cookies a chewy texture and make them feel hearty and satisfying.
- Honey – Acts as a natural sweetener and pairs perfectly with the banana.
- Large Egg – The egg binds everything together and gives the cookies a touch of fluffiness.
- Semi-Sweet Chocolate Chips – These bring a touch of melty chocolate goodness to every bite!
- Walnuts (Optional) – Fold these in for a bit of crunch and nutty flavor. Or swap them with coconut flakes, M&M’s, or your favorite add-ins for variety.
How to Make Banana Oatmeal Cookies
- Create the banana mixture. Use a fork or a potato masher to mash the bananas in a large mixing bowl until they’re smooth and creamy.
- Combine the wet ingredients. Mix together the liquid ingredients.
- Prepare the dry mixture. Pour the dry ingredients into a separate bowl and stir until combined.
- Mix the batter. Carefully incorporate the dry ingredients into your wet mixture. Then, fold in the nuts and chocolate.
- Form the cookies. Drop spoonfuls of dough onto a prepared baking sheet lined with parchment paper.
- Bake to perfection. Place the cookies in the oven and bake until the center is set and the edges turn light golden brown.
- Allow to rest. Remove the cookies from the oven and allow them to cool briefly on the baking sheet. Then, use a spatula to move them to a wire rack to come to room temperature.
Variations
- Peanut Butter – Swirl in creamy peanut butter and add chopped peanuts for a nutty twist.
- Spices – Add cinnamon, nutmeg, and allspice for even more warm flavors.
- Chocolate – Incorporate cocoa powder and both milk and dark chocolate chips.
- Berries – Mix in dried cranberries or blueberries for some extra fruitiness.
- Fall Flavors – Replace honey with maple syrup and add toasted pecans for an autumn-inspired cookie.
- Protein – Add a scoop of vanilla protein powder and chia seeds for the perfect post-workout snack.
Can I Store Leftovers?
These cookies maintain their soft texture best when stored in an airtight container with parchment paper between layers. You can keep them at room temperature for up to 3 days.
Store them in the refrigerator for up to one week to maintain optimal freshness.
These cookies freeze beautifully for up to three months when properly wrapped and stored in a freezer-safe container.
Common Questions about Banana Oatmeal Cookies
Instant oatmeal creates an entirely different texture in the cookies. It’s best to use rolled oats to achieve the perfect tenderness.
The main reason cookies turn out dry is overbaking. Another common mistake is overmixing the dough—mix just until the dry ingredients are incorporated into the wet for perfectly soft cookies.
The best bananas for these cookies have plenty of brown spots on the peel — they’re sweeter and more flavorful than yellow bananas.
Omitting the baking soda will prevent the cookies from rising, resulting in flat cookies.
More Cookie Recipes
Craving more sweet handheld goodness that’s a breeze to make? Check out some of our other popular cookie recipes!
Date Cookies with Chocolate Chips and Walnut
Banana Oatmeal Cookies Recipe
Ingredients
- 2 medium bananas mashed
- 4 Tablespoons unsalted butter melted
- ½ cup all-purpose flour
- 1 tsp baking soda
- 1 teaspoon vanilla extract
- 2 3/4 cups rolled oats
- ¼ cup honey
- 1 large egg
- ½ cup semi-sweet chocolate chip
- Optional mix-ins: walnuts coconut flakes, mms, butterscotch, peanut butter chips
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mash Bananas: In a large mixing bowl, mash the bananas until smooth.2 medium bananas
- Add Wet Ingredients: Stir in the melted butter, honey, egg, and vanilla extract until well combined.4 Tablespoons unsalted butter, ¼ cup honey, 1 large egg, 1 teaspoon vanilla extract
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats.½ cup all-purpose flour, 1 tsp baking soda, 2 3/4 cups rolled oats, 1/2 teaspoon salt
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semi-sweet chocolate chips and walnuts, if using.½ cup semi-sweet chocolate chip, Optional mix-ins: walnuts
- Scoop and Shape: Use a medium cookie scoop or drop 2 tablespoons spoonfuls of dough onto the prepared baking sheet, flatten them into disks. Spacing them about 2 inches apart.
- Bake: Bake for 9-10 minutes, or until the edges are lightly golden and the cookies are set. Do not overtake or they will dry out. Note: though dough is a little sticky, feel free to get your hands a little wet to help from sticking onto your hands.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
