Banana Oatmeal Cookies

These banana oatmeal cookies are easy to make with a few simple ingredients in 20 minutes. Banana oat cookies are a delicious breakfast, snack or healthy dessert - add chocolate chip or your favorite mix-ins to make them extra-special!

These banana oatmeal cookies are healthy enough to eat for breakfast! Made with a handful of nutritious ingredients in a mere 20 minutes - enjoy these banana oat cookies as a delicious breakfast, snack or healthy dessert! Add chocolate chip or your favorite mix-ins to make them extra-special!

My kids love it when I make these banana oatmeal chocolate chip cookies - because they think they're eating dessert when really they're enjoying a healthy and nutritious treat! I like making a batch and tossing them in the freezer to always have on hand for busy mornings or as a quick snack. They're gluten-free, dairy-free and easy to make vegan too.

Banana Oatmeal Cookies: Ingredients & Substituions 

Let's chat about the ingredients in these banana oatmeal chocolate chip cookies, as well as possible substitutions!

• Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe.
• Honey/Maple Syrup. Both liquid sweeteners work well in these banana oatmeal cookies. Agave or brown rice syrup can also be used.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free.
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be different.
• Cinnamon. Don't leave it out! The cinnamon makes these the absolute best banana oatmeal cookies ever.
• Sea salt. If using iodized salt, reduce the amount by half.
• Chocolate chips. Regular-sized or mini chips work great in this recipe. We'll chat later about a variety of possible mix-ins other than chocolate chips.

How to Make Banana Oatmeal Cookies

Follow the step-by-step photos to learn how to make these healthy banana oat cookies, and don't forget to watch the video!

Combine wet ingredients

To begin, mash the bananas together in a large mixing bowl. Then, add honey, egg and vanilla and stir to combine.

Add dry ingredients

Next, add oats, cinnamon and sea salt and stir until combined.

Add mix-ins

Once the batter is homogenous (uniform throughout), gently stir in mix-ins, if desired. I prefer to make these banana oatmeal chocolate chip cookies and add some semi-sweet chocolate chips (regular or mini). However, there are some other add-in ideas:

• Cinnamon Chips (yum)!
• White chocolate chips
• Coconut
• Dried fruit (raisins, cherries, cranberries, blueberries, etc).
• Peanut butter chips
• Chopped nuts

Bake & Cool

Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the banana oatmeal cookie dough, and place them on a baking sheet lined with parchment paper spaced about 2” apart.

Bake the banana oat cookies in a preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned. Then, let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Enjoy!

Serve these healthy banana oatmeal cookies slightly warm or at room temperature.

Store

Once completely cooled, store these banana and oat cookies in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

If you like this banana oatmeal cookies recipe, try these: 

• Peanut Butter Banana Baked oatmeal is a favorite around here - a great healthy breakfast.
• These banana oatmeal pancakes are a delicious and nutritious way to start any day! Also try this recipe for the best banana pancakes ever.
• Paleo zucchini cookies are another healthy treat, nutritious enough to serve for breakfast!
• These healthy peanut butter breakfast bars are my absolute favorite recipe of all time!
• This chia pudding makes a great healthy breakfast or snack too!

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Banana Oatmeal Cookies

Laura

These banana oatmeal cookies are easy to make with a few simple ingredients in 20 minutes. Banana oat cookies are a delicious breakfast, snack or healthy dessert - add chocolate chip or your favorite mix-ins to make them extra-special! Gluten-free & freezer-friendly.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 18 Cookies

Calories 79 kcal

Equipment

• ▢
  measuring spoons
• ▢
  measuring cups
• ▢
  glass batter bowl
• ▢
  spatula
• ▢
  potato masher
• ▢
  baking sheet
• ▢
  Parchment Paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Instructions

 

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
• In a large mixing bowl, mash the bananas.
• Add honey, egg and vanilla and stir to combine.
• Add oats, cinnamon and sea salt and stir until combined.
• If desired, add mix-ins and stir until evenly distributed.
• Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough, and place them on the prepared baking sheet spaced about 2” apart.
• Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
• Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
• Serve slightly warm or at room temperature.

Video

Notes

To store:

Store in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days or in the freezer for up to two months.

Ingredient Substitutions

• Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Honey/Maple Syrup. Both liquid sweeteners work well. Agave or brown rice syrup can also be used.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be different. 
• Cinnamon. Don't leave it out! The cinnamon makes these the absolute best banana oatmeal cookies ever. 
• Sea salt. If using iodized salt, reduce the amount by half. 
• Chocolate chips. Regular-sized or mini chips work great in this recipe. Other possibilities include: cinnamon chips, white chocolate chips, coconut, dried fruit (raisins, cherries, cranberries, blueberries, etc), peanut butter chips, chopped nuts, etc. 

Nutrition

Serving: 1cookieCalories: 79kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 10mgSodium: 40mgPotassium: 98mgFiber: 1gSugar: 8gVitamin A: 37IUVitamin C: 2mgCalcium: 13mgIron: 1mg

Tried this recipe?Let us know how it was!

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