Banana Oatmeal Cookies

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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!

front photo of 9 Banana Oatmeal Cookies


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 (also, try these breakfast cookies)! 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.

6 Banana Oatmeal Cookies

Banana Oatmeal Cookies: Ingredients & Substituions 

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

overhead photo of the labeled ingredients in this Banana Oatmeal Cookies recipe
  • 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.
overhead photo of a banana oatmeal cookie with 4 others around it

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!

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

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

two overhead photos showing How to Make Banana Oatmeal Cookies

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
two overhead photos showing How to Make Banana Oatmeal Cookies

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.

two overhead photos showing How to Make Banana Oatmeal Cookies

Serve

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

Store/Freeze

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.

overhead photo of 11 Banana Oatmeal Cookies

Banana Oatmeal Cookies FAQs

How long do banana oatmeal cookies last?

This recipe lasts for up to 1 week in the refrigerator, and 2 months in the freezer.

Can I replace the egg?

Yes, you can use an egg replacer, chia egg or flax egg (1 TBS chia/flax mixed with 2.5 TBS warm water).

Are banana oatmeal cookies healthy?

Yes! This recipe is made with fruit, oats, and naturally sweetened. They’re a great, healthy, low-calorie snack or treat.

front photo of a Banana Oatmeal Cookie with a bite taken out of it

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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.
5 from 141 votes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 Cookies
Calories 79
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

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

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. 
Store/Freeze
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.

Nutrition

Serving: 1cookie | Calories: 79kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 98mg | Fiber: 1g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




55 Comments

  1. 5 stars
    I tried this recipe with adding 1 tablespoons of flaxseed powder and 1more egg. It came out great and supper yummy, thanks for sharing the recipe.

  2. 5 stars
    Easy and delicious!!
    Seriously even my boyfriend liked them and didn’t know they were healthy! Great replacement for sweet pastries for breakfast.

    I used maple syrup, added a little banana and maple extract and dark chocolate chips. Will definitely be making again.

  3. 5 stars
    Loved this easy recipe! I added chopped walnuts and tried adding a few frozen blueberries to some of the cookies making sure to hide them in the batter (to prevent too much running) Turned out very yummy! 😋