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 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!

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.

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

Enjoy!

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.

FAQs about banana oatmeal cookies

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.

overhead photo of 11 Banana Oatmeal Cookies

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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 126 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

To 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.

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: 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.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




51 Comments

  1. 5 stars
    Quick and easy! I used rolled oats and added sugar free dark chocolate chips and coconut flakes. The texture would definitely be better with the quick oats but it is still yummy and satisfying for my sweet tooth!

  2. 5 stars
    Can’t lie, I was very skeptical about this recipe. I wanted to make something with my toddler where she could do all the steps. They’re great! No crazy excess sugars, I swapped chopped dates for the chocolate chips. Wonderful recipe, I will definitely be making these again! 🙂

  3. 5 stars
    My daughter and I made these last night and love them!! Thank you for sharing such an awesome recipe!! She can’t keep her hands off of them.

  4. 5 stars
    I love love love this recipe and make it regularly. It’s a cookie I feel good about, given my sweet tooth. After doing some research I just recently turned this recipe into a lactation cookie by adding 4 tbsp brewers yeast and 2 tbsp ground flax meal per batch. It smells a terrible when mixing the brewers yeast in, but the flavor dissipated after baking and even more so after refrigerating. I’m still waiting on results, but so far I see a bump in milk supply and I love that these don’t have flour and butter – it definitely makes me feel like I can and should eat these all day long even with the chocolate chip load 😉

  5. 5 stars
    These were really good! I’m always looking for extra healthy recipes like this. I can’t wait to try it with raisins or nuts instead of chocolate chips.

  6. 5 stars
    Easy to make and great tasting! I used an ice cream scoop and adjusted cooking time with no issues. Also added ginger and chopped walnuts. Have made 3 times now!!