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.
4.99 from 163 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.

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

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4.99 from 163 votes (102 ratings without comment)

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Recipe Rating




88 Comments

  1. 5 stars
    love love these cookies!!! so easy to make and easy to change around the mix ins too. Was at the grocery today getting some over-ripe bananas and the cashier asked what I was making, I pulled out my phone and showed her the recipe- she said she was going to get what she needed to make them tonight..:);)

  2. 5 stars
    Spot on taste wise, but the dough seemed very loose so I added 1/4 cup natural peanut butter and about 4 tbsp of buckwheat flower that I had on hand. They came out nice and chewy and perfectly satisfying.
    Thanks for the recipe

  3. 5 stars
    My BF just said these are the best cookies he has ever had! I added some chocolate chips, raisins, and some chopped walnuts. Easy, healthy, and yummy!!

  4. 5 stars
    Great quick recipe with no flour! So easy, and healthy!!!! No more banana bread for me. This will be my go to to use up my overripe bananas. Next time I will add some chopped walnuts.Thsnk you for the recipe.

  5. 4 stars
    I made two adjustment. I added brown rice flour until the dough had a stiffer consistency, more like cookies. As written, the dough is very wet and I couldn’t figure out how they formed up any. But the brown rice flour added some nice density.

    I also omitted the honey and syrup. My bananas were very ripe, and my cookies ended up being very, very sweet with the chocolate chips and without the extra sugar.

    The taste is really good! Will definitely make again

  6. 5 stars
    I made this cookie recipe again today for my grandson, it is one of his favorite cookies!
    Thank you again, Laura!