Banana Oatmeal Cookies
Updated Oct 01, 2026
This post may contain affiliate links. Please read our disclosure policy.
These banana oatmeal cookies are easy to make in 20 minutes with a few simple ingredients like oats, honey, ripe bananas and no flour! 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 (also, try these breakfast cookies and homemade granola bars)! 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.
Why You’ll Love These Banana Oatmeal Cookies
- SO Easy. One bowl & 20 minutes.
- No flour. Only oats – so they’re gluten-free!
- Naturally sweetened. Bananas & honey or maple syrup make them sweet but not too sweet.
- Healthy enough for breakfast. They’re made with wholesome ingredients like bananas and oats, but my kids still feel like they’re eating cookies for breakfast!
- Allergy-friendly. They’re naturally dairy-free and gluten-free when made with certified gluten-free oats, and they’re easy to make vegan.
- Freezer-friendly. Make a batch and freeze them for quick breakfasts, lunchboxes and snacks.
I had all ingredients on hand so I gave it a try, very easy, I added dark chocolate chips. I will be making these again and again. Thank you. Is it still healthy if you eat a dozen at a time? 😆🤣
– Louis
Banana Oatmeal Cookies Ingredients & Substitutions
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.
- 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.
Can I Use Old-Fashioned Oats?
Yes! I prefer quick-cooking oats for banana oatmeal cookies because they give the cookies a softer texture.
Old-fashioned rolled oats also work, but they create a heartier, chewier cookie with more noticeable pieces of oatmeal. If you want to use them, I suggest pulsing them in a food processor or blender 1 or 2 times to achieve the texture of quick-cooking oats.
I would not recommend steel-cut oats in this recipe.
How to Make Banana Oatmeal Cookies
These banana oatmeal cookies are incredibly easy to make in one bowl – no mixer or chilling required. 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.
Add Chocolate Chip Or 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.
How to Serve Banana Oatmeal Cookies
Serve these healthy banana oatmeal cookies slightly warm or at room temperature.
How to Store Banana Oat cookies
Once completely cooled, store these banana and oat cookies in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Freeze
These banana oatmeal cookies freeze beautifully. Let them cool completely, then transfer them to an airtight container or freezer-friendly bag and freeze for up to 2 months.
Reaheat
Reheat in the microwave or oven set to warm.
Banana Oatmeal Cookies FAQs
This recipe lasts for up to 1 week in the refrigerator, and 2 months in the freezer.
Yes, you can use an egg replacer, chia egg or flax egg (1 TBS chia/flax mixed with 2.5 TBS warm water).
Yes! This recipe is made with fruit, oats, and naturally sweetened. They’re a great, healthy, low-calorie snack or treat.
Yes. I prefer quick-cooking oats because they result in the best texture. Old-fashioned rolled oats work too, but the cookies will have a heartier, chewier texture. Do not use steel-cut oats.
This recipe is naturally flourless. Oats themselves don’t contain gluten, but cross-contact can occur during processing, so use certified gluten-free oats if you need the cookies to be gluten-free.
Yes. Use maple syrup instead of honey, replace the egg with a flax egg, chia egg or your favorite egg replacer, and use dairy-free chocolate chips.
Very ripe bananas are best. Choose bananas with lots of brown spots because they’re softer and sweeter.
Absolutely. You can omit the chocolate chips entirely or replace them with raisins, dried cranberries, shredded coconut, chopped nuts or another favorite mix-in.
These cookies are supposed to be soft. They won’t have the same crisp edges as a traditional oatmeal cookie. They’re more like little banana bread cookies! 🙂
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Banana Oatmeal Cookies
Video
Equipment
Ingredients
- 3 bananas overripe (about 1 ¼ cups mashed banana)
- 2 Tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made them and i’m definitely saving this recipe Thank you so much
Thank you, Amber!!
Could u add some ground flax seed without it affecting much?
Yes, you can! I’d suggest starting with 1-2 Tablespoons.
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..:);)
I’m so happy you love them, and thank you so much for sharing the recipe! It means the world to me! <3
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
Question on freezing would you recommend baking then freezing these or freeze them before baking?
For this recipe, bake then freeze.
Love these cookies and make them to have on hand for a sweet, nutritious snack!
Perfect for snacktime for sure, Karen!
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!!
That’s amazing – especially because of how healthy they are!
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.
These are so much easier than banana bread! I’m glad you love them!
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
I made this cookie recipe again today for my grandson, it is one of his favorite cookies!
Thank you again, Laura!
Thank YOU again Glenn! I so appreciate your comments when you make my recipes! It means the world to me!