Banana Oatmeal Cookies Recipe
If you’re on the hunt for a wholesome yet irresistibly tasty treat, you’re going to fall head over heels for this Banana Oatmeal Cookies Recipe. These cookies are packed with natural sweetness from bananas and just the right amount of cozy spices and chewy oats. They’re perfect for breakfast on the go, a quick snack, or even a guilt-free dessert. Trust me, once you try them, you’ll keep coming back for more!
Why This Recipe Works
- Simple Ingredients: You only need a handful of items you probably already have in your pantry, making it super accessible.
- Natural Sweetness: The overripe bananas and honey add just enough sweetness without overdoing the sugar.
- Healthy Texture: Quick oats give these cookies a perfect chewy texture that feels satisfying but not heavy.
- Versatility: You can mix in chocolate chips, dried fruit, or nuts, making the recipe customizable to your cravings.
Ingredients & Why They Work
Let’s talk ingredients for this Banana Oatmeal Cookies Recipe and why they’re the dream team. Each piece brings texture, flavor, or moisture that makes these cookies so irresistibly chewy and delicious.
- Overripe Bananas: They’re the star here—extra sweet and super soft, perfect for binding the cookie dough and adding natural sweetness.
- Honey (or maple syrup): Adds a touch of liquid sweetness and keeps the cookies moist without overpowering the banana flavor.
- Egg: Acts as the glue that holds everything together. You can swap it out for a flax egg if you prefer vegan.
- Pure Vanilla Extract: Just a splash lifts all the flavors and adds warmth to the overall cookie taste.
- Quick Cooking Oats: These create a chewy texture that isn’t too dense—rolled oats work too, but quick oats blend in smoothly.
- Ground Cinnamon: Don’t skip this one—it adds subtle spice and depth, making these cookies truly stand out.
- Fine Sea Salt: A pinch balances the sweetness and brings all the flavors together.
- Chocolate Chips (or mix-ins): I love adding classic chocolate chips, but you can also try shredded coconut, dried cranberries, or nuts for extra personality.
Make It Your Way
This Banana Oatmeal Cookies Recipe is a fantastic base to experiment with. I’ve tried several versions, and it’s the easiest recipe to make your own. Whether you want a healthier snack or a fun twist, you can add your personal flair without any fuss.
- Variation: One of my favorite twists is swapping chocolate chips for chopped walnuts and dried cherries. It adds extra texture and a tart contrast that’s incredible.
- Dietary Modifications: Use a flax egg and maple syrup to keep it vegan. I’ve done this many times – the texture stays just as good!
- Seasonal Changes: In the fall, I throw in some pumpkin spice instead of cinnamon for that cozy vibe.
- Extra Chewy: If you like chewier cookies, use rolled oats instead of quick oats and bake them a minute less.
Step-by-Step: How I Make Banana Oatmeal Cookies Recipe
Step 1: Prepping Your Oven and Pan
First things first, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. I like to prep both sheets early so when the dough is ready, I can bake two batches back-to-back without waiting. It saves time and keeps the cookies coming fast!
Step 2: Mash Those Bananas
Grab 3 overripe bananas—don’t be shy if they’re spotty, that’s flavor gold. Mash them in a large bowl until smooth but still slightly chunky. I usually use a fork and mash right in the bowl for minimal cleanup.
Step 3: Mix in the Wet Ingredients
Next, stir in the honey, egg, and vanilla extract. Mix these thoroughly with your bananas so everything becomes a smooth, golden batter. The honey adds a little shine and extra sweetness that compliments the bananas.
Step 4: Add the Dry Ingredients
Now sprinkle in the quick oats, cinnamon, and sea salt. Stir until all the oats are coated and the dough looks evenly mixed. This is when you get a sense of the dough’s texture—nice and thick but scoopable. If you want to add chocolate chips or other mix-ins, fold them in gently at this point.
Step 5: Scoop and Bake
Use a tablespoon or a 1½ tablespoon cookie scoop to drop dollops of dough about 2 inches apart on your parchment-lined sheets. Don’t worry if the shapes aren’t perfect; these cookies have a lovely rustic look. Pop them in the oven for 12 to 15 minutes until the edges are slightly golden and the tops just set.
Step 6: Cooling and Enjoying
Let the cookies cool on the sheet for about 5 minutes—they’re fragile when hot—and then transfer to a wire rack to cool completely. I often sneak a warm cookie at this point (because, let’s be honest, who can wait?). They’re delightful warm or at room temperature!
Tips from My Kitchen
- Perfectly Ripe Bananas: Waiting until bananas are spotty and soft is key. I once rushed this step with underripe bananas, and the cookies were just meh.
- Don’t Overbake: Take them out just as the top sets. The bottoms might not look super brown, and that’s okay—they’ll firm up as they cool.
- Mix-ins Matter: I recommend folding in chocolate chips last to prevent melting and dispersing unevenly.
- Use Parchment Paper: It prevents sticking and makes cleanup a breeze—trust me on this one!
How to Serve Banana Oatmeal Cookies Recipe
Garnishes
I love dusting these cookies lightly with a sprinkle of cinnamon or even a shimmer of powdered sugar when serving them for guests. Sometimes, I add a tiny swipe of softened peanut butter on top as a garnish—it’s simple but adds a rich, savory note that pairs beautifully with the banana.
Side Dishes
Pair these banana oatmeal cookies with a hot cup of coffee or a frothy chai latte for a cozy snack. They also go surprisingly well alongside a dollop of Greek yogurt mixed with a touch of honey and cinnamon for breakfast.
Creative Ways to Present
For birthdays or special occasions, I arrange these cookies on a wooden board with fresh fruit, nuts, and a small bowl of chocolate dip. It’s an impressive yet easy spread that everyone loves. You can also sandwich two cookies with a smear of nut butter in the middle for a fun twist.
Make Ahead and Storage
Storing Leftovers
These Banana Oatmeal Cookies keep really well in an airtight container at room temperature for a couple of days. I usually place them in the fridge if I plan to keep them longer—up to 5-7 days—and they stay moist without drying out.
Freezing
Freezing works wonderfully for this recipe! I stack the cookies with parchment paper between layers in a freezer-safe container and freeze for up to two months. When I’m craving a treat, I thaw a few at room temperature or warm them gently in the microwave.
Reheating
To reheat, I pop the cookies into a microwave for about 15 seconds or warm them in a 300°F oven for 5 minutes. They come out soft, chewy, and just like freshly baked, which is perfect when you want a quick snack.
FAQs
-
Can I use rolled oats instead of quick oats in the Banana Oatmeal Cookies Recipe?
Absolutely! Rolled oats work just fine, but keep in mind they will give the cookies a chewier and heartier texture compared to quick oats. I sometimes use rolled oats if I want a chunkier bite, but if you prefer a smoother texture, stick to quick oats.
-
How ripe should the bananas be for the best flavor?
For this recipe, the bananas should be very ripe—spotty or almost fully brown. The riper, the sweeter and more flavorful your cookies will be. If your bananas aren’t ripe enough, the cookies may taste bland and won’t be as soft.
-
Can I make this Banana Oatmeal Cookies Recipe vegan?
Yes! Just replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes) and use maple syrup or another vegan sweetener instead of honey. I’ve made the vegan version several times, and it’s just as delicious.
-
Can I freeze these cookies?
Definitely. These cookies freeze beautifully. Just layer them with parchment paper in a freezer-safe container, and freeze for up to two months. Thaw at room temperature or warm slightly before eating.
-
What are some good mix-ins for variety?
Chocolate chips are a classic, but you can also add shredded coconut, dried cranberries, raisins, chopped nuts, or even cinnamon chips. I like trying a different combo every few batches!
Final Thoughts
I genuinely can’t recommend this Banana Oatmeal Cookies Recipe enough—they’re one of my favorite easy recipes to whip up when I want something wholesome yet satisfying. The combo of bananas and oats is naturally delicious, and the recipe is forgiving enough for you to make it your own. So next time you spot those overripe bananas, give these cookies a try—you’ll be glad you did, and your friends and family will thank you too!
Print
Banana Oatmeal Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Oatmeal Cookies are a wholesome, naturally sweetened treat made with overripe bananas, honey, and quick cooking oats. They feature warm cinnamon flavor and optional add-ins like chocolate chips or dried fruit, making them a perfect snack or dessert that’s easy to prepare and baked to perfection.
Ingredients
Main 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 cups quick cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper, setting them aside.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas thoroughly until mostly smooth.
- Mix Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir until well combined.
- Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and sea salt until the mixture is evenly blended.
- Incorporate Add-ins: If using, fold in chocolate chips or other mix-ins evenly throughout the cookie dough.
- Portion Cookies: Use a 1 tablespoon measuring spoon or 1 ½ tablespoon cookie scoop to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 15 minutes or until the tops are just set and the bottoms are lightly browned.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature for best flavor and texture.
Notes
- Use overripe bananas that are ripe and sweet for the best flavor; previously frozen bananas should be thawed before use.
- Honey can be substituted with maple syrup, agave, or brown rice syrup for different sweeteners.
- To make vegan or egg-free cookies, replace the egg with a flax egg or an egg replacer.
- Rolled or old fashioned oats can be used instead of quick cooking oats but will change the cookie texture.
- Do not omit cinnamon as it enhances the flavor, making these cookies especially delicious.
- If using iodized salt instead of sea salt, reduce the amount by half to avoid excess saltiness.
- Various add-ins can be used such as cinnamon chips, white chocolate chips, shredded coconut, dried fruits, peanut butter chips, or chopped nuts.
- Store cookies in an airtight container at room temperature for up to 2 days, refrigerated for 5-7 days, or frozen for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
