These Banana Oatmeal Cookies are a simple and wholesome snack that I love making when I want something tasty yet nutritious. Soft and chewy, they come together with just a few basic ingredients, and I often add chocolate chips or nuts for a little extra indulgence. They’re perfect for an easy treat that feels good to eat.
Why You’ll Love This Recipe
I love this recipe because it’s quick, healthy, and versatile. The natural sweetness from ripe bananas means I don’t need to add any sugar, making these cookies a guilt-free pleasure. They’re also great for breakfast on-the-go or an afternoon pick-me-up. Plus, with oats as the base, they’re filling and keep me energized longer than typical sugary snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas, mashed
1 1/2 cups rolled oats
1/4 cup chocolate chips (optional)
1/4 cup chopped nuts (optional)
1/2 tsp cinnamon
Directions
Preheat your oven to 350°F (175°C).
In a bowl, mix the mashed bananas, rolled oats, and cinnamon until everything is well combined.
If I want to add extra flavor and texture, I fold in chocolate chips and chopped nuts at this point.
Using a spoon, I drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
Bake the cookies for about 15 minutes or until they turn golden brown on the edges.
Let them cool slightly before enjoying—they taste best warm but are also delicious once cooled.
Servings and timing
This recipe makes about 12 cookies. It takes roughly 10 minutes to prepare and 15 minutes to bake, so I can have a batch ready in about 25 minutes. Each cookie is around 100 calories, making it an easy snack to fit into my day.
Variations
I often like to switch things up by adding a handful of raisins or dried cranberries instead of chocolate chips. Sometimes, I sprinkle a little nutmeg or ginger along with the cinnamon for extra warmth. If I’m feeling adventurous, I add shredded coconut or swap the rolled oats for quick oats for a different texture.
Storage/reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for about 3 days. If I want them to last longer, I freeze the batch and thaw them when needed. To reheat, I pop them in the microwave for 10-15 seconds or warm them briefly in the oven for that freshly-baked feel.
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FAQs
Can I use ripe bananas that are very soft or overripe?
Yes, overripe bananas work best because they’re naturally sweeter and mash easily, making the cookies taste great.
Are these cookies gluten-free?
They can be if I use certified gluten-free oats. Regular oats might be cross-contaminated with gluten, so it’s important to check.
Can I substitute rolled oats with quick oats or oat flour?
Quick oats will work but may make the cookies softer. Oat flour can also be used but might change the texture; I’d reduce the amount slightly if I try oat flour.
How do I make these cookies vegan?
This recipe is already vegan since it doesn’t use eggs or dairy. Just make sure any added chocolate chips are dairy-free.
Can I add a sweetener if I want sweeter cookies?
I usually rely on the bananas for sweetness, but if I want, I add a tablespoon of maple syrup or honey for extra sweetness.
Conclusion
These Banana Oatmeal Cookies are one of my favorite easy treats because they balance health and taste so well. Whether I need a quick snack or a nutritious dessert, I know this recipe will deliver. It’s simple to customize and always satisfying, making it a go-to in my kitchen.
📖 Recipe:
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Banana Oatmeal Cookies
- Total Time: 25 minutes
- Yield: About 12 cookies
- Diet: Vegan
Description
Soft and chewy Banana Oatmeal Cookies made with ripe bananas and oats, optionally enhanced with chocolate chips or nuts for a healthy, tasty snack.
Ingredients
2 ripe bananas, mashed
1 1/2 cups rolled oats
1/4 cup chocolate chips (optional)
1/4 cup chopped nuts (optional)
1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the mashed bananas, rolled oats, and cinnamon until well combined.
- Fold in chocolate chips and chopped nuts if using.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Bake for about 15 minutes or until edges turn golden brown.
- Let cookies cool slightly before serving.
Notes
Use overripe bananas for natural sweetness and easy mashing.
Certified gluten-free oats can be used to make this recipe gluten-free.
Substitute rolled oats with quick oats for softer cookies or oat flour with texture adjustments.
To sweeten further, add maple syrup or honey if desired.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Reheat cookies in microwave for 10-15 seconds or warm in oven.
Variations include adding raisins, dried cranberries, nutmeg, ginger, or shredded coconut.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: Natural sugars from bananas
- Sodium: Low
- Fat: Low
- Saturated Fat: Negligible
- Unsaturated Fat: Low
- Trans Fat: 0
- Carbohydrates: Moderate
- Fiber: Good source from oats
- Protein: Moderate
- Cholesterol: 0
