Some cookies are pure indulgence, and some can actually pull double duty as breakfast. These banana oatmeal cookies fall into the second camp. They’re made with a short list of wholesome ingredients, come together in about 20 minutes, and taste sweet enough to feel like a treat. Add chocolate chips or another mix-in of your choice to make them your own.
Quick facts
- Prep time: 5 minutes
- Bake time: 15 minutes
- Total time: 20 minutes
- Makes: 18 cookies
- Calories: about 79 kcal per cookie
- Course: Breakfast, dessert, or snack
Why You’ll Love These Cookies
- Simple, wholesome ingredients. Bananas, oats, and natural sweeteners make up the base.
- Naturally gluten-free and dairy-free. They fit a variety of dietary needs as written, and can be made vegan too.
- Ready in 20 minutes. There’s no chilling, so the whole process is quick start to finish.
- Great for busy mornings. Keep a batch in the freezer for an easy grab-and-go breakfast or snack.
- Endlessly customizable. Swap in whatever mix-ins you like, from chocolate chips to dried fruit to nuts.
- Kid-approved. They taste like a treat, even though they’re made with better-for-you ingredients.
Equipment
- Measuring spoons
- Measuring cups
- A large mixing bowl
- A spatula
- A potato masher
- A baking sheet
- Parchment paper
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 mix-ins like shredded coconut, dried cranberries, or raisins
A Few Notes on the Ingredients
Bananas: They need to be very ripe and sweet, since they’re doing a lot of the flavor work here. If you’re using bananas that were previously frozen, thaw them fully before mashing them in.
Honey or maple syrup: Either liquid sweetener works well. Agave syrup or brown rice syrup are good substitutes if that’s what you have.
Egg: A flax egg or another egg replacer works if you want to make these egg-free or vegan.
Oats: Quick-cooking oats give the best texture for this recipe. Old-fashioned rolled oats can be used instead, but expect a heartier, chewier bite.
Cinnamon: This is a small but important ingredient. It adds warmth that ties the whole cookie together, so it’s worth including.
Sea salt: If you only have iodized table salt, use half the amount called for, since it’s more concentrated.
Chocolate chips or mix-ins: Regular or mini chocolate chips are the classic choice, but there’s plenty of room to experiment. Cinnamon chips, white chocolate chips, shredded coconut, dried fruit like cherries or blueberries, peanut butter chips, and chopped nuts all work well.
How to Make Banana Oatmeal Cookies
1. Preheat and prep. Set the oven to 350°F and line two baking sheets with parchment paper.
2. Mash the bananas. In a large mixing bowl, mash the bananas until smooth.
3. Add the wet ingredients. Stir in the honey, egg, and vanilla until everything is combined.
4. Add the oats and spices. Mix in the oats, cinnamon, and sea salt until the batter looks uniform throughout.
5. Fold in mix-ins. If you’re using chocolate chips or another add-in, gently stir them in now until they’re evenly distributed.
6. Portion the dough. Use a tablespoon or a 1 ½ tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
7. Bake. Bake for 12 to 15 minutes, until the tops look just set and the bottoms are very lightly browned.
8. Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve. Enjoy them slightly warm or at room temperature.
Tips for the Best Cookies
Use very ripe bananas. The riper and sweeter they are, the better these cookies taste, since there’s no other significant sweetener beyond the honey or maple syrup.
Don’t skip the cinnamon. It makes a noticeable difference in flavor for such a small amount.
Mix mix-ins in gently. Stir just until they’re evenly spread through the dough so you don’t overwork the batter.
Watch the bake time closely. Pull the cookies once the tops are set and the bottoms are just lightly golden. This keeps them soft rather than dry.
Let them cool on the pan briefly first. Five minutes on the baking sheet helps them firm up enough to move without falling apart.
Storing and Freezing
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 2 days, in the refrigerator for 5 to 7 days, or in the freezer for up to 2 months. Keeping a batch in the freezer makes them an easy option to grab on busy mornings.
Nutrition (per cookie, approximate)
Calories: 79 | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated fat: 1g | Cholesterol: 10mg | Sodium: 40mg | Fiber: 1g | Sugar: 8g
These values are estimates, so check a nutrition calculator for exact numbers if that’s important to you.
Final Thoughts
These banana oatmeal cookies prove that a healthy snack doesn’t have to feel like a compromise. They’re quick to make, naturally sweetened, and easy to customize with whatever mix-ins you have on hand. Keep a batch in the freezer for mornings when you need something fast, or serve them as a simple, wholesome dessert. Let me know how yours turn out.