Banana Oatmeal Cookies are a simple, sweet treat that combines soft bananas with hearty oats for a chewy, satisfying bite. These cookies have a natural sweetness from the ripe bananas and a rustic texture from the oats, making them feel wholesome and comforting with every munch.
I love making these cookies when I have a few bananas that are just a little too ripe to eat on their own. It feels great to turn those into a tasty snack instead of letting them go to waste. Plus, they come together quickly, which means less time in the kitchen and more time enjoying a warm cookie.
My favorite way to enjoy these is with a glass of cold milk or a cup of tea. They’re perfect for a quick breakfast, an afternoon pick-me-up, or a gentle sweet treat after dinner. If you want, you can toss in some raisins or nuts to add extra texture, but on their own, they’re pretty fantastic just as they are.
Key Ingredients & Substitutions
Bananas: Ripe bananas are key here. Mash them well for natural sweetness and moist cookies. If you want a stronger banana taste, use very spotted bananas. Overripe ones work best!
Rolled Oats: Old-fashioned rolled oats give the perfect chewy texture. Avoid quick oats if you want more bite. For gluten-free, use certified gluten-free oats.
Chocolate Chips: These are optional but add a nice touch of sweetness and texture. You can swap them for raisins, chopped nuts, or leave them out for a plain cookie.
Cinnamon & Vanilla: A small pinch of cinnamon adds warmth but doesn’t overpower. Vanilla extract deepens the flavor. If you don’t have vanilla, a little almond extract works too.
How Can You Make These Cookies Hold Together Without Eggs or Flour?
Without eggs or flour, these cookies rely on the sticky banana and oats to bind everything. Here’s how to get the best results:
- Mash the bananas very well until mostly smooth. This helps create natural glue.
- Use old-fashioned oats for structure instead of quicker oats, which can make the cookies fall apart.
- Don’t add extra liquid. The dough should feel sticky but not runny.
- Flatten the cookie dough balls slightly before baking to help them cook evenly and hold shape.
- Let the cookies cool on the baking sheet before moving them to a rack. Cooling helps them firm up.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives you plenty of space to combine all the ingredients easily.
- Fork or mashed potato masher – helps mash the bananas smoothly and quickly.
- Baking sheet – a flat surface to bake the cookies on; I recommend lining it with parchment paper or a silicone mat to prevent sticking.
- Ice cream scoop or spoon – makes portioning cookies uniform and easy to handle.
- Cooling rack – for letting the cookies cool down and set after baking.
Flavor Variations & Add-Ins
- Swap chocolate chips for raisins or chopped nuts for different textures and flavors.
- Add a teaspoon of ground ginger or nutmeg for a warm spice twist.
- Mix in dried fruits like cranberries or chopped dried apricots for a sweet, chewy surprise.
- Use almond extract instead of vanilla for a nutty aroma and flavor.
Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup mini chocolate chips (optional)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. Plus, you’ll want to let the cookies cool for 5-10 minutes before enjoying them. So, in total, plan for about 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Mix the Ingredients:
In a large bowl, mash the ripe bananas until smooth. Add the rolled oats, chocolate chips (if using), cinnamon, vanilla extract, and a pinch of salt. Stir everything together until well combined, making a sticky dough.
3. Shape and Bake the Cookies:
Use a spoon to drop spoonfuls of the dough onto your prepared baking sheet, leaving about 2 inches between each. Flatten each cookie slightly with the back of the spoon. Bake for 12-15 minutes, until the edges turn golden brown and the cookies feel firm.
4. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. Enjoy your soft, naturally sweet banana oatmeal cookies as a tasty snack or breakfast treat!
Can I Use Frozen Bananas for This Recipe?
Yes, frozen bananas work great! Just thaw them completely and drain any excess liquid before mashing to avoid soggy dough.
Can I Substitute Rolled Oats with Quick Oats?
You can, but the texture will be softer and less chewy. Rolled oats give the best bite for these cookies.
How Do I Store Leftover Banana Oatmeal Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw before eating.
Can I Add Nuts or Dried Fruit to the Cookies?
Absolutely! Chopped nuts or dried fruit like raisins or cranberries add great flavor and texture. Just fold them in with the oats before baking.