These Banana Oatmeal Cookies are soft, naturally sweet, and incredibly easy to make with simple pantry ingredients. Overripe bananas, quick oats, honey, cinnamon, and chocolate chips come together in a wholesome cookie that works beautifully for breakfast, snacks, or a lighter dessert.
They are moist, chewy, and full of banana flavor, with just enough sweetness to feel like a treat without being overly rich.
Why You’ll Love This Recipe
These healthy banana oatmeal cookies are quick, family-friendly, and made without complicated ingredients. The ripe bananas provide natural sweetness and moisture, while oats give the cookies a hearty texture that makes them more satisfying than a traditional cookie.
They are also very flexible. Chocolate chips make them more dessert-like, while raisins, dried cranberries, or shredded coconut create different flavor combinations.
Best of all, this easy banana oat cookie recipe comes together in one bowl and requires very little prep, making it a convenient option for busy mornings or afternoon snacks.
Ingredients
- 3 overripe bananas, about 1 1/4 cups mashed
- 2 tablespoons honey or maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups quick-cooking oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup chocolate chips
Optional add-ins:
- Shredded coconut
- Dried cranberries
- Raisins
- Chopped nuts
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Place the overripe bananas in a large mixing bowl and mash them until mostly smooth.
- Add the honey, egg, and vanilla extract. Stir until completely combined.
- Add the quick-cooking oats, cinnamon, and sea salt. Stir until the mixture is evenly combined.
- Fold in the chocolate chips or your preferred mix-ins.
- Use a 1-tablespoon measuring spoon or approximately 1 1/2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets.
- Arrange the cookies about 2 inches apart. Because these Banana Oatmeal Cookies will not spread as much as traditional cookies, gently shape or flatten the tops if desired.
- Bake for 12–15 minutes, until the tops are set and the bottoms are very lightly golden.
- Leave the cookies on the baking sheets for about 5 minutes.
- Transfer them to a wire rack and allow them to cool completely.
- Serve slightly warm or at room temperature.
Tips & Tricks
Use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your oatmeal banana cookies will be.
Mash the bananas thoroughly if you prefer a smoother texture. Leaving a few small pieces creates more obvious pockets of banana.
Quick-cooking oats work especially well because they soften easily and help create tender, cohesive cookies. If using old-fashioned oats, the texture may be slightly chewier.
Do not expect these cookies to spread like butter-based cookies. Shape them before baking if you want a flatter, more traditional cookie appearance.
For naturally sweetened cookies, use honey or pure maple syrup and choose unsweetened add-ins such as coconut or nuts.
If using chocolate chips, check that they are halal-suitable. The same applies to vanilla extract; use an alcohol-free or halal-certified vanilla product if needed.
Details
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: About 20–24 cookies
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian; halal-friendly when prepared with halal-suitable vanilla and chocolate chips
Notes
Maple syrup can replace honey in equal amounts for a slightly different flavor.
Chocolate chips are delicious, but you can also use raisins, dried cranberries, chopped walnuts, pecans, or shredded coconut.
For banana breakfast cookies, keep the add-ins simple and pair them with yogurt, fruit, or a glass of milk.
If you prefer extra cinnamon flavor, increase the cinnamon slightly or add a small pinch of nutmeg.
These cookies are naturally soft rather than crisp, so allow them to cool fully before judging their final texture.
Nutrition
Approximate nutrition per cookie:
- Calories: 80
- Protein: 2 g
- Carbohydrates: 15 g
- Fat: 2 g
Nutrition values are estimates and will vary depending on the size of the cookies and the mix-ins used.
FAQ
Are Banana Oatmeal Cookies healthy?
These cookies are made with bananas, oats, egg, and a small amount of honey, making them lighter than many traditional cookies. Their overall nutrition will depend on the amount and type of add-ins you use.
Can I make banana oatmeal cookies without chocolate chips?
Yes. Leave them out completely or replace them with raisins, dried cranberries, shredded coconut, or chopped nuts.
What kind of oats are best for oatmeal banana cookies?
Quick-cooking oats work best for a soft, tender texture and help the dough hold together well. Old-fashioned oats can be used, but the cookies will have a chewier texture.
Can I use frozen bananas?
Yes. Thaw the bananas completely and drain off excessive liquid before mashing them. Frozen bananas are often very sweet and work well in banana oat breakfast cookies.
Why are my banana oatmeal cookies soft?
These cookies are naturally soft because bananas add a lot of moisture and there is very little fat compared with traditional cookies. Allowing them to cool completely helps them firm up slightly.
Can I make these banana breakfast cookies ahead of time?
Yes. Bake them in advance and store them in an airtight container in the refrigerator. They are convenient for breakfasts, snacks, and meal prep.
Storage
Store cooled cookies in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days. Because the cookies are moist, refrigeration helps maintain freshness.
You can reheat individual cookies in the microwave for a few seconds if you prefer them slightly warm.
To freeze, arrange the cookies in a single layer until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 2–3 months and thaw in the refrigerator or at room temperature.
Similar Recipes
Banana Oatmeal Cookies
Ingredients
- 3 overripe bananas about 1 1/4 cups mashed
- 2 tablespoons honey or maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups quick-cooking oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup chocolate chips
Optional add-ins:
- Shredded coconut
- Dried cranberries
- Raisins
- Chopped nuts
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Place the overripe bananas in a large mixing bowl and mash them until mostly smooth.
- Add the honey, egg, and vanilla extract. Stir until completely combined.
- Add the quick-cooking oats, cinnamon, and sea salt. Stir until the mixture is evenly combined.
- Fold in the chocolate chips or your preferred mix-ins.
- Use a 1-tablespoon measuring spoon or approximately 1 1/2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets.
- Arrange the cookies about 2 inches apart. Because these Banana Oatmeal Cookies will not spread as much as traditional cookies, gently shape or flatten the tops if desired.
- Bake for 12–15 minutes, until the tops are set and the bottoms are very lightly golden.
- Leave the cookies on the baking sheets for about 5 minutes.
- Transfer them to a wire rack and allow them to cool completely.
- Serve slightly warm or at room temperature.
Notes
Conclusion
These Banana Oatmeal Cookies are a simple way to turn ripe bananas into something soft, satisfying, and family-friendly. With oats, cinnamon, honey, and optional chocolate chips, they strike a nice balance between breakfast cookie and sweet snack.
Keep the base recipe simple or customize it with your favorite add-ins for an easy batch of soft oatmeal cookies you can enjoy throughout the week.