Banana Oatmeal Cookies

Banana oatmeal cookies take me right back to my childhood.

My grandmother used to bake these whenever we had overripe bananas, filling the house with the comforting smell of warm oats and bananas.

They weren’t your typical sugary treats; they had this wholesome goodness that made them feel special, even though they were incredibly simple to make.

These cookies were the perfect blend of healthy ingredients and just the right touch of sweetness.

Now, whenever I bake these Banana Oatmeal Cookies, I’m reminded of those cozy afternoons spent in her kitchen.

Not only are these cookies delicious, but they’re also an excellent way to use up any extra bananas you have lying around.

Plus, they are a healthier alternative to regular cookies, packed with fiber from the oats and natural sweetness from the bananas.

Whether you enjoy them as a snack or even a breakfast on-the-go, they’re the perfect treat for any time of day.

Banana Oatmeal Cookies Overview

Banana Oatmeal Cookies are unique because they combine the natural sweetness of bananas with the hearty texture of oats, making them both satisfying and delicious.

Unlike traditional cookies loaded with sugar and butter, these cookies rely on the bananas for sweetness and moisture, resulting in a softer, chewier bite.

They’re also extremely versatile, allowing you to add in ingredients like chocolate chips, nuts, or dried fruit to suit your taste.

This recipe is also incredibly easy to make, requiring just a handful of ingredients and minimal prep time.

The result? A batch of cookies that’s not only healthier but also packed with flavor.

You don’t need to be an expert baker to whip these up, and they make for a great way to introduce some healthy snacks into your routine.

Banana Oatmeal Cookies Ingredients

2 ripe bananas (the riper, the better for sweetness)
1 ½ cups old-fashioned rolled oats
1 cup all-purpose flour
½ cup brown sugar (or coconut sugar for a healthier option)
1 large egg
½ cup unsalted butter, softened (or coconut oil for a dairy-free option)
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips (optional)
Optional add-ins: ½ cup chopped walnuts, raisins, or dried cranberries

DOWNLOAD FREE RECIPE CARD

How to Make Banana Oatmeal Cookies

1. Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

2. Mash the Bananas

In a large bowl, mash the ripe bananas until they are smooth with only a few small lumps. A fork or potato masher works best for this.

3. Cream the Butter and Sugar

In a separate bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 2-3 minutes.

4. Combine Wet Ingredients

Add the mashed bananas, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is fully combined.

5. Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.

6. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture, stirring gently until everything is well incorporated. Be careful not to overmix.

7. Add Chocolate Chips and Optional Ingredients

Fold in the chocolate chips (and any other add-ins like walnuts or dried fruit) using a spatula or wooden spoon.

8. Scoop the Dough

Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on the dough balls to flatten them slightly, as these cookies won’t spread much.

9. Bake

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will remain soft but will firm up as they cool.

10. Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then, enjoy these banana-packed treats!

DOWNLOAD FREE RECIPE CARD

Pro Tips for Perfect Banana Oatmeal Cookies

Use ripe bananas: The riper the banana, the sweeter your cookies will be. Look for bananas with lots of brown spots.

Don’t overmix: When combining the wet and dry ingredients, stir just until everything is combined. Overmixing can make the cookies tough.

Chill the dough: If you prefer thicker cookies, refrigerate the dough for 30 minutes before baking. This helps prevent them from spreading too much.

Adjust the sugar: If your bananas are super sweet, you can reduce the amount of sugar by a couple of tablespoons.

Check for doneness: These cookies are best when they are slightly underbaked, so take them out of the oven when the edges are set but the centers are still soft. They will continue to firm up as they cool.

Variations and Customizations

Peanut Butter Banana Oatmeal Cookies: Add ½ cup of peanut butter to the wet ingredients for a deliciously nutty twist.

Banana Oatmeal Breakfast Cookies: Skip the chocolate chips and add 1 tablespoon of chia seeds and ¼ cup of flaxseeds for a healthier, more filling option that’s perfect for breakfast.

Banana Nut Oatmeal Cookies: Stir in ½ cup of chopped walnuts or pecans to add a satisfying crunch to your cookies.

Dairy-Free Banana Oatmeal Cookies: Substitute the butter with coconut oil and use dairy-free chocolate chips to make these cookies completely dairy-free.

Banana Chocolate Chunk Cookies: Replace the chocolate chips with dark chocolate chunks for a more indulgent treat.

Storage Tips

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container with the cookies. The bread will help maintain moisture.

Freezer: These cookies freeze well, making them perfect for meal prep or saving for later. Place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer.

Reheating: When you’re ready to enjoy a cookie from the freezer, simply microwave it for 10-15 seconds, and it’ll be soft and warm just like it was freshly baked.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture of the cookies will be slightly different. Rolled oats give the cookies more chew, while quick oats will result in a softer texture.

Can I make these cookies gluten-free?

Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to use certified gluten-free oats if needed.

What if my bananas aren’t ripe enough?

If your bananas aren’t quite ripe, you can speed up the ripening process by placing them in a paper bag for a day or two. If you need to ripen them quickly, you can bake them in the oven at 300°F (150°C) for about 15-20 minutes, or until the peels turn black.

Can I reduce the sugar in this recipe?

Yes! If you prefer a less sweet cookie, you can reduce the sugar by ¼ cup without affecting the texture too much. The bananas provide plenty of natural sweetness.

Can I make these cookies vegan?

Definitely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use coconut oil in place of butter. Just make sure to use vegan-friendly chocolate chips.

Banana Oatmeal Cookies are the perfect combination of health and comfort.

Whether you’re looking for a quick snack or a healthy treat to enjoy with your coffee, these cookies are sure to become a staple in your kitchen.

Easy to make, endlessly customizable, and delicious—what more could you ask for?

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