Banana Oatmeal Cookies Recipe
If there’s one treat I turn to when I want comfort, flavor, and a little dose of nostalgia, it’s Banana Oatmeal Cookies. These little cookies pack the wholesome magic of oats, ripe bananas, and peanut butter into every bite, making them perfect for breakfast on-the-go, a healthy-ish afternoon pick-me-up, or sharing with friends over coffee. They’re delightfully soft, satisfyingly chewy, and every bit as easy to make as they are delicious to enjoy. Whether you want a snack for your kids or a post-workout nosh, Banana Oatmeal Cookies feel downright irresistible.
Ingredients You’ll Need
You won’t believe how simple it is to pull these together—all it takes is a handful of familiar ingredients that work so harmoniously to create cookies that are both satisfying and naturally sweet. Each component brings its own character and charm for that perfect batch every time.
- Ripe Bananas: The riper, the better—they add natural sweetness, moisture, and that unmistakable banana flavor we love.
- Old-Fashioned Oats: Offer hearty texture and a toasty, wholesome bite; they’re also the reason these cookies are so chewy.
- Peanut Butter: Gives a creamy, nutty richness that compliments banana and elevates every bite.
- Honey or Maple Syrup: Adds a gentle sweetness, making the cookies just sweet enough without refined sugar.
- Vanilla Extract: Adds warmth and depth, bringing all the flavors together beautifully.
- Ground Cinnamon: Lends a cozy spice that pairs perfectly with banana and oats.
- Baking Soda: Helps the cookies rise just so, keeping them light and tender.
- Salt: Enhances all the flavors and balances the sweetness.
- Dark Chocolate Chips or Raisins (optional): For a decadent or fruity surprise in every bite, take your pick—or toss in both!
How to Make Banana Oatmeal Cookies
Step 1: Prep Your Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a standard baking sheet with parchment paper so nothing sticks, and cleanup later is a breeze. Trust me, the parchment helps get that perfect golden bottom every time.
Step 2: Mix Wet Ingredients
Grab a large mixing bowl and add your mashed bananas, creamy peanut butter, honey (or maple syrup), and vanilla extract. Stir it all together until completely smooth. This base holds your cookies together, while the banana and peanut butter relationship delivers loads of flavor.
Step 3: Add In the Dry Ingredients
To your banana mixture, add the old-fashioned oats, ground cinnamon, baking soda, and salt. Fold everything together gently but thoroughly. The mixture should look thick and slightly sticky—exactly how you want it. If you’re using chocolate chips or raisins, now’s the time to sprinkle them in for an extra pop of delightful flavor.
Step 4: Shape the Cookies
Using a heaping tablespoon, scoop out balls of dough and drop them onto your prepared baking sheet. Gently flatten each with the back of your spoon—they won’t spread much on their own, so shaping helps create that classic Banana Oatmeal Cookies look and makes them bake evenly.
Step 5: Bake and Cool
Pop them in the oven and bake for 10 to 12 minutes, just until the edges turn lightly golden. The heavenly aroma will let you know they’re ready. Let the cookies cool on the baking sheet for about 5 minutes—they’ll firm up a bit—then transfer to a wire rack to cool fully. They’ll be soft, pillowy, and ready to devour!
How to Serve Banana Oatmeal Cookies
Garnishes
These cookies truly shine on their own, but a subtle sprinkle of flaky sea salt or a dusting of extra cinnamon right before serving takes their flavors to another level. For a decadent finish, drizzle a little melted chocolate over the tops after baking—that’s sure to impress any chocolate lover.
Side Dishes
Pair your Banana Oatmeal Cookies with a creamy latte or a glass of cold almond milk for a classic combo. They also make a fabulous addition to a brunch spread alongside other breakfast treats like fresh fruit, yogurt parfaits, or a simple fruit salad. Kids love them tucked in lunchboxes with their favorite apple slices or a clementine.
Creative Ways to Present
For a fun twist, sandwich a scoop of frozen yogurt or banana nice cream between two cookies for a healthy “ice cream” sandwich. You can also crumble them into bite-sized pieces for a topping on morning oatmeal, swirl into Greek yogurt, or layer them in parfaits for a beautiful and satisfying treat. Serving a crowd? Stack them sky-high and drizzle with honey for a show-stopping cookie tower!
Make Ahead and Storage
Storing Leftovers
Banana Oatmeal Cookies are easy to store—just pop them in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, the fridge is your friend, keeping them soft and tasty for up to a week. They’re a wonderful option for meal prep or packing snack boxes in advance.
Freezing
To freeze, let the cookies cool completely and layer them in a freezer-safe container with parchment or wax paper between layers. They’ll keep beautifully for up to 3 months. Whenever a cookie craving strikes, let one thaw at room temp for 20 minutes or zap it in the microwave for instant comfort!
Reheating
If your Banana Oatmeal Cookies have been chilled or frozen, a quick 10-15 second spin in the microwave brings back their soft, just-baked texture. You can also pop them in a low oven (about 300°F) for a few minutes if you want to revive that freshly-baked aroma and warmth.
FAQs
Can I make Banana Oatmeal Cookies gluten-free?
Absolutely! Just use certified gluten-free oats to make these cookies completely gluten-free. All the other ingredients are naturally gluten-free, so it’s a super easy swap.
What’s the best way to mash bananas for this recipe?
Overripe bananas are easiest to mash with a fork right in the mixing bowl. If your bananas are a bit firm, slice them first and microwave for 10-15 seconds to soften for easier mashing.
Can I substitute the peanut butter?
You sure can. Almond butter, sunflower seed butter, or cashew butter all work well here and keep the cookies delicious. Each will add its own spin, so use what you love or what’s on hand.
Are Banana Oatmeal Cookies suitable for kids?
These cookies are always a hit with kids because they’re naturally sweet, soft, and easy to eat. Plus, you control the ingredients—no refined sugar or processed stuff—so you can feel good about sharing them.
Can I double the recipe for a bigger batch?
Go for it! This recipe easily doubles or even triples. Make a big batch to share at parties, freeze some for later, or keep extras on hand for busy mornings—it’s always smart to have Banana Oatmeal Cookies ready to go!
Final Thoughts
Whether you’re a seasoned baker or just craving a quick homemade treat, Banana Oatmeal Cookies are pure comfort in cookie form. Give this easy recipe a try—your kitchen will smell heavenly and you’ll have a stash of wholesome, satisfying cookies to share or savor all to yourself.
Print
Banana Oatmeal Cookies Recipe
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Gluten-Free, Vegetarian
Description
These Banana Oatmeal Cookies are a delicious and wholesome treat that’s perfect for satisfying your sweet tooth without the guilt. Made with simple, natural ingredients, these cookies are soft, chewy, and packed with flavor. Whether you enjoy them as a snack or dessert, they are sure to become a favorite in your household.
Ingredients
Banana Oatmeal Cookies:
- 2 ripe bananas, mashed
- 2 cups old-fashioned oats
- 1/2 cup peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or raisins (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine mashed bananas, peanut butter, honey, and vanilla extract until smooth.
- Add dry ingredients: Stir in oats, cinnamon, baking soda, and salt until fully incorporated.
- Include optional ingredients: Fold in chocolate chips or raisins if desired.
- Bake the cookies: Scoop heaping tablespoons of dough onto the prepared baking sheet, flattening slightly. Bake for 10–12 minutes until edges are golden.
- Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies are soft and chewy, perfect for those who prefer a more tender cookie texture.
- For added crunch, consider mixing in 1/4 cup of chopped nuts to the dough.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
