Banana Oatmeal Cookies Recipe
If you’ve been searching for a wholesome yet irresistibly tasty treat, look no further than this Banana Oatmeal Cookies Recipe. These cookies perfectly blend the natural sweetness of overripe bananas with the hearty texture of oats, creating a soft, chewy bite that feels like a warm hug from your oven. They’re easy to whip up, naturally sweetened, and versatile enough to accommodate your favorite mix-ins, making them a favorite for breakfast bites, snacks, or even dessert. I can’t wait to walk you through this delightful recipe that’s as comforting as it is delicious.
Ingredients You’ll Need
The beauty of this Banana Oatmeal Cookies Recipe lies in its simplicity. Each ingredient plays a vital role in the final flavor and texture, whether it’s the creamy bananas that bring moisture and natural sweetness or the cinnamon that adds a gentle warmth. Let’s break down what you’ll need to gather:
- 3 overripe bananas: These provide the perfect moisture and sweetness; make sure they’re very ripe for best results.
- 2 tablespoons honey or maple syrup: A natural sweetener that enhances the bananas’ flavor without overpowering it.
- 1 egg: Acts as a binder to hold everything together, giving the cookies structure.
- 1 teaspoon pure vanilla extract: Adds a lovely depth and subtle sweetness to the mix.
- 1½ cups quick-cooking oats: The heart of the cookie, oats give a chewy texture and nutty flavor.
- 1 teaspoon ground cinnamon: Brings a warm, cozy spice that pairs wonderfully with the banana and oats.
- ¼ teaspoon fine sea salt: Balances the sweetness and enhances the overall taste.
- ½ cup chocolate chips or other mix-ins: Customize your cookies with chocolate chips, shredded coconut, dried cranberries, or raisins to add a fun twist.
How to Make Banana Oatmeal Cookies Recipe
Step 1: Mash the Bananas
Start by peeling your overripe bananas and placing them in a mixing bowl. Use a fork to mash them until smooth, with only a few small lumps remaining. This creamy base will provide the natural sweetness and moisture that define these cookies.
Step 2: Combine Wet Ingredients
To the mashed bananas, add the honey or maple syrup, egg, and vanilla extract. Stir these together gently but thoroughly. This mixture forms the sweet, fragrant liquid foundation that will bind the dry ingredients perfectly.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk the quick-cooking oats, ground cinnamon, and sea salt. These dry ingredients are the backbone of the texture and flavor, and mixing them beforehand ensures even distribution throughout the dough.
Step 4: Bring It All Together
Gradually add the dry oat mixture into the wet banana mixture, folding gently until fully combined. Finally, stir in your choice of chocolate chips or other mix-ins. The batter will be thick and pleasantly sticky, ready to be scooped onto your baking sheet.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop dollops of batter, about one tablespoon each, spacing them evenly. Bake for about 12–15 minutes until the edges are just golden and the centers have set. Let them cool slightly before enjoying.
How to Serve Banana Oatmeal Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted chocolate can add a beautiful finishing touch to these cookies. Freshly chopped nuts sprinkled on top before baking add a lovely crunch, elevating the texture even more.
Side Dishes
These cookies pair wonderfully with a tall glass of milk, a cup of hearty coffee, or your favorite herbal tea. For a more indulgent snack, try serving them alongside creamy yogurt or a scoop of vanilla ice cream for a comforting dessert.
Creative Ways to Present
Turn these Banana Oatmeal Cookies into delightful sandwich treats by spreading peanut butter, Nutella, or cream cheese between two cookies. You can also crumble them over oatmeal bowls or smoothie bowls for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Banana Oatmeal Cookies Recipe leftovers in an airtight container at room temperature. They’ll remain soft and delicious for up to three days, perfect for quick snack grabs.
Freezing
If you want to save these tasty cookies for later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or zip-top bag. They freeze beautifully for up to three months without losing texture or flavor.
Reheating
To enjoy the cookies warm, simply pop them in the oven at 300°F (150°C) for about 5 minutes or microwave them for 10-15 seconds. This little step revives the soft, chewy texture and enhances their comforting aroma.
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be heartier and chewier. If you prefer a softer cookie, quick oats work best, but old-fashioned oats add wonderful chewiness if that’s your preference.
Are these cookies suitable for a vegan diet?
To make this Banana Oatmeal Cookies Recipe vegan, substitute the egg with a flax or chia egg, and use maple syrup instead of honey. This keeps the cookies plant-friendly without sacrificing taste or texture.
Can I add nuts or seeds to the recipe?
Absolutely! Chopped walnuts, pecans, sunflower seeds, or pumpkin seeds add delightful crunch and extra nutrition. Just fold them in along with your other mix-ins before baking.
How ripe should the bananas be?
The riper, the better! Look for bananas covered with brown spots or even mostly brown skins—this signals maximum sweetness and softness, which is key to the delicious flavor and moist texture of these cookies.
Can I make this recipe gluten-free?
Yes, just be sure to use certified gluten-free oats since oats can sometimes be contaminated with gluten during processing. This swap keeps the cookies safe for those with gluten sensitivities.
Final Thoughts
I am so excited for you to try this Banana Oatmeal Cookies Recipe because it combines simplicity with incredible flavor and texture that you’ll want to make again and again. Whether it’s a quick breakfast, wholesome snack, or cozy dessert, these cookies hit the spot every time. Grab those bananas and oats, and let’s get baking—you’re going to love every bite!
Print
Banana Oatmeal Cookies Recipe
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Banana Oatmeal Cookies are a healthy, delicious treat made with simple ingredients like ripe bananas, oats, and a touch of honey or maple syrup. Perfectly chewy and naturally sweetened, they are great for a wholesome snack or dessert.
Ingredients
Main Ingredients
- 3 overripe bananas (about 1¼ cups mashed)
- 2 tablespoons honey or maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 1½ cups quick-cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other mix-ins (e.g., shredded coconut, dried cranberries, raisins)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mash bananas and combine wet ingredients: In a large bowl, mash the overripe bananas thoroughly using a fork or potato masher until smooth. Add the honey or maple syrup, egg, and vanilla extract and whisk together until well combined.
- Add dry ingredients: Stir in the quick-cooking oats, ground cinnamon, and sea salt until the mixture is evenly combined. The oats will help give the cookies structure.
- Fold in mix-ins: Gently fold in chocolate chips or your choice of mix-ins like shredded coconut, dried cranberries, or raisins to add texture and additional flavor.
- Scoop cookie dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges are golden and the cookies are set but still soft in the center.
- Cool and serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
- Use ripe or overripe bananas for best sweetness and moisture.
- For a vegan option, substitute the egg with a flax egg and use maple syrup as a sweetener.
- You can customize the mix-ins such as nuts, seeds, or dried fruit according to preference.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure not to overbake to keep cookies chewy and moist.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
