Banana Oatmeal Cookies are a simple, wholesome treat that combines the natural sweetness of ripe bananas with the hearty texture of oats. These cookies are soft, chewy, and just a little bit nutty from the oats, making them a perfect snack or breakfast on the go. They’re easy to make and don’t require any fancy ingredients, which is why I love them so much.
I like to use really ripe bananas because they add so much flavor and natural sweetness, meaning you don’t need to add a lot of sugar. Sometimes I’ll toss in a handful of chocolate chips or nuts just to mix things up. These cookies always remind me of cozy mornings when the kitchen smells like warm bananas and oats, and I can’t help but grab just one cookie before they’re even out of the oven.
One of my favorite ways to enjoy these cookies is with a cup of tea or milk for a comforting snack in the afternoon. They’re great for lunchboxes too because they stay soft for days and keep you satisfied. If you’re looking for a sweet treat that won’t weigh you down or feel too heavy, these Banana Oatmeal Cookies are a go-to in my kitchen!
Key Ingredients & Substitutions
Bananas: Ripe bananas bring natural sweetness and moisture. The riper, the better! If you’re out of bananas, unsweetened applesauce can work but the flavor will be different.
Rolled Oats: Rolled oats give the cookies their chewy texture. Quick oats can be used but might make the cookies softer. For a gluten-free option, use certified gluten-free oats.
Chocolate Chips & Nuts: These ingredients are optional but add extra flavor and texture. Use dairy-free chocolate or dried fruit as alternatives if you prefer. Nuts can be swapped with seeds like pumpkin or sunflower seeds.
How Do You Get the Perfect Chewy Texture in Banana Oatmeal Cookies?
To get chewy and moist cookies, the key is balancing moisture from the bananas with the oats’ absorbency. Here’s what helps:
- Mash bananas well to release their moisture evenly.
- Let the batter rest 5-10 mins before baking so oats absorb the banana juice.
- Don’t overbake—12-15 mins is enough. The cookies set more as they cool.
- Use rolled oats for better chewiness compared to quick oats.
Following these steps means your cookies stay soft inside with a little crisp on the edges—just how I like them!
Equipment You’ll Need
- Mixing bowls – I use a medium bowl to mash bananas and mix ingredients easily.
- Fork or potato masher – helps mash bananas smoothly, making mixing easier.
- Measuring cups and spoons – keep ratios just right for perfect cookies.
- Cookie sheet – a flat surface to bake the cookies on. Lining it with parchment paper makes cleanup easy.
- Cooking spoon or scoop – helps drop uniform cookies onto the baking sheet.
- Cooling rack – prevents soggy bottoms and helps cookies cool evenly.
Flavor Variations & Add-Ins
- Swap chocolate chips for dried fruit like raisins or cranberries for a tangy bite.
- Add a teaspoon of ground ginger or nutmeg for a warm spice twist.
- Mix in chopped dried apricots or shredded coconut for extra texture and flavor.
- Use chopped pecans or almonds instead of walnuts for a different crunch.
Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats
- ½ cup dark chocolate chips (optional)
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12-15 minutes to bake. Add a few minutes more for cooling. Overall, you’ll have delicious cookies ready in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup easy.
2. Mix the Ingredients:
In a mixing bowl, mash the ripe bananas well with a fork until smooth. Add the rolled oats, vanilla extract, ground cinnamon, and a pinch of salt. Stir everything together until fully combined. If you want, fold in the chocolate chips and chopped nuts now.
3. Form and Bake the Cookies:
Using a spoon, drop spoonfuls of the cookie mixture onto the prepared baking sheet. Space each cookie about 2 inches apart so they have room to spread while baking. Bake in the oven for 12-15 minutes or until the edges turn golden brown.
4. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your yummy banana oatmeal cookies warm or at room temperature!
Can I Use Frozen Bananas for These Cookies?
Yes, you can! Just be sure to fully thaw the bananas and drain any excess liquid before mashing to avoid making the batter too wet.
How Should I Store Leftover Banana Oatmeal Cookies?
Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. To reheat, warm gently in the oven or microwave.
Can I Make These Cookies Gluten-Free?
Absolutely! Just use certified gluten-free rolled oats to keep the recipe safe for gluten sensitivities.
What Are Some Healthy Add-Ins for These Cookies?
Try adding chopped nuts, seeds, or dried fruit like raisins or cranberries for extra texture and flavor without adding refined sugar.
