Name: Banana Oatmeal Cookies That Taste Like Home
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 2 ripe bananas; 1 ½ cups rolled oats; ½ cup all-purpose flour (or oat flour); 1 egg (or flax egg); ½ tsp baking soda; 1 tsp vanilla extract; ½ tsp cinnamon; ¼ tsp salt; Optional: ½ cup chocolate chips, ¼ cup nuts, ¼ cup raisins

If you’re staring at overripe bananas on your counter, don’t toss them—bake them! These banana oatmeal cookies are my go-to solution for transforming those speckled bananas into something magical. Soft, chewy, and full of comforting flavor, these cookies blend the wholesome goodness of oats with the natural sweetness of ripe bananas. The result? A quick treat that tastes like banana bread met your favorite oatmeal cookie and decided to be best friends.

I first started making these cookies during busy weekdays when I needed something easy and satisfying. With minimal ingredients (most of which you probably have in your kitchen right now) and a one-bowl process, this recipe is practically effortless. Plus, it’s adaptable: want to throw in chocolate chips, walnuts, or a sprinkle of cinnamon? Go for it. You can even make them gluten-free or vegan with simple swaps.

This recipe also happens to be great for kids, breakfast on the go, or post-workout snacking. Because they’re naturally sweetened with bananas and can be made without refined sugar, they’re lighter than your average cookie, but still feel like a treat.

Let’s dive in. Your ripe bananas are ready for their cookie destiny.

What Makes These Banana Oatmeal Cookies Special?

Wholesome ingredients – No refined sugar, butter, or complicated steps.
One-bowl recipe – Less cleanup, more cookie time.
Naturally sweetened – Ripe bananas bring just the right amount of sweetness.
Customizable mix-ins – Add chocolate chips, raisins, or even protein powder.
Soft, chewy texture – Perfectly moist with just enough bite.

These banana oatmeal cookies are more than just delicious. They’re practical. Whether you’re meal prepping snacks or using up leftovers, this recipe saves both time and food waste. You don’t need a mixer, just a fork and a bowl. They bake up quickly, freeze well, and are loved by toddlers and adults alike.

Ingredient Notes

Bananas (2 large, very ripe)
The riper the banana, the sweeter the cookie. Brown spots are your friend!
Rolled oats (1 ½ cups)
Use old-fashioned oats for the best chewy texture. Quick oats can work, but the texture will be softer.
Flour (½ cup all-purpose or oat flour)
Helps bind the dough. Swap with almond or gluten-free flour if needed.
Egg (1 large)
Acts as a binder. For vegan cookies, use a flax egg (1 tbsp flaxseed + 3 tbsp water).
Baking soda (½ tsp)
Gives a slight lift and prevents the cookies from being too dense.
Vanilla extract (1 tsp)
Adds warmth and depth to the flavor.
Cinnamon (½ tsp)
Optional but highly recommended for that cozy flavor.
Salt (¼ tsp)
Balances sweetness.
Optional add-ins:
- Chocolate chips (½ cup)
- Chopped nuts (¼ cup)
- Raisins (¼ cup)

How To Make Banana Oatmeal Cookies

1. Preheat and prep.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mash the bananas.
In a large mixing bowl, mash the bananas with a fork until smooth but slightly chunky.

3. Add wet ingredients.
Stir in the egg and vanilla extract. Mix until well combined.

4. Mix dry ingredients.
Add rolled oats, flour, baking soda, cinnamon, and salt. Stir until no dry streaks remain.

5. Fold in extras.
If using chocolate chips, nuts, or raisins, fold them in gently.

6. Scoop and shape.
Use a cookie scoop or spoon to drop tablespoons of dough onto the prepared baking sheet. Slightly flatten with the back of a spoon.

7. Bake.
Bake for 12–14 minutes or until the edges are golden and centers are set.

8. Cool.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tip: The cookies will feel soft when hot but firm up as they cool.

Storage Options

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for 5–6 days. Reheat for 10 seconds in the microwave for that fresh-baked feel.
Freezer: Freeze in a single layer, then transfer to a bag. Lasts up to 2 months. Thaw overnight or reheat directly from frozen.
Reheating Tip: For warm cookies, microwave for 15–20 seconds.

Variations and Substitutions

Chocolate Banana Oatmeal Cookies: Add 1 tbsp cocoa powder + chocolate chips.
Vegan Version: Use a flax egg and dairy-free chocolate.
Protein-Packed: Add 1 scoop vanilla protein powder and reduce oats slightly.
Spiced Up: Try nutmeg, pumpkin spice, or ginger.
Nutty Twist: Mix in almond butter or chopped pecans for richness.

Frequently Asked Questions

1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.

2. How ripe should the bananas be?
Very ripe, with brown spots. The riper, the sweeter and moister the cookies.

3. Can I make them without eggs?
Yes! Use a flax egg or mashed avocado for binding.

4. Why are my cookies too soft or sticky?
It could be underbaking or extra moist bananas. Bake a few minutes longer next time.

5. Can I make the dough ahead of time?
Yes, chill it for up to 24 hours. It also helps intensify the flavor.

6. Are these cookies gluten-free?
Only if you use gluten-free oats and swap flour with oat or almond flour.

Conclusion

These banana oatmeal cookies are easy, forgiving, and endlessly adaptable. Whether you’re a beginner baker or just craving a feel-good snack, this recipe delivers every single time. I hope you give it a try—and when you do, let me know how they turned out! Maybe you added chocolate chips or made them vegan? I’d love to hear your twist.

Happy baking, and don’t forget to share a batch (or not—we won’t judge).