Banana Oatmeal Cookies are soft, chewy treats that bring together the natural sweetness of ripe bananas with the hearty texture of oats. They’re simple, wholesome, and comforting, making them a great snack or a little breakfast on the go. These cookies have a mild sweetness and a touch of cinnamon that feels just right.
I love making these cookies because they’re really easy and don’t need a lot of extra sugar—just bananas and oats do most of the work. Sometimes I toss in a handful of chocolate chips or a sprinkle of nuts for a bit of crunch, but even plain, they’re perfect. They are one of those recipes I come back to when I want something quick, tasty, and not too heavy.
My favorite way to enjoy these cookies is with a glass of cold milk or a warm cup of tea in the afternoon. They’re soft enough that they practically melt in your mouth and just feel like a cozy little hug. Plus, they’re great for packing in lunches or grabbing as a quick pick-me-up during a busy day.
Key Ingredients & Substitutions
Bananas: Ripe bananas are the star here. The riper, the sweeter and mashier, which helps bind the cookies without extra sugar. If you want less sweetness, try adding one ripe and one slightly firm banana.
Rolled Oats: Rolled oats give chewiness and structure. You can swap with quick oats, but the texture will be softer. For gluten-free, choose certified gluten-free oats.
Raisins or Dates: These add natural sweetness and chew. Feel free to swap with dried cranberries or chopped apricots. If you prefer no dried fruit, increase chocolate chips or add chopped nuts.
Chocolate Chunks: Optional but a nice treat. Dark or milk chocolate works well. For a dairy-free option, look for vegan chocolate chips or leave them out altogether.
Cinnamon & Vanilla: Cinnamon adds warm flavor, and a splash of vanilla boosts aroma. Both are small touches but really lift the overall taste.
How Do You Make These Cookies Soft and Not Too Dry?
Creamy, soft Banana Oatmeal Cookies come down to moisture and baking time. Here’s how I nail it every time:
- Mash bananas well: Make sure no big chunks remain. This helps bind the dough and keeps cookies moist.
- Don’t over-bake: Bake until just set and edges turn light golden. Over-baking dries them out.
- Use ripe bananas: They provide natural moisture and sweetness, so you don’t need extra oils or sugar.
- Let cookies cool on baking sheet: They firm up a bit as they cool but stay soft inside.
Equipment You’ll Need
- Mixing bowls – I use medium and large bowls to combine ingredients easily.
- Fork or potato masher – helps mash the bananas smoothly.
- Measuring cups and spoons – ensures accuracy for the oats, cinnamon, and vanilla.
- Baking sheet – a flat surface for baking the cookies; I line it with parchment paper to prevent sticking.
- Spoon or cookie scoop – makes shaping the batter into even cookies.
- Wire rack – for cooling the baked cookies without sogginess.
Flavor Variations & Add-Ins
- Chopped nuts (like walnuts or pecans) – add crunch and protein. Toss them into the batter for extra texture.
- Different dried fruits – try cranberries, apricots, or chopped dried cherries for varied fruity flavors.
- Spices like nutmeg or ginger – a pinch adds warmth and a different spice profile.
- Mini chocolate chips or white chocolate – for a sweeter, more indulgent treat.
Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 large ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/4 cup raisins or chopped dates
- 1/4 cup dark chocolate chunks or chips (optional)
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. You’ll spend a little time mixing the simple ingredients and then just let the oven do the rest. It’s quick and perfect for a tasty snack!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies don’t stick and clean-up is easy.
2. Mix the Main Ingredients:
In a medium bowl, mash the ripe bananas well until they’re smooth. Then add the rolled oats, ground cinnamon, vanilla extract, and a pinch of salt. Stir it all up until everything is nicely combined.
3. Add the Extras:
Fold in the raisins or chopped dates. If you want a bit of chocolatey goodness, add the dark chocolate chunks or chips here too. Give the mixture one final stir to spread everything evenly.
4. Shape Your Cookies:
Use a spoon to scoop small mounds of the batter and place them onto your lined baking sheet. Leave about 2 inches between each cookie so they have room to spread.
5. Bake and Cool:
Bake in your preheated oven for 12 to 15 minutes. The cookies are done when they look set and the edges turn a nice light golden color. Take them out and let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
6. Enjoy!
Now your soft and chewy Banana Oatmeal Cookies are ready! Perfect as a healthy snack or a quick breakfast treat. Enjoy with a glass of milk or your favorite tea.
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep your cookie dough from getting too wet.
Can I Make These Cookies Vegan?
Absolutely! This recipe is naturally vegan since it uses bananas as a binder instead of eggs. Just double-check any add-ins like chocolate chips to ensure they’re dairy-free.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Thaw before enjoying.
Can I Add Other Mix-Ins to These Cookies?
Definitely! Nuts, seeds, shredded coconut, or different dried fruits are all great options to customize the flavor and texture to your liking.
