Banana Oatmeal Cookies
Updated
Updated
Made with just a handful of ingredients and no flour, sugar, or dairy, these Banana Oatmeal Cookies are easy to make, healthy to eat, and taste delicious! Perfect for both breakfast and dessert.
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Easy Banana Oatmeal Cookies
These banana oatmeal cookies are a family favorite and a nice alternative to my stellar banana bread recipe. They’re quick and easy to make, with mashed bananas, oats, and chocolate chips. I always have the ingredients needed on hand, so they’re one of my go-to ways for using up overripe bananas.
These banana cookies are actually sweetened with honey and contain no flour. Oats give them texture and protein, along with the natural sweetness of the banana. With added dark chocolate chips, the end result is a cookie that’s filling, healthy, and the perfect flavor.
Be sure to make a double batch so you can throw some in the freezer – that way you always have a quick breakfast, snack, or dessert within minutes.
Why You’ll Love These Banana Oat Cookies
These banana cookies are a staple in our family. Here’s why.
- Healthy but taste like dessert. These banana cookies are made without any flour, granulated sugar, or dairy, so they accommodate many different diets, but they taste good enough to enjoy as dessert!
- Perfect for any time of day. We love these for breakfast, as an afternoon pick-me-up, and even for dessert. They’re both healthy and sweet, so there’s never a bad time to enjoy them.
- Great way to use up bananas. Need an easy way to use up some bananas that is not making banana bread? These cookies are it!
- Quick and easy. From start to finish, these take about 20 minutes to whip up. And they’ll last all week long, so you always have an easy breakfast or treat on hand.
Ingredients Needed
These simple banana cookies are made with just a handful of common ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Mashed bananas – This recipe is perfect for using up overripe bananas with brown spots.
- Honey – Either honey or pure maple syrup work well as a liquid sweetener. Agave can also be used.
- Egg – Helps to hold the banana oat cookies together.
- Vanilla – For flavor.
- Quick cooking oats – See notes below.
- Ground cinnamon – Adds a warm flavor to the cookies.
- Dark chocolate chips – Regular chocolate chips work just fine too.
- Flaky sea salt – Helps to balance out the sweet flavors of the cookies.
What Are The Best Oats For Banana Oatmeal Cookies?
Quick-cooking oats are preferred for this recipe. Old fashioned rolled oats can be used, but keep in mind the texture will be different.
Optional Add-Ins
I love the contrast of dark chocolate chips (either regular or mini) with the sweet bananas. However, there are many other mix-in options you can use. Just ensure that the total of all mix-ins is no more than 1/3 cup, whether you use just one or many.
Here are a few ideas:
- Cinnamon chips
- White chocolate chips
- Coconut flakes
- Chopped nuts
- Raisins
- Dried cranberries
How to Make Banana Oatmeal Cookies
These banana oat cookies are quick and easy to prepare, with just a few minutes of prep and 15 minutes in the oven.
(Scroll below to the printable recipe card for details and measurements.)
- Combine the ingredients. Mash the bananas until smooth then combine with the other ingredients.
- Bake. Scoop 1 & 1/2 tablespoon-sized balls of dough onto baking sheets lined with parchment paper. Sprinkle the tops with some flaky sea salt. Bake at 350F for 12 to 15 minutes.
- Cool. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips & Substitutions
Here are a few tips and variations for making these banana oatmeal cookies.
- Avoid overbaking the cookies. When you pull your banana cookies from the oven, the center should still be soft and the chocolate should be a bit wet. The edges, however, should be golden brown. They will continue to cook and firm up as they cool.
- Make sure your bananas are overripe. The riper they are, the more naturally sweet and flavorful they will be.
- Turn these into vegan banana oatmeal cookies. If you need these to be vegan/egg-free, you can use a flax egg or egg replacer.
- Don’t omit the cinnamon or sea salt. The small amounts may seem insignificant but both add necessary flavor.
Serving Suggestions
These banana oatmeal cookies make a wonderful treat anytime. They’re one of our favorite grab-and-go breakfast items and they’re the perfect cure for afternoon hanger too. And just sweet enough that you can enjoy them for dessert!
If you can enjoy one slightly warm from the oven, do it! Otherwise, room temperature is delish. Kids love dunking these in a glass of milk and I think they’re the perfect pairing for coffee.
How to Store Banana Cookies
- Counter. Store any leftovers in an airtight container at room temperature for up 2 days.
- Fridge. You can also extend the shelf life by placing them in the refrigerator for 5 days.
- Freezer. A great way to ensure you always have one of these breakfast cookies on hand is to throw them in the freezer. Store in an airtight freezer-safe container for up to 2 months and thaw on the counter or in the fridge.
More Oatmeal Cookie Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Banana Oatmeal Cookies
Ingredients
- 1 & 1/4 cups overly ripe mashed banana
- 2 tablespoons honey
- 1 egg, , lightly beaten
- 1 teaspoon vanilla
- 1 & 1/2 cups quick cooking oats
- 1/2 teaspoon ground cinnamon
- 1/3 cup dark chocolate chips
- Flaky sea salt
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a large mixing bowl, mash up the bananas very well so it’s smooth. Then stir in the honey, egg, vanilla, quick-cooking oats, cinnamon, and chocolate chips until combined.
- Scoop out 1 & 1/2 tablespoon-sized balls of dough. Place them on the prepared baking sheets 2-inches apart. Sprinkle the tops with some sea salt.
- Bake 12-15 minutes. The edges should be golden brown, the center should still feel soft, and the chocolate still look a bit wet. They will continue to firm as they cool.
- Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
These came out very good, no sugar needed. I used old-fashioned oats, but had a little ground oats left over and added some of that. I did not add salt because I don’t need it and I don’t like tasting large flakes, but I will try a little table salt in the future. I used 3.5 older bananas that were no larger than medium size before they started getting old. Even with what I had on hand, the cookies are great!
Can you use old fashioned Oats instead of quick Oats?
Any idea how many bananas it takes?
Made these today and loved them!