Bananas and oatmeal are one of the world’s winning combinations, especially when it comes to cookies. This banana oatmeal cookie isn’t just delicious, but it really helps use up those bananas in your freezer or on your counter!
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Banana Oatmeal Cookies
A lot of banana oatmeal cookie recipes are made of only oats and bananas in an attempt to make something delicious vegan-appropriate.
Thankfully, this recipe for banana oatmeal cookies isn’t trying to be vegan; it’s trying to be delicious! This is not the vegan recipe, so if that is what you’re looking for, sorry, those delicious babies in the photo are the farthest thing from vegan!
With plenty of typical cookie ingredients, this recipe is more about trying to include bananas and oats in a regular delicious chocolate chip cookie and make something that you’d want to take with you on your way to work as a tasty snack.
Banana Oatmeal Cookies Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts.
• All-purpose flour
• Baking soda
• Ground cinnamon
• Ground nutmeg
• White sugar
• Brown sugar
• Large egg
• Mashed ripe bananas
• Vanilla extract
• Quick-cooking oats
• Mini chocolate chips
How To Make Banana Oatmeal Cookies
• Line a baking sheet with parchment paper and set aside
• Sift together the flour, baking soda, salt, cinnamon, and nutmeg in a small bowl and set aside
• In a medium sized mixing bowl, cream together the butter and sugars until the mixture is light and fluffy
• Beat in egg in until fully incorporated, then add in the vanilla
•Mix in the banana, oatmeal and chocolate chips until fully combined
• Add the dry ingredients into the wet, mixing until combined
• Drop tablespoons of the mixture onto the prepared baking sheets and bake for 15 minutes at 375 Fahrenheit
• Cool for 5 minutes, and then cool further on a wire baking rack and store for up to 3 days in a closed container
What Kind Of Oats To Use For These Cookies?
Most people are used to just buying just one type of oats when they buy them; those instant oats that come in a little packet.
This usually confuses a lot of people when trying to make recipes using oatmeal because they tend to require different types of oats than they are used to.
Old fashioned, steel-cut, rolled, large flake – what does it all mean?
Thankfully, for this recipe, you don’t need to worry about any of that. You can safely stick to quick cook oats rather than anything else.
Quick-cook oats have had their outer shell removed and thus cook a lot faster, which is perfect for this recipe, as the cookies only cook for about 15 minutes. However because they aren’t instant, they still have some texture.
Do You Have To Use Chocolate In This Recipe?
This banana oatmeal cookie recipe includes chocolate chips, whereas most recipes will probably just stick to the motif of bananas and oats.
However, chocolate chips are awesome and have a place in any good cookie recipe, at least in my kitchen!
If you really do not want to include them, however, that’s totally fine.
You can sub them for some cranberries, raisins, or even some dried banana chips or nuts for a bit of extra crunch. You could also simply skip them entirely and just rely on the flavor power of the bananas and oats!
Looking for more delicious cookie recipes? Try these out:
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Banana Oatmeal Cookies
- Prep Time
- 15 minutes
- Cook Time
- 13 minutes
- 24 cookies
- Karlynn Johnston
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large large egg
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla
- 1 ¾ cups quick cooking oats
- ½ cup mini chocolate chips
- Preheat your oven to 375 °F. Line baking sheets with parchment paper and set aside.
- Sift together the flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside.
- In a medium sized mixing bowl, cream together the butter and sugars until the mixture is light and fluffy. Beat in the egg until fully incorporated, then add in the vanilla.
- Mix in the banana, oatmeal and chocolate chips until fully combined.
- Slowly add the dry ingredients into the wet, mixing in completely.
- Drop by tablespoonful onto the prepared baking sheets.
- Bake in the oven for 13-15 minutes until the edges are light brown and set. If you are finding that they are browning too quickly, reduce your oven temperature to 350 °F.
- Remove from the oven and cool for 5 minutes on the baking sheets, then remove to fully cool on wire baking rack.
- Store in a closed container at room temperature for 3-4 days. These can also be frozen.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.