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Why You’ll Love My Recipe
Some banana oatmeal cookies aim to be ultra-healthy or vegan – these Banana Oatmeal Cookies focus on being delicious! Packed with sweet ripe bananas, hearty oats, and melty chocolate in every bite, they’re the perfect way to use up those forgotten bananas at home!
If you’re looking for more cookies that make an amazing grab-and-go treat, give The Best Glazed Orange Cookies or a batch of my Butterscotch Cookies a try next.
Reader Review
Made these cookies today! A 5 ⭐️ cookie… so, so good!
Would be wonderful with a cup of tea or coffee too.
Will definitely be making these again! 🙂 Thank you, Karlynn
Karlynn’s Recipe Notes
- Skill Level: These Banana Oatmeal Cookies are easy to make for bakers of any experience level!
- Total Time: You’ll have warm, delicious cookies ready to enjoy in 25-30 minutes from start to finish.
- Variations: Chocolate chips are always a winner in this recipe, but you can easily swap or add ingredients like dried cranberries, raisins, chopped nuts like Old Fashioned Candied Pecans, or even dried banana chips for extra texture and flavor! Enjoy these cookies with a glass of cold milk, a scoop of your favorite Ice Cream, or drizzle them with homemade Chocolate Sauce.
- Tools For This Recipe: You will need baking sheets, a sifter, a small bowl, a medium mixing bowl, a hand mixer or whisk, a spoon or spatula for mixing, and a wire baking rack for cooling.
What You’ll Need for Ingredients
Ripe Bananas: Ripe bananas are the star of this recipe, adding natural sweetness, moisture, and that classic banana flavor to every bite. Karlynn’s Tip: The spottier the bananas, the better! Overripe bananas mash easily and give your cookies the most amazing taste and texture.
Oats: Quick-cook oats work perfectly here because they soften evenly and keep a little bit of texture. Since these cookies bake in about 15 minutes, quick oats help them stay tender without turning mushy!
All-Purpose Flour: Flour gives the cookies structure while keeping them soft and chewy. Karlynn’s Tip: Sift your flour before mixing to prevent lumps and help it incorporate evenly into the dough!
Sugar: Using both white and brown sugar gives these cookies a balanced sweetness, and the brown sugar helps them stay moist and tender.
Chocolate Chips: Chocolate chips pair beautifully with the banana flavor! This recipe calls for mini chocolate chips, so they distribute evenly across every bite. Karlynn’s Tip: Feel free to use your favorite type of chocolate here – milk, dark, or semi-sweet all work wonderfully!
How To Make Banana Oatmeal Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Line a baking sheet with parchment paper.
- 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.
- Beat the 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 to the wet mixture and stir until incorporated.
- Drop tablespoons of the mixture onto the baking sheets and bake for 15 minutes at 375°F.
- Cool for 5 minutes, and then cool further on a wire baking rack.
Karlynn’s Tips and Tricks for the Perfect Banana Oatmeal Cookies
- Oat Options Made Simple: Oats come in wide varieties, from instant to rolled, steel-cut, and large flake, which can make baking with them a little confusing! Luckily, for this recipe, you can safely stick to simple, quick-cook oats. If you don’t have any on hand, you can pulse rolled oats a few times in a food processor to create a similar consistency!
- Make These Cookies Your Own: This recipe is easy to customize with your favorite ingredients. Swap the mini chocolate chips for chopped nuts, shredded coconut, raisins, or dried cranberries for a different twist! Or, to make these cookies vegan, use plant-based butter and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Frozen Bananas Work Too: No overripe bananas on the counter? No problem! Feel free to use frozen bananas instead – just thaw them completely and drain any excess liquid before mashing so the dough doesn’t become too wet!
Storage Instructions
Freshly baked cookies are always hard to beat, but these Banana Oatmeal Cookies stay delicious for days!
Refrigerator: Let the cookies cool completely, then store them in a closed, airtight container in the fridge, or at room temperature, for up to 3 days.
Freezer: Once fully cooled, place your cookies in a freezer-safe container or zip-top bag and freeze for up to 3 months, following USDA food safety guidelines. Let them thaw at room temperature or warm briefly in the oven to refresh their freshly baked texture!
More Delicious Cookie Recipes
If you love cookies as much as I do, you’ll definitely want to try these tasty Cookie Recipes next:
- My Oreo Balls Recipe (Oreo Truffles) are an easy no-bake treat made with crushed Oreos, creamy filling, and coated in rich, melted chocolate!
- The Perfect Meringue Cookies are light, crisp, and delicately sweet. Try them when you’re craving something a little different from traditional cookies!
- These Cowboy Cookies are packed with ingredients like oats, pecans, and coconut for a bakery-style cookie that’s loaded with texture in every bite!
And just like that, you’ve got a batch of delicious Banana Oatmeal Cookies ready to enjoy! They’re perfect for lunchboxes, afternoon snacks, or make a cozy treat paired with coffee or tea.
Give this recipe a try, enjoy every bite, and don’t forget to share how you customized your cookies in the comments below!
Happy Baking!
Karlynn
Banana Oatmeal Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup butter
- ½ cup white sugar
- ½ 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lorri says
Made these cookies today! A 5 ⭐️ cookie…so, so good!
Would be wonderful with a cup of tea or coffee too.
Will definitely be making these again! 🙂 Thank you Karlynn
Caroline says
Recipe looks great but I only have old fashioned oats, will the cookies still cook and taste good?
Shelley says
Hi,
My husband can’t have banana’s . Would you be able to substitute it with applesauce ?
Thanks,
Shelley