Banana Oatmeal Cookies
These soft and chewy banana oatmeal cookies combine the wholesome goodness of rolled oats with the natural sweetness of ripe bananas for a treat that’s both nutritious and indulgent. Perfect for breakfast on-the-go or an afternoon snack with your favorite hot beverage!
Easy Banana Oatmeal Cookies Recipe
There’s something incredibly comforting about the aroma of banana oatmeal cookies wafting through your kitchen. These homemade treasures capture the essence of home baking – simple ingredients transformed into something utterly delicious. What makes these banana oatmeal cookies special is how they balance wholesome nutrition with just the right amount of sweetness, creating a treat you can feel good about enjoying any time of day.
Fall and winter are perfect seasons for baking these cookies – they’ll warm your kitchen and fill your home with an irresistible fragrance. But truthfully, these cookies are a year-round favorite, especially when you find yourself with those spotty, overripe bananas that are too sweet for eating but perfect for baking.
THIS RECIPE:
- Uses simple pantry ingredients you likely already have on hand
- Requires just one bowl for easy cleanup
- Can be customized with your favorite mix-ins
- Makes soft, chewy cookies that stay fresh for days
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12-15 minutes |
| Total Time | 30 minutes |
| Servings | 24 cookies |
| Yield | 2 dozen cookies |
This banana oatmeal cookies recipe is incredibly forgiving, making it perfect for novice bakers or cooking with children. The natural moisture from the bananas creates a foolproof texture that’s hard to mess up. Even better, these cookies can be adapted to accommodate various dietary needs – they’re easily made dairy-free or vegan with simple swaps that I’ll share below!
Ingredients for Banana Oatmeal Cookies
The quality of your ingredients makes all the difference when baking banana oatmeal cookies. Since this recipe has relatively few components, each one contributes significantly to the final result. The star ingredients – bananas and oats – should be given special attention for the best flavor and texture.
For the cookies:
- 3 medium very ripe bananas (about 1 cup mashed)
- 2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/3 cup chopped walnuts (optional)
For the optional glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Bananas | 3 medium (very ripe) | Look for bananas with brown spots all over the peel; the riper, the sweeter and more flavorful your cookies will be |
| Oats | 2 cups | Use old-fashioned rolled oats for the best texture; quick oats will work but create a denser cookie |
| Sweetener | 1/3 cup brown sugar | Dark brown sugar can be substituted for a deeper molasses flavor |
| Fats | 1/4 cup butter | European-style butter contains higher butterfat content for richer cookies |
| Mix-ins | 1/2-3/4 cup total | Toast nuts before adding for enhanced flavor; use high-quality chocolate chips or chunks |
Pro tip: The perfect bananas for these cookies should have lots of brown spots and feel soft when gently squeezed. These overripe bananas contain more natural sugars and a stronger banana flavor that will shine in your cookies.
How to Make Banana Oatmeal Cookies
Creating these delicious banana oatmeal cookies is a straightforward process that requires minimal equipment and expertise. The method involves simply combining wet and dry ingredients, which makes this recipe perfect for beginning bakers or a fun weekend project with kids.
Preheat and prepare: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone baking mats.
Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth with just a few small lumps remaining. The texture should be similar to applesauce.
Add wet ingredients: To the mashed bananas, add the melted (cooled) butter, egg, vanilla extract, and brown sugar. Mix until well combined and smooth.
Incorporate dry ingredients: Add the flour, rolled oats, cinnamon, baking soda, and salt to the wet mixture. Gently fold everything together until just combined. Be careful not to overmix.
Add mix-ins: If using, fold in chocolate chips, chopped nuts, or other mix-ins until evenly distributed throughout the dough.
Portion the dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops with the back of a spoon.
Bake to perfection: Place the cookies in the preheated oven and bake for 12-15 minutes until the edges are lightly golden but the centers still look slightly soft.
Cool completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro tip: The cookie dough will be moister than traditional cookie dough due to the bananas. If it seems too wet, add an additional tablespoon of flour or oats; if too dry, add a splash of milk.
Tips for Making Banana Oatmeal Cookies
Creating perfect banana oatmeal cookies every time is all about understanding the little details that make a big difference. Here are my expert recommendations to elevate your cookies from good to absolutely irresistible:
- Use bananas at the right stage of ripeness – Bananas with lots of dark spots or that are almost completely brown will provide the best natural sweetness and strongest flavor
- Measure oats properly – Spoon oats into measuring cups rather than scooping directly from the container to avoid compacting
- Don’t overmix the dough – Mix just until ingredients are combined to keep cookies tender
- Test bake a single cookie – Try baking one test cookie to check consistency and spreading before baking the entire batch
| Technique | Recommendation | Benefit |
|---|---|---|
| Banana Preparation | Mash with fork leaving small lumps | Creates pockets of intense banana flavor |
| Measuring Flour | Spoon and level method | Prevents dense, dry cookies |
| Oven Position | Middle rack | Ensures even baking and proper browning |
| Cooling Method | 5 minutes on tray, then wire rack | Allows cookies to set without over-baking |
When forming your cookies, keep in mind that they won’t spread much during baking. The shape you place on the baking sheet is largely what you’ll get as a finished product, so flatten them slightly if you prefer thinner cookies.
For extra flavor depth, try toasting the oats before adding them to your dough. Simply spread them on a baking sheet and bake at 350°F for about 10 minutes until lightly golden and fragrant. This quick step adds a wonderful nutty aroma that complements the banana beautifully.
Make-Ahead Instructions
One of the great advantages of this banana oatmeal cookies recipe is its flexibility for busy schedules. Here’s how to prep these cookies ahead of time:
Cookie Dough Preparation (Refrigerator Method):
You can prepare the cookie dough up to 2 days in advance and store it covered in the refrigerator. The chilled dough may need an extra minute of baking time and will produce slightly thicker cookies with a more concentrated flavor.
Cookie Dough Preparation (Freezer Method):
For longer storage, portion the dough into individual cookie-sized scoops on a parchment-lined baking sheet. Freeze until solid (about 1-2 hours), then transfer to a freezer bag or container. Frozen dough can be stored for up to 3 months.
When you’re ready to bake from frozen dough, you have two options:
- Thaw the dough in the refrigerator overnight, then bake as directed
- Bake directly from frozen, adding 2-3 minutes to the baking time
Pro tip: Label your frozen cookie dough with the date, recipe name, and baking instructions so you won’t have to hunt down the recipe again when it’s time to bake!
Storing Leftovers
Proper storage is key to maintaining the soft, chewy texture of your banana oatmeal cookies. Follow these guidelines to keep your cookies fresh and delicious:
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. To maintain moisture, place a slice of bread in the container – the cookies will absorb moisture from the bread, keeping them soft without becoming soggy.
For longer freshness, refrigerate the cookies in an airtight container for up to one week. The texture may become slightly firmer when chilled, but the flavors will continue to develop nicely.
If your cookies begin to dry out, place them in a microwave for 10-15 seconds or in a 300°F oven for 3-4 minutes to refresh their texture.
Food safety note: Because these cookies contain banana, they’re more susceptible to spoilage than regular cookies. Always check for any signs of mold or off smells before consuming cookies that have been stored for several days.
Freezing Banana Oatmeal Cookies
These banana oatmeal cookies freeze beautifully, making them perfect for batch preparation and long-term storage.
To freeze your baked cookies:
- Allow them to cool completely to room temperature
- Place cookies in a single layer on a baking sheet and pre-freeze for 1-2 hours
- Transfer the frozen cookies to a freezer-safe container or ziplock bag, placing parchment paper between layers to prevent sticking
- Label the container with the date and contents
- Store in the freezer for up to 3 months
When ready to enjoy, thaw frozen cookies using one of these methods:
- Room temperature: Place cookies on a plate and let them stand for about 30 minutes
- Refrigerator: Thaw overnight for a more gradual temperature change
- Quick method: Microwave individual cookies for 20-30 seconds or until just warmed through
Pro tip: For the best texture after freezing, slightly underbake the cookies by about 1 minute before freezing them. When you thaw and briefly warm them later, they’ll have that fresh-baked consistency.
Serving Suggestions
Transform your banana oatmeal cookies from a simple treat to a special dessert with these serving ideas:
Sweet Pairings:
- Sandwich vanilla ice cream between two cookies for a delightful ice cream sandwich
- Drizzle warm cookies with caramel sauce and a sprinkle of sea salt
- Spread a thin layer of peanut butter or Nutella between two cookies
- Serve alongside fresh fruit like sliced strawberries or banana for a complete snack
Beverage Companions:
- Hot coffee or espresso highlights the banana flavor beautifully
- Warm chai tea complements the cinnamon notes
- Cold milk (regular or plant-based) offers the classic cookie pairing
- Hot chocolate creates an extra-special treat for chilly days
For breakfast, crumble a cookie over Greek yogurt with a drizzle of honey for a morning treat that feels indulgent while still offering nutritional value.
These cookies are best enjoyed at room temperature or slightly warm, when their aroma and flavor are at their peak. If serving from the refrigerator, allow them to sit out for 15 minutes, or warm them briefly in a 300°F oven for 3-5 minutes.
FAQ
Can I make these banana oatmeal cookies vegan?
Yes! These cookies are easily adapted for a vegan diet. Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes), use plant-based butter or coconut oil instead of dairy butter, and ensure your chocolate chips are dairy-free. The texture may be slightly different, but they’ll still be delicious.
Can I reduce the sugar in this recipe?
Absolutely. Since ripe bananas contribute natural sweetness, you can reduce the brown sugar by up to half without dramatically affecting the texture. You could also substitute maple syrup (use 1/4 cup) or honey (use 1/4 cup) for the brown sugar, though this will make the dough slightly wetter.
My cookies turned out cakey instead of chewy. What happened?
Cakey cookies usually result from too much flour or leavening agent. Make sure you’re measuring your flour correctly (spoon and level, don’t scoop), and check that your baking soda is fresh. Also, be careful not to overmix the dough after adding the dry ingredients, as this can develop too much gluten, resulting in a cakier texture.
Can I use quick oats instead of old-fashioned rolled oats?
Yes, you can substitute quick oats in equal amounts, but expect a different texture. Quick oats will create a denser, less chewy cookie with less visible oat texture. For the best results, use old-fashioned rolled oats, but quick oats will work in a pinch.
Why did my cookies not spread at all during baking?
These banana oatmeal cookies naturally don’t spread much during baking due to their oat content. If you prefer flatter cookies, gently press down on the dough balls with the bottom of a glass or measuring cup before baking. You can also try using melted butter instead of softened to encourage more spreading.
