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Banana Oatmeal Cookies with Rolled Oats and Ripe Bananas
Soft banana oatmeal cookies ready in 20 minutes with ripe bananas and rolled oats. Dairy-free, egg-free and perfect for breakfast or snacking.
Banana oat cookies are soft, naturally sweet baked treats made primarily from mashed ripe bananas and rolled oats, often bound with a small amount of flour or nut butter and lightly flavored with vanilla, cinnamon, or a pinch of salt. Because the recipe relies on the fruit’s inherent sweetness, it usually requires little-to-no refined sugar, making the cookies a popular choice for healthier snacking. Optional additions—such as chocolate chips, chopped nuts, or dried fruit—add texture and variety without complicating the quick, one-bowl preparation method. These cookies are commonly enjoyed as an on-the-go breakfast, a mid-afternoon energy boost, or a light dessert suitable for all ages.
Banana Oatmeal Cookies with Rolled Oats and Ripe Bananas
Give overripe bananas a second life by whisking them into a quick, one-sheet cookie that’s ready in under 20 minutes. Naturally dairy-free and easily made gluten-free with certified oats, these cookies slip seamlessly into lunch boxes, hike packs, and post-workout snack rotations.
Prep Time
20 minutes
20 minutes
Cook Time
15 minutes
15 minutes
Total Time
35 minutes
35 minutes
Ingredients
Ripe bananas, mashed – 2 medium (about 1 cup)
- Rolled oats – 1 ½ cups
- All-purpose flour – ¾ cup
- Unsalted butter, softened – ½ cup (1 stick)
- Light brown sugar, packed – ½ cup
- Granulated sugar – 2 tbsp
- Large egg – 1
- Pure vanilla extract – 1 tsp
- Baking soda – ½ tsp
- Ground cinnamon – ½ tsp
- Fine sea salt – ¼ tsp
- Optional / suggested additions that boost flavor or texture (use any or none):
- Semi-sweet chocolate chips – ½ cup (optional)
- Chopped walnuts or pecans – ⅓ cup (optional)
- Raisins or dried cranberries – ⅓ cup (optional)
- Shredded unsweetened coconut – 2 tbsp (optional)
Method
Preheat the oven to 350 °F
- Line a baking sheet with parchment paper
- Gather and measure all required ingredients
- Peel the ripe bananas
- Place the peeled bananas in a large mixing bowl
- Mash the bananas with a fork until mostly smooth
- Add melted butter (or oil) to the mashed bananas
- Stir in brown sugar until combined
- Crack an egg into the bowl
- Beat the egg into the banana mixture
- Pour in vanilla extract and mix
- Combine rolled oats, all-purpose flour, baking powder, cinnamon, and salt in a separate bowl
- Whisk the dry ingredients until evenly blended
- Add the dry mixture to the wet mixture
- Fold the batter together with a spatula until no dry spots remain
- Stir in optional mix-ins such as chocolate chips or chopped nuts
- Let the dough rest for 5 minutes so the oats absorb moisture
- Scoop tablespoons of dough onto the prepared baking sheet, spacing evenly
- Flatten each mound slightly with the back of the spoon
- Bake the cookies until golden around the edges, about 12–15 minutes
- Remove the baking sheet from the oven
- Allow the cookies to cool on the sheet for 5 minutes
- Transfer the cookies to a wire rack to cool completely
Nutrition (whole recipe)
Calories
2403 kcal Protein
39 g Fat
103 g Carbs
336 g Fiber
21 g Sugar
161 g
2403 kcal Protein
39 g Fat
103 g Carbs
336 g Fiber
21 g Sugar
161 g
Notes
For extra chew, let the batter sit 10 minutes so the oats absorb moisture before scooping. Stir in a tablespoon of ground flaxseed or chia for added binding and a light nutty note. Freeze leftovers in a single layer; they thaw in about five minutes for instant grab-and-go fuel.
why this recipe
These banana oatmeal cookies are the kind of treat that satisfies both your sweet tooth and your desire for wholesome ingredients, marrying the natural caramel notes of ripe bananas with the hearty texture of old-fashioned oats. What sets this recipe apart is its effortless balance: you get the comforting chew of a classic cookie without the heaviness of excess butter or refined sugar, making each bite feel indulgent yet surprisingly light. Ready in minutes and relying on pantry staples, they’re perfect for busy weekdays, post-workout refueling, or a cozy weekend baking session. One batch fills your kitchen with warm, inviting aromas and delivers cookies that are tender inside, lightly crisp at the edges, and studded with pockets of banana sweetness—proof that simple, nourishing ingredients can create truly memorable results.
FAQs
FAQ acf
Frequently Asked Questions
How can I adapt this banana oat cookie recipe to be completely gluten-free?
Simply switch to certified gluten-free rolled oats and replace the ¾ cup of all-purpose flour with the same amount of a 1:1 gluten-free baking blend (or ½ cup almond flour plus ¼ cup tapioca starch). No other changes are necessary, but if you like a chewier cookie, add ¼ teaspoon xanthan gum to help mimic the structure gluten would provide.
How can I make these banana oat cookies completely vegan?
Swap the ½ cup butter for an equal amount of vegan butter or melted coconut oil, and replace the egg with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water; let it gel 5 minutes). Verify that any mix-ins (e.g., chocolate chips) are dairy-free, then proceed with the recipe as written—no other changes needed.
How should I store these cookies, and can they be frozen for later?
Once fully cooled, store the cookies in an airtight container at room temperature for up to 4 days (or refrigerate for a week if you prefer a chewier texture). For longer keeping, freeze them in a single layer until solid, then transfer to a zip-top bag or sealed container; they’ll stay fresh about 3 months and thaw in 5–10 minutes at room temperature (or 20 seconds in the microwave).