These Banana Oatmeal Cookies are a no-fuss treat I make whenever I have overripe bananas on hand. They’re soft, chewy, and naturally sweet—just how I like them.
Packed with hearty oats and chocolate chips, they’re so cozy. I love how the mashed bananas keep them moist and tender, while the oats add a little chew.
What’s even better is they’re quick and easy. I’m telling you, they’re so simple, even the kiddos can help mash and mix.
The cookie dough calls for only four ingredients—that’s it! Well, technically five if you count the optional honey I add for that perfect sweet touch.
But my favorite part? They taste just like banana bread in cookie form!
Grab one (or two) for breakfast, dessert, or a little pick-me-up to dunk in your coffee.
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Ingredients for Banana Oatmeal Cookies
- Ripe Bananas: The browner the banana peels, the sweeter! I always use super ripe bananas for a better flavor.
- Quick Cooking Oats: For a softer, chewier texture. I find they absorb moisture better than the thicker old-fashioned rolled oats.
- Egg: To bind the ingredients and give the cookies a more tender texture.
- Semisweet Chocolate Chips: For that rich, chocolatey burst of flavor throughout! I love how they melt slightly during baking, creating pockets of sweetness.
- Honey (Optional): If your bananas are sweet enough, you likely won't need it. Taste them before adding any honey, and go from there.
How to Make Banana Oatmeal Cookies
If you love banana bread, get ready—because these taste like banana bread cookies! They’re soft, chewy, banana-y, and easy to make. Just mash, mix, scoop, and bake.
1. Mash bananas. Preheat the oven to 350°F (175°C). Line the cookie sheet with parchment paper. Mash the bananas in a large bowl. Mix in the honey (if using) and the egg until combined.
2. Add oats and chocolate. Stir the oats and chocolate into the mashed banana mixture until well combined.
3. Shape cookies. Scoop the dough onto the prepared baking sheet using a tablespoon or cookie scoop. Flatten slightly, if desired (they won't spread much).
4. Bake. Bake for 12–15 minutes, until the edges are lightly golden brown.
5. Cool. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips for the Best Banana Oatmeal Cookies
I know this recipe is easy, but I've still got a few tricks up my sleeve! Here are my top tips to make the ultimate banana oatmeal chocolate chip cookies:
- Use very ripe bananas. Choose overripe bananas with brown spots all over for maximum sweetness. If your bananas aren’t ripe enough, microwave them for 30 seconds or place them in a paper bag with an apple overnight.
- Manage the moisture. Add an extra 2-3 tablespoons of oats if your bananas are extremely ripe and wet. This will help achieve proper consistency.
- Chill the dough. Got sticky or hard to handle dough? Refrigerate it for 15-20 minutes. This will make it easier to shape.
- Vary the chocolate chips. I stick with semi-sweet chocolate chips for a classic flavor. You could also try milk chocolate chips or dark chocolate chips.
- Add a pinch of salt. A tiny pinch of salt can enhance the flavor. Especially if you’re using mix-ins like nuts or dark chocolate chips.
- Control your portions. I use a small ice cream scoop with a release mechanism. It’ll give you cookies of uniform size and make them easier to handle.
- Swap the honey. Out of honey? You could also try using maple syrup, agave syrup, or date syrup. Just note the sweetness of these ingredients will vary, so add to taste.
- Experiment with mix-ins. Try chopped nuts, dried cranberries, raisins, or shredded coconut. You could also mix ground cinnamon or vanilla extract into the dough.
How to Store
These cookies are perfect with a cup of coffee or tucked into lunchboxes.
I like to pop one in the microwave for a few seconds. It brings back that fresh-from-the-oven softness. Although, they’re sure mighty tasty at room temp too.
Warmed up or not, here’s how to keep them fresh:
To Store: Place leftover cookies in an airtight container with parchment paper between layers. Store at room temperature for up to 5 days or in the fridge for up to 1 week. For best results, add a folded paper towel at the bottom to absorb excess moisture.
To Freeze: Place cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw overnight in the fridge, or use the defrost setting on your microwave before serving.
FAQs
I have not tested this recipe with old-fashioned rolled oats. That said, you could certainly try it! Just know that the cookies may have a different, heartier texture.
Yes, you can! Just be sure to thaw them completely and drain off any excess liquid before mashing.
Carob chips are a naturally sweet alternative. You could also mix in unsweetened dried fruit like raisins or nuts like chopped pecans or walnuts.
When the edges are set but the centers are slightly soft, they’re ready. The cookies will continue to firm up as they cool. Be careful not to overbake, or they’ll dry out.
More Delicious Cookies Recipes You Have to Try
Oatmeal Chocolate Chip Cookies
Banana Bread Chocolate Chip Cookies
Vanishing Oatmeal Raisin Cookies
Banana Oatmeal Cookies
16-18
servings10
minutes15
minutes92
kcalThese easy Banana Oatmeal Cookies are soft, chewy, and naturally sweet. With just four ingredients, they’re a quick treat for breakfast or snacks!
Ingredients
3 medium ripe bananas
2 tablespoons honey, optional
1 large egg
1 1/2 cups quick cooking oats
1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 Celsius). Line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until smooth. Add the honey (if using) and the egg and mix until combined.
- Add the oats and chocolate chips and stir gently until well combined.
- Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheet. Flatten slightly, if desired, as they won’t spread much during baking.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely. Enjoy!
Notes
- Use very ripe bananas. They’ll have the best flavor. If your bananas aren’t ripe, you can microwave bananas for 30 seconds to “ripen” them.
- Add extra oats. If the bananas are extremely wet, add 2-3 extra tablespoons of oats.
- Chill the dough. Refrigerate the cookie dough for 15 to 20 minutes if it’s too sticky to handle. This will help it firm up.
- Add salt or cinnamon. To enhance the flavor, I recommend adding a pinch of salt or 1 teaspoon ground cinnamon.
- Try mix-ins. Give this banana oatmeal cookie recipe a twist with different mix-ins. Chopped nuts, dried cranberries, raisins, or shredded coconut are some ideas.
Nutrition
- Calories: 92kcal
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 11mg
- Sodium: 4mg
- Potassium: 143mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 7g
- Protein: 2g
