Banana Oatmeal Cookies Recipe

Banana oatmeal cookies are a delightful treat combining the natural sweetness of ripe bananas with the wholesome goodness of oats. Perfect for breakfast, a mid-day snack, or dessert, these cookies are easy to make, customizable, and guilt-free. Plus, they’re a great way to use up overripe bananas!

Why You’ll Love This Recipe

1. Healthy and Nutritious: Made with bananas and oats, they’re packed with fiber and potassium.
2. Quick and Simple: Just a few pantry staples and 30 minutes are all you need.
3. Customizable: Add chocolate chips, nuts, or dried fruit to make them your own.
4. Naturally Sweetened: Ripe bananas provide natural sweetness, meaning you can reduce or omit added sugar.

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mash the Bananas

1. Peel the ripe bananas and place them in a large mixing bowl.
2. Mash with a fork or potato masher until smooth, leaving a few small chunks for texture.

Step 3: Mix the Wet Ingredients

1. Add the softened butter, egg, vanilla extract, and brown sugar (if using) to the mashed bananas.
2. Whisk until the mixture is creamy and well-combined.

Step 4: Combine Dry Ingredients

1. In a separate bowl, mix the oats, flour, baking soda, salt, and cinnamon (if using).
2. Gradually fold the dry ingredients into the wet mixture, stirring until fully incorporated.

Step 5: Add Mix-Ins

1. Gently fold in your choice of add-ins like chocolate chips, nuts, or dried fruit.
2. Be sure not to overmix, as this can make the cookies dense.

Step 6: Scoop and Shape

1. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Flatten slightly with the back of a spoon or your fingers, as these cookies won’t spread much during baking.

Step 7: Bake

1. Bake in the preheated oven for 10–12 minutes or until the edges are golden brown.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Banana Oatmeal Cookies

1. Use Ripe Bananas: The riper, the better. Spotty bananas are sweeter and easier to mash.
2. Don’t Overmix: Overmixing can make the cookies tough. Stir just until combined.
3. Adjust Sweetness: If your bananas are very ripe, you can skip the added sugar.
4. Chill the Dough: For firmer cookies, chill the dough for 15 minutes before baking.
5. Store Properly: Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Variations

1. Vegan Banana Oatmeal Cookies
   • Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
   • Use coconut oil or vegan butter.
2. Gluten-Free Banana Oatmeal Cookies
   • Substitute all-purpose flour with a gluten-free flour blend. Ensure your oats are certified gluten-free.
3. Peanut Butter Banana Oatmeal Cookies
   • Add 2 tablespoons of peanut butter to the wet ingredients for a nutty twist.
4. Double Chocolate Banana Oatmeal Cookies
   • Stir in 2 tablespoons of cocoa powder and ½ cup chocolate chips for a chocolate-lover’s delight.
5. Spiced Banana Oatmeal Cookies
   • Add ½ teaspoon each of nutmeg and ground cloves for a warm, spiced flavor.

Serving Suggestions

1. As a Breakfast Cookie: Pair with a cup of coffee or tea for a quick, energizing start to your day.
2. For Dessert: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
3. Mid-Day Snack: Pack in lunchboxes or enjoy as a guilt-free treat during the workday.
4. Holiday Platter: These cookies make a festive addition to any holiday cookie tray.

Health Benefits of Banana Oatmeal Cookies

1. Rich in Fiber: Oats and bananas provide dietary fiber, promoting healthy digestion.
2. Lower in Sugar: Natural sweetness from bananas reduces the need for refined sugar.
3. Wholesome Ingredients: No artificial additives, just simple, real foods.
4. Versatile Nutrition: Customize with nuts, seeds, or dried fruit for added protein and healthy fats.

Frequently Asked Questions

1. Can I freeze banana oatmeal cookies?

Yes! Once cooled, place cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Thaw at room temperature before enjoying.

2. Can I make the dough ahead of time?

Absolutely. Prepare the dough and refrigerate for up to 24 hours. Let it sit at room temperature for 10 minutes before baking.

3. Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer. Old-fashioned oats provide more chewiness.

4. How can I make the cookies chewier?

Reduce the baking time slightly, ensuring the centers remain soft.

5. Can I skip the flour?

For flourless cookies, increase the oats to 2 cups. The texture will be denser but still delicious.

Why Homemade is Better

Making banana oatmeal cookies at home allows you to control the ingredients, tailoring the recipe to suit dietary needs and preferences. They’re fresher, healthier, and more satisfying than store-bought options, and the joy of baking them is a reward in itself!

Final Thoughts

Banana oatmeal cookies are a must-try for anyone who loves a balance of sweet and wholesome flavors. This recipe is a breeze to whip up and endlessly adaptable, making it perfect for any occasion. Whether you enjoy them warm from the oven or as a make-ahead snack, these cookies will quickly become a family favorite.

Yield: 20

Banana Oatmeal Cookies Recipe

Print

Banana oatmeal cookies are a delightful treat combining the natural sweetness of ripe bananas with the wholesome goodness of oats. Perfect for breakfast, a mid-day snack, or dessert, these cookies are easy to make, customizable, and guilt-free. Plus, they’re a great way to use up overripe bananas!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups rolled oats
• 1/3 cup honey or maple syrup (optional, for extra sweetness)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• 1/4 cup coconut oil or melted butter
• 1/4 cup chocolate chips, raisins, or chopped nuts (optional)

Instructions

1. Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or lightly grease it.

2. Mash the Bananas

1. In a large bowl, mash the ripe bananas with a fork until smooth.

3. Mix the Ingredients

1. Add the rolled oats, honey or maple syrup (if using), vanilla extract, cinnamon, salt, and melted coconut oil to the mashed bananas. Stir until well combined.
2. Fold in the chocolate chips, raisins, or nuts if desired.

4. Form the Cookies

1. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet.
2. Flatten slightly with the back of a spoon as the cookies won’t spread much during baking.

5. Bake

1. Bake for 12-15 minutes or until the edges are golden brown.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

6. Serve and Enjoy

1. Enjoy these cookies warm or at room temperature.
2. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Notes

• Add Protein: Stir in 1-2 tablespoons of peanut butter or almond butter for a protein boost.
• Customize: Swap chocolate chips for dried cranberries, shredded coconut, or seeds like chia or flaxseeds.
• Make it Gluten-Free: Use certified gluten-free oats.
• Sweetness Level: The ripe bananas already add natural sweetness, so you can skip the honey or maple syrup for a no-added-sugar option.