If you’ve got ripe bananas sitting on the counter and a craving for something sweet but nourishing, these Banana Oatmeal Cookies are your answer. Made with pantry staples, they’re naturally sweetened with banana and maple syrup, filled with hearty oats, and can be customized with your favorite mix-ins like chocolate chips, raisins, or chopped nuts.
These cookies are soft and chewy with a tender bite. They’re perfect for breakfast on-the-go, afternoon snacks, or even a healthy dessert. Plus, they’re flourless, gluten-free (if using certified oats), and easily made vegan — a guilt-free indulgence everyone can enjoy.
???? Ingredients (in grams)
Makes about 12–14 cookies
- 2 ripe bananas (about 240g peeled)
- 120g rolled oats (gluten-free if needed)
- 60g almond butter or peanut butter
- 30g maple syrup or honey (about 2 tbsp)
- 30g dark chocolate chips (optional)
- 30g raisins or chopped nuts (optional)
- 1/2 tsp vanilla extract (2g)
- 1/2 tsp cinnamon (1g)
- 1/4 tsp salt (1g)
- 1/4 tsp baking powder (1g, optional for slight lift)
???????? Instructions
1. Preheat the Oven:
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. Mash the Bananas:
In a large mixing bowl, mash the bananas until smooth.
3. Mix Wet Ingredients:
Add the nut butter, maple syrup, vanilla, and stir until well combined.
4. Add Dry Ingredients:
Stir in the oats, cinnamon, salt, and baking powder. Fold in any optional mix-ins like chocolate chips or raisins.
5. Scoop the Dough:
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet. Flatten slightly with the back of a spoon or your fingers, as they won’t spread much during baking.
6. Bake:
Bake for 12–15 minutes until set and slightly golden on the edges.
7. Cool:
Let cool on the tray for 5 minutes before transferring to a wire rack.
8. Store:
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. These cookies also freeze well!
???? Nutrition Information (Per Cookie – Approximate)
- Calories: 110
- Protein: 2.5g
- Carbs: 15g
- Sugars: 6g
- Fat: 5g
- Fiber: 2g
- Sodium: 80mg
???? Tips & Tricks
- Use very ripe bananas with lots of brown spots — they’re sweeter and mash easier.
- Add crunch with walnuts or pecans, or go decadent with dark chocolate chunks.
- For extra chewiness, chill the dough for 20 minutes before baking.
- Make it a breakfast cookie by adding chia seeds, flaxseeds, or a scoop of protein powder.
- Double the batch and freeze half — they reheat beautifully in the microwave or toaster oven.
???????? My Personal Twist for Your Site
To take this classic recipe up a notch, try mixing in toasted coconut flakes and a pinch of nutmeg for a warm, tropical vibe. Or go the “banana bread cookie” route by adding crushed walnuts and a few extra oats on top before baking.
For kids or meal prep, shape the dough into mini cookies and bake for just 8–10 minutes — perfect bite-sized snacks for lunchboxes or quick energy boosts.
You could also drizzle the cooled cookies with a simple maple glaze (maple syrup + powdered sugar) for a more indulgent finish that’s still refined sugar-light.
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