When life hands you overripe bananas, skip the banana bread this time and make a batch of soft, chewy Banana Oatmeal Cookies instead! These cookies are naturally sweet, full of whole grains, and incredibly easy to whip up. They’re the kind of treat you can feel good about reaching for — perfect for breakfast on-the-go, a wholesome snack, or even a healthier dessert option.
They’re tender in the center with just the right amount of chew, thanks to hearty oats and mashed banana. And the best part? They’re made with pantry staples, come together in under 30 minutes, and are super customizable.
Let’s get baking!
???? Ingredients (Makes ~20 cookies)
All ingredients listed in grams for accuracy.
- Ripe bananas – 250g (about 2 medium bananas, mashed)
- Rolled oats – 150g
- Whole wheat flour (or all-purpose) – 100g
- Unsalted butter (melted) – 60g
- Brown sugar (or coconut sugar) – 75g
- Egg – 1 large (50g)
- Baking soda – ½ tsp (3g)
- Ground cinnamon – 1 tsp (2g)
- Salt – ¼ tsp (1g)
- Vanilla extract – 1 tsp (5ml)
- Optional: dark chocolate chips, walnuts, raisins – 60–80g
???????? Instructions
1. Preheat & Prep
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Mash the Bananas
In a large bowl, mash your ripe bananas until smooth.
3. Add Wet Ingredients
Stir in melted butter, sugar, egg, and vanilla extract until fully combined.
4. Mix Dry Ingredients
In a separate bowl, whisk together oats, flour, cinnamon, baking soda, and salt.
5. Combine
Add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix. Fold in any add-ins like chocolate chips or nuts.
6. Scoop & Shape
Using a cookie scoop or spoon, drop about 1½ tablespoons of dough per cookie onto the baking sheet. Flatten slightly with your fingers or the back of a spoon (they won’t spread much).
7. Bake
Bake for 11–13 minutes, or until the edges are golden and the centers are set.
8. Cool
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
???? Nutrition Info (Per Cookie – Approximate)
- Calories: 110 kcal
- Carbs: 16g
- Sugar: 7g
- Protein: 2.5g
- Fat: 4g
- Fiber: 2g
- Sodium: 50mg
These cookies are lower in sugar and higher in fiber compared to most store-bought options!
???? Tips & Tricks
- Make it vegan: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and swap butter for coconut oil.
- Add crunch: Walnuts or pecans bring amazing texture.
- Banana too small? Add a splash of milk or extra butter if your batter feels too thick.
- No sugar? You can reduce the sugar or skip it altogether if your bananas are super ripe.
- Storage: Keep in an airtight container at room temp for 3 days, or refrigerate for up to a week. Freeze for longer storage.
???? From My Kitchen to Yours
These cookies have saved me on so many mornings — when the kids need something quick before school, or I need a cozy snack with my afternoon coffee. They taste like banana bread in cookie form, but with the satisfying chew of oats and a soft center that melts in your mouth.
They’re also great for batch baking and freezing. Just pop one in the microwave for 10 seconds and it’s as good as fresh.
Need to impress a guest who “doesn’t do sugar”? This one’s your secret weapon.
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