These Banana Oatmeal Cookies are a wholesome, guilt-free treat that combines natural sweetness with satisfying texture.
Packed with fiber from oats, plant-based protein from eggs and walnuts, and heart-healthy fats, they make a nourishing snack or dessert.
Quick, easy, and naturally gluten-free, they’re perfect for everyday baking, meal prep, or a wholesome pick-me-up anytime.
Banana Oatmeal Cookies
Equipment
- Baking sheet (1)
- Parchment Paper (for lining)
- Mixing bowl (1 medium-large)
- Fork (1)
- Cookie scoop (1, 2 1/2 tablespoons)
Ingredients
- 2 small-medium ripe bananas about 200 g
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups rolled oats about 200 g
- 1 tsp cinnamon
- ½ tsp salt
- ¼ cup mini chocolate chips about 45 g
- ⅓ cup chopped walnuts about 40 g
Instructions
- Preheat and Prepare: Begin by setting your oven to 350°F (175°C) so it has time to fully heat before baking. While the oven warms, line a baking sheet with parchment paper. This ensures the cookies won’t stick and makes cleanup quick and easy. If you don’t have parchment, lightly greasing the pan is a good alternative.
- Mash the Bananas: Take two ripe bananas, peel them, and place them in a medium-to-large mixing bowl. Using a fork, mash them until they are mostly smooth with just a few small lumps. The bananas act as a natural sweetener and binder, so the smoother they are, the better the dough will hold together.
- Add Wet Ingredients: Crack in the two eggs and pour in the vanilla extract. Whisk everything together with the mashed bananas until the mixture looks well blended. This step ensures the eggs are fully incorporated, which helps the cookies bake evenly and gives them a light, chewy texture.
- Mix in the Dry Ingredients: Now add the rolled oats, ground cinnamon, and salt directly into the banana mixture. Stir thoroughly, making sure the oats are evenly coated. The oats give these cookies structure and make them naturally gluten-free, while the cinnamon adds warmth and flavor balance.
- Fold in the Extras: Gently stir in the mini chocolate chips and chopped walnuts. For the best presentation, hold back a small handful of chocolate chips to sprinkle on top of the cookies later. This ensures each cookie has a glossy, melty look when they come out of the oven.
- Shape the Cookies: Using a cookie scoop (about 2 ½ tablespoons per cookie) or a large spoon, portion out the dough and place each mound onto the prepared baking sheet. The batter will feel a bit wet and sticky—this is normal. If needed, lightly shape the cookies with your hands or the back of the scoop so they form neat rounds. Space them about 2 inches apart to give them room to set while baking.
- Add Finishing Touches: Before baking, take the reserved chocolate chips and gently press a few into the tops of the cookies. This small step makes the cookies look more appealing and gives each bite a little extra chocolate flavor.
- Bake to Perfection: Place the baking sheet on the center rack of the preheated oven. Bake the cookies for 15 minutes, or until they are set and slightly golden around the edges. The cookies should look firm on the outside but still soft in the middle. Avoid overbaking, as this can make them dry.
- Rest and Cool: Once baked, remove the cookies from the oven and allow them to rest on the sheet for about 5 minutes. This cooling time helps them firm up, making them easier to lift without breaking. Afterward, transfer them to a wire rack to finish cooling completely—or enjoy one warm for the ultimate soft, gooey bite.
- Serve and Store: Your Banana Oatmeal Cookies are ready to enjoy! They make a wonderful mid-morning snack, after-dinner treat, or even a quick on-the-go breakfast. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cookies and thaw as needed.
Notes
- Use ripe bananas for the best sweetness and flavor. The riper the bananas, the more naturally sweet your cookies will taste.
- A cookie scoop ensures even portions, but a spoon works fine too.
- Save a handful of chocolate chips for sprinkling on top before baking for a polished look.
- Don’t overbake—cookies should be slightly soft when removed; they will firm up as they cool.
- These cookies are naturally gluten-free as long as certified gluten-free oats are used.
- To make them dairy-free, choose dairy-free chocolate chips.
- Chopped walnuts can be swapped with almonds, pecans, or seeds for variety.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a rack.
- This recipe makes 12 medium-sized cookies, but you can adjust the scoop size for smaller or larger cookies.
- Cookies freeze well, making them a meal-prep-friendly snack option.
Chef’s Secrets for Perfect Cookies
The key to success with these Banana Oatmeal Cookies lies in ingredient choice and technique.
Always pick bananas that are deeply speckled and soft, as they provide both sweetness and binding power without added sugar.
When mixing, avoid over-stirring after the oats are added—too much mixing can make the cookies dense instead of chewy.
If you want slightly crisp edges, flatten the dough balls just a bit before baking; if you prefer softer, more cake-like cookies, leave them rounded.
Lastly, sprinkling chocolate chips on top before baking makes them visually appealing and bakery-style.
Serving Suggestions to Enjoy Fully
These cookies are versatile and can be enjoyed in multiple ways.
Pair them with a morning coffee or tea for a satisfying breakfast bite, or pack them into lunchboxes for a nourishing midday snack.
For a dessert-style treat, warm a cookie slightly in the microwave and serve with a small scoop of vanilla Greek yogurt or dairy-free ice cream.
You can also crumble them over smoothie bowls or oatmeal for added crunch and sweetness.
Their light sweetness makes them suitable for both kids and adults, making them a family-friendly option for everyday snacking.
Storage Tips for Freshness and Flavor
To keep your cookies tasting fresh, store them in an airtight container at room temperature for up to three days.
If you prefer a longer shelf life, refrigerating them can extend freshness to about a week while keeping their chewy texture intact.
For even longer storage, freeze the cookies in a freezer-safe bag or container for up to three months.
To enjoy later, simply thaw them at room temperature or give them a quick warm-up in the microwave or oven.
Always allow the cookies to cool completely before storing to avoid excess moisture buildup.
Frequently Asked Questions
1. Can I make these cookies vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free chocolate chips.
The cookies will still be soft and chewy with the same great flavor.
2. Do I need to use rolled oats, or can I use quick oats?
Rolled oats are best because they provide structure and chewiness. Quick oats can be used in a pinch, but the cookies may turn out softer and less textured.
Avoid using steel-cut oats, as they won’t soften properly during baking.
3. How do I know when the cookies are done?
he cookies are ready when the edges look set and slightly golden, and the tops no longer look wet.
They should still feel soft to the touch, as they continue to firm up while cooling. Overbaking can dry them out, so aim for a slightly underdone appearance.
4. Can I add extra mix-ins?
Absolutely! Dried cranberries, raisins, shredded coconut, or even a spoonful of nut butter can add variety.
Just be sure not to overload the dough—about 1/2 cup of additional mix-ins total is a safe amount.
5. Can I make these cookies smaller or larger?
Yes, you can easily adjust the size. For smaller, bite-sized cookies, use a tablespoon of dough per cookie and reduce the bake time to around 10–12 minutes.
For larger cookies, use about 1/4 cup of dough and increase baking time to 18–20 minutes.
