Banana Oatmeal Cookies
Soft, chewy banana oatmeal cookies made with wholesome ingredients like ripe bananas, rolled oats, walnuts, and chocolate chips. Naturally gluten-free, high in fiber, and ready in just 30 minutes—perfect for a healthy snack or quick dessert.
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.
