These banana oatmeal cookies started as a happy accident—three forgotten bananas, a quiet Sunday, and a craving for something warm and sweet. The result? Naturally sweet, soft, and chewy treats that feel like breakfast and dessert rolled into one. And the best part? You probably already have everything in your kitchen.
In This Guide
Why You’ll Love These Banana Oatmeal Cookies
These banana oatmeal cookies are everything you want in a wholesome homemade treat: quick to make, delightfully soft, and packed with natural sweetness. With overripe bananas doing the heavy lifting, you won’t need much added sugar—just a drizzle of honey or maple syrup. They’re gluten-free, dairy-free, and easy to tweak to be fully vegan. Whether you’re whipping up an after-school snack, prepping for a busy week, or craving a guilt-free dessert, these cookies check all the boxes. Plus, kids love them (especially with a few chocolate chips tucked inside).
Ingredients & Easy Substitutions
Here’s what you’ll need to bake these soft banana oatmeal cookies:
- Overripe bananas: The riper, the better—brown spots mean more natural sweetness and flavor.
- Honey or maple syrup: Adds just a touch of sweetness. Use maple syrup for a vegan version.
- Egg: Helps bind everything together. For an egg-free version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Pure vanilla extract: Brings warmth and depth.
- Quick-cooking oats: These give the cookies their tender texture. Rolled oats work too but result in a chewier bite.
- Ground cinnamon & sea salt: Boost the cozy, comforting flavor.
- Chocolate chips or mix-ins: Customize with what you love—shredded coconut, raisins, chopped nuts, or even white chocolate.
Substitution tips:
Swap honey with agave or brown rice syrup if needed. Halve the salt if you’re using iodized salt. For a more wholesome twist, try adding chopped walnuts or chia seeds.
How to Make Banana Oatmeal Cookies
Step-by-Step Instructions
- Preheat & Prep: Heat your oven to 350°F and line a baking sheet with parchment paper.
- Mash the Bananas: In a large mixing bowl, mash three ripe bananas until mostly smooth.
- Mix Wet Ingredients: Stir in 2 tablespoons of honey (or maple syrup), 1 egg (or flax egg), and 1 teaspoon of vanilla extract.
- Add the Dry Ingredients: Mix in 1½ cups of quick oats, 1 teaspoon cinnamon, and ¼ teaspoon salt. Stir well until everything is evenly combined.
- Add Mix-Ins: Fold in ½ cup of chocolate chips or your favorite add-ins.
- Scoop & Bake: Drop tablespoon-sized scoops onto the baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes until the tops are set and the bottoms are lightly golden.
- Cool & Serve: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temp!
Optional Mix-Ins to Customize
Want to shake things up? Try stirring in:
- Shredded coconut for a chewy texture and tropical flair.
- Chopped nuts like walnuts or pecans for crunch.
- Raisins or dried cranberries for a sweet-tart twist.
- Peanut butter chips or cinnamon chips for an indulgent spin.
Each add-in brings something special—just keep the total mix-ins to about ½–¾ cup to keep the dough manageable.
Storage & Freezing Tips
These cookies are just as good the next day, and they freeze beautifully!
- Room temp: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for 5–7 days.
- Freezer: Store in a sealed container for up to 2 months. To enjoy, thaw overnight in the fridge or gently warm in the microwave for that fresh-baked feel.
Pro tip: Freeze a batch for busy mornings. They make a great on-the-go breakfast!
Frequently Asked Questions
Can I make these cookies without eggs?
Yes! Just mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes. This flax egg works perfectly in this recipe.
Are banana oatmeal cookies healthy?
They’re a healthier cookie option—naturally sweetened, high in fiber, and low in added sugars. You can even enjoy them for breakfast!
Can I use instant oats instead of rolled oats?
Yes, but keep in mind that the texture will be softer and a little less chewy. For the best bite, stick to quick-cooking oats or rolled oats.
Final Thoughts
These banana oatmeal cookies are a go-to in my kitchen—warm, forgiving, and endlessly adaptable. They’re the kind of recipe you can make on a whim and tweak to fit whatever’s in your pantry. If you loved these, try my moist and tender banana bread muffins for a quick breakfast treat or soft and chewy caramel apple cookies for a fall-inspired dessert.
Have a favorite mix-in or variation? Let me know in the comments—I’d love to hear what you create.
You can also follow along on Pinterest and Facebook for more feel-good, real kitchen recipes.
Print
Banana Oatmeal Cookies – Soft, Healthy & Totally Delicious
- Total Time: 20 minutes
- Yield: 18 cookies
Description
Soft, chewy, and naturally sweetened, these banana oatmeal cookies are made with ripe bananas, oats, and a handful of pantry staples. They’re healthy enough for breakfast and easy to customize with your favorite mix-ins!
Ingredients
3 overripe bananas (about 1¼ cups mashed)
2 tbsp honey (or maple syrup)
1 egg (or flax egg/egg replacer)
1 tsp pure vanilla extract
1½ cups quick-cooking oats
1 tsp ground cinnamon
¼ tsp fine sea salt
½ cup chocolate chips (or other mix-ins like shredded coconut, chopped nuts, raisins)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mash bananas in a large mixing bowl until smooth.
3. Stir in honey, egg, and vanilla extract.
4. Add oats, cinnamon, and salt; stir until well combined.
5. Fold in chocolate chips or your favorite mix-ins.
6. Scoop 1 tbsp portions of dough onto the baking sheet, spaced 2” apart.
7. Bake for 12–15 minutes, until tops are set and edges are lightly golden.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the sweetest flavor.
For egg-free: substitute 1 tbsp flaxseed meal + 3 tbsp water (let sit 5 min).
Store in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze for up to 2 months.
Thaw frozen cookies at room temperature or microwave for 10–15 seconds.
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 79
- Sugar: 8g
- Sodium: 40mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg