Banana Oatmeal Cookies Recipe
If you’re on the hunt for a wholesome yet irresistibly tasty treat, you’re going to want to stick around for this Banana Oatmeal Cookies Recipe. These cookies are my absolute go-to whenever I want something comforting, naturally sweet, and easy to whip up with pantry staples. Trust me, once you try this recipe, you’ll get why they’re a fan-freaking-tastic snack or breakfast on the run!
Why This Recipe Works
- Simple Ingredients: You probably already have everything in your kitchen, making this super convenient.
- Naturally Sweetened: Ripe bananas and honey keep these cookies perfectly sweet without refined sugar.
- Fast & Easy: Minimal prep and a quick bake time mean you’re munching on warm cookies in under 20 minutes.
- Customizable Goodness: Toss in your favorite mix-ins for a cookie that’s all your own.
Ingredients & Why They Work
Each ingredient in this Banana Oatmeal Cookies Recipe plays a role in creating that perfect chewy, flavorful cookie. Plus, I’ll share a few tips to make sure you get the best results every time you bake these treats up!
- Bananas: Make sure they’re nice and ripe – the browner, the sweeter! They provide natural moisture and sweetness, so no need for extra sugar.
- Honey (or maple syrup): Adds a touch of liquid sweetness and helps the cookies brown beautifully while keeping them tender.
- Egg: Acts as a binder to hold everything together – if you’re vegan, a flax egg works well as a substitute.
- Vanilla extract: Really amps up the flavor, turning these from good to crave-worthy.
- Quick-cooking oats: These absorb moisture nicely and add that chewy texture without being dense.
- Cinnamon: Don’t skip it! It gives the cookies a warm, spicy note that pairs perfectly with the bananas.
- Sea salt: Just a pinch balances the sweetness and enhances all the flavors.
- Chocolate chips or mix-ins: I love chocolate chips for richness, but feel free to try nuts, dried fruit, or shredded coconut for a twist.
Tweak to Your Taste
One of the best things about this Banana Oatmeal Cookies Recipe is how easy it is to make it your own. I’ve played around with different mix-ins and sweeteners depending on my mood or what’s in the pantry, and it’s always a hit.
- Swap the sweetener: Sometimes I use maple syrup instead of honey, especially when I want a hint of that woodsy flavor.
- Add nuts: Throw in some chopped walnuts or pecans for crunch — it adds a lovely texture contrast that I adore.
- Make it vegan: Flax eggs work beautifully without changing the cookie texture too much.
- Boost flavor: Try a dash of nutmeg or cardamom along with cinnamon for a cozy spice blend.
Step-by-Step: How I Make Banana Oatmeal Cookies Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This makes cleanup a breeze and ensures your cookies won’t stick. While the oven’s warming up, grab a large mixing bowl for your bananas.
Step 2: Mash Your Bananas
Use a fork to mash about 3 overripe bananas until smooth but still slightly chunky. I love that each batch has its little texture quirks from how mashed the bananas are – that’s part of the charm! Just make sure no large lumps remain so your cookies bake evenly.
Step 3: Stir in Wet Ingredients
Add 2 tablespoons of honey (or maple syrup), 1 egg, and 1 teaspoon of vanilla extract to your bananas. Mix everything well until it’s nice and combined; you’ll notice the batter getting more cohesive now.
Step 4: Add the Dry Ingredients
Stir in 1 ½ cups of quick-cooking oats, 1 teaspoon ground cinnamon, and ¼ teaspoon sea salt. The oats soak up moisture and give the cookies structure, while the cinnamon is what makes them truly sing in flavor.
Step 5: Mix in Your Extras
Now’s the time to fold in your chocolate chips or other additions like shredded coconut or dried fruit. I tend to go heavy on the chocolate chips because, well, why not?
Step 6: Scoop and Bake
Using a tablespoon measure or a cookie scoop (I prefer 1 ½ tablespoon size), portion out the dough onto your baking sheets. Space them about 2 inches apart because these cookies spread a little. Bake for 12-15 minutes until the tops are just set and you see the bottoms turn lightly golden.
Step 7: Cool and Enjoy!
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Honestly, I rarely can wait, and the warm cookies are pure magic. Serve them slightly warm or at room temperature – either way, you’re in for a treat.
Pro Tips for Making Banana Oatmeal Cookies Recipe
- Use the ripest bananas: The natural sweetness from overripe bananas is crucial; underripe ones will yield bland cookies.
- Don’t overbake: Keep an eye past 12 minutes because these cookies can dry out quickly—slightly moist is perfect.
- Customize mix-ins thoughtfully: Too many additions make the dough dense, so balance is key.
- Chilling the dough optional: I’ve skipped chilling and had great results, but if your dough feels too wet, a quick chill firm ups the dough for easier scooping.
How to Serve Banana Oatmeal Cookies Recipe
Garnishes
I usually enjoy these cookies just as they are, but sometimes I like to dust a tiny bit of cinnamon sugar on top before baking to bump up that warm spice feeling. Occasionally, a smear of almond or peanut butter on a warm cookie is pure comfort food in action.
Side Dishes
Pair these banana oatmeal cookies with a cup of your favorite coffee or tea for an easy snack. They also make a great side to a smoothie bowl or topped yogurt for a more substantial breakfast. I’ve even served them alongside a scoop of vanilla ice cream for a simple dessert that everyone loves.
Creative Ways to Present
For birthday parties or potlucks, I like stacking these cookies on a pretty wooden board with fresh fruit and nuts scattered around. You could also dress them up by sandwiching a bit of nut butter or cream cheese frosting in between two cookies for a fun twist.
Make Ahead and Storage
Storing Leftovers
I keep any leftover cookies in an airtight container on the counter and usually they’re good for about 2 days before they start getting a bit dry. If I can’t eat them that fast, the fridge helps extend their life to about 5-7 days — just bring them to room temp or warm them slightly before eating.
Freezing
I actually freeze a batch of these cookies regularly. After they’ve cooled completely, I pop them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or container. They keep beautifully for up to two months – perfect for when you want a healthy sweet treat on short notice.
Reheating
To reheat, I like to warm them in the microwave for 10-15 seconds or pop them in a 300°F oven for 5 minutes. This revives the softness and brings back that freshly baked feel — definitely worth the extra step if you want that melt-in-your-mouth texture.
FAQs
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Can I use old-fashioned oats instead of quick-cooking oats?
Yes! You can substitute rolled oats for quick oats in this Banana Oatmeal Cookies Recipe, though the texture will be a bit heartier and chewier. Just keep in mind the cookies might need a minute or two longer in the oven since rolled oats take longer to soften.
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What if I don’t have honey or maple syrup? Can I skip the sweetener?
Since ripe bananas provide plenty of natural sweetness, you can technically leave out honey or maple syrup, but your cookies might be less moist and slightly drier. A small amount helps with texture and flavor, so if you can, try to include it or substitute with agave syrup or brown rice syrup.
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Is this recipe gluten-free?
The recipe can be gluten-free if you use certified gluten-free oats, as oats themselves are naturally gluten-free but are often processed near wheat. Always check your labels if gluten sensitivity is a concern.
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Can I make these cookies vegan?
Absolutely! Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use maple syrup or agave instead of honey. They’ll still come out moist and flavorful.
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How do I prevent the cookies from sticking to the baking sheet?
Line your baking sheets with parchment paper or a silicone baking mat. This prevents sticking and helps the cookies bake evenly, plus cleanup is way easier.
Final Thoughts
This Banana Oatmeal Cookies Recipe has been my kitchen companion whenever I want a snack that’s not just tasty but also a little bit healthy and totally satisfying. They’re perfect whether you’re feeding kids, need a quick morning bite, or just want to sweeten your day without guilt. I really hope you give these a try and that they become a favorite in your home, too — I promise they’ll bring a smile with every bite.
Print
Banana Oatmeal Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Banana Oatmeal Cookies are a healthy, naturally sweetened treat made from overripe bananas, oats, and cinnamon, with the option to add chocolate chips or dried fruits. They are easy to make, gluten-free, and perfect for a nutritious snack or dessert.
Ingredients
Main Ingredients
- 3 bananas overripe (about 1 ¼ cups mashed banana)
- 2 tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups quick cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and set aside.
- Mash the bananas: In a large mixing bowl, thoroughly mash the overripe bananas until smooth.
- Combine wet ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir until well combined.
- Add dry ingredients: Mix in the quick cooking oats, ground cinnamon, and fine sea salt until the mixture is evenly blended.
- Incorporate mix-ins: If using chocolate chips or other add-ins, fold them into the cookie dough evenly.
- Portion the dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion out the dough, placing each onto the prepared baking sheets about 2 inches apart.
- Bake the cookies: Bake in the preheated oven for 15 minutes or until the tops are set and the bottoms are lightly browned.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature.
Notes
- Use overripe bananas that are very sweet for the best flavor; if frozen, thaw before using.
- Honey or maple syrup are interchangeable liquid sweeteners; agave or brown rice syrup can be alternatives.
- To make the recipe vegan or egg-free, substitute the egg with a flax egg or commercial egg replacer.
- Quick-cooking oats are preferred for texture, but rolled oats can be used with a different texture outcome.
- Do not omit cinnamon as it enhances the flavor greatly.
- If using iodized salt, reduce the amount by half to avoid an overly salty taste.
- Chocolate chips can vary in size; mini chips or other mix-ins like dried fruit and nuts work well.
- Store cookies in an airtight container at room temperature for 2 days, refrigerate for 5-7 days, or freeze for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
