Banana Oatmeal Cookies are the perfect balance of chewy, sweet, and wholesome. Made with ripe bananas, oats, and a touch of cinnamon, these cookies are not only delicious but also a healthier option for satisfying your sweet tooth. Whether you’re looking for a quick snack, a breakfast treat, or a guilt-free dessert, these cookies are full of flavor and can be made in just a few simple steps. Plus, they’re easily customizable, so you can add your favorite mix-ins like chocolate chips, raisins, or nuts.

Why You’ll Love This Recipe

Banana Oatmeal Cookies are a wonderful twist on the classic oatmeal cookie, offering a naturally sweet flavor from ripe bananas. The oats provide a hearty, chewy texture, while the bananas make the cookies soft and moist. These cookies are a healthier alternative to traditional treats, as they are made without butter or refined sugar. Plus, they’re easy to make, naturally sweetened, and perfect for breakfast, snacks, or as a post-workout treat. With endless variations, you can customize them to suit your preferences!

Ingredients

• 2 ripe bananas, mashed

• 1 1/2 cups rolled oats

• 1/2 cup almond flour (or all-purpose flour)

• 1/4 cup honey or maple syrup (optional, for extra sweetness)

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1/2 tsp vanilla extract

• 1/4 cup raisins or dried cranberries (optional)

• 1/4 cup chocolate chips or nuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Mash the bananas:

In a large mixing bowl, mash the ripe bananas with a fork until smooth. The riper the bananas, the sweeter and more flavorful your cookies will be.

3. Combine dry ingredients:

In the same bowl, add the rolled oats, almond flour (or regular flour), cinnamon, and salt. Stir until everything is well combined.

4. Add the wet ingredients:

Add the vanilla extract and honey or maple syrup (if using) to the mixture. Stir until everything is fully incorporated.

5. Optional mix-ins:

Fold in any mix-ins, such as raisins, chocolate chips, or nuts, if desired.

6. Form the cookies:

Use a spoon or cookie scoop to form dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with the back of the spoon to form cookie shapes.

7. Bake the cookies:

Bake in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges and set in the center.

8. Cool and enjoy:

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12-15 cookies (depending on size)

• Prep Time: 10 minutes

• Cook Time: 12-15 minutes

• Total Time: 25 minutes

Variations

• Add-ins: You can add chocolate chips, dried fruit (like cranberries or apricots), or nuts (like walnuts or pecans) for extra texture and flavor.

• Peanut butter banana oatmeal cookies: Stir in 1/4 cup of peanut butter to the dough for a peanut-buttery twist.

• Make them vegan: Use maple syrup instead of honey and ensure the mix-ins are dairy-free.

• Spiced up: Add a pinch of nutmeg or ginger to the dough for a spicier flavor.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 4-5 days.

• Freezing: You can freeze the dough (before baking) or the baked cookies. For dough, portion it into cookie-sized balls and freeze them on a baking sheet before transferring to a bag. For cookies, freeze them for up to 3 months in an airtight container.

• Reheating: To reheat, place cookies on a baking sheet and warm in a 300°F (150°C) oven for 5-7 minutes.

FAQs

1. Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture will be slightly different. Rolled oats provide a chewier texture, while quick oats make the cookies softer.

2. Can I use a different flour instead of almond flour?

Yes, you can substitute almond flour with all-purpose flour, oat flour, or whole wheat flour if you prefer. The texture may change slightly, but it will still be delicious!

3. Can I make these cookies gluten-free?

Yes, just make sure you use certified gluten-free oats and gluten-free flour to make the cookies gluten-free.

4. Can I omit the honey or maple syrup?

Yes, you can omit the honey or maple syrup for a less sweet version, especially if your bananas are very ripe. However, the cookies will be less sweet without them.

5. Can I add protein powder to these cookies?

Yes, you can add protein powder to the dough. Just replace part of the flour or oats with your favorite protein powder for an added protein boost.

6. Can I use ripe bananas that are overripe or mushy?

Yes, overripe bananas are perfect for this recipe because they are naturally sweeter and easier to mash, making them ideal for baked goods like cookies.

7. How do I make these cookies crispier?

For a crispier cookie, flatten the dough balls more before baking and bake them for an extra minute or two. You can also use less banana for a firmer texture.

8. Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 3 days before baking. You can also freeze the dough for later use.

9. How do I keep the cookies from becoming too soft?

Make sure to use enough oats in the dough for structure. Also, don’t add too much banana, as it will make the dough too wet.

10. Can I make these cookies without eggs?

Yes, the recipe doesn’t require eggs. The mashed bananas act as a binding agent, so no egg substitutes are necessary.

Conclusion

Banana Oatmeal Cookies are a simple, nutritious, and delicious treat that’s perfect for breakfast, snacks, or dessert. With the natural sweetness of bananas, the chewiness of oats, and the option for fun mix-ins, these cookies are customizable and packed with flavor. They’re also easy to make and a great way to use up ripe bananas. Whether you’re enjoying them fresh from the oven or storing them for later, these cookies are sure to become a favorite in your baking repertoire!