Banana Oatmeal Cookies are a warm, chewy treat packed with natural sweetness from ripe bananas and the hearty texture of oats. These cookies are soft, with just the right amount of chewiness and a gentle hint of cinnamon that feels like a cozy hug in every bite.
I love making these cookies when I want something sweet but a little healthier. Using bananas not only adds flavor but also keeps the cookies moist without needing too much sugar or butter. I often add a handful of chopped nuts or raisins to give them a bit of extra crunch and flavor, which always makes everyone smile.
These cookies are perfect for breakfast on the go or a quick afternoon snack with a cup of tea or milk. I find that they’re a great way to use up bananas that are getting too ripe, so I never let them go to waste. Baking a batch always fills the kitchen with that wonderful, comforting aroma that makes the whole house feel welcoming and cozy.
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! They add natural sweetness and moisture, so your cookies stay soft. If you’re short on bananas, unsweetened applesauce can work, but the flavor will change a bit.
Rolled Oats: Old-fashioned oats give the best texture here – chewy and a little hearty. Quick oats are softer and might make the cookies a bit mushy, so stick to rolled oats if you can.
Walnuts: These add crunch and a nice nutty flavor. If you have nut allergies, substitute with sunflower seeds or skip them altogether. Raisins or dried cranberries are great too for added chew.
Honey or Maple Syrup: Both bring natural sweetness, but honey adds a floral note while maple syrup adds a deeper flavor. You can also use agave or a simple sugar substitute for a different taste.
Dark Chocolate Chips: I love how these balance the sweetness and add little bursts of richness. If you want dairy-free, look for vegan chocolate chips, or swap with carob chips or chopped dried fruit.
How Do I Get the Perfect Soft and Chewy Cookie Texture?
These cookies rely on the moisture from bananas and binding power of oats to be soft and chewy. Here’s how to make sure they turn out great:
- Use very ripe bananas to keep moisture high.
- Don’t overmix after adding oats — stir just until combined to avoid dense cookies.
- Drop mounds of dough spaced apart to allow even baking.
- Bake just until edges turn golden; baking longer can dry them out.
- Let cookies cool on the baking sheet before moving — they firm up but stay soft inside.
Equipment You’ll Need
- Cookie sheet – I recommend lining it with parchment paper to prevent sticking and make cleanup easier.
- Mixing bowls – They help you combine all the ingredients smoothly and keep everything organized.
- Masher or fork – Perfect for mashing bananas quickly and easily.
- Spatula or wooden spoon – To gently fold in the chocolate chips and walnuts without overmixing.
- Measuring cups and spoons – Ensures you add the right amount of ingredients for perfect cookies.
Flavor Variations & Add-Ins
- Swap dark chocolate chips for white chocolate or peanut butter chips for different sweet flavors.
- Add dried fruits like cranberries, raisins, or chopped dried apricots for extra chewiness and fruity bursts.
- Mix in shredded coconut or sprinkle with a little sea salt on top before baking for added texture and flavor contrast.
- Replace walnuts with chopped pecans, almonds, or sunflower seeds to change the nutty taste and crunch.
How to Make Delicious Banana Oatmeal Cookies
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup chopped walnuts (optional)
- 1/3 cup dark chocolate chips
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Allow an extra 5 minutes for the cookies to cool before enjoying. So, in total, plan for around 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, mash the ripe bananas with a fork or masher until smooth. Add the honey (or maple syrup) and vanilla extract, stirring well to combine.
3. Combine the Dry Ingredients:
In a separate bowl, mix rolled oats, ground cinnamon, salt, and baking powder. This ensures everything is evenly distributed.
4. Put It All Together:
Pour the dry ingredients into the bowl with wet ingredients. Stir until just combined – don’t overmix! Then gently fold in the chopped walnuts and chocolate chips.
5. Shape and Bake the Cookies:
Drop spoonfuls of cookie dough onto the prepared baking sheet, spaced about 2 inches apart so they have room to spread. Bake for 12 to 15 minutes, or until the edges are lightly golden.
6. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely. Now you can enjoy your soft, chewy, and naturally sweet Banana Oatmeal Cookies!
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps prevent the dough from becoming too wet.
Can I Make These Cookies Gluten-Free?
Absolutely! Use certified gluten-free rolled oats to keep the cookies safe for gluten-sensitive eaters without altering the texture much.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 2 months and thaw at room temperature before eating.
Can I Add Other Mix-ins?
Definitely! Try adding dried fruit, shredded coconut, or different nuts for extra flavor and texture. Just fold them in with the chocolate chips and walnuts.