With minimal ingredients and the nutrition of a bowl of oatmeal, these soft Banana Oatmeal Cookies are a great snack or dessert. They’re a perfect texture for toddlers, too!
Whenever I have overripe bananas on the counter, I either freeze them for toddler smoothies or use them for baking.
Ripe bananas together with oats and basic pantry staples make easy, nutritious, and very yummy cookies—with minimal added sugars.
These are a great toddler snack, a yummy Lactation Cookie recipe, and an easy recipe for a day when you want to share a treat with the kids.
Why This Recipe Works
Ripe bananas add natural sweetness and flavor—and also helps bind the oats together into a simple cookie batter that bakes up into soft oatmeal cookies.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Banana Oatmeal Cookies so you know what to pick up from the store or have ready.
- Bananas: Use ripe bananas here for the best flavor and natural sweetness.
- Butter: I typically bake with unsalted butter so I can control the salt levels in my toddler recipes.
- Sugar (optional if the bananas are not very ripe): If you have bananas without any brown spots at all, you can add a little sugar to round out the flavors.
- Egg: One egg helps the mixture hold together and adds beneficial fats and protein. (To make this egg-free, add ¼ cup peanut butter or 1 tablespoon chia seeds and 2 tablespoons milk to the batter.)
- Vanilla extract: You can use pure or artificial vanilla here to add classic flavor.
- Quick oats (or rolled oats quickly ground in the food processor or blender): This type of oats works well here since it bakes up into tender cookies and readily absorbs the moisture in the banana and egg to make a batter that holds together easily.
- Baking powder: Use fresh baking powder to ensure the Banana Oatmeal Cookies bake through properly and rise a little during baking.
- Cinnamon: I like to add a little cinnamon to ensure the cookies are well flavored.
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Step-by-Step Instructions
Here’s a preview of how to make this Banana Oatmeal Cookie recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the bananas to a medium bowl. Mash.
Step 2. Add the remaining ingredients to the bowl.
Step 3. Gently combine with a spatula. Place batter in the fridge while the oven preheats so it’s easier to scoop.
Step 4. Scoop and drop balls of the batter onto the prepared baking sheet. Press slightly to flatten. Bake
Frequently Asked Questions
I prefer to use store bought quick oats since they have a soft texture when baked in this batter. If you have rolled oats at home, you can simply grind them briefly in a blender or food processor.
Sure, you can add 2-4 tablespoons finely chopped walnuts or pecans if you’d like.
Yes, this is a great Banana Oatmeal Breakfast cookie recipe since the ingredients are very similar to a bowl of oatmeal.
How to Store
Store cooled Banana Oatmeal Cookies in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.
Best Tips for Success
- Be sure to use very ripe bananas with a lot of brown spots for the best flavor. These cookies don’t have any other sugar (unless you choose to add some), so it’s crucial that the bananas are super sweet.
- If you’d like to make these cookies a little sweeter, you can add 2 tablespoons brown sugar, honey, or maple syrup to the batter.
- Substitute ¼ cup peanut butter for the egg if desired. Or add 1 tablespoon chia seeds and 2 tablespoons milk to the batter.
- Gluten-free: Use certified gluten-free rolled oats.
- Top with a drizzle of vanilla yogurt or melted chocolate chips.
Related Recipes
Desserts
Favorite Apple Oatmeal Cookies
Desserts
Cranberry Oatmeal Cookies
Breakfast
Blueberry Banana Baked Oatmeal
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Banana Oatmeal Cookies
Ingredients
- 2 medium very ripe bananas (about 1 cup sliced)
- ¼ cup butter (melted and slightly cooled)
- ¼ cup sugar (optional if the bananas are not very ripe)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats (or quick oats, or rolled oats quickly ground in the food processor or blender)
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Add the bananas to a medium bowl. Mash with a fork.
- Add the rest of the ingredients to the bowl. Gently combine with a spatula.
- Place batter in the fridge or freezer while the oven preheats to 375 degrees F. (Chilling the batter helps it hold together for scooping and portioning.)
- Line a baking sheet with parchment paper. Scoop and drop 1-tablespoon-size balls of the batter onto the prepared baking sheet. Press slightly to flatten to about ½-inch thick.
- Bake for 12-14 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.
- Remove from oven and let cool on the baking sheet.
Notes
- Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.
- Be sure to use very ripe bananas with a lot of brown spots for the best flavor.
- Substitute ¼ cup peanut butter for the egg OR 2 tablespoons chia seeds and 2 tablespoons milk.
- Gluten-free: Use certified gluten-free rolled oats.
- Top with a drizzle of vanilla yogurt or melted chocolate chips.
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