With simple ingredients including ripe bananas and rolled oats, fiber and natural sweetness, these Healthy Banana Cookies are a super yummy everyday treat to share with the family. They’re easy, delicious, and packed with nutrition. (Win, win, win!)

healthy banana cookies on wire rack

Healthy Banana Cookies

Somehow, no matter what I do, I always wind up with a few over ripe bananas at the end of each week. Luckily, they are so great for making healthy baked goods—including these Banana Cookies!

This recipe has just a handful of ingredients that you can pull from the pantry and fridge and is super simple to make. They’re also free from added sugars, so they make a nutritious cookie to share with the kids at any time of the day.

I love them with my morning coffee and they’re a great baby cookie.


Ingredients You Need

To make this healthy cookie recipe, you’ll need the ingredients below. Know that the sweetness in these cookies comes entirely from the banana so the riper the better—which visually will look like a LOT of brown spots on your fruit.

TIP: If you only have old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats.

how to make banana cookies step by step

Step-by-Step Instructions

Here’s a look at the basic steps involved in making this recipe. Scroll down to the bottom of this post for the full instructions.

  1. Mash the banana until very smooth with a fork. Measure out.
  2. Add to a bowl with the rest of the ingredients. Stir well. Chill while the oven preheats.
  3. Portion onto a baking sheet, then press slightly.
  4. Bake!

TIP: Popping the batter into the freezer while the oven preheats ensures that the dough holds together well and that it’s easy to portion out into cookies. I set a timer for myself so I don’t forget!

healthy banana cookies with toddler hand

Iced Banana Cookies

If you want to add icing, you can drizzle the cookies with a little vanilla yogurt. I put it into a zip top bag, seal it, then snip off one corner and drizzle it on as if it was a piping bag.

TIP: These are a great baby cookie as they are soft, easy to chew, and made without added sweeteners.

healthy banana cookies on countertop

Frequently Asked Questions

What kind of oats are best in this recipe?

I like to use quick oats since the texture is a little finer and they help the batter hold together nicely. But you can quickly pulse regular rolled oats in a food processor or blender too.

Can I add chocolate chips to this cookie?

Sure! Banana Chocolate Chip Cookies are a favorite. Just stir in 1/4-⅓ cup chocolate chips (mini or regular size) to the better.

Can I make these gluten-free?

Yes, just use certified GF oats.

Can I make these with a different fruit puree?

You can check out my Baby Cookies, which is similar but has more options for flavors—and using up leftover baby food purees.

Best Tips for Success

  • Be sure to use very ripe bananas with a lot of brown spots for the best flavor. (These don’t have any other added sugar, so it’s crucial that the bananas are super duper sweet!)
  • Chilling the dough while the oven preheats ensures that the dough holds together well.
  • If you only have old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats.
  • Stir in ¼ cup chocolate chips if desired.
  • Gluten-free: Use certified gluten-free rolled oats.
  • You may also like Applesauce Cookies, Pumpkin Chocolate Chip Cookies, Healthy Loaded Chocolate Chip Cookies, and Soft-Baked Sweet Potato Cookies.

I’d love to hear your feedback on this recipe if you try it, so please comment below. I always appreciate hearing from you guys!

This post was first published September 2020.

banana cookies on wire rack

Healthy Banana Cookies (to Share with the Kids)

These are an easy whole grain cookie to share with the kids—they're a great baby cookie! Try them for snack, dessert, or as a breakfast cookie
5 from 11 votes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Cuisine American
Course Dessert, Snack
Calories 87kcal
Servings 10 (Makes about 22 cookies)


  • 1 cup mashed banana (about 2 medium very ripe bananas)
  • 2 cups quick oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate chips (optional)
  • 1/4 cup vanilla yogurt (optional for frosting)


  • Add the mashed bananas to a medium bowl. Add the rest of the ingredients, including the chocolate chips if using. Stir to combine thoroughly with a spoon.
  • Place batter in the fridge or freezer while the oven preheats to 375F. (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 1/2-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.
  • If you want to add icing, you can drizzle cookies with vanilla yogurt. Place yogurt into a zip-top bag with a small corner cut off and pipe over the cookies.
  • Serve immediately or store.


  • 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. These cookies don’t have any other added sugar, 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 to the batter.
  • If you only have old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats.
  • Gluten-free: Use certified gluten-free rolled oats.
  • Egg-free: Omit the egg and add 2 tablespoons milk.


Serving: 2cookies, Calories: 87kcal, Carbohydrates: 16g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 129mg, Potassium: 145mg, Fiber: 2g, Sugar: 3g, Vitamin A: 38IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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How many stars would you give this recipe?


    1. I think you could do half pumpkin puree and half banana or use all pumpkin and add a little sugar or maple syrup. Straight pumpkin without sweetener will not taste very good in my experience.

  1. 5 stars
    Wow! Delicious. I don’t know why I’m so shocked, Every recipe I’ve tried of Amy’s (@yummytoddlerfood) is delicious. My daughter loves them. Next time I’ll try the suggestion to add PNB.
    Thanks for another easy, nutritious recipe.

  2. 5 stars
    My 4yo loves that she gets to eats these cookies for breakfast! I had three very ripe bananas that I had to use, plus I added 1/3 cup of natural peanut butter. So to balance the added wet ingredients I added 1/4 cup of whole wheat flour (and doubled the cinnamon) and they turned out perfect. With dark chocolate chips, of course!

  3. 5 stars
    This recipe is very forgiving as I was really lazy with measuring (which can be disastrous for baking) but the results were great. My kids and husband love these cookies. They have a mild banana flavor and a soft cake texture. I doubled the recipe so now I have dozens waiting for us in the freezer. This is the second recipe of yours that I’ve tried and I am excited to explore more on your site. Thanks.

  4. 5 stars
    I added 1/4 cup of natural peanut butter to the batter and they turned out great!! Next time I may add a little milk to loosen the batter a little per Amy’s suggestion to me on IG.
    My 14 month old is gobbling these up as I write this and I love them too! These would be amazing with some mini chocolate chips!
    Thank you for another great recipe, Amy!

      1. Hi! I just wanted to ask about the yoghurt drizzle… wi this harden if cooled for a while? I’m worried if I try it will just ooze everywhere! Thanks!

  5. 5 stars
    These are so good! My bananas were *very* ripe, I doubled the cinnamon, and added the mini chocolate chips. My girl has an egg allergy so I used Bob’s Red Mill egg replacer which worked great! I love these cookies.