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
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.
- Very ripe bananas: These provide the flavor and the sweetness, so they should be very ripe with a lot of brown spots.
- Quick oats: Or you can grind rolled oats in a food processor or blender.
- Baking powder
- Cinnamon: This adds nice flavor, too.
- Salt: A little salt ensures that all of the other flavors are bright.
- Egg: The egg helps bind the batter. See the notes at the end of the recipe for an egg-free option.
- Vanilla extract
- Optional: Yogurt Icing or melted chocolate.
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.
- Mash the banana until very smooth with a fork. Measure out.
- Add to a bowl with the rest of the ingredients. Stir well. Chill while the oven preheats.
- Portion onto a baking sheet, then press slightly.
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!
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.
Or, you can melt 2 tablespoons chocolate chips in a heat-safe bowl for about 30 seconds in the microwave and drizzle that on top.
TIP: These are a great baby cookie as they are soft, easy to chew, and made without added sweeteners.
Frequently Asked Questions
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.
Sure! Banana Chocolate Chip Cookies are a favorite. Just stir in 1/4-⅓ cup chocolate chips (mini or regular size) to the better.
Yes, just use certified GF oats.
You can check out my Baby Cookies, which is similar but has more options for flavors—and using up leftover baby food purees.
How to 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.
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!)
- 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.
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!
Healthy Banana Cookies (to Share with the Kids)
- 1 cup mashed banana (about 2 medium very ripe bananas)
- 2 cups rolled oats (or quick oats, or rolled oats quickly round in the food processor or blender)
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips (optional)
- ¼ 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.)
- 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.
- To make a more uniform batter, you can use quick oats or briefly grind old-fashioned rolled oats 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 or additional banana.
- Top with vanilla yogurt or melted chocolate chips.
This post was first published September 2020.