Banana Oatmeal Cookies
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These naturally sweet, soft-baked, healthy banana oatmeal cookies come together in one bowl and 20 minutes: ripe bananas, hearty oats, and whatever mix-ins you’re craving. The overripe bananas on your counter are waiting for you!
You’ll also love my banana oatmeal bars and banana bars with cream cheese frosting.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Total Time: 20 minutes
- Servings: 14–16 cookies
- Dietary Info: Gluten-free, dairy-free, vegan
- Method: One-bowl drop cookies
- Technique: Mash + stir, no mixer
- Flavor/Texture: Soft, chewy, mildly sweet, warm banana flavor
My Kids Love These 4-Ingredient Banana Oatmeal Cookies (Healthy!)
These soft, naturally sweet banana oatmeal cookies are the simple, feel-good treat I make when I want something wholesome without fuss. My kids go crazy over them, and I love that they are easy and healthy, with no added sugar, egg, or flour!
Ripe bananas bind the dough, quick oats give the cookies their tender chew, and a handful of chocolate chips or dried fruit makes them irresistible. They mix in one bowl, bake in under 15 minutes, and are perfect for snacks, lunch boxes, or a naturally sweet breakfast bite.
For a more indulgent treat, try my bananas flambé recipe.
Made With Amore,
Table of Contents
Healthy Banana Oat Cookies Ingredients
- Bananas – natural sweetener and binder; overripe and mashed for the best texture.
- Pure vanilla or almond extract – adds aromatic warmth.
- Quick oats – the base structure; create a soft, chewy cookie.
- Salt + optional cinnamon – balances sweetness and adds depth.
- Chocolate chips, dried fruit, or nuts – optional add-ins for texture and flavor.
See the recipe card for exact quantities.
Substitutions and Variations
- Rolled oats: pulse briefly in a food processor to mimic quick oats.
- No vanilla: swap with almond extract, maple extract,1 Tbsp maple syrup, or honey.
- Mix-ins: use up to ¾ cup total for chunkier cookies. Add raisins or chopped nuts, candied pecans, or homemade Nutella.
- Vegan option: already vegan—choose dairy-free chocolate chips if needed.
- Protein boost: stir in 1–2 Tbsp flaxseed meal or chia seeds.
- Breakfast-style or hearty snack: add 2 Tbsp peanut butter or almond butter. You’ll love my peanut butter bars recipe.
How To Make Banana Oatmeal Cookies
This is a step-by-step photo overview of this easy and healthy cookie recipe; the full instrcutions are in the recipe card below.
Step #1: Preheat the oven. Heat oven to 350°F (175°C). Line a cookie sheet with parchment for easy release.
Mash the bananas. Place the mashed bananas in a medium bowl and mash until mostly smooth with a few small chunks. The riper the bananas, the sweeter and softer your cookies will be.
Step #2: Mix the dough. Add vanilla, oats, salt, and cinnamon (if using). Stir until the oats absorb the banana and the mixture looks thick and cohesive. Fold in your chosen mix-ins (ideas: cranberries, white chocolate chips, peanut butter chips, etc).
Step #3: Let the dough rest 5 minutes before scooping, this helps the oats hydrate for better texture.
Step #4: Shape the cookies. Scoop tablespoon-sized mounds onto the baking sheet and gently flatten the tops—these cookies do not spread in the oven.
Step #5: Bake. Bake 12–15 minutes in the preheated oven, or until lightly golden on the edges and set in the center.
Step #6: Cool & enjoy. Rest on the pan for 5 minutes before transferring to a rack. Enjoy warm or fully cooled.
My Pro Tips
Recipe Tips
- Use deeply spotted bananas. Pale yellow bananas will make the dough dry and less sweet.
- Let the dough rest 5 minutes before scooping—this helps the oats hydrate for better texture.
- Flatten the cookies. They won’t spread on their own. I actually like them more puffed up!
- For firmer cookies: bake closer to 15 minutes. For softer cookies: bake 11–12 minutes.
FAQ’s
Yes. Pulse rolled oats 5–6 times in a food processor so they hydrate properly and the cookies hold together.
Your bananas may have been extra large, or not enough oats may have been added. Stir in 2–4 tablespoons more oats to thicken the dough.
Yes! These are ideal for meal prep. Bake in batches and freeze extras.
Make-Ahead, Storage, and Reheating
- Room temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keeps well up to 1 week.
- Freezer: Freeze baked cookies up to 3 months. Thaw at room temperature or microwave for 10 seconds.
More Cookie Recipes
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Banana Oatmeal Cookies Recipe
Ingredients
- 3 overripe bananas, mashed (about 1 ½ cups)
- ½-1 teaspoon pure vanilla extract, or almond extract, adjust amount to taste preference
- 1 ½-2 cups quick-cooking oats
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional but recommended for warmth
- ½ cup mini chocolate chips, peanut butter chips, chopped dried fruit, chopped nuts, or a mixture of the mix-ins
Instructions
- Preheat the oven. Heat oven to 350°F (175°C). Line a cookie sheet with parchment for easy release.
- Mash the bananas. Place the bananas in a medium bowl and mash until mostly smooth with a few small chunks. The riper the bananas, the sweeter and softer your cookies will be.
- Mix the dough. Add vanilla, oats, salt, and cinnamon (if using). Stir until the oats absorb the banana and the mixture looks thick and cohesive (add a little more oats if needed). Fold in your chosen mix-ins. Let the dough rest 5 minutes before scooping, this helps the oats hydrate for better texture.
- Scoop the cookies. Scoop with a small cookie scoop or heaping tablespoon-sized mounds onto the baking sheet these cookies will keep their mound/dome shape.
- Bake. Bake 12–15 minutes, or until lightly golden on the edges and set in the center.
- Cool & enjoy. Rest on the pan for 5 minutes before transferring to a rack. Enjoy warm or fully cooled.
Notes
- Use deeply spotted bananas. Pale yellow bananas will make the dough dry and less sweet.
- Let the dough rest 5 minutes before scooping—this helps the oats hydrate for better texture.
- Flatten the cookies. They won’t spread on their own.
- For firmer cookies: bake closer to 15 minutes.
- For softer cookies: bake 11–12 minutes.
- Room temperature: Store in an airtight container for 2-3 days.
- Refrigerator: Keeps well up to 1 week.
- Freezer: Freeze baked cookies up to 3 months. Thaw at room temperature or microwave for 10 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My children LOVE these and I love that they are healthy and delcious!