Banana Oatmeal Cookies
Updated Sep 23, 2025
Banana oatmeal cookies made with 2 ripe bananas, oats, brown sugar, a few staples, and chocolate chips. Ready in under 25 minutes!
This post may contain affiliate links. Please read our disclosure policy.
banana oatmeal cookies are so good!
I started making banana oatmeal cookies as a way to use up bananas that were too ripe for anyone to eat. They don’t need flour, just oats and bananas, so they end up with this chewy, hearty texture that I can’t stop snacking on. I usually toss in a handful of chocolate chips, but you could swap in raisins or nuts if that’s more your thing. Banana oatmeal cookies are simple, no-fuss, and one of those recipes I come back to when the bananas pile up on my counter.
Happy Cooking!
– Yumna
Banana Oatmeal Cookies Ingredients
- Bananas: Use over-ripe rather than under-ripe bananas.
- Quick Oats: You can make them with regular oats, but the consistency is better with quick oats.
- Chocolate Chips: You can use any kind of chocolate chips for this recipe. Use semi-sweet, milk, or white if you prefer. I recommend mini chocolate chips, though, if possible.
- Brown Sugar: Stick with light brown sugar here. It adds just enough sweetness and moisture without overpowering the banana flavor.
- Egg: One large egg holds everything together. Let the egg come to room temp for easier mixing.
- Vanilla & Salt: Pure vanilla extract is best.
How to Make Banana Oatmeal Cookies
“Just made your banana oatmeal cookies, so healthy, so easy and soo good! Thanks for sharing your recipes with us❤️” – Lindsay
Banana Oatmeal Cookie Recipe
Ingredients
- 2 medium ripe bananas about 1 cup mashed
- ½ cup packed light brown sugar
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 2 ½ cups quick oats
- Pinch sea salt
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mash the banana in a medium bowl. Add the brown sugar, egg, and vanilla and whisk until well combined with the banana.
- Add the oats and salt, folding until the oats look evenly moistened. Fold in the chocolate chips.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart. Gently flatten each mound to ½-inch thickness.
- Bake for 12-14 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
2 cups quick oats
2 over-ripe bananas
⅓ cup chocolate chips
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper
In a large bowl, mash the bananas with a fork until they have a liquid-like consistency. Add the oats and stir with a fork to combine. Fold in the chocolate chips.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and flatten them slightly with a spatula. Makes about 15.
Bake for 9-11 minutes or until cookies are set and slightly lightly brown and set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
“So yummy! I don’t like my cookies to be super sweet and this is perfect when I feel like a snack! My family likes them! Make sure to use ripe bananas because I understand why it is very important to (it will become fudgy)” – Nadia
Recipe Tips
- Change up the add-ins! I used chocolate chips for this recipe, but you can use raisins or other dried fruits like cranberries or mango if you prefer.
- Make you own quick oats. If all you have is rolled oats, you can pulse them in a food processor or blender a few times until they break down slightly so they’re smaller and softer.
- Allow the cookies to cool before eating them. It’s so tempting to grab a warm cookie from the oven and bite into it. But the texture of these cookies improves and gets chewier when cooled before eating.
FAQs
These banana oatmeal cookies have a pretty good shelf life, and will keep either at room temperature or in the fridge for around 7 days. Store them in an airtight container.
Yes! You can freeze these, so be sure to make a double batch! Let the cookies cool completely before freezing solid on a baking sheet. You can then transfer them to a bag or airtight container, and they will keep well for a month or two.
Comments
These cookies are pretty great, but peanut butter chips took them to the next level! Seriously, without some chocolate or peanut butter chips, they turn out kind of gummy and a little meh. So, definitely toss in some chips if you want them to be extra yummy!
Great tip!! Thanks so much for sharing, Sky! Glad you liked the cookies!!
Definitely not what I was expecting. My “cookies” came out gummy, dry, and flavorless. I don’t know what it would take to doctor this recipe. More liquid? Maybe adding some Cinnamon or peanut butter? We’ll pass on this the next time we have ripe bananas and just make banana bread instead.
So sorry to hear that. It shouldn’t have been gummy, but if you don’t use an overripe banana, it can turn out that way. To add more flavor to these cookies, I recommend adding in a teaspoon of cinnamon or vanilla extract. If your bananas aren’t over-ripe, you can add in a tablespoon of honey or maple syrup to make them a little sweeter. Also, you can change up the add-ins! I used chocolate chips for this recipe, but you can use raisins or other dried fruits like cranberries or mango if you prefer.
Yummy yummy in my tummy! It’s very delicious, fast, and easy to make! Thank you so much for the recipe! ^^ d:
Aww thank you!
So yummy! I don’t like my cookies to be super sweet and this is perfect when I feel like a snack! My family likes them! Make sure to use ripe bananas because I understand why it is very important to (it will become fudgy 🙁 )
Would def recommend!
Thank you! That’s great to hear. Yes, ripe bananas are definitely key!
How much banana do you use. I know it says 2. But do you use large medium or small???
Thank you
Kim
I used two large bananas. Hope that helps!
Gummy , tasteless and not good .
I’m sorry to hear that. It shouldn’t have been gummy, but if you don’t use an overripe banana, it can turn out that way. To add more flavor to these cookies, I recommend adding in a teaspoon of cinnamon or vanilla extract. If your bananas aren’t over-ripe, you can add in a tablespoon of honey or maple syrup to make them a little sweeter. Also, you can change up the add-ins! I used chocolate chips for this recipe, but you can use raisins or other dried fruits like cranberries or mango if you prefer.
So easy to make and delicious 😋
Thank you!!
Just made your banana oatmeal cookies, so healthy, so easy and soo good! Thanks for sharing your recipes with us❤️
Thank you so much! You’re so welcome!
Iqde them they were so good
Glad you enjoyed!
These were sooo easy and delish!!!
That makes me so happy to hear! Thank you!!
See All Comments