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These Banana Oatmeal Cookies are soft, chewy, and lightly sweetened with ripe bananas, honey, and a hint of cinnamon so they’re perfect for breakfast! Made with wholesome oats and studded with chocolate chips, they’re a treat you can feel good about eating.
Got some overripe bananas in the kitchen? You could make Banana Bread or Chocolate Banana Muffins, but if you’re more in the mood for cookies, bake up a batch of these Banana Oatmeal Cookies! I love this recipe because it comes together in minutes using those brown bananas and a handful of pantry staples, and the result is moist, chewy cookies that taste like banana bread in breakfast cookie form!
Why These Banana Oatmeal Cookies Are Sure to Be a Hit
These simple, wholesome cookies are now one of my favorite ways to use up bananas! Here’s why you’re going to love them too:
- Quick and easy. This is a one-bowl recipe (less to clean up, hooray!) that you can mix up by hand and that bakes in 15 minutes or less.
- Healthier than traditional cookies. Using overripe bananas means you don’t need to add all that much sweetener, and there’s no white flour in this recipe either.
- Soft and chewy. Because soft and chewy cookies are the best cookies!
- An all-day kind of cookie. These banana oatmeal cookies are sweet enough for dessert but wholesome enough for breakfast and afternoon snacks.
What You’ll Need
The ingredient list for these banana oatmeal cookies is short and simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Quick oats – The oats are what give these cookies structure instead of white flour.
- Overripe bananas – The riper, the better! They add natural sweetness and moisture to the cookies.
- Brown sugar – Both light or dark brown sugar will work.
- Honey – For sweetness and to help with binding.
- Egg
- Vanilla extract
- Cinnamon
- Salt
- Mini chocolate chips – Mini chips will be more evenly distributed in the cookies, giving you more chocolate in every bite!
How to Make Banana Oatmeal Cookies
Here’s a step-by-step look at how to make this recipe.
- Prepare. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Mix the wet ingredients. Stir together the banana, brown sugar, honey, egg, and vanilla in a large bowl.
- Add dry ingredients. Mix in the oats, cinnamon, and salt until combined, then fold in the chocolate chips.
- Form the cookies. Use a 2-tablespoon scoop to portion the dough onto the baking sheet, spacing the cookies about an inch apart.
- Bake. Place the pan in the oven and bake for 12 to 15 minutes, or until the tops are just set.
- Cool. Rest on a wire cooling rack for 5 to 10 minutes before serving.
Tips and Variations
I’ve got a few more notes on making these banana oatmeal cookies to help you make sure they turn out perfect!
- Use old-fashioned oats. If you only have old-fashioned oats on hand, you can blitz them in your food processor to chop them and then measure out 2 cups. (Don’t skip the chopping, or your cookies won’t stick together as well.)
- Switch up the add-ins. Try chopped walnuts, pecans, or dried cranberries instead of the mini chocolate chips.
- Don’t skip resting before serving. The cookies will continue to set during this time. If you eat them fresh out of the oven, they’re likely to fall apart!
How to Store
- Room temperature: Store your banana oatmeal cookies in an airtight container for up to 3 days.
- Refrigerator: For longer storage, you can keep these cookies in the fridge for up to a week.
- Freezer: Let the cookies cool completely, then freeze in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature or warm in the microwave.
More of My Favorite Cookie Recipes
Description
Soft, chewy, and lightly sweet, these Banana Oatmeal Cookies are an easy wholesome treat made with oats, ripe bananas, and chocolate chips.
- Preheat oven to 350°F.
- To large bowl add banana, brown sugar, honey, egg and vanilla. Using a spatula mix everything together.
- Next add in oats, cinnamon and salt. Mix to incorporate everything.
- Lastly, add chocolate chips and mix until everything is well combined.
- Line a baking sheet with parchment paper or a silicone mat.
- Using an ice cream scoop about 2 tablespoon, scoop batter and place on prepared baking sheet. Keep them about an inch apart. They don’t spread to much.
- Baked for 12-15 minutes until the tops are just set.
- Remove from oven and let rest on a baking rack for 5-10 minutes before eating. Serve.
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 11 g
- Sodium: 47 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
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