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When I’m feeling overwhelmed, I love an all-purpose cookie recipe. Great for breakfast, dessert, or an easy snack, these banana oatmeal cookies are super versatile and delicious! They’re perfect for busy mornings, and my kids love them for an after-school snack. Naturally gluten-free, dairy-free, and vegan!
Banana Oatmeal Cookies Recipe
I love that these banana oatmeal cookies are flourless because I can serve them to just about anyone, and I always have rolled oats on hand. They’re so simple to make– just mash some bananas, stir in some oats (and a few other ingredients), and bake! You’re just 30 minutes from deliciously sweet cookies you can serve any time of day.
Ingredients
- Bananas: Use very ripe, medium-sized bananas for this recipe. They should have lots of browning on the peels, and the bananas themselves should have soft brown spots all over.
- Coconut Oil: I prefer melted coconut oil to keep this recipe dairy-free and vegan-friendly. You can substitute with another neutral-flavored oil, such as vegetable oil or melted butter, for a non-dairy-free option.
- Granulated Sugar: Sweetens the cookies. Coconut sugar also works well here.
- Pure Vanilla Extract: Enhances the overall sweet flavor of these cookies.
- Old-Fashioned Rolled Oats: Give these cookies structure. Always check the packaging to ensure you are using certified gluten-free oats.
- Baking Soda: Helps these cookies rise in the oven.
- Salt: Enhances the banana flavor of the cookies and balances their sweetness.
- Chocolate Chips: I like dark, but milk or semisweet also work. For dairy-free, make sure to use dairy-free chocolate chips.
Step by Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed bananas, coconut oil, granulated sugar, and vanilla extract. (pic 1)
- Stir in the rolled oats, baking soda, and salt until the mixture is well combined. Fold in the chocolate chips. (pic 2 and 3)
- Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with the back of a spoon or your fingers. (pic 4)
- Bake in the preheated oven for 12-13 minutes, or until the edges are golden brown.
- 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
Tips and Suggestions
- For softer cookies, I like to remove them from the oven when they’re just set.
- You can add nuts, dried fruit, or other mix-ins to customize the cookies to your liking.
- I like to refrigerate the dough for 30-60 minutes before baking to help the flavors meld together. It also makes the dough a bit easier to handle, but this step is totally optional.
Are These Cookies Vegan?
Banana oatmeal cookies are naturally vegan, as long as you use dairy-free mix-ins like dark chocolate chips.
Can I Make The Dough Ahead Of Time?
Yes, you can prepare the dough ahead of time and keep it refrigerated for up to 2 days before baking. Ensure that it’s covered tightly with plastic wrap to prevent it from drying out. You may need to let the dough sit at room temperature for a few minutes to soften slightly before scooping and baking.
Why Didn’t My Cookies Spread?
Banana oatmeal cookies don’t spread as much as traditional cookies. I have found that flattening the dough slightly before baking can help achieve a more cookie-like shape.
Storage Instructions
When stored in an airtight container at room temperature, I have found that these banana oatmeal cookies will last up to 2 days. For longer storage, you can refrigerate them for up to 1 week. However, keep in mind that refrigeration may alter their texture, making them softer.
These cookies also freeze well. Once they have cooled completely, transfer the cookies to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or in the microwave for a few seconds before serving.
Oatmeal Banana Cookies
There’s honestly nothing simpler than these banana oatmeal cookies. They come together in a snap, and they’re not too sweet for breakfast but sweet enough for dessert. I just can’t get enough!
More Oatmeal Recipes to Try!
Banana Oatmeal Cookies
Ingredients
- 2 ripe bananas, mashed
- 2 tablespoons coconut oil, melted
- 1/4 cup granulated sugar, or coconut sugar
- 1 teaspoon pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed bananas, coconut oil, granulated sugar, and vanilla extract.
- Stir in the rolled oats, baking soda, and salt until the mixture is well combined. Fold in the chocolate chips.
- Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with the back of a spoon or your fingers.
- Bake in the preheated oven for 12-13 minutes, or until the edges are golden brown.
- 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
- For softer cookies, I like to remove them from the oven when they’re just set.
- You can add nuts, dried fruit, or other mix-ins to customize the cookies to your liking.
- I like to refrigerate the dough for 30-60 minutes before baking to help the flavors meld together. It also makes the dough a bit easier to handle, but this step is totally optional.
- To store: Store banana oatmeal cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- To freeze: Place the cookies in an airtight container or freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
