Banana Oatmeal Cookies
Updated
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
These banana oatmeal cookies were actually the inspiration for my banana oatmeal bars. They’re naturally flourless, made with pantry staples, and come together in just minutes. All it takes is a couple of ripe bananas, some rolled oats, and a few simple ingredients. Just mix, scoop, bake, and 30 minutes later, you’ve got soft, sweet cookies perfect for breakfast, snacking, or dessert.
Banana Oatmeal Cookies
Ingredients
- 2 ripe bananas, mashed
- 2 tbsp coconut oil, melted
- 1/4 cup granulated sugar, or coconut sugar
- 1 tsp pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1/4 tsp baking soda
- 1/4 tsp 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Banana Oatmeal Cookies Step-by-Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F and line a baking sheet with parchment paper.
Mix the wet ingredients: In a large bowl, mash 2 ripe bananas, then mix in 2 tbsp of melted coconut oil, 1/4 cup of granulated sugar (or coconut sugar), and 1 tsp of pure vanilla extract.
Add the dry ingredients: Stir in 2 cups of old-fashioned rolled oats, 1/4 tsp of baking soda, and 1/4 tsp of salt until everything is well combined.
Fold in the chocolate chips: Fold in 1/2 cup of chocolate chips.
Scoop and shape the dough: Drop tablespoon-sized scoops of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops gently with the back of a spoon or your fingers.
Bake the cookies: Bake for 12–13 minutes, or until the edges are golden brown.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these cookies warm or at room temperature for a dessert or sweet snack.
Serving Suggestions
These cookies are perfect for a quick breakfast on the go, an after-school snack, or a cozy treat with your afternoon coffee or tea. I also love packing one in a lunchbox or grabbing one straight from the freezer when I need something sweet and satisfying.
Tips for Success
- 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.
- 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.
- 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.
Storage Instructions
I’ve found that these banana oatmeal cookies stay fresh for up to 2 days at room temperature in an airtight container. For longer storage, refrigerate them for up to a week—just know they may get a bit softer.
They also freeze well. Once cooled, place them in a freezer-safe bag or container and freeze for up to 3 months. Let them thaw at room temperature or warm them briefly in the microwave.
You can also make the dough ahead and refrigerate it for up to 2 days. Just keep it tightly wrapped and let it sit out for a few minutes before scooping and baking.
