banana oatmeal cookies

Banana Oatmeal Cookies

ByLuna Hossain

I like making these banana oatmeal cookies when I have ripe bananas and want something simple. I usually make them on a quiet afternoon or as a quick snack for the next few days. They come out soft and chewy, with a mild banana flavor and lots of oats in every bite.

Step by Step Method

Preheating the Oven and Preparing the Pan

I start by heating the oven to 350°F so it’s ready when the dough is done. While the oven heats, I line a baking sheet with parchment paper or lightly oil it. This keeps the cookies from sticking and makes cleanup easier. The pan should be ready before the dough is mixed so nothing sits too long.

Mashing the Bananas

Next, I peel the ripe bananas and place them in a mixing bowl. I mash them with a fork until they are mostly smooth, with only a few small lumps left. The mixture should look thick and creamy. If the bananas are very ripe, this step goes fast and the mash will look glossy and soft.

Mixing in the Oats

I add the rolled oats directly into the mashed bananas. Using a spoon, I stir until every oat is coated. The mixture will be thick and sticky, not runny. At this point, it should hold together easily when scooped. If it looks too dry, I mash in a little more banana.

Adding Chocolate Chips (Optional)

If I’m using chocolate chips, I stir them in now. I mix just enough so the chips are spread out evenly. I don’t overmix, because the dough does not need much handling.

Shaping the Cookies

I scoop the dough into thick mounds and place them on the prepared baking sheet. I leave a little space between each one. I do not flatten them. The cookies should look chunky and tall because they will not spread much in the oven.

Baking the Cookies

I bake the cookies for 12 to 15 minutes. I look for cookies that are set on top and lightly browned around the edges. They should still look soft in the center. Overbaking will dry them out, so I remove them as soon as they look done.

Cooling and Setting

After baking, I let the cookies rest on the pan for about 5 minutes. This helps them firm up so they don’t fall apart. Once they feel more set, I move them to a plate to cool completely or eat them while still warm.

Why You Will Love This Recipe

This recipe is simple and uses very few ingredients. The cookies stay soft and chewy because of the bananas, and the oats give them a hearty texture. There is no dough chilling, no shaping tools, and no complicated steps. It’s an easy way to use ripe bananas without turning on a mixer or making a mess.

Luna Hossain

Banana Oatmeal Cookies

These banana oatmeal cookies are a simple, quick snack made with ripe bananas and rolled oats, optionally with chocolate chips. The oven is preheated and a lined baking sheet prepared first. Ripe bananas are mashed until smooth, mixed with oats (and chocolate chips if desired) to form a thick, sticky dough, then scooped into chunky mounds without flattening. They are baked at 350°F for 12–15 minutes until lightly browned but still soft, then cooled briefly to firm up.
Calories: ~110 | Carbs: ~20 g | Protein: ~3 g | Fat: ~3 g
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 2 cups rolled oats
  • Optional: 1/3 to 1/2 cup chocolate chips

Equipment

  • Mixing bowl
  • Fork (for mashing bananas)
  • Spoon
  • Baking sheet
  • Parchment paper or light oil

Method
 

  1. Heat the oven to 350°F. Line a baking sheet or lightly oil it.
  2. Peel the bananas and mash them in a bowl with a fork until mostly smooth.
  3. Add the oats to the bowl. Stir until all the oats are coated and the mixture looks thick and sticky.
  4. If using chocolate chips, stir them in until they are spread out.
  5. Scoop the dough into thick mounds and place them on the baking sheet. They should look chunky, not flat.
  6. Bake for 12–15 minutes, until the cookies look set and lightly browned on the edges.
  7. Let the cookies cool on the pan for 5 minutes so they firm up, then move them to a plate.

Notes

  • If the bananas are not ripe enough, the dough can be dry. Add a little more banana if needed.
  • If you bake too long, the cookies can turn dry instead of chewy.
  • Do not flatten the dough. The cookies will not puff up much on their own.

Why This Recipe Works

The mashed bananas hold everything together and keep the cookies moist. The oats give structure, so the cookies bake up thick instead of spreading. Baking just until the edges brown keeps the inside soft and chewy.

Serving Suggestions

I usually eat these plain, straight from the plate. They also go well with a glass of milk or a cup of coffee. If they have chocolate chips, I treat them more like dessert.

Fun Fact

Oat-based cookies do not spread much, which is why these stay thick even without flour.

Conclusion

These banana oatmeal cookies keep well in a covered container for a few days. I sometimes add chocolate chips to part of the batch and leave the rest plain. This is one of the first recipes I make when bananas start to spot.

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