Easy Banana Oatmeal Cookies

These are the cookies you make when life is loud and bananas are speckled and there’s a craving for something warm you can justify as breakfast. Easy Banana Oatmeal Cookies are two parts snack, one part “I’ve got my life together.” They’re soft and chewy, sweet-but-not-too-sweet, and happy to catch whatever odds and ends you throw at them—chocolate chips, raisins, walnuts, coconut. No mixer, no chill time, no fussy stuff. Just a bowl, a fork, and 20 minutes until your kitchen smells like comfort.

My husband calls these “the good-for-you cookies” (which is his way of saying he’ll eat six without blinking). The kids steal them off the cooling rack with sticky fingers, and I let them because, honestly, these are basically oatmeal wearing a fun outfit. We bake a batch on Sunday nights so Monday morning doesn’t feel so… Monday. It’s become our little ritual: mash the bananas, lick the spoon, fight over the crispy edge ones. Zero regrets.

How to Make It

Preheat the oven to 350°F and line a sheet pan because, yes, these cookies will try to stick if you tempt fate. Grab two ripe bananas—the spottier the better—and mash them in a big bowl until they’re mostly smooth. A few soft lumps are fine; we’re not making baby food.

Stir in a spoonful of peanut butter for richness (almond or sunflower seed butter if that’s your vibe), a splash of vanilla, a sprinkle of cinnamon, and a tiny bit of maple syrup if your bananas aren’t super sweet. Now toss in old-fashioned rolled oats, a small pinch of salt, and a little baking powder so they don’t bake up like hockey pucks. It’ll look a little loose at first—give it 5 minutes to let the oats drink up the banana. Patience. Sip your coffee.

Fold in chocolate chips or raisins or chopped nuts or all of the above if you’re feeling chaotic. Scoop into little mounds (tablespoon-ish), press them down—these don’t spread like butter cookies—and bake until the edges look set and the tops aren’t shiny, about 12–14 minutes. Let them cool so they firm up. You’ll get around 14–16 small cookies and the kitchen will smell like you did something right today.

✔Ingredient Notes

– Bananas: The darker the peel, the sweeter the cookie. Greenish bananas = bland, sad cookies. If yours are borderline, add a touch more maple.
– Old-Fashioned Rolled Oats: The chunky kind. Quick oats work in a pinch but make a softer, more cake-y cookie. Steel-cut? Hard no—like pebbles.
– Peanut Butter (or Almond/Sunflower): Adds richness and helps bind. Skip it if you must, but the texture is better with it.
– Maple Syrup or Honey: Optional. If your bananas are ultra ripe, you might not need it. Honey makes them brown a touch faster.
– Cinnamon & Vanilla: Flavor boosters. Cinnamon makes them cozy; vanilla makes them taste like you tried.
– Baking Powder: Just a bit for lift. Without it, they’re denser (still good!). With it, they puff up slightly.
– Salt: Tiny pinch wakes everything up. Don’t skip unless you like flat-tasting sweets.
– Add-Ins (Chocolate, Raisins, Nuts): Go about 1/3 cup total. Too many and they won’t hold together—ask me how I know.

✔Recipe Steps

1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Mash 2 large ripe bananas in a bowl until mostly smooth.
3. Stir in 1/4 cup peanut butter, 1–3 tablespoons maple syrup (optional), 1 teaspoon vanilla, and 1/2 teaspoon cinnamon.
4. Add 1 1/2 cups rolled oats, 1/2 teaspoon baking powder, and a pinch of salt; rest 5 minutes.
5. Fold in 1/3 cup add-ins (chocolate chips, raisins, or nuts).
6. Scoop, flatten slightly, and bake 12–14 minutes; cool on the pan 5 minutes, then move to a rack.

What to Serve It With

– Hot coffee or cold milk (classic, obviously).
– A swipe of peanut butter or almond butter if you want breakfast-cookie energy.
– Greek yogurt and berries for a quick little parfait situation.
– A sprinkle of flaky salt on warm cookies if you’re a sweet-salty person.

✔Tips & Mistakes

– Don’t overbake. They firm up as they cool—pull them when the tops look dry.
– If the dough feels loose, wait the full 5 minutes so oats hydrate. Still loose? Add a tablespoon more oats.
– Press the scoops down; they won’t spread on their own.
– Use very ripe bananas. If yours are meh, microwave them 20–30 seconds to soften and sweeten a bit.
– Chocolate chips sinking? Mini chips cling better.

✔Storage Tips

Counter: Keep in an airtight container 2 days. They’ll stay soft and a little chewy.
Fridge: Good for up to 5 days. Cold cookies are denser and oddly perfect with coffee.
Freezer: Freeze baked cookies up to 3 months. Reheat 10 seconds in the microwave or 5 minutes in a 300°F oven. Also, yes, I’ve eaten them straight from the freezer at 10 p.m. and felt zero shame.

✔Variations and Substitutions

– Gluten-free: Use certified gluten-free rolled oats.
– Nut-free: Swap peanut butter for sunflower seed butter; use chocolate that’s nut-free.
– No added sugar: Skip the maple/honey and rely on very ripe bananas.
– Add-ins: Try chopped dates, dried cranberries, toasted coconut, or pumpkin seeds.
– Spice swap: Cardamom or pumpkin pie spice instead of cinnamon for a fun twist.
– Sweetener swap: Maple ↔ honey works. Brown sugar? 1–2 tablespoons mixed in with the banana is great.
– Chocolate move: Dark chips, mini chips, or even a chopped bar for puddly pockets.

Frequently Asked Questions

Easy Banana Oatmeal Cookies

Soft, chewy banana oatmeal cookies made with ripe bananas, rolled oats, and a handful of chocolate chips. Naturally sweetened, one-bowl, and ready in about 20 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 large ripe bananas, mashed
• ▢ 2 cups old-fashioned rolled oats use certified gluten-free oats if needed
• ▢ 2 tablespoons creamy peanut butter
• ▢ 2 tablespoons maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.5 teaspoon baking powder
• ▢ 0.25 teaspoon fine sea salt
• ▢ 0.5 cup mini chocolate chips optional

Instructions

Preparation Steps

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, mash the ripe bananas until mostly smooth.
• Stir in peanut butter, maple syrup, and vanilla until well combined.
• Add oats, cinnamon, baking powder, and salt. Mix until a thick, scoopable dough forms.
• Fold in chocolate chips, if using.
• Scoop about 2 tablespoons of dough per cookie onto the sheet (16 mounds). Flatten slightly to about 0.5 inch thick.
• Bake for 12 to 14 minutes, until set and lightly golden at the edges.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For nut-free cookies, replace peanut butter with sunflower seed butter. Add-ins like chopped walnuts or raisins (0.25 cup) work well. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.