These Oatmeal Banana Cookies are simple cookies that are made with only 8 ingredients and ready to eat in under 30 minutes. They’re made with old-fashioned oats and sweet ripened bananas which makes them thick, hearty, and incredibly moist!
I bake with bananas often! They add so much flavor and moisture and it’s always nice to have a reason not to toss out really brown bananas!
I’ve made buckwheat banana muffins, banana pancakes without milk, and of course, chia seed banana bread.
Ripened bananas not only provide delicious banana flavor and sweetness but they provide texture too. So, the next time you see your bananas on the counter turning brown, don’t toss them! Next time, instead of making banana bread or banana muffins, try these oatmeal banana cookies instead.
This banana cookie recipe makes simple yet delightful cookies that will have you running back for “just one more!”
Recipe Tips
- You can use ½ cup of sugar rather than 1 cup. You can decide to do this even if your bananas aren’t the sweetest.
- These cookies should not have a cake-like texture. They will be soft when you bite into them, but not overly soft.
- Measuring your flour correctly is a crucial step in making sure your cookies don’t turn out dry or dense. Using too much flour in any baking recipe can do that!
- I like the texture of old-fashioned rolled oats as I prefer coarser cookies with more texture. However, you can certainly swap them for instant oats and they’ll be just as good. Quick oats absorb moisture faster, so you may notice a different consistency but they’ll still taste great!
Ingredients Needed
- Flour: The foundation of the entire cookie. Always make sure to measure the flour properly using a kitchen scale or the spoon and level method.
- Sugar: For these banana oatmeal cookies I stick to just white granulated sugar. I find it’s just perfect with the sweetness of the bananas.
Baking Soda: Gives the cookies a rise which helps prevent them from falling flat and becoming too crispy. - Salt: Enhances all the flavors in the cookies giving them the best taste!
- Butter, softened: So it creams easily. Don’t forget to take the butter out of the fridge about 30 minutes before you begin.
- Ripe bananas: The riper the better! Yes, even the ones that have blackness on their skin. You won’t know what it looks like until you open it up.
- Egg: Binds the cookie dough so that the cookies don’t crumble and fall apart.
Oats: Old-fashioned rolled oats for great texture.
How to Make Banana Cookies
Step 1: In a large bowl, sift the flour with baking soda, salt, and sugar. Set it aside.
Step 2: In the bowl of a stand mixer, mash the soft bananas with a potato masher or a fork.
Step 3: Then whisk in the butter and egg until everything is combined. Add the dry ingredients to the wet ingredients. Mix to combine and then fold in the oats.
Step 4: Scoop 1 Tablespoon of dough onto a parchment-lined baking sheet. Do this with the remaining dough. You should have 12 cookies.
Step 5: Bake the cookies for 10 minutes in a preheated 400-degree oven until the cookies turn golden brown.
Step 6: Remove the tray from the oven and allow the cookies to cool.
Enjoy with a cold glass of milk or a hot cup of coffee!
How to Ripen Bananas Quickly
This recipe is a great way to use up ripening bananas, but there are also times when you want to bake something with bananas in it, but they’re not ripe enough yet!
Believe me, I get that you want to make these banana cookies RIGHT NOW, so here’s how to ripen your bananas in minutes!
Do not peel them. Lay them whole on a baking tray lined with foil and bake them in a preheated 350-degree oven for 15 minutes. Once they turn black on the outside, they should be ready.
Remove them from the oven and allow them to cool to the touch.
Then, slice them open and remove the soft mushy banana on the inside. They are ready to use!
FAQs
Fold in some chopped walnuts, raisins, chocolate chips, or cranberries. Adding a dash of cinnamon or nutmeg would warm them up nicely, as would a bit of vanilla extract.
Keep them stored in an airtight container for up to 4 days at room temperature. They are a tad more moist than traditional oatmeal cookies so you may find they become a bit sticky. Placing a paper towel on the bottom of the container can help absorb some of that.
They do! Layer them with parchment paper and freeze them for up to 2 months in a freezer bag. This is so that they don’t stick together and you can just take out a couple at a time when the cravings hit!
More Easy Dessert Ideas
- Dubai Pistachio Chocolate Bar
- Chocolate Dirt Pudding
- No Bake Mini Cheesecakes
- Best Giant Chocolate Chip Cookie
- Chocolate Thumbprints Cookies
When YOU make this banana cookies recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried these banana oatmeal cookies or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting!
Thank YOU for YOUR Comment, Share & Recipe Review!
Banana Oatmeal Cookies Recipe
Equipment
Ingredients
- 1 ½ cup flour
- ¾ cup sugar use 1 cup of sugar if you want cookies to be more sweeter
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- 3 ripe bananas
- 1 large egg
- 1 ¾ cup old fashion oats
Instructions
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for an easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking soda, salt, and sugar. Set this mixture aside while you prepare the wet ingredients.
- Prepare the Wet Ingredients: In a stand mixer or a large mixing bowl, smash the ripe bananas using a fork or potato masher until they are mostly smooth with a few chunks for texture.
- Add the softened butter and the egg. Mix until everything is well combined, about 1 minute.
- Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix! Fold in the oats and any additional mix-ins like nuts or chocolate chips.
- Scoop and Bake: Using a tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the cookies turn a lovely golden brown.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful Banana Oatmeal Cookies with a glass of cold milk or a warm cup of coffee!
Notes
- These Banana Oatmeal Cookies are not only a delicious treat but also a wonderful way to use up overripe bananas.
- Get creative with your mix-ins:
- ½ cup chocolate chips for a sweet touch
- 1 teaspoon vanilla extract for enhanced flavor
- ½ teaspoon cinnamon for a warm, aromatic note
- These cookies can be stored in an airtight container at room temperature for up to a week, or frozen for a longer shelf life.
Nutrition
Happy Baking!
By the way, I found your website through a link on hip2save.com and I spent a good hour or two this morning printing out about 20 recipes off your website that I wanted to try out. Thank you so much for solving the never-ending problem of "what's for dinner" in my household! Your recipes look so so good!
By the way I just made these cookies and I might have added too much bananas as these taste like mini banana bread bites. Very good though. Are they supposed to have a cake-like texture?
OMG, I can't believe I didn't reply this this sweet comment, I am so sorry for a late reply.
Thank you so much Allison! For your sweet comment and recipe review! How many bananas did you added, the cookies should be soft when you bite into them but not too moist if that makes sense?
What kind of oatmeal do you use - old fashioned or quick cooking?
Hi Allison! I use old fashion oats.
I only have the quick cooking oats on hand. Do you think these will change the recipe too much if I use those?
I am sure they will taste just as good!