Name: Banana Oatmeal Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 large very ripe bananas (mashed, about 1 cup); 1 ½ cups rolled oats (old-fashioned for chewy texture; use gluten-free if needed); ½ teaspoon ground cinnamon; ½ teaspoon vanilla extract; ½ teaspoon baking powder (for lift); Pinch of salt; Optional add-ins: ⅓ cup chopped walnuts or dark chocolate chips, ¼ cup raisins

These soft and chewy banana oatmeal cookies are a wholesome, no-fuss treat made primarily with ripe bananas and oats. Naturally sweetened without refined sugar, they’re flour-free (or easily gluten-free), packed with fiber, and customizable with add-ins like nuts or chocolate chips for a delicious breakfast, snack, or healthy dessert option.

Why You’ll Love This Recipe:

You’ll absolutely adore these banana oatmeal cookies because they’re incredibly simple to whip up with pantry staples—no mixer, no complicated steps, and ready in under 30 minutes. They’re a fantastic healthy alternative to traditional cookies, relying on the natural sweetness and moisture from overripe bananas to eliminate the need for added sugars, butter, or flour in the base version.

This makes them lighter, lower in calories, and better for you while still delivering that satisfying chewy oat texture and comforting banana bread-like flavor. They’re versatile enough for breakfast on the go, a post-workout bite, or a kid-friendly snack that feels indulgent but is actually nutritious.

Plus, the recipe is forgiving, gluten-free friendly (use certified gluten-free oats), and endlessly adaptable to your tastes or dietary needs—whether you want them nutty, chocolatey, or spiced up.

Yield: 16 cookies

Banana Oatmeal Cookies Recipe

Easy, healthy banana oatmeal cookies: naturally sweet, chewy, no sugar/flour, perfect quick snack or breakfast bite.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

2 large very ripe bananas (mashed, about 1 cup)
1 ½ cups rolled oats (old-fashioned for chewy texture; use gluten-free if needed)
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon baking powder (for lift)
Pinch of salt
Optional add-ins: ⅓ cup chopped walnuts or dark chocolate chips, ¼ cup raisins

Instructions

First, get excited—these cookies are about to become your new go-to healthy treat! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup and no sticking.
Grab those super spotty ripe bananas (the riper, the sweeter!) and peel them. In a large mixing bowl, mash them thoroughly with a fork until you get a smooth, lump-free puree—think banana baby food consistency for the best texture.
Now, sprinkle in the magic: add the rolled oats, cinnamon, vanilla extract, baking powder, and a pinch of salt right into the mashed bananas.
Stir everything together with a sturdy spoon or spatula until fully combined. The mixture will be thick and sticky—that's perfect! It should hold together when scooped but still feel moist.
If you're feeling fancy (and you should!), fold in your favorite add-ins like chopped walnuts for nutty crunch or dark chocolate chips for melty goodness. Give it a gentle mix so they're evenly distributed.
Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart—they won't spread much, so you can fit more! Gently flatten each one slightly with your fingers or the back of the spoon for even cookies.
Pop the tray into the preheated oven and bake for 12-15 minutes. They'll look set around the edges and slightly soft in the center—resist overbaking for that dreamy chewy texture!
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes—they firm up as they sit and smell amazing.
Transfer them to a wire rack to cool completely if you can wait (or sneak one warm—they're irresistible fresh!).
Enjoy your wholesome creations! Pair with a cup of tea, pack in lunches, or grab as a quick energy boost. You've just made something delicious and good for you—high five!

Notes

These cookies are naturally vegan, dairy-free, and can be sugar-free (no added sugars). For the healthiest version, stick to basic ingredients without add-ins. Always use ripe bananas for sweetness—green ones won't cut it!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 23Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 19mgCarbohydrates 5gFiber 1gSugar 2gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use very ripe bananas with plenty of brown spots for maximum natural sweetness and mashability—underripe ones will make the cookies less sweet and more bland. If the dough seems too wet, add a tablespoon or two more oats; if too dry, mash in extra banana. Scoop uniform portions with a cookie scoop for even baking.

Don’t overbake—these cookies stay soft and may look slightly underdone at first but firm up as they cool. Line your baking sheet with parchment paper or a silicone mat to prevent sticking without extra oil. For extra chewiness, chill the dough for 10-15 minutes before baking. Experiment with add-ins but don’t overload to avoid soggy centers.

Ingredients Notes:

Ripe bananas are the star here—they provide moisture, binding power, and all the natural sweetness, so choose spotty, almost overripe ones for the best results (they’re easier to mash into a smooth puree too). Rolled oats (old-fashioned) give hearty texture and fiber; quick oats work for a softer cookie but rolled hold up better for chew.

A touch of cinnamon enhances the warm, cozy banana flavor without overpowering. Vanilla extract adds depth and rounds out the taste. Baking powder or soda provides just enough lift for tender cookies rather than dense ones.

Optional add-ins like chopped walnuts or dark chocolate chips bring crunch, richness, and extra nutrition—walnuts add healthy fats while chocolate makes them more dessert-like. Use pure vanilla and avoid imitation for authentic flavor.

Variations and Substitutions:

Keep it basic with just bananas and oats for a 2-ingredient minimalist version, or jazz it up! Stir in ¼-½ cup chocolate chips (dark for healthier, mini for even distribution), raisins or dried cranberries for fruity bursts, chopped nuts (walnuts, almonds, pecans) for crunch and protein, or shredded coconut for tropical vibes.

Add ½ teaspoon cinnamon, nutmeg, or pumpkin spice for warmth. For gluten-free, use certified gluten-free oats. Make vegan by skipping any egg if a version calls for it (most don’t need it). No nuts? Swap for seeds like chia, flax, or sunflower. For lower calorie, skip add-ins entirely. If you want more structure, add ¼ cup whole wheat or almond flour. Sweeten further with a drizzle of honey or maple if bananas aren’t super ripe, but they’re great sugar-free.

Storage Options:

Store cooled cookies in an airtight container at room temperature for up to 3-4 days—they stay soft but may soften further. For longer freshness, refrigerate up to 1 week (they firm up a bit when cold). Freeze in a single layer then transfer to a freezer bag for up to 3 months; thaw at room temp or microwave briefly for a warm treat.