Go Back

Banana Oatmeal Cookies

Banana oatmeal cookies made with mashed ripe bananas and rolled oats for soft, chewy cookies with golden edges and a moist center. Chocolate chips (or raisins) and oats stay visible throughout for a hearty, no-sugar-style snack cookie.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Banana Oatmeal Cookie Dough
  • 3 ripe bananas Mashed until completely smooth.
  • 2 cup rolled oats Use rolled oats (not instant).
  • 0.25 cup honey or maple syrup Choose honey or maple syrup.
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips or raisins Use chocolate chips or raisins.
  • 0.25 cup chopped walnuts (optional) Optional.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper, keeping the parchment smooth to prevent sticking.
Make the dough
  1. Mash the ripe bananas until completely smooth in a large bowl, with no visible lumps.
  2. Stir in honey or maple syrup, vanilla extract, cinnamon, and salt until fully combined and evenly colored.
  3. Fold in rolled oats, chocolate chips or raisins, and chopped walnuts if using, until the dough looks thick and speckled.
Bake
  1. Drop rounded tablespoons of dough onto the prepared sheet, spacing about 1 inch apart, then flatten slightly so cookies bake evenly.
  2. Bake for 12–15 minutes at 350°F until the edges are golden and the centers are set, watching for a lightly firm look in the middle.
  3. Cool on the pan for 5 minutes, then transfer so the cookies finish setting without over-browning.

Notes

For the softest centers, bake only until the edges are golden and the middle is set (it will continue to firm as it cools on the pan). Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies for up to 2 months. Dietary swap: use raisins instead of chocolate chips for a lower-melting-sweet option with a similar chewy bite.