Packed with healthy goodness, these banana and oatmeal cookies are such an easy recipe that is made with only a handful of ingredients. These kid-friendly cookies are gluten-free with no added sugar, making them perfect for enjoying any time of the day.
They’re also a fantastic grab-and-go snack as they hold up really well in the fridge. Simple but tasty, you’ll be making these on repeat. For another healthy but delicious sweet treat, try my chickpea cookie dough or energy balls.
Key Ingredients You Need
- Bananas — Ripe bananas make for a great sweetener. Overripe the bananas (speckled brown spots on the peel) are ideal as they’re softer and easier to mash. They also help bind together the ingredients.
- Oats — This healthy cookie recipe uses rolled oats instead of flour. Oats are a great source of fiber and protein.
- Raisins or chocolate chips — Take your pick or use both!
How to Make Banana Oatmeal Cookies
Step 1: In a bowl, mash the bananas.
Step 2: Add the rolled oats and cinnamon to the bowl.
Step 3: Add the vanilla extract to the bowl.
Step 4: Add the raisins or chocolate chips to the bowl. Mix to combine.
Step 5: Spoon 2 tablespoons of the mixture onto a lined baking sheet.
Step 6: Bake for 10 to 15 minutes and let cool before serving.
Tips For This Recipe
- Use a potato masher or two forks to mash your bananas.
- Real vanilla extract will yield better-tasting cookies than artificial vanilla.
- A cookie scoop helps make even cookies so they’ll bake evenly.
- Allow the cookies to cool before eating them as they need to firm up. Moving them too early may lead to them breaking.
- These cookies won’t spread much while baking so shape them before baking.
- If you do not have rolled oats, quick oats work as well.
Frequently Asked Questions
I love mixing different ingredients into these oatmeal cookies to change it up. Keep in mind that you don’t want to add too much without decreasing the raisins or chocolate chips, or the cookies will be dry. Try crushed nuts, such as walnuts, pecans, peanuts, or cashews, or seeds such as pumpkin seeds, chia seeds, hemp seeds, or flaxseed. You can also use other dried fruit such as dried cranberries or dried blueberries instead of raisins.
After allowing these banana oatmeal chocolate chip cookies to cool completely, store them in an airtight container in the refrigerator for up to 5 days. If you store them before they cool, you’ll get condensation, and the cookies will become soggy.
You can! Bake a double batch and freeze it for a rainy day. To freeze the cookies, place them on a lined sheet pan and freeze until frozen. Then transfer the cookies to a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, simply bring it to room temperature.
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Banana Oatmeal Cookies
Ingredients
- 1 cup mashed bananas about 2 - 3 bananas
- 1 cup oats
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ cup raisins or semi-sweet dark chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl add all of the ingredients. Mix until well combined.
- Spoon 2 tbsp of the mixture onto the prepared backing sheet.
- Bake for 10 to 15 minutes and let cool before serving.
Video
Notes
- Use a potato masher or two forks to mash your bananas.
- Real vanilla extract will yield better-tasting cookies than artificial vanilla.
- A cookie scoop helps make even cookies so they’ll bake evenly.
- Allow the cookies to cool before eating them as they need to firm up. Moving them too early may lead to them breaking.
- These cookies won’t spread much while baking so shape them before baking.
- If you do not have rolled oats, quick oats work as well.
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