Banana Oatmeal Cookies are possibly the easiest cookie recipe you’ll ever try. All you need is 3 simple ingredients to make them, with no refined sugar required.
These healthy cookies are the ultimate allergy-friendly recipe, since they are made without eggs, butter, or flour. They are naturally sweet, dairy-free, egg-free, vegan, and gluten-free!
Plus, unlike my date-sweetened cookies, you don’t need any special equipment to make them. Just a bowl and a fork!
Ingredients You’ll Need
What’s in Banana Oatmeal Cookies?
- Peanut butter
That’s it! Technically, you can make these cookies with just two ingredients (bananas and oats) but I don’t think they taste quite as delicious that way. Adding peanut butter into the mix, plus a pinch of salt, if you like, makes them go from a super-healthy-tasting cookie, to something I actually want to eat.
My kids wouldn’t eat the banana oatmeal combination alone, but the addition of peanut butter makes all the difference. Adding a few mini chocolate chips doesn’t hurt, either.
For a cookie with no refined sugar, skip the chocolate chips and try it with raisins, pecans, or walnuts, instead. Cacao nibs are another delicious sugar-free option, or try cranberries for a nice Fall flavor. (Add a pinch of cinnamon or pumpkin pie spice, too!)
How to Make Banana Oatmeal Cookies
1. Mash the banana. Preheat the oven to 350ºF and line a large baking sheet with parchment paper. You’ll want to use very ripe bananas for this recipe, as they are the main sweetener for these cookies.
Use a fork to mash the banana well, until no large lumps remain. You can do this directly in a large mixing bowl, or on a plate for a more flat surface to work with.
2. Mix. Add the peanut butter to the mashed bananas, and mix well. Then add in the quick cooking oats, and stir again.
Fold in some mini chocolate chips, or any other add-ins you love. Use raisins or walnuts, if you want to avoid any added sugar.
3. Bake. Scoop the dough using a heaping tablespoon, and drop it on to the lined baking sheet.
Use a fork or your fingers to gently flatten the cookies.
Bake at 350ºF for 10 to 12 minutes, then let the cookies cool completely on the pan, to allow them to firm up.
As soon as they are cool, they are ready to serve!
Note: I don’t think the banana flavor is too overwhelming in this recipe, thanks to the addition of peanut butter. However, if you don’t care for the taste of banana, try my Healthiest Cookies Ever for a banana-free alternative.
This is also why I offer a Chocolate Smoothie without using banana, because I don’t always want that flavor in a healthy dessert!
Storage Tips: Banana Oatmeal Cookies can be stored at room temperature for up to 48 hours, but I prefer to store them in an airtight container in the fridge for up to 1 week. They make an easy snack on the go!
You can also make a double-batch and store the extras in the freezer, for a convenient option later.
Frequently Asked Questions
Can I add eggs? For a more protein-rich breakfast cookie, feel free to add in an egg. The cookies will be slightly softer and more fluffy this way. For a vegan option, you can also add in a tablespoon of ground flax, but it’s not necessary, since banana is already a great egg substitute. But, you would get more fiber that way!
What other add-ins should I try? You can add in any other flavorings you like, such as vanilla extract, cinnamon, or nuts. This cookie recipe is very flexible! If you want something a little sweeter, you could also add in a touch of coconut sugar or brown sugar. To get a little more lift in your cookies, you can also add a 1/2 teaspoon of baking powder.
Which oats work best? I recommend using quick-cooking oats instead of old fashioned rolled oats for this recipe, because they will absorb more moisture from the banana and give these cookies a nice chewiness. Rolled oats won’t become quite as soft, so the cookies will be chunkier and slightly harder to chew.
Can I make this recipe nut-free? Yes, you can omit the peanut butter entirely for a nut-free cookie that is lower in calories. Or, try using sunflower seed butter or tahini, if you prefer using seed butters.
If you love this cookie recipe, you’ll also love my Banana Oatmeal Pancakes. (The best pancakes ever!)
Banana Oatmeal Cookies
- 2 ripe bananas
- 1/4 cup all-natural peanut butter
- 1 cup quick cooking oats
- 1/4 cup mini chocolate chips, walnuts, or raisins
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Peel the bananas, then add them to a mixing bowl and mash them with a fork, until they are relatively smooth.
- Add in the peanut butter, and stir well. Then, add in the oats and stir again. Add in any extras you like, such as mini chocolate chips, walnuts, or raisins. (You can add a pinch of cinnamon in that case, too!)
- Use a 1-ounce cookie scoop or heaping tablespoon to drop the cookie dough onto the lined baking sheet. You should get 15 to 16 cookies from this batch. Flatten the dough with fork, so it's about a 1/2-inch thick, then bake at 350ºF for 10 to 12 minutes. The cookies will look lightly golden and dry around the edges when they are done.
- Let the cookies cool on the pan for at least 15 minutes, then they are ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 3 months. You can even eat these cookies straight from the freezer for an easy treat.
If you try these Banana Oatmeal Cookies, please leave a comment and star rating below letting me know how you like them.