Soft banana oatmeal cookies with chewy oats and cozy cinnamon flavor.
These Banana Oatmeal Cookies are chewy, cozy, and perfect when you have ripe bananas sitting on the counter. They’re sweeter than a breakfast cookie but still feel like a wholesome snack. Great for lunchboxes, after-school munchies, and meal prep.
The standout trick is using very ripe bananas and not overbaking. Pull them when the centers still look soft—oat cookies keep baking a bit as they cool.
Why You’ll Love This Banana Oatmeal Cookies
- Cozy comfort: Banana plus cinnamon tastes like home.
- Chewy texture: Oats make them hearty and satisfying.
- Great for meal prep: Stays soft for days.
- Easy weeknight bake: Simple ingredients and quick steps.
- Flexible add-ins: Make them your way.
Ingredients for the Best Banana Oatmeal Cookies
- Ripe bananas: Sweetness and moisture; the riper the better.
- Old-fashioned oats: Best chew; quick oats make a softer cookie.
- Flour: Structure; use a 1:1 gluten-free blend if needed.
- Butter: Richness; melted works too.
- Brown sugar: Adds chew and caramel flavor.
- Eggs: Binding and lift.
- Vanilla extract: Warm balance.
- Cinnamon: Cozy flavor; nutmeg is a nice extra pinch.
- Baking soda + salt: Lift and balance.
- Optional add-ins: Chocolate chips, raisins, or chopped walnuts.
Banana Oatmeal Cookies Recipe Step-by-Step
- 1. Preheat oven to 350°F and line baking sheets.
- 2. Mash ripe bananas until mostly smooth with a few small lumps.
- 3. Mix in butter, brown sugar, eggs, and vanilla until combined.
- 4. Stir in flour, baking soda, salt, cinnamon, then fold in oats (and add-ins if using).
- 5. Scoop dough onto baking sheets and bake 10–12 minutes until edges set and centers still look soft.
- 6. Cool 5 minutes on the pan, then move to a rack.
Tips for Perfect Banana Oatmeal Cookies
- Use very ripe bananas for best flavor.
- Don’t overbake—soft centers stay chewy.
- Chill dough 15 minutes if it feels loose.
- Add a pinch of cinnamon for extra cozy flavor.
Variations & Substitutions
- Add chocolate chips for a sweeter cookie.
- Swap raisins for dried cranberries.
- Add chopped walnuts for crunch.
Make-Ahead & Freezing
Store airtight up to 5 days. Freeze baked cookies up to 2 months. Freeze dough balls up to 2 months and bake from frozen with 1–2 extra minutes.
Reader Review
These were perfect for lunchboxes and stayed soft all week. The banana flavor is so good.
Banana Oatmeal Cookies Recipe Card
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Leave a rating and comment. Are you adding chocolate chips, raisins, or keeping them simple?