Banana Oatmeal Cookies got a little reputation problem, don’t they? Folks either think they’re bland or kinda like that health food you force down to feel good. Let’s fix that. Suppose you have two brown bananas eyeing you from the counter. Your fridge looks sad, and you just want a snack that won’t blow your healthy eating goals. I know the spot. I had the same question: “Can I make a cookie that’s kinda healthy but not taste like cardboard?” Well, you actually can. So, before you reach for sugary stuff, let’s talk simple and real. I tried a method from this delicious healthy cookies post and came up with my favorite twists. 
Variations
Here’s the fun part. I like to shake it up because plain banana oatmeal cookies, well, they’re fine, but sometimes you crave a little sparkle. Chocolate chips are classic, sure, but have you ever added chopped walnuts? Game changer. Sometimes I’ll toss in dried cranberries when I’m feeling all fancy or even a handful of shredded coconut for a tropical kick.
Peanut butter is another thing that’s just waiting to be swirled in. If you’re feeling wild, a pinch of cinnamon or nutmeg makes a batch smell like a five-star restaurant (or your grandma’s Sunday kitchen). Heck, I even tried some pumpkin spice once—was it weird? Yeah, but in a fun fall way. Your cookies, your rules. Fruit, nuts, seeds, the kitchen’s yours.
If you think you can’t tweak recipes, try changing up the add-ins just once. That’s how I learned what ‘my’ perfect cookie is. — Jon, longtime banana cookie lover
Tips
Let’s talk tricks so these banana oatmeal cookies don’t flop or taste gluey. First off, super ripe bananas work waaay better. If your bananas basically peel themselves, that’s good. Don’t overmix the dough, just mash and stir so it comes together. Trust me, too much stirring makes cookies tough (and no one wants dense cookies, right?).
Also, don’t get fancy with the oats. Old fashioned rolled oats keep the texture pleasantly chewy, while instant oats can go all mushy on you. And if you want a firmer cookie, just flatten the dough balls a bit before baking. I honestly learned that the hard way—first batch looked like oatmeal haystacks.
When you pull them from the oven, let them sit a minute or two. They firm up as they cool, so don’t panic if they look a little soft at first. I might sneak one warm though—can’t help myself.
How To Make Banana Oatmeal Cookies
No rocket science here. Grab these: two ripe bananas, one cup of old-fashioned oats, a pinch of salt. Smush those bananas with a fork in a big bowl, dump in the oats and salt, stir together. If you want extras (like chocolate chips), toss them in. Scoop out spoonfuls onto a lined baking sheet.
Bake at 350 degrees F for about 15 minutes, until set and golden at the edges. The house will smell so good, you’ll pretend you’re baking for the whole neighborhood—really, it’s just a dozen cookies. Let them cool (or not, if you’re impatient like me), and munch away. Friendly warning: great for breakfast, snacks, or dessert. Try not to eat them all at once.
Expert Baking Tips
I won’t go all technical on you, but a couple bits I wish someone told me. Best banana oatmeal cookies come from bananas that are freckled and almost syrupy inside. I sometimes freeze overripe ones, thaw them overnight, and they work even better.
If you’re adding chocolate or anything else, don’t add too much or the cookies won’t stick together. Maybe a quarter cup max. Baking time is a guideline—the cookies should be golden at the bottom and look set, but not dry. Every oven’s quirky, so don’t walk off too far. I once let mine go, and, ugh, let’s just say crunchy is not always better.
Helpful Resources
- Serve banana oatmeal cookies fresh from the oven for a cozy, snacky vibe.
- Dunk them in a mug of coffee or tea for ultimate comfort.
- They’re perfect after school or as a grab-and-go breakfast.
- Freeze the extras: just zap them in the microwave for ten seconds.
Common Questions
Q: Can I make banana oatmeal cookies without eggs or dairy?
Absolutely. The bananas bind everything. No eggs, no milk needed.
Q: The cookies came out too soft. What did I do wrong?
Maybe your bananas were extra large or you used instant oats. Try adding more oats or baking a couple extra minutes.
Q: Can I double the recipe?
Of course. I’ve done it for a party and they turned out the same.
Q: Do these cookies stay fresh?
A day or two on the counter, or pop them in the fridge for up to a week. They freeze well too!
Q: Are they actually healthy?
As healthy as a cookie gets! There’s no refined sugar and just a few wholesome ingredients. Still, try not to eat a dozen in one sitting (I get the temptation though).
Ready for Your Kitchen Adventure?
So, that’s really the magic of banana oatmeal cookies. Quick to make, easy to swap in extra goodies, and you barely need to measure anything. You don’t have to be a baking pro and you sure don’t need fancy tools. If you want more inspiration, try checking out these Healthy 3-Ingredient Banana Oatmeal Cookies – Skinnytaste—awesome ideas over there. Give this a whirl and let me know how your cookies turn out. Could be your new favorite snack—all from two squishy bananas. Happy baking! 
Banana Oatmeal Cookies
Delicious and healthy banana oatmeal cookies made with ripe bananas and rolled oats, perfect for a snack or breakfast.
- Total Time: 25 minutes
- Yield: 12 cookies 1x
Ingredients
- 2 ripe bananas
- 1 cup old-fashioned rolled oats
- Pinch of salt
- Optional: chocolate chips, chopped walnuts, dried cranberries, shredded coconut, peanut butter, cinnamon, or nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a big bowl, mash the bananas with a fork.
- Add the oats and salt, stirring until combined.
- If using, fold in your chosen add-ins.
- Scoop spoonfuls of the mixture onto a lined baking sheet.
- Bake for about 15 minutes, until set and golden at the edges.
- Let them cool for a minute or two, then enjoy!
Notes
Use very ripe bananas for the best texture. Don’t overmix the dough, and opt for old-fashioned rolled oats for chewiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg