Banana Oat Cookies (Printable)
Soft banana and oat cookies with optional chips or nuts—quick, wholesome snack or portable breakfast in 25 minutes.
# What you need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 tablespoons coconut oil, melted, or unsalted butter, melted
03 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
04 - 1½ cups rolled oats
05 - ½ teaspoon ground cinnamon
06 - ¼ teaspoon salt
07 - ½ teaspoon baking powder
→ Add-Ins
08 - ⅓ cup mini chocolate chips (optional)
09 - ⅓ cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Stir in melted coconut oil and vanilla extract until fully incorporated.
03 - Add oats, cinnamon, salt, and baking powder to the wet mixture. Stir until well combined and evenly distributed.
04 - Fold in chocolate chips and nuts, if using, until evenly dispersed throughout the dough.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them slightly apart. Gently flatten and shape with the back of a spoon.
06 - Bake for 13–15 minutes, or until cookies are set and lightly golden at the edges.
07 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- No flour, no refined sugar, and no fancy equipment needed, just a bowl and a fork.
- The natural sweetness of overripe bananas means you can feel good about eating three in a row.
- They freeze beautifully, so you can stash a batch and forget about them until a craving hits.
02 -
- The dough will seem wetter than traditional cookie dough but that is normal and it firms up as it bakes and cools.
- Use certified gluten free oats if you need these to be truly gluten free because regular oats can carry trace gluten from processing.
03 -
- Freeze your overripe bananas whole and unpeeled then thaw them for ten seconds in the microwave whenever you want to make these on a whim.
- Wet your spoon or hands slightly before scooping the dough and it will not stick to everything in sight.