Go Back
To make these delicious banana oatmeal cookies, gather the following items: - 2 ripe bananas, mashed - 1 cup rolled oats - 1/2 cup almond flour - 1/4 cup honey or maple syrup - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1/3 cup chocolate chips (optional) - 1/3 cup chopped walnuts or pecans (optional) These ingredients come together to create a chewy, sweet treat that is also healthy. You can make your cookies even better with a few add-ins. Try these options: - Dried fruit like cranberries or raisins for a sweet burst - Shredded coconut for a tropical twist - Chia seeds or flaxseeds for extra fiber and nutrients - Peanut butter or almond butter for a richer flavor Adding these options can change the taste and boost the nutrition of your cookies. If you have dietary needs, you can easily swap some ingredients: - Use gluten-free oats if you want gluten-free cookies. - Swap almond flour with oat flour for a nut-free version. - Replace honey or maple syrup with agave syrup for a vegan option. - Choose dairy-free chocolate chips for a fully vegan cookie. These substitutions allow everyone to enjoy the cookies, no matter their diet. If you want to see the full recipe, check out the detailed instructions. To start, you need to preheat your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. This makes cleanup easy. In a large bowl, mash two ripe bananas until smooth. This is the base of your cookies. Next, mix in one cup of rolled oats, half a cup of almond flour, and a quarter cup of honey or maple syrup. Also, add half a teaspoon of baking soda, half a teaspoon of cinnamon, and a quarter teaspoon of salt. Stir until the mixture is smooth and combined. If you like, fold in one-third cup of chocolate chips and one-third cup of chopped walnuts or pecans. These add great texture and taste. When mixing, use a spatula or wooden spoon. This helps you combine the ingredients without overworking the dough. Overmixing can make the cookies tough, so mix just until everything is blended. If your bananas are very ripe, they will add more sweetness. This means you might not need as much honey or syrup. Make sure to space the dough on the baking sheet about 2 inches apart. The cookies won’t spread much, so give them room to bake. Gently flatten them with the back of your scoop or fingers for a nice shape. Bake your cookies in the preheated oven for 12 to 15 minutes. You want the edges to turn golden brown. Keep an eye on them, as ovens can vary. Once baked, take them out and let them cool on the baking sheet for about 5 minutes. This helps them set. After that, transfer the cookies to a wire rack to cool completely. Enjoy your delicious Banana Oatmeal Cookies! For the full recipe, check the complete details above. To get the best texture in your cookies, use ripe bananas. The riper they are, the sweeter and softer they become. This adds moisture to the dough. Mix the ingredients until just combined. Over-mixing can make cookies tough. Flatten them slightly before baking. They won’t spread much on their own. To keep your cookies fresh, store them in an airtight container. This prevents them from getting hard or dry. You can keep them at room temperature for up to 3 days. For longer storage, place them in the fridge. They can last up to one week there. If you want them to last even longer, freeze them. Just make sure to wrap them well. If your cookies turn out too dry, you may not have used enough ripe bananas. Adding an extra banana can help. If they spread too much, try chilling the dough for 30 minutes before baking. This can help control the spread. If the cookies are too chewy, bake them a bit longer. Check for a golden edge to know they're done. For more tips, check out the Full Recipe. {{image_2}} To make vegan banana oatmeal cookies, leave out the honey. Use maple syrup instead. It keeps the sweetness while staying plant-based. You can also swap almond flour for a gluten-free flour. This keeps the texture soft and chewy. For gluten-free cookies, ensure you use certified gluten-free oats. Almond flour works well here, too. You can also try coconut flour for a different taste. Just be sure to adjust the liquid, as coconut flour absorbs more moisture. Get creative with your cookies by adding flavors. Try peanut butter for a nutty twist. You can also mix in dried fruits like cranberries or apricots. Spices like nutmeg or ginger add depth, too. For a fun touch, sprinkle in some coconut flakes or swap chocolate chips for butterscotch chips. Each variation brings a new taste to enjoy! To keep your banana oatmeal cookies fresh, place them in an airtight container. Make sure they cool completely before storing. This step helps prevent moisture buildup. You can keep them at room temperature for up to three days. For longer freshness, store them in the fridge. They will last for about a week in the refrigerator. Freezing these cookies is easy and a great option for long-term storage. First, let the cookies cool completely. Next, place them in a single layer on a baking sheet. Freeze them for about an hour. Once firm, transfer them to a freezer-safe bag. Be sure to remove excess air from the bag. They can stay frozen for up to three months. When ready to eat, thaw them at room temperature or warm them in the oven. Banana oatmeal cookies have a shelf life of about one week in the fridge. If they start to smell sour or show mold, it’s time to toss them. Also, if they feel dry or hard, they may not taste good anymore. Always check for freshness before enjoying these tasty treats. Yes, you can use quick oats. Quick oats will make the cookies softer. They absorb liquid faster, which changes the texture. Rolled oats give a heartier feel, while quick oats create a smoother cookie. To make these cookies healthier, use whole grain flour instead of almond flour. You can also reduce the amount of sweetener. Try using applesauce to replace some of the sweetener. This adds moisture and cuts sugar. The best way to mash bananas is with a fork. Place the ripe bananas in a bowl. Use the fork to press down and mix until smooth. You want a creamy texture without lumps. To make the cookies chewier, add more bananas or a bit of nut butter. This helps keep the moisture in. You can also bake them for less time. Keep a close eye on them as they bake. You can find the full recipe for Chewy Banana Oatmeal Cookies above. It guides you through each step to create these tasty cookies. Enjoy the process and happy baking! In this post, we explored how to make banana oatmeal cookies. We covered the list of ingredients, baking steps, and storage tips. You learned about substitutions, add-ins, and troubleshooting. We also shared variations for vegan and gluten-free options. These cookies are simple and fun to bake. Enjoy trying new flavors and textures. You now have the tools to make these tasty treats just how you like them. Happy baking!

Banana Oatmeal Cookies

Indulge in the deliciousness of chewy banana oatmeal cookies that are not only easy to make but also packed with flavor! Using just a few simple ingredients like ripe bananas, rolled oats, and optional chocolate chips or nuts, these cookies come together in just 25 minutes. Perfect for a quick snack or a healthy treat, explore the full recipe and get baking today! Click through to discover your new favorite cookie recipe!
Print Recipe Pin Recipe

Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1/2 cup almond flour

1/4 cup honey or maple syrup

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup chocolate chips (optional)

1/3 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, mash the ripe bananas until smooth.

      Add in the rolled oats, almond flour, honey (or maple syrup), baking soda, cinnamon, and salt. Mix until well combined.

        If using, fold in the chocolate chips and chopped nuts for added texture and flavor.

          Using a spoon or an ice cream scoop, drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

            Gently flatten the cookies slightly with the back of the scoop or your fingers, as they won’t spread much during baking.

              Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.

                Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 12 cookies