Looking for a sweet treat that’s just as good for your energy as it is for your taste buds? These Banana Oatmeal Cookies are your answer. Packed with wholesome ingredients like rolled oats, mashed banana, flaxseed, and a touch of honey, they’re a better-for-you snack that doesn’t taste like a compromise. 💪
Soft, chewy, and warmly spiced with cinnamon and nutmeg, these cookies are perfect for breakfast on the go, school lunches, or a cozy afternoon bite with tea. Want to make them indulgent? Add chocolate chips. Need something heartier? Toss in walnuts and raisins. The base recipe is flexible and freezer-friendly, making them a staple for health-conscious cookie lovers. 🌾
💛 Why You’ll Love These Cookies
- Naturally Sweetened – Mashed banana and honey give subtle, fruity sweetness 🍯
- Gluten-Free Option – Swap in oat flour and certified GF oats
- High in Fiber – With oats and flaxseed, they keep you full and fueled
- Kid-Approved & Lunchbox-Friendly – Soft texture and sweet banana flavor
- Freezer Ready – Make a batch now and enjoy them later
🛒 Ingredients You’ll Need
🍌 For the Cookie Dough:
- 2¼ cups old-fashioned rolled oats – Adds chewy texture and fiber
- 1 cup whole wheat flour or oat flour – Whole grains for a hearty base; oat flour keeps it gluten-free
- ½ cup ground flaxseed – Boosts fiber and healthy fats
- 1½ tsp ground cinnamon – Brings warmth and cozy flavor
- ¼ tsp ground nutmeg – A touch of spice that pairs beautifully with banana
- ½ tsp baking soda – Gives the cookies a light lift
- ½ tsp fine sea salt – Balances sweetness and enhances flavor
- 1 cup mashed ripe banana – About 3 medium bananas; the riper, the better 🍌
- ⅓ cup honey – Natural sweetener with mild floral notes
- 4 tbsp unsalted butter, melted and cooled – Adds richness and moisture
- 1 large egg – Binds everything together
- 2 tsp pure vanilla extract – Adds depth and complements banana
🍫 Optional Mix-Ins:
- ½ cup chocolate chips – Mini or regular, for a touch of indulgence 🍫
- ½ cup chopped walnuts – Adds texture and nutty flavor (or use pecans)
- ¼ cup raisins or dried cranberries – For extra chew and natural sweetness
👩🍳 How to Make Banana Oatmeal Cookies
Step 1: Prep the Oven & Pans
Preheat to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt.
Step 3: Combine Wet Ingredients
In another bowl, whisk banana, honey, melted butter, egg, and vanilla until smooth.
Step 4: Bring It All Together
Pour wet ingredients into the dry mixture. Stir until a thick dough forms. Fold in chocolate chips, nuts, or dried fruit if using.
Step 5: Shape & Flatten
Scoop tablespoon-sized mounds onto prepared sheets, spacing them 2 inches apart. Flatten gently — they won’t spread much.
Step 6: Bake & Cool
Bake for 10–12 minutes until set and golden at the edges. Let cool on the sheet for a few minutes, then transfer to a wire rack.
💡 Tips for Cookie Success
✅ Use overripe bananas – They’re sweeter and easier to mash
✅ Customize the add-ins – Mix and match chips, nuts, seeds, or dried fruit
✅ Flatten before baking – These cookies don’t spread like traditional dough
✅ Double the batch & freeze – Perfect for snack prep
✅ Make oat flour at home – Blend oats in a food processor for 1 min
🧊 Storage & Freezing Tips
- Room Temp: Store in an airtight container for up to 3 days
- Fridge: For slightly longer shelf life, refrigerate up to 5 days
- Freezer: Freeze baked cookies for up to 3 months; thaw at room temp before enjoying
- Make Ahead: Freeze unbaked dough in pre-shaped balls — just add 1–2 mins to baking time
❓ FAQs About Banana Oatmeal Cookies
Q: Can I use maple syrup instead of honey?
A: Absolutely! It will have a slightly different flavor but works well.
Q: Are these cookies vegan?
A: Not as written — but use a flax egg and vegan butter to make them fully plant-based 🌱
Q: Can I make them oil-free?
A: You can try applesauce in place of butter, but the texture may be softer and less crisp.
Q: Do I have to add chocolate or nuts?
A: Not at all! The base cookie is delicious on its own.
✨ Final Thoughts
These Banana Oatmeal Cookies are a win-win: satisfying and wholesome, sweet but balanced, indulgent yet nourishing. 🍪 They’re the kind of treat you can feel good about making (and eating). Whether you’re trying to reduce processed sugar, sneak in more fiber, or just use up a bunch of ripe bananas, this recipe is your go-to.
They also make the perfect “first cookie” for little ones — soft, naturally sweet, and nutrient-rich. But don’t let their health benefits fool you — adults will be reaching for seconds too (especially if chocolate chips are involved 😉).
In a world full of overcomplicated desserts, these cookies keep things simple and sincere. They’re made from ingredients you probably already have in your pantry — and once you bake a batch, you’ll want to keep them there year-round. So grab your ripe bananas and let’s make snack time a little better — one cookie at a time. 🧡🍌
Short version
Banana Oatmeal Cookies
Ingredients
- 2 ¼ cups old-fashioned rolled oats
- 1 cup whole wheat flour or oat flour*
- ½ cup ground flaxseed
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe banana about 3 medium bananas
- ⅓ cup honey
- 4 tablespoons unsalted butter melted and cooled slightly
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup chocolate chips mini or regular size
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- In a large bowl, stir together the oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt until evenly combined.
- In a separate medium bowl, whisk together the mashed banana, honey, melted butter, egg, and vanilla extract until smooth. Pour the wet mixture into the bowl with the dry ingredients and stir until the dough is fully combined.
- Gently fold in the chocolate chips and walnuts, if using. The dough will be soft and slightly sticky.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Use your fingers or the back of a spoon to gently flatten each cookie, as they will not spread much during baking.
- Bake for 10–12 minutes, until the cookies are set and the edges are just turning golden. If baking more than one sheet at a time, rotate the pans halfway through to ensure even baking. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
If you don’t have oat flour on hand, you can easily make your own using a food processor: simply process a heaping cup of old-fashioned oats until they become a fine powder, which takes about 1 minute.
