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Banana Oatmeal Cookies

Banana oatmeal cookies made with mashed ripe bananas and rolled oats for soft, chewy cookies with golden edges and a moist center. Easy no-sugar-style batter brings chocolate chips (or raisins) and oats into every bite, baked until the centers set.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash completely smooth for an even, moist center.
Oats and sweetener
  • 2 cup rolled oats Use old-fashioned rolled oats for the best chewy texture.
  • 0.25 cup honey or maple syrup Choose honey or maple syrup; either works for binding and browning.
Flavorings
  • 1 tsp vanilla extract Adds warmth and rounds out banana flavor.
  • 1 tsp cinnamon For a classic cozy aroma in every bite.
  • 0.25 tsp salt Balances sweetness and enhances oat flavor.
Mix-ins
  • 0.5 cup chocolate chips or raisins Fold in to create melty pockets; use chocolate chips or raisins.
  • 0.25 cup chopped walnuts (optional) Optional crunch; omit for nut-free cookies.

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper for easy release.
  2. Mash the ripe bananas completely smooth in a large bowl so the dough bakes evenly without lumps.
  3. Stir in the honey or maple syrup, vanilla extract, cinnamon, and salt until fully combined.
  4. Fold in the rolled oats, chocolate chips or raisins, and walnuts if using until the dough is thick and evenly mixed.
  5. Drop rounded tablespoons of dough onto the prepared sheet, spacing them 1 inch apart, and flatten slightly so they bake into cookies.
  6. Bake for 12–15 minutes, until the edges are golden and the centers are set with a slight softness in the middle.
  7. Cool on the pan for 5 minutes before transferring so the centers finish setting and hold their shape.

Notes

Pro tip: Let the dough rest 2 minutes if it feels loose, then scoop and flatten—this helps the cookies hold a chewy shape. Store airtight in the fridge up to 5 days; rewarm 10–15 seconds for a softer center. Freeze baked cookies up to 2 months (thaw at room temp). Dietary swap: use raisins instead of chocolate chips for a lower added-sugar profile while keeping the moist banana-and-oat texture.