Thin & Crispy Banana Oatmeal Cookies

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If you can imagine a cross between oatmeal cookies and banana bread, this is it.

Thin and crispy banana oatmeal cookies on a wire rack.

These unique cookies are crispy on the outside, chewy on the inside, and they taste like banana bread.

What you’ll need to make Banana Oatmeal Cookies

ingredients for banana oatmeal cookies

Step-By-Step Instructions

Bowl of unmixed dry ingredients.

Begin by combining the flour, oats, baking soda, salt, and spices in a bowl. Whisk to combine and set aside.

whisked dry ingredients

In a large bowl, combine the butter, granulated sugar and brown sugar.

butter and sugars in bowlBeat until light and fluffy, a few minutes.

Creamed butter and sugar mixtureAdd the mashed banana, egg, and vanilla.

adding the egg, vanilla, and bananaMix to combine.

Electric mixer with a bowl of batter.Add the dry ingredients.

adding the dry ingredients to the batter

Mix on low speed to combine. The batter will be wetter than most cookie doughs.

banana oatmeal cookie batter

Scoop the dough onto a parchment lined baking sheet, spacing the dough balls evenly apart.

dough balls on cookie sheet Bake for about 15 minutes, or until golden.

baked banana oatmeal cookies

Let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to cool completely.

Thin and crispy banana oatmeal cookies on a wire rack.

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Thin & Crispy Banana Oatmeal Cookies

If you can imagine a cross between oatmeal cookies and banana bread, this is it.

Servings: About 45 cookies
Total Time: 30 Minutes


  • 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 3 cups old-fashioned oats
  • 1½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 scant teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened but still cool
  • 1 cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • ⅔ cup mashed bananas, from 2 overripe bananas
  • 1 teaspoon vanilla extract


  1. Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
  4. Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
  5. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 128
  • Fat: 5g
  • Saturated fat: 3g
  • Carbohydrates: 19g
  • Sugar: 8g
  • Fiber: 1g
  • Protein: 2g
  • Sodium: 83mg
  • Cholesterol: 15mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Do you think it’s possible to substitute peanut butter for the banana and make crispy peanut butter oatmeal cookies with the same texture?

    • — Marie on July 10, 2024
    • Reply
    • Hi Marie, I’m not confident that would work — sorry!

      • — Jenn on July 11, 2024
      • Reply
  • Hi I am trying to cut down the calories. Do you think I can make this recipe with either coconut oil or avocado oil instead of butter?

    Thank you for your amazing recipes❣️ Always love and never ever disappoint us❣️

    • — Nanae on July 30, 2023
    • Reply
    • So glad you like the recipes, Nanae! Yes, you could make these cookies with solidified coconut oil. Hope you enjoy!

      • — Jenn on July 31, 2023
      • Reply
  • Exactly as advertised! I measured everything by weight except the bananas. I used two bananas, one that was black and mushy and one overripe (spotted), and together they measured just over 2/3 cup. The only recipe change I made was adding a cup of chopped toasted pecans. The dough was sticky and a bit fluffy just like the pictures. I baked in my Breville convection toaster oven for 12 minutes and 30 seconds. The cookies spread beautifully and again looked just like the recipe photos. I used silicone mats instead of parchment, and they came off just fine with a little gentle coaxing. A couple days after mixing the dough, I baked off another batch straight from the fridge. I was able to roll the dough into balls since it was cold. They came out exactly the same. Typically I do reduce the sugar in cookie recipes, but decided against it after reading reviews. I did not find the cookies too sweet. Still, I may try cutting the sugar down a bit next time, with the expectation that the texture will be affected. Maybe not, though, because everyone who tried these loved them!

    • — Anne on April 6, 2023
    • Reply
  • FYI I had enough banana left to make a batch of “One banana muffins”. Hate to waste food and now I have my breakfast muffins done!
    The cookies are very good. Like the rest of your recipes.

    • — Charlotte on July 22, 2022
    • Reply
  • I haven’t baked this cookie, reading all the comments first. As for the runny batter and looking for the reason I believe some folks are using the wrong oatmeal. Recipe calls for old fashioned oatmeal which cooks up very differently than quick cooking oatmeal. Just a thought.

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