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Banana Oatmeal Cookies

4.5 stars based on 20 votes

Meet my new favorite cookie: it’s crispy on the outside, chewy on the inside and tastes just like banana bread.

ingredients

Begin by combining the dry ingredients: flour, quick oats (they are smaller and thinner than regular rolled oats), baking soda, salt and spices.

banana-oatmeal-cookies-dry-ingredients-

Next, cream the butter and sugar until light and fluffy. Beat in the mashed banana, egg and vanilla, then stir in the dry ingredients.

mixing-banana-oatmeal-cookies

Scoop the dough onto a parchment lined baking sheet and bake for about 15 minutes, or until golden.

scooping-cookie-dough

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

cooling-on-a-rack

Note: Like most oatmeal cookies, these are best enjoyed fresh on the day they are made.

Banana Oatmeal Cookies

Servings: About 45 cookies
Total Time: 30 Minutes

Ingredients

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 3 cups quick-cooking oats
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 scant teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened but still cool
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 1 cup mashed bananas, from 2 large overripe bananas
  • 1 teaspoon vanilla extract

Instructions

  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.
  4. Scoop large balls of dough (about 1-1/2 tablespoons) onto the prepared baking sheet, spacing at least 2 inches apart (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.

Nutrition Information

Powered by Edamam

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

Reviews & Comments

  • 5 stars

    Yummy- just made this great recipe. I added mini chocolate chips. Didn’t have full 3 cups of oats so I used quinoa flakes for the difference. they r soooo good. Thanks for a great recipe.

    - Linda on September 3, 2017 Reply
  • 5 stars

    These are amazing, they are the perfect banana bread in cookie form! I was looking for something different to do with my brown bananas and was so excited to see this pop up on Jenn’s site because I knew it would be no fail. I made them exactly as written, except I did add about 3/4 a cup of mini chocolate chips. Kids and husband loved them and I’ve already passed the recipe along to others!

    - Lisa on May 12, 2017 Reply
  • 5 stars

    Try with chopped pecans – even better! Brings out the banana flavor.

    I first tried with chocolate and peanut butter chips but banana flavor was light and was too sweet.

    - Mary on April 9, 2017 Reply
  • 4 stars

    Hi Jenn, when you’re right you’re right! Do not reduce the sugar in this recipe, otherwise they will not flatten out and get crispy. While they were a bit cakey, they were still yummy, and I am looking forward to getting this recipe right the second time. BTW, always a good idea to read the reviews before trying a recipe so you can get Jenn’s feedback!

    - Glenda on March 4, 2017 Reply
  • Hi Jenn

    Would you be able to convert this recipe to metric – looks like a great recipe. I did manage to get some US size cups at Costco recently, so don’t feel quite so worried about conversion, but on the whole I prefer to measure with the scales! Thanks again for some great recipes. Anita

    - Anita on February 24, 2017 Reply
    • Hi Anita, I just added the metric conversions to the recipe. Hope you enjoy the cookies!

      - Jenn on February 24, 2017 Reply
  • 5 stars

    I just baked these cookies, and when I tasted my first bite, I thought, “banana bread!” These cookies are wonderful! They are chewy on the outside, soft on the inside.. I added walnuts to the last panful, and it was delicious! There’s nothing I don’t like about these banana cookies! I gladly give it five stars! If you’re wondering what to do with those over ripe bananas, but don’t want banana bread again. . Try these cookies! Thank you for the recipe!
    Jan ♡

    - Janet Edwards on February 18, 2017 Reply
  • 4 stars

    Very good. A little too good. (Belly is now full of these yummy cookies). I decided not to use parchment and didn’t regret the decision, as I waited until they had cooled off before lifting them from the pan and there’s enough butter that they don’t seem to stick. Great recipe!

    - Jenn V. on February 8, 2017 Reply
  • The oatmeal banana cookie recipe looks really good. I only have steelcut oats and figure thete is a difference using them.
    Is it possible to substitute?

    - Harriet on December 29, 2016 Reply
    • Hi Harriet, Unfortunately, steel cut oats won’t work here – sorry!

      - Jenn on December 29, 2016 Reply
  • 4 stars

    I just made these cookies. My first 2 batches came out exactly as described, and are quite delicious (I added mini chocolate chips). But something weird happened with the 3rd and 4th pan — the cookies flattened out and melted all over the pan so that the cookies are all sticking together. Still delicious, but not nearly as appealing. And very odd since everything was exactly the same for all 4 pans.

    - Anne on December 28, 2016 Reply
    • Hmmm, that is strange! Could your oven temperature have changed?

      - Jenn on December 28, 2016 Reply
    • 5 stars

      Sometimes when making cookie dough, we don’t get the oatmeal completely mixed into the butter base of the batter, so the last batch at the bottom of the bowl, without much oatmeal will spread out, buttery and thin in the pan. It’s still tasty though. Hope this helps.

      - Janet Edwards on February 18, 2017 Reply
    • Perhaps your cookie sheet wasn’t cooled enough between batches?

      - Nancy on February 22, 2017 Reply
  • 1 stars

    Dry

    - Austin on December 2, 2016 Reply
  • 5 stars

    I love this recipe! Thanks for sharing! It is the second time I am making it! But this time I decide to add less sugar , only 80grams, and I added 1 teaspoon of ground cloves, 1tsp of ground nutmeg and one tsp of ground cardamom. I also put my ripe bananas in the freezer , so they were not room temperature when I added to the butter and sugar. But they turned out delicious and really tasty!

    - Marcela on October 19, 2016 Reply
  • I wanted to make these, but the only oatmeal I have is quick 3-minute steel cut oats. Would that work?

    - Noreen on March 9, 2016 Reply
    • Noreen, You could use them, but the texture will be different. I like them best with instant oats. (You can always put your steel cut oats in the food processor and make your own instant oats.)

      - Jenn on March 9, 2016 Reply
      • 5 stars

        They came out great!

        - Noreen on March 9, 2016 Reply
  • 5 stars

    I loved these oat banana cookies.. I baked it for my little one so instead of all purpose I used whole wheat flour and instead of butter I used olive oil same proportion and no sugar as he’s just a year old. It turned out wonderful and he loves them every evening. Thanks very much for this recipe.. It’s fun because even if it was tweeked it turned out great.

    - Michelle on February 18, 2016 Reply
    • Michelle,
      sounds like you’ve had success replacing the butter,can you post how much oil you used? thank you! alisa

      - alisa on March 3, 2016 Reply
  • Can I freeze this? If I could, do I have to thaw it first before baking? Thank you.

    - Elsie on December 10, 2015 Reply
    • Yes Elsie, you can freeze the dough. If you shape the dough into balls prior to freezing, you wouldn’t need to thaw it first. I would just bake them for a little longer.

      - Jenn on December 11, 2015 Reply
  • 5 stars

    My family devoured these cookies! They are easy to make & I had all the ingredients in the house. I love how they are crispy on the outisde, but still chewy! This is a keeper! Thanks for another great one!

    - Angela Saver on November 10, 2015 Reply
  • 5 stars

    Great recipe. A little on the soft side… not much crisp. I wasn’t sure if you’re supposed to flatten the balls of dough on the baking sheet, or leave them as balls. I found them better if you flatten them first. Even if they were a bit soft, everyone loved them!

    - Erika on August 30, 2015 Reply
  • 4 stars

    These cookies were easy to make, mine turned out fluffy instead of flat. Could it be that I used old fashioned oats? I missed that when reading the instructions. They were good just not thin and crispy like the photo

    - Elizabeth on August 11, 2015 Reply
    • Hi Elizabeth, Yes, that would definitely explain it.

      - Jenn on August 11, 2015 Reply
  • 5 stars

    These cookies are fantastic! They were a huge hit with my two young daughters. I’m wondering what you could add in to make them slightly more nutritious to use as a breakfast cookie? Flax seed, agave instead of so much sugar, etc. Great recipe!

    - Katie on June 24, 2015 Reply
    • Hi Katie, Glad your girls enjoyed the cookies! I do think you could add some flax seed but I would go gently with sugar substitutions as they can change the cookies.

      - Jenn on June 25, 2015 Reply
  • 5 stars

    This is a favorite snack at my daughter’s preschool. I can’t tell you how many 4 year olds have asked me to share the recipe with their mom! I’m writing an article for the school newsletter to share your website. Thank you!

    - Mindy on March 29, 2015 Reply
    • That is so nice, Mindy. Thank you!

      - Jenn on March 30, 2015 Reply
  • 2 stars

    I just made these cookies, and they did NOT turn out. I followed the directions exactly. The cookies have a nice flavour, but they’re flat, super crispy on the edges, and just fall apart in the middle. Disappointing and a waste of ingredients:(

    - Lindsey on March 22, 2015 Reply
  • 5 stars

    Wow. The Banana Oatmeal cookies are delicious. Thank you for the wonderful recipe and instructions. I followed them exactly and they came out just right. Mmmm. Banana Spice Buttery Oatmeal goodness. This recipe is a keeper.

    - MysteryBaker on February 18, 2015 Reply
  • 5 stars

    I made these cookies completely improvising according to what I had on hand, and they turned out wonderfully, which is a testament to their versatility. I had 3 small-ish bananas to use up, so I put them all in. I only had 1/2 C of softened butter and so I used 1/4 C coconut oil and 1/4 C sunflower butter. I added a small dash of grapseeed oil. The rest of the recipe was followed as written. Then the dough sat in the fridge for over 24 hours because I was too busy to bake them, which is hardly ideal. They still turned out deliciously. They’re chewy but crispy, with a hint of spice, and quite healthy too. This is a great alternate to making banana bread to use up leftover bananas.

    - SKFK on January 25, 2015 Reply
  • Hi Jennifer. LOVE your recipes! Every one has been a hit. About these cookies, can I add some chocolate chips?

    - Susan on December 6, 2014 Reply
    • Hi Susan, Absolutely!

      - Jenn on December 6, 2014 Reply
  • Can I use old fashioned oats?

    - Tiffany on June 17, 2014 Reply
    • Hi Tiffany, You could, but the texture will definitely be different. I prefer them with instant oats. (You can always throw your old fashioned oats in the food processor and make your own instant oats.)

      - Jenn on June 19, 2014 Reply
  • I found the cookies were ready to take out of the oven at 10 minutes. Very good – my brother has already eaten 4 cookies and they are still warm. Delicious!

    - Martha on May 21, 2014 Reply
  • I made these yummy cookies for my kids and brought them to school for field day lunch dessert and they were a hit! Everyone (parents included) enjoyed them. I will definitely make them again soon! They were soft and chewy.

    - Bridget on May 20, 2014 Reply
  • These sound and look delicious but I am skeptical because of all the butter. Is there a substitution that would work such as yogurt or applesauce?

    My kids would really love these, my banana bread is a similar recipe but uses 1/4 cup butter not 1 cup.

    - Cara on May 15, 2014 Reply
    • Hi Cara, I know – there is a lot of butter! That (and all the sugar) is what makes them so delicious and crisp on the outside. You could cut back a little or try substituting but they wouldn’t be the same. I don’t think they’d be bad, just different 🙂 In developing the recipe, I did try using less butter and sugar but the cookies came out very cakey and tasted more like little banana oat muffins — good but not what I was going for. If you try a substitute, please let me know how they come out.

      - Jenn on May 15, 2014 Reply
  • Thank you for the “flour measuring” directions! As an avid home cook and baker, I know how much difference flour measuring can make! PS – weight is an even better measure, but who has time for that!

    - Heather Lampman on May 15, 2014 Reply
    • Actually, weighing is much faster than measuring.

      - Debbie on May 11, 2017 Reply
  • This is the best oatmeal cookie recipe ever!! Thank you!!

    - Suzanne Allison on May 15, 2014 Reply

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