Thin & Crispy Banana Oatmeal Cookies

Tested & Perfected Recipes

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

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

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.

mixing batterAdd 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.

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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

Ingredients

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 3 cups old-fashioned 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
  • 2/3 cup mashed bananas, from 2 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. The batter will be wetter than most cough doughs; that's okay.
  4. Scoop large balls of dough (about 1-1/2 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

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

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, Edamam.com. 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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Reviews & Comments

  • My kids were wanting something flatter and crispier than my go-to Toll House I frequently make. So I searched for banana oatmeal cookies. This recipe came up and I was doubly excited because its a Jenn Segal recipe as well. The cookies turned out wonderfully perfect and were exactly what I was searching for. This will be my new go-to crispy oatmeal cookie recipe.

    • — Becky Payne on September 24, 2020
    • Reply
  • Making these today! What if i don’t have UNsalted butter?

    • — Joy on August 19, 2020
    • Reply
    • Hi Joy, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on August 19, 2020
      • Reply
  • This is just what I have been looking for!
    I had one very ripe banana, so cut the recipe in half and adding a little more flour to compensate for the whole egg. I do not have a cookie dough scoop so used a soup spoon, which required 3 minutes more of baking. Next time I’ll use an eating teaspoon.
    I shared with my daughter-in-law. She says, “A great breakfast cookie!”
    I will definitely make these again, using the full recipe!!!

    Suggestions: Please put the baking time — 15 minutes — on the printed recipe. Also how big the scoops of dough area. The picture is not a good gauge.

    • — Paulette in Tucson on July 9, 2020
    • Reply
  • These turned out beautifully. I used the metric measurements, old fashioned oats, a mix of salted and unsalted butter and used a tablespoon of cinnamon, by mistake. They are great and I have shared the recipe.

    • — Julia on July 1, 2020
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  • I have made these on many occasions and they turn out well, my family loves them. I do use the regular old fashioned oats and not the quick oats. I think they absorb the liquid better. I also use butter and not margarine or butter substitute. I always use what the recipe calls for, otherwise I’m not making that recipe I’m making my own recipe and if it’s not what I expected then it’s my fault. I made these once without the banana, forgot to put it in. Came out really good, crispy oatmeal cookie.

    • — Diane on June 12, 2020
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  • Theses were great! I almost didn’t make them due to some comments but they turned out perfectly for me. A flavourful and filling cookie 🙂 Thanks for the recipe.

    • — Cloe on June 6, 2020
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  • These were so easy to make with my daughter. I made them a little thicker than the picture but they were still crunchy but soft and so delicious! Love that I have another recipe for ripe bananas!

    • — Litz on June 3, 2020
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  • First let me say that I am not a baker, I’m an experienced cook and bake occasionally. But I did have overripe bananas and wanted something different to do with them than making banana bread.
    I followed the instructions exactly, except I did not have parchment paper, but they came off the pan very easily. They are delicious and I will definitely make them again. It may have been my oven, but they were more fluffy than flat and crispy. They were delicious anyway, but I was looking forward to a really thin crispy cookie, that’s the only reason I gave it 4 stars.
    I’m not sure why others have a problem with the batter being runny, I did not have that issue at all, but I do use a stand mixer. I hope this helps, and thanks for the great recipe.

    • — Glenna Cribbs Boedker on May 31, 2020
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  • This is a great recipe; tasty and easy to make; used 14 minutes to cook time – came out crisp around edges and soft and chewy in the middle – yum! Only had dark brown sugar which worked well; also I upped the cinnamon to 2 tsp, nutmeg to 1/2 tsp and vanilla to 1.5 tsp – wanted more flavor; going to add a 3rd banana next time and maybe leave in for 1 minute more to allow for extra moisture. Also, don’t have a good free standing electric mixer so rubbed the butter into dry ingredients first, then use a small handheld electric mixer/beater for about 2-3 mins – worked great. thank you will definitely make this again….

    • — Andrew Gill on May 8, 2020
    • Reply
  • Had same issues as others with flat batter. I’m not a novice cook, so not sure what happened. I found them not tasty at all, very bland, and will probably throw them away. Such a waste of ingredients.

    • — Kathy on May 7, 2020
    • Reply
  • Hello, I made these cookies last week,and they came out perfect. I followed your recipe exactly, my dough and finished cookie looked exactly like your photos. I did add some walnuts to half the dough, but they were still good, moist and tender.

    • — Mary on May 7, 2020
    • Reply
  • I have been baking/cooking like crazy, why not I’ve got the time! These were awesome! I did not have instant Oats, so I was a bit worried, but they turned out great. As always Jenn Segal has done my baking right.

    • — Suzie on May 1, 2020
    • Reply
  • YUM! I don’t know what people are doing to make these runny, but they turned out great for us. Maybe it has to do with your banana ripeness? Ours were good and ripe but not disgusting. I think we had the equivalent of two medium-large bananas. We used regular oats, skimped a bit on the sugar, and added raisins at the request of my 3-year-old. They are ooey-gooey and delightful!

    • — Lauren Foster on April 28, 2020
    • Reply
  • Wow!! These banana oatmeal cookies are delicious. Whole family is home and they are eating them as fast as they come out of the oven. This is going to be a regular! Thanks Jenn!

    • — Becky on April 26, 2020
    • Reply
    • I was suspicious of this recipe but we have banana bread and cake fatigue. However, no need, the cookies turned out great. Crispy outside, soft chewy inner. The whole batch snaffled very quickly by the fam. Will definitely be adding this recipe to our baking rotation.

      • — Kelly Bowerbank on May 2, 2020
      • Reply
  • Had the same issue of runny batter and the cookies spreading that another reviewer mentioned.

    • — ali on April 25, 2020
    • Reply
    • Hi Ali, Did you use frozen bananas? If so, did you drain off any extra liquid?

      • — Jenn on April 27, 2020
      • Reply
  • Made this today, doubled the recipe and in one half added chocolate chips and the other half chopped pecans … I also halved Both sugars. I used about 5 bananas in all and mashed them with a fork rather than the blended as I didn’t want them puréed. All in they turned out great, not flat like the picture but more peaked but no problem with too much liquid. Taste like banana Bread in a cookie 😋 yum.

    • — Paula on April 17, 2020
    • Reply
  • I was a tad afraid after reading the reviews of runny dough but I gave it a try anyway. So very happy I did. I love these cookies I’m afraid I’ll be eating them all. Thanks for the delicious recipe 🤗.

    • — Janelle on April 17, 2020
    • Reply
  • I tried this recipe today but tweaked it to get a crunchier cookie by using less sugar and a couple tablespoons of milk plus adding 1/8 cup rice flour. Baking at lower temperature for longer (at the top of the oven) helps as well. I also patted down each ball flat and spread it out so they would bake faster at a lower temp. Worked great, nice crunchy cookies with a banana-oatmeal flavor!

    • — Johnny West on April 13, 2020
    • Reply
    • Great cookies, crunchy on the outside and caky inside. Added walnuts and cut the white sugar down to 1/3 cup and they are plenty sweet. Hard to understand how some bakers get a runny batter, has to be frozen bananas as there is no liquid added.

      • — Sylvie Letellier on April 16, 2020
      • Reply
  • I just made these and they are terrible; the batter was way too runny and no I didn’t use frozen bananas and because this was a new recipe to me I measured more accurately than a nuclear scientist in the lab. Absolutely tasteless and as they cooked they just morphed into a paper-thin wafer. I had divided the dough in half to add chocolate chips and I added an extra cup of flour, which helped them retain their shape somewhat but they were still bland. I won’t use this recipe again.

    • — jennifer raifteiri on April 11, 2020
    • Reply
    • But…they could’ve been bland because you CHANGED the recipe by adding 1 whole cup of FLOUR!!? Yeah, that probably DID IT…ijs.🤨 if it needed an additional CUP of flour, surely Jenn would’ve added it…she IS the author and Chef.

      • — Gigi B on July 31, 2020
      • Reply
  • I loved these!! Thank you! We had some extra bananas around the house so it was perfect. My husband said they were his favorite cookies that I’ve ever made (and I have been baking for us for years now). Great recipe and love that it’s something different than what I’ve made before! 🙂

    • — Jessica W on April 7, 2020
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  • delicious! I didn’t have any eggs so i use one tbsp of psyllium mix with 3 tbsp of water turned out great

    • — sylvie on April 5, 2020
    • Reply
  • I have the same problem as others did too runny. Trying to figure out What to add so I can salvage the recipe. If I add more flour I think they’ll be too bland. Will try to add more sugar also

    • — C White on March 29, 2020
    • Reply
    • Sorry you had a problem with these! Did you, by any chance, use frozen bananas? If so, did you drain off any extra liquid?

      • — Jenn on March 30, 2020
      • Reply
  • Made these today and I think the recipe got mixed up somehow!
    Used the 1 1/2 cups flour, 3 cups quick oatmeal, followed the directions step by step, and the cookie dough was more like cake batter! Very thin, I added about 1+1/4 cups of flour, it got so I could scoop it up and put on the pan. Then followed the baking instructions and they tasted great!
    I’m not a novice baker (been baking for about 52 or so years, I’m 66), and kind know what to do in the kitchen.
    I’m just wondering if the amounts got switched between the flour and oatmeal!

    • — Jim Peterson on March 28, 2020
    • Reply
    • Hi Jim, Sorry you had a problem with these! The flour and oatmeal measurements are correct. The batter is wetter than most cookie doughs, but you should still be able to scoop it and form mounds of dough (although you’ll need to use a scooper or spoons, as it’s too wet to roll).

      • — Jenn on March 29, 2020
      • Reply
    • Made these yesterday because I didn’t want to do banana bread again and I really like them!

      I used old fashioned oats since I didn’t have quick. Used fresh but Very ripe bananas

      The dough was definitely a bit closer to a batter but ultimately the finished cookie is delicious even though they were very flat.

      When I make these again I will probably add 1/4-1/2 cup more flour but honestly if my family is going just going to eat them, I might not bother because the taste is good.

      • — Jocelyn on April 15, 2020
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  • These cookies turned out so good! I added walnuts too them and they were a big hit with the family. I will definitely be making these again!

    • — Lisa E on March 25, 2020
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  • They were a bit of a disaster, first of Jenn’s recipes that I have tried that I would not make again.
    Some of them spread too much and was unable to salvage except by eating as is, so no one would see! And they did taste great. As I got to the bottom of my stand mixer bowl I noticed that there was more butter than batter, so maybe the mixing was at fault. But loved the idea of them.

    • — Lynne on March 18, 2020
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  • Another slam dunk. Thank you! Had some ripe bananas and just wasn’t in the mood for bread/muffins. These are perfect. The only problem is that I can’t stop eating them…

    • — Pmm on January 26, 2020
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  • Just made these, came out great soft in the middle and crispy around the edges!

    • — Sara on December 30, 2019
    • Reply
  • Can I add chocolate chips &/or dried cranberries to the recipe?

    • — Renie on December 6, 2019
    • Reply
    • Sure! Hope you enjoy. 🙂

      • — Jenn on December 7, 2019
      • Reply
  • Thank you Jenn for this most excellent cookie recipe. Mine came out like some other people’s did, which was like “cakey” cookies and everyone thinks they are awesome. I found that they needed a long time in the oven to harden up and I think my batter was a little gooey. They ended up taking around 25 minutes. I also put in maybe 1/2 the total sugar amount in the end. And congratulations for the lifestyle you chose – giving up the high end stressful restaurant gig to raise your kids and decide to do things the way that works out best for you and your family. I am doing the same thing and am very happy doing it, despite less earnings. I know that beyond a shadow of a doubt I will not regret having done this when I am old and gray. Btw, I also spent a year abroad in France and got fired from my summer job at the end of the academic year as a GO at a Club Med in Turkey. Cheers!

    • — Peter on November 9, 2019
    • Reply
    • Glad you enjoyed the cookies and thanks for your kind words! And funny (at least now!) that you were also fired from a job abroad! 🙂

      • — Jenn on November 10, 2019
      • Reply
  • Amazing cookies! I prefer less sweet so
    I kept the prescribed 3/4 cup light brown sugar and omitted the white sugar altogether. Added a chopped bar of 70% dark chocolate (35g) and the result was PERFECT. The only thing was that the batch size made it very hard to mix by hand (I don’t have an electric mixer). but I got a good workout and 3 dozen medium cookies for my effort. Will def make again!

    • — Yvie on August 10, 2019
    • Reply
  • Perfect! Delicious! Exactly as you described them. Thank you for sharing!

    • — Cookie (Elizabeth) on July 19, 2019
    • Reply
  • We love banana bread (your banana bread recipe) and so no surprise these cookies were definitely a hit in our home. Although they did not crisp up all the way at the bottom and were sticking to each other when I tried to stack them for storage, the taste was good. I tend to like my cookies a bit less sweet so I reduced the sugar by two tablespoons. I’ve had so much success with so many of your recipes I guess I got a little comfortable deviating from the recipe. I will definitely make these again following the exact recipe!

    • — A. Lo on April 28, 2019
    • Reply
  • I like less sweet baking so I deleted a bit of the sugar no choc chips or raisins but 1/2 cup of raisins would be nice for something sweeter most would go for full cup but I like just a hint of sweetness but it sustains this cookie. Put 3/4 cup of very lightly packed brown sugar and took out 1/8 cup of the white sugar. I used 1/2 cup Vegan Becel and 1/2 cup I Cant Believe Its not Butter Margarines. I put an extra 1/4 cup mashed bananas in (leftover 3 big bananas) and a 100 gram package of chopped walnuts. Cookie batter was thick. I lined my two narrow cookie pans with foil gave light spray cooking oil and rubbed it in with my fingers so no excess oil on foil. The first batch I just sort of flattened out the cookie with my fingers only a bit sticky and I got a taller kind of puffed up mound cookie tasty and soft but not like depicted in photo. I baked them for about 8-10 minutes middle of oven side by side. Got about 16 cookies. Next batch I used same amount of batter (heaping table teaspoon) took time to really flatten them out and baked them 10 minutes. They spread and rose up only slightly but you got a soft and chewy cookie can really taste the banana because less sugar and the healthy oats and spices. 2 cookies and I am stuffed and fully satisfied these will feed a crowd got another 16 cookies plus another half dozen so 38 cookies total nice for one recipe and not thimble sized. I also put two cookies each in a ziplock sandwich bag and sealed they stay great that way put in a container in the fridge last even longer or freeze them. It keeps cold germs off the cookie plate. Healthy snack. P. Stevens

    • — Patricia Stevens on April 17, 2019
    • Reply
  • Just made them . Perfect . Crispy outside . Soft inside . Yummy

    • — Lee Ann on February 24, 2019
    • Reply
    • how much flour did you use i.e cup size or grams?

      • — gloria on March 17, 2019
      • Reply
  • These cookies are fantastic. I made them because I had some overripe bananas, and it was a stretch for me because I have a former-favorite oatmeal cookie recipe that I’ve been baking for decades. I added chocolate chips and pecan pieces to half of the dough. Both ways, these are pretty doggone hard to beat! In the future, I may add dried apricot pieces, walnuts, golden raisins–whatever I have on hand. Thanks for a terrific and versatile recipe.

    • — Cary Davis on December 20, 2018
    • Reply
  • how much can the sugar be reduced without altering outcome of cookie?

    thank you!

    • — carol on October 2, 2018
    • Reply
    • You could probably reduce the sugar by about 1/4 cup without impacting the texture of the cookie. Hope you enjoy!

      • — Jenn on October 3, 2018
      • Reply
  • Made exactly as written, and would not make again. These tasted good, but were hopelessly soft and crumbly, when fully cooked. Not “crisp outside and chewy inside” as they should be. First recipe of Jenn’s that I didn’t love!

  • I had extra bananas that were really ripe and we were tired of banana bread variations. I also had tons of oatmeal, so I found this recipe and I’m so glad. I’ve made a lot of Jenn’s recipes but this is my first review. These cookies are fantastic! I followed the instructions to a T. We wonder if they can be frozen? We have a new favorite cookie!

    • Glad you enjoyed them! And, yes, I think they would freeze nicely.

    • These cookies are amazing! They have the perfect amount of sweetness and a beautiful little crunch along the edges. I definitely recommend!

      • — Kaitlyn on July 25, 2019
      • Reply
  • I was looking for a recipe for banana oatmeal cookies and found this picture, which looked exactly like what I thought my cookies should look like. I used 2 frozen bananas and reduced the white sugar by 1/2. I also added a cup of chopped pecans and 1/2 cup of cruisers. I let them go in the oven a couple extra minutes for a little crispier as per a suggestion on a different recipe and they came out perfect. Like al dente banana nut bread. Will definitely be making these again, for breakfast!

  • Just made this recipe and it turned out looking awesome, smelling wonderful and tasting delicious. Two tweaks made to suit our personal preferences. Replaced 0.5 tsp of the 1.5 tsp of cinnamon with the same amount of cardamom and added 1 cup of semi sweet chocolate chips to final batter. Well worth the time and effort to make! Thanks for sharing.

  • Do you have a basic oatmeal cookie recipe?

    • Hi Kimberly, why don’t you give this recipe a try? Hope you enjoy if you make them!

  • Have time to make the cookies today for a meeting I’m going to have in two days. You said they’re best on the day baked. Will they stay good for 2 days?
    Thanks!

    • You could keep them for two days– they are just best on the day they’re baked.

  • These were amazing! Very tasty and chewy and decadent.

    • — Karen Christ Levens
    • Reply
  • Great recipe! I have found that very few banana cookie recipes are crunchy which we like. And, I added one cup of pecans for even more crunch! DE-LISH!!!

  • 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.

  • 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!

  • 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.

  • 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!

  • 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

    • Hi Anita, I just added the metric conversions to the recipe. Hope you enjoy the cookies!

  • 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 ♡

  • 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!

  • 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?

    • Hi Harriet, Unfortunately, steel cut oats won’t work here – sorry!

  • 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.

    • Hmmm, that is strange! Could your oven temperature have changed?

    • 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.

    • Perhaps your cookie sheet wasn’t cooled enough between batches?

  • Dry

  • 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!

  • They came out great!

  • 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,
      sounds like you’ve had success replacing the butter,can you post how much oil you used? thank you! alisa

  • Can I freeze this? If I could, do I have to thaw it first before baking? Thank you.

    • 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.

  • 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!

  • 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!

  • 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!

    • 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.

  • 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!

    • That is so nice, Mindy. Thank you!

  • 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:(

  • 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.

  • 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.

  • Hi Jennifer. LOVE your recipes! Every one has been a hit. About these cookies, can I add some chocolate chips?

    • Hi Susan, Absolutely!

  • 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!

  • 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.

  • 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.

    • 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.

  • 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!

    • Actually, weighing is much faster than measuring.

  • This is the best oatmeal cookie recipe ever!! Thank you!!

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