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

  • Did everything to a T and ended up with a very runny mix, spread across the cookie sheet, will be looking for a different one.
    Did not want one with chocolate chips that why I why I went for this one

    • — Peter Gilberd on June 3, 2021
    • Reply
  • Made half the recipe today. Wanted to try it out first….WOW, are they delicious!
    You are the best !! Nancy

    • — nancy g visconti on May 14, 2021
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  • Wow!I have been searching for a crispy cookie recipe, and this is the one! I like that it is easy, uses my overripe bananas, came out perfectly using the recipe as is. I will be freezing the scooped cookie dough, and may experiment next time with nuts or chocolate chips. Thanks You!

    • — martha misenheimer on February 28, 2021
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    • I forgot to rate 5 stars on the above review!

      • — martha misenheimer on February 28, 2021
      • Reply
  • Great recipe. I made a 1/2 recipe and got 28 cookies . I did use the whole egg. They definately spread. Great flavor.

    • — Catherine Maxey on February 20, 2021
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  • A nice option to use up ripe bananas! I experimented and added 1/4 cup of choc. chips to the last bit of the cookie batter and they are delicious! I think if I made this again I would add choc chips to all of the batter, just added a little something extra

    • — Nicki Heikkinen on February 3, 2021
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  • I made these cookies today. How insanely delicious!!! A few modifications were made . Only used 3/4 cup butter, 3/4 c of each sugar. I had steel cut oats on hand to use. Added 1/3 c sweetened coconut, 1/3 c raisins , 2/3 dark chocolate chips. Slightly increased the cinnamon and nutmeg. These cookies were amazing!! Mine did not spread . Instead puffed up and were crunchy on outside, very slightly moist and chewy . This recipe is a definite keeper!! New way to repurpose my overripe bananas.

    • — Mary Knapp on February 1, 2021
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  • OMG, I’m eating my first one(s…) right now and they are *amazing*! I swapped gluten-free flour (King Arthur 1:1) and I halved the recipe. Makes just the right amount halved. I used frozen bananas and was worried because the dough wasn’t as runny as I expected. But they are exactly right – just a bite of crispiness on the outside and then pillowy perfection inside. Thank you!

    • — Gaelan Smith on January 31, 2021
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  • Banana bread bites! Made these on a cold January day and they were a hit. I don’t think I had enough wet ingredient (banana mash?) as mine did not run or spread out as much to make them thin and crispy. They were more like a traditional oatmeal cookie. Non the less they tasted delicious! Next time I will lessen the oats or amp up the banana to allow them to spread a bit more. I love many cookies, and particularly thin and crispy so I will try these again to see if I can find the magic mix of wet and dry ingredients.

    • — Nancy on January 30, 2021
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  • These were really tasty! They were like a mix of cookie and banana bread in one. When freshly baked, the outside was crispy but the inside soft like banana bread, very interesting combo! I lessened the sugar about 30% which made them drier and dense, so it didn’t run as much as other reviewers mentioned, and it gave it a scone like feel to it in addition to the banana bread and cookie. I added unsweetened shredded coconut to one half of the batch and it was fantastic. They were a hit in my house, so give it a try! They’re like little pre-portioned banana bread bites. Great for breakfast or anytime.

    • — M.S. on January 29, 2021
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  • Thank you Jenn, I have been wanting a recipe just like this. I wonder how a walnut “flour” base with powdered sugar would do with these cookies to get the “banana nut” feel.

    • — Christina on January 28, 2021
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  • I made these the other night and added chocolate chips to the recipe and they came out terrific!!! I love ALL your recipes Jen. I posted my pics on social media with your link. It inspired others to make these and discover your scrumptious varieties of recipes!!

    • — Gina Clifford on January 28, 2021
    • Reply
  • About how many cookies from this recipe? Many thanks!

    • — Nel Jackson on December 4, 2020
    • Reply
    • Hi Nel, this will make about 45 cookies. Enjoy!

      • — Jenn on December 7, 2020
      • Reply
  • Can you use quinoa flour to make this?

    • — Todd on November 24, 2020
    • Reply
    • I’ve never worked with quinoa flour so I can’t say for sure, but for the most predictable results, I’d stick with all-purpose flour. Sorry!

      • — Jenn on November 24, 2020
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      • 1st time trying the recipe. I did 3/4 cup brown sugar and 1/2 cup white sugar. Everything else I followed. My cookies came out soft. Is it because of the sugar? How can I make sure they are crispy next time?

        Thanks!

        • — Cynthia D on January 1, 2021
        • Reply
        • Yes, I strongly suspect cutting back the sugar impacted the texture.

          • — Jenn on January 2, 2021
          • Reply
  • First time trying this recipe and it was really good, definitely will make again, thank you!

    • — Melinda on November 19, 2020
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    • OMG easy, tasty, & amazing recipe. I have been looking for a good banana cookie 🍪 recipe and I found it! THANK YOU.

      • — Martha on December 12, 2020
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      • I have not baked cookies in a long time because it just seemed like too much trouble. But I saw this recipe when I happened to have some very ripe bananas, and gave it a try. I loved that there was no rolling out or cutting shapes. It was everything you said. Crispy and soft at the same time. The oatmeal and banana combination was great. I plan to make this again. Thank you for sharing.

        • — Thea Stallings on January 28, 2021
        • Reply
  • Could I sub oat flour for the all purpose flour?

    • — Zehra Rizvi on November 9, 2020
    • Reply
    • Hi Zehra, I’ve never put oatmeal flour these, so I can’t say from experience, but I suspect it will work (though the cookies will definitely be a bit drier and more dense). I’d suggest replacing no more than 1/2 cup of the all-purpose flour oat flour. Hope that helps — I’d love to hear how they turn out if you make them this way!

      • — Jenn on November 9, 2020
      • Reply
  • OMG. These are fantastic. I have celiac, so I switched the flour to gluten-free substitute. The cookie dough alone is irresistible. I flattened the cookies before baking them, to guarantee extra crispiness. I am very very pleased with the result. A real treasure of a recipe – thank you for sharing it!

    • — Mika on October 30, 2020
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
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  • 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
    • Reply
  • 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

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