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Thin & Crispy Banana Oatmeal Cookies

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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


  • 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

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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  • These are “day 2 cookies” because the banana flavour has time to really come through and the texture solidifies. I added chocolate chips to mine and they are really delicious. I found rolling them into balls before placing on the cookie sheet makes beautifully uniform cookies.

    • — Julie Godwin on April 16, 2022
    • Reply
  • Hi Jenn,

    Recently our local paper ranked their top 5 favorite fast food chocolate chip cookies. My wife and I decided to buy a cookie from each over a few week period starting from the top because we were intrigued with the test results and didn’t want to miss out on a great chocolate chip cookie!

    My POV: While all looked great and had the right look and feel they were all very disappointing to me because after the first bite, which I initially thought was good, they immediately shifted to taste like white processed cookie bombs. The law of diminishing returns on the hyped up experience plunged. It was hard to discern any of the classic homemade flavors a good chocolate cookie should exude. I’ve come to the conclusion that every store bought cookie, and so many homemade, are nothing more than a huge hit of white processed sugar poorly disguised as a cookie.

    As such, I decided to make my own batch and searched your recipes but was quickly distracted by the idea of your oatmeal banana cookies and made them instead. However, looking at the high amount of sugar in your recipe, I thought it was far to much also and didn’t want to make more cookies that tasted primarily like sugar – so I cut the sugar in half. I was very pleased with how they came out! They still had very reasonable sweetness and the all other ingredient flavors weren’t over run by sugar. Calorie bonus: I figure with the calories cut from the reduced sugar I could eat two of those big cookies and still feel good about loading up on worthless (but yummy) calories.

    Besides all that, your cookie recipe turned out great and just like described! For anyone that reads this that most concurs cookies have been overdone with to much sugar, cut it in half for this recipe and you’ll still end up with a great cookie.

    Thank you Jenn

    • — Cookie Snob on March 14, 2022
    • Reply
  • Made these lovelies today for grandbabies, followed exactly receipe except used margarine as did not have any butter on hand, and I used 1 and 1/3 banana as mine were quite large banana’s. They immediately spread out and are thin and crispy and amazing!!

    • — Susan on January 25, 2022
    • Reply
  • I’ve made this cookie recipe several times but my cookies never get thin & crisp. I reduce the amount of sugar but that is the only change. Any ideas?

    • — Marsha on November 30, 2021
    • Reply
    • Hi Marsha, The sugar is partly what makes the cookies crisp, so that is likely the reason. Hope that helps!

      • — Jenn on December 1, 2021
      • Reply
    • Made this recipe yesterday to share love with my neighbors. Thank you so much. Really awesome and the kids love them.

      • — Corine on February 15, 2022
      • Reply
  • I was disappointed in these. They didn’t come out flat and crispy at all. They were rounded and more cake-like. They tasted okay (not sensational), but I really wanted a crisp cookie.

    • — Deb on November 20, 2021
    • Reply
  • Delicious!!! Crispy on the outside and lovely and soft on the inside. I added pecans which gave it a bit of crunch. Very good way to use up ripe bananas if you don’t want banana loaf.

    • — Colleen McKenzie on October 20, 2021
    • Reply
  • I have to wonder if the huge difference in texture comments (very runny to very fluffy) has to do with ripeness and/or size of bananas. I’m surprised at 2 bananas only making 2/3 cup – they must be quite small. If someone goes only by count (2 bananas) and uses large ones and/or uses excessively ripe bananas, it’s going to make a huge difference from what I think is intended. Also, the recipe specifies old fashioned oats, and I saw that some people used quick oats. This will also make a noticeable difference as the baking time may be shorter and the texture more smooth. I haven’t tried making them yet (I’ll have to run to the store for more oats first), but I’ll be sure to follow directions to the tee (unusual for me as I love to improvise) and see what happens.

    • — Denise B on October 19, 2021
    • Reply
  • I’ve made these cookies twice and they turned out the same both times… very thin and soft. They were not crispy at all. Not a good texture. I love crispy cookies so these were a disappointment.

    • — Janna on October 10, 2021
    • Reply
  • I made this recipe today but won’t be making it again…they’re okay but not great. I don’t care for the texture. Oh well, everything else I’ve tried from your offerings Jenn have been awesome so the odd one that doesn’t work for me is more about me than you.

    • — Susan P. West Kelowna, BC Canada on September 24, 2021
    • Reply
  • “… batter will be wetter than most cough doughs” is this an error?
    If not what is “cough doughs”?

    • — Susan P. West Kelowna, BC Canada on September 24, 2021
    • Reply
    • LOL — that’s a typo — I just fixed it. It’s supposed to say cookie, not cough. Thanks for pointing it out!!

      • — Jenn on September 24, 2021
      • Reply
      • The text is correct in the illustrated version of the recipe but still says “cough” in the printable version 😉.

        • — Denise B on October 25, 2021
        • Reply
        • Ugh — thanks for pointing that out — it’s fixed!! 🙂

          • — Jenn on October 26, 2021
          • Reply
  • Another fabulous recipe! I came across this when I was looking for something to do with overripe bananas — that was NOT banana bread! This fit the bill! And I wasn’t surprised that the recipe comes from you. They are delicious.

    • — Maisie on August 5, 2021
    • Reply
  • These were delicious. I cut down on the butter and white sugar – only used 3/4 of a cup of each. The first batch was a little dry, I assume because of reduced butter, so I added a little olive oil and they were perfect. I didn’t realize it was supposed to yield 45 cookies. I got less than half that, but that’s because my cookies were huge. I used a full ice cream scooper. Next time, I’ll go smaller.

    • — laceycat on June 28, 2021
    • Reply
  • Excellent!!!

    • — Ioana on June 24, 2021
    • Reply
    • Best cookies I have tried in a while. I reduced the sugar as they were for my little ones and they were great. Didn’t spread at all, they puffed up and crisped up on the edges. Delicious!

      • — Ioana on June 24, 2021
      • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
    • Reply
  • 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
    • Reply
  • 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.

    • Delicious!
      Great for dunking in your coffee/tea too (hold their shape).
      Just don’t use too much mixture per cookie as I did the first time. Less is more.

      • — Mark on October 9, 2021
      • Reply
  • 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!

  • 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.

  • 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.

  • 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.

  • 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!!

  • About how many cookies from this recipe? Many thanks!

    • Hi Nel, this will make about 45 cookies. Enjoy!

  • Can you use quinoa flour to make this?

    • 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!

      • 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?


        • Yes, I strongly suspect cutting back the sugar impacted the texture.

  • First time trying this recipe and it was really good, definitely will make again, thank you!

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

      • 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
        • Reply
  • Could I sub oat flour for the all purpose flour?

    • 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!

  • 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!

  • 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.

  • Making these today! What if i don’t have UNsalted butter?

    • 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!

  • 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
    • 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.

  • 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.

  • 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.

  • 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!

  • 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
    • 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….

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

    • 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
      • Reply
  • Had the same issue of runny batter and the cookies spreading that another reviewer mentioned.

    • Hi Ali, Did you use frozen bananas? If so, did you drain off any extra liquid?

  • 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.

  • 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 🤗.

  • 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!

    • 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
      • 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
    • 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.

  • 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! 🙂

  • delicious! I didn’t have any eggs so i use one tbsp of psyllium mix with 3 tbsp of water turned out great

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