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A chewy, naturally sweet snack for busy afternoons

These Banana Oatmeal Cookies are soft, slightly caramelized at the edges, and speckled with melty chocolate — a comforting aroma that makes the kitchen feel homey in minutes. One practical tip up front: use very ripe bananas (lots of brown spots) for the sweetest flavor and easiest mashing. For a similar make-ahead idea using oats and fruit, try the banana oatmeal bars with oats for breakfast-style squares.

What makes these cookies so appealing

They’re a virtually no-fuss cookie that relies on pantry staples and ripe fruit rather than butter or sugar, striking a nice balance between wholesome texture and dessert satisfaction. The combination of oats and mashed banana yields chewiness while the optional chocolate chips add a touch of indulgence.

What stands out about this recipe

Quick highlights

Naturally sweetened with ripe bananas
Ready in under 30 minutes from start to finish
Minimal bowl cleanup — everything comes together in one bowl
Easy to customize with add-ins (nuts, seeds, or dried fruit)

Big-picture baking timeline

Mix ripe bananas with the dry ingredients, portion onto a baking sheet, and bake until golden. If you want a related handheld treat with a denser crumb, the original banana oatmeal bars method follows a similar batter-to-bake flow but in a pan.

Make-ahead and mixing shortcuts

Prep strategies that save time include pre-measuring your oats, softening the peanut butter slightly so it mixes smoothly, and mashing the bananas in the container you’ll use for mixing to cut down on dishes. For a spiced twist that borrows oatmeal cookie flavors, check this apple pie oatmeal cookie twist for inspiration.

What goes into them

2 ripe bananas, 1 cup rolled oats, 1/2 cup chocolate chips (optional), 1/4 cup peanut butter or nut butter of choice, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder, Pinch of salt

Swaps, tweaks, and ingredient quality tips

Use certified gluten-free oats if you need the cookies to be gluten-free. Choose natural peanut butter with just peanuts (and salt) for a cleaner flavor, or swap for almond or sunflower seed butter for allergies. If your bananas are underripe, microwave them for 20–30 seconds to soften; if they’re overripe, the cookies will be extra sweet and moist.

Step-by-step baking instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mash the ripe bananas until mostly smooth — small lumps are fine.
Stir in the rolled oats, chocolate chips (if using), peanut butter, vanilla extract, baking powder, and a pinch of salt until the mixture is evenly combined.
Drop tablespoon-sized spoonfuls of the cookie mixture onto the prepared baking sheet, spacing them about 1–2 inches apart.
Bake for 10–12 minutes, or until the cookie edges are lightly golden and set.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving. Enjoy your delicious banana oatmeal cookies!

Visual cues and timing to watch for

Look for lightly browned edges and a set center; if the tops still jiggle visibly, give the cookies another minute or two — they firm up a bit as they cool.

How to enjoy these cookies

Pair them with a cold glass of milk, a scoop of yogurt, or a cup of coffee for a morning treat. They’re also great packed in lunchboxes or paired with sliced fruit for an easy snack.

Serving ideas

Morning snack with Greek yogurt
Packable school or work snack
Dessert plate with a drizzle of melted peanut butter
Split and lightly toasted with a smear of jam

Keeping them fresh

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To warm before eating, microwave a cookie for 8–10 seconds or bake at 300°F for 3–4 minutes.

Storage reminders

Let cookies cool fully before sealing to avoid sogginess
Freeze in a single layer, then transfer to a bag for up to 3 months
Thaw at room temperature or warm gently before serving

Tools and shortcuts that help

Use a mixing bowl and a sturdy fork for mashing, a silicone spatula for stirring, and a cookie scoop for uniform sizes to ensure even baking. No mixer necessary.

Extra tips from the test kitchen

Slightly oil the parchment if your cookies stick to the chocolate chips
Flatten very tall scoops slightly with the back of a spoon for even bake time
Double the batch and freeze dough spoonfuls for quick baking later

Flavor and diet variations to try

Create peanut-free cookies by using sunflower seed butter, add cinnamon or nutmeg for warming spice, or fold in chopped nuts for crunch. For vegan variation, ensure the chocolate chips are dairy-free.

Easy swaps

Swap peanut butter for almond or sunflower seed butter
Replace chocolate chips with raisins, dried cranberries, or chopped dates
Use mashed sweet potato or applesauce (reduced amount) for a different fruit base

Estimated nutrition per cookie (approximate)

Yield: about 12 cookies. Serving size: 1 cookie. Per cookie (estimate): Calories ~110–120, Protein ~2.5–3 g, Fat ~5 g, Carbohydrates ~15 g.

Notes on adjusting nutrition

To lower calories and fat, omit the peanut butter or swap to a thin seed butter; to boost protein, stir in a tablespoon of protein powder or add chopped nuts.

Common questions answered

Q: Can I make these without peanut butter?
A: Yes — swap for another nut or seed butter, or omit it for a chewier, less rich cookie.

Q: How ripe should the bananas be?
A: Very ripe — lots of brown spots or fully browned — for the best sweetness and texture.

Q: Can I make the dough ahead of time?
A: You can refrigerate the mixed dough for up to 24 hours; let it sit at room temperature a few minutes before scooping.

Q: Are these gluten-free?
A: Use certified gluten-free rolled oats to ensure the cookies are gluten-free.

Give them a try

I hope this recipe inspires you to bake a quick batch of Banana Oatmeal Cookies — they’re forgiving, fast, and satisfying. If you enjoy experimenting with banana-based bakes, you might also like the a different banana oatmeal bar variation.