Oatmeal Banana Cookies

Ripe banana makes these easy oatmeal cookies soft and puffy. Add chocolate chips and a touch of cinnamon for a perfect treat with milk, coffee, or even for breakfast.

By
Annika Panikker
Annika Panikker
Annika Panikker
Annika is a chef turned food content creator since 2017, and is currently featured in Simply Recipes. She has been in the food service industry since 2010 and started out as home baker in Mumbai, India when she was 15 years old.
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Published February 10, 2023
Annika Panikker
Oatmeal Banana Cookies on a Wire Rack Next to a Glass of Milk and a Kitchen Towel

Simply Recipes / Annika Panikker

This recipe is a marriage between oatmeal cookies and banana bread. We are taking all the classic banana bread flavors and baking it in a soft oatmeal cookie. Cinnamon, walnuts, and chocolate chips reinforce the banana bread flavors. 

Which Oats to Use?

I have used rolled oats for that chewy but soft oatmeal cookie texture. You could use quick oats as well. 

However, stay away from instant oats and steel-cut oats. Instant oats will make your cookie mushy and extremely soft, while the steel-cut oats will make them really dry once baked. 

Oatmeal Banana Cookies on the Counter

Simply Recipes / Annika Panikker

Start With Super-Ripe Bananas

Over-ripe bananas work best in this recipe, as the cookies should have a strong banana flavor. That’s best achieved using those soft, browned, and spotted over-ripe bananas. 

Tip

Want to make these cookies but you don’t have overripe bananas? No problem! Using a fork, pierce the banana a couple of times with the skin on, place in a plate, transfer to the microwave and heat it on 15-second intervals for about 2 minutes. The skin will blacken and the banana will get mushy.

Melted Butter or Oil?

I prefer the flavor of butter in this cookie as we are going for those nutty banana bread flavors. If you are feeling adventurous, you can brown the butter as well. Even so, oil will also work well in this recipe, specifically olive oil, coconut oil, or sunflower oil.

Go Wild With Add-Ins

My go-to choice of add-ins for these banana oatmeal cookies have to be walnuts and chocolate chips, as those are my favorite for baking banana bread. However, you may swap out whatever add-ins you like.

  • Dried fruit: My father prefers raisins over chocolate chips and like him, you can add them or any other dried fruit like chopped dates, dried cranberries, etc. to your cookie dough. 
  • Nuts: While walnuts are a delicious option, pecans or any other nuts work well in this cookie. 

The key here is to keep in mind what flavors you prefer in your banana bread and add those same flavors to the cookie. As long as you stick to 1 cup of add-ins in total, you are in safe territory. 

Oatmeal Banana Cookies on the Counter with a Bitten Cooking Leaning on an Unbitten Cookie

Simply Recipes / Annika Panikker

For Easy Portioning, Use a Scoop

I prefer using a small ice cream scoop to portion out the cookie dough, which ensures all my cookies are approximately the same weight. This means they will bake evenly and achieve a round cookie. However, you can also make portions by dropping the dough from a regular spoon (for neater cookies, roll into balls between your palms). 

Refrigerating or Freezing Dough to Bake Later

Once the cookie dough is mixed together, you can scoop out the dough on a lined baking tray, cover in plastic wrap, and place in the fridge for up to 2 days. 

Alternatively, transfer the portioned cookie dough into a zip-top bag and freeze for up to 1 month. When ready to bake, let the cookie dough thaw on a baking tray lined with parchment and bake as directed.

Stack of Oatmeal Banana Cookies Next to a Glass of Milk, and in the Background, More Cookies on the Counter

Simply Recipes / Annika Panikker

Oatmeal Cookies Galore!

Oatmeal Banana Cookies

Prep Time 10 mins
Cook Time 12 mins
Cooling Time 10 mins
Total Time 32 mins
Servings 16 servings
Yield 16 cookies

Use overripe bananas to make these cookies for the best results. 

I call for cornstarch for a few reasons.  It helps absorb the liquid ingredients, ensuring the cookie does not spread too much. Unlike flour, it does not contain gluten, and it helps the cookie stay tender and soft. It also helps the cookie stay fluffy and not dry out. A little goes a long way with it.

Ingredients

  • 1 cup (135g) all-purpose flour

  • 1/2 cup (78g) rolled oats or quick oats

  • 1 tablespoon (15g) cornstarch

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 1 small over-ripe banana (enough to make about 1/4 cup mashed) 

  • 1/2 cup (117g) unsalted butter, melted

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 cup (100g) brown sugar, firmly packed

  • 1/4 cup (55g) granulated sugar

  • 1/2 cup (75g) walnuts, chopped

  • 1/2 cup (75g) chocolate chips

Method

  1. Preheat the oven:

    Preheat the oven to 350°F and position a rack in the center. Line two baking sheets with parchment paper and set aside.

  2. Mix the dry ingredients:

    In a small bowl stir together the all purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt.

    Bowl of Dry Ingredients for Oatmeal Banana Cookies Recipe

    Simply Recipes / Annika Panikker
  3. Mash the banana, then add the butter, sugars, and egg:

    In a medium bowl mash the overripe banana until it is a puree. You want about 1/4 cup.

    Add the melted butter and stir. Add the brown and white sugar into the banana mixture and stir well. Then add the egg and vanilla and mix to combine.

    Mashed Overripened Bananas in a Bowl for Banana Oatmeal Cookies Recipe

    Simply Recipes / Annika Panikker
    Butter and Sugars Mixed with Mashed Bananas for Oatmeal Cookies with Bananas Recipe

    Simply Recipes / Annika Panikker
    Egg and Vanilla Added to Bowl of Wet Ingredients for Oatmeal Cookies Recipe

    Simply Recipes / Annika Panikker
  4. Finish the dough:

    Add the dry mixture into the wet ingredients and fold together. Add the walnuts and chocolate chips and mix until well incorporated.

    Your dough may be loose or wet. It often depends on the brand and type of oats you are using. If your dough is wet, let it rest for 20-30 minutes so the oats can absorb some of the moisture. If it’s still too loose to scoop, fold in a few more tablespoons of flour.

    Oatmeal Banana Cookies Batter in a Bowl Next to a Kitchen Towel

    Simply Recipes / Annika Panikker
  5. Scoop and bake:

    Using a small ice cream scoop or spoon, scoop out dough (about 2 tablespoons per cookie) onto the lined baking tray, placing 2 inches apart as they will spread a little while baking. 

    Bake the cookies for 10-12 minutes. I like to bake one sheet of 6-8 cookies at a time in batches on the middle rack of the oven. If you are baking two sheets at a time, rotate the sheets from top to bottom and back to front halfway through.

    The cookies are done when they have spread out, are golden brown, dry to the touch on top, and crispy around the edges. If you press one down gently it down it should still be soft but not wet. The cookies firm up as they cool down.

    Simple Tip!

    If you want flatter cookies, bang the cookie tray over a kitchen towel on the counter to release any air trapped in the dough that is making them rise. 

    Portions of Oatmeal Banana Cookie Batter on a Parchment Paper Lined Baking Pan

    Simply Recipes / Annika Panikker
  6. Cool:

    Once the cookies are out of the oven, transfer to a wire rack with a thin metal spatula to let them cool. 

    Serve the cookies with milk.

    Oatmeal Banana Cookies Cooling on a Wire Rack

    Simply Recipes / Annika Panikker
  7. Store:

    Once the cookies are baked, you can store them in an airtight container at room temperature for 1 week. 

    Or, do what I do and transfer half of them to zip-top bags and freeze for up to 2 months. When ready to eat, warm the cookie in the microwave for around 30-60 seconds until soft.

    Did you love the recipe? Leave us stars below!

    Oatmeal Banana Cookies on the Counter with One Bitten into

    Simply Recipes / Annika Panikker
Nutrition Facts (per serving)
204 Calories
11g Fat
25g Carbs
3g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 204
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 79mg 3%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Total Sugars 13g
Protein 3g
Vitamin C 0mg 2%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 92mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.