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Banana Oat Cookies

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Snack
Servings 12 Coockies

Equipment

  • Mixing bowl
  • Fork or potato masher (for bananas)
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Wire cooling rack

Ingredients
  

  • 2 ripe bananas mashed
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup peanut butter or almond butter
  • 1/4 cup honey or maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup chocolate chips optional
  • 1/4 cup chopped nuts or dried fruit optional

Instructions
 

  • Preheat oven: Set oven to 350°F. Line a baking sheet with parchment paper.
  • Mash bananas: In a large mixing bowl, mash ripe bananas until smooth
  • Mix wet ingredients: Stir in peanut butter (or almond butter), honey, vanilla, and cinnamon.
  • Add oats: Fold in oats and salt until combined. Stir in chocolate chips, nuts, or dried fruit if using.
  • Shape cookies: Scoop spoonfuls of dough onto the baking sheet and flatten slightly with the back of the spoon
  • Bake: Bake for 10–12 minutes, until edges are lightly golden.
  • Cool: Transfer to a wire rack and let cool before serving.

Notes

Common Mistakes to Avoid

    • Using underripe bananas: They’re too firm and not sweet enough.
    • Skipping parchment paper: The cookies can stick without it.
    • Overbaking: These cookies are meant to be soft. Take them out when edges are just turning golden.

Variations and Substitutions

    • Nut-free: Swap nut butter for sunflower seed butter.
    • Chocolate lovers: Add cocoa powder to the batter for double chocolate banana oat cookies.
    • Boost the protein: Stir in a scoop of protein powder.
    • Tropical twist: Add shredded coconut and dried pineapple.
    • Fall-inspired: Mix in pumpkin spice instead of cinnamon.
Keyword Baking, Cookies, Snack