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Banana Oatmeal Cookies

Banana oatmeal cookies that turn out soft, chewy, and golden-edged with a moist center—oats and chocolate chips show throughout. This no-sugar-style batch uses ripe banana plus rolled oats for easy healthy cookies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Banana oat cookie dough
  • 3 ripe bananas Mash completely smooth so the dough stays thick and uniform.
  • 2 cup rolled oats Use rolled oats for visible oat texture and chew.
  • 0.25 cup honey or maple syrup Choose either honey or maple syrup for sweetness.
  • 1 tsp vanilla extract Adds warmth and rounds out banana flavor.
  • 1 tsp cinnamon For classic cozy aroma.
  • 0.25 tsp salt Balances sweetness and enhances flavor.
  • 0.5 cup chocolate chips or raisins Use either chocolate chips or raisins; both bake into melty pockets.
  • 0.25 cup chopped walnuts (optional) Optional for crunch; skip if you want nut-free.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and line a baking sheet with parchment paper, keeping the parchment flat for easy release and visible cookie bottoms.
Make the banana dough
  1. Mash ripe bananas completely smooth in a large bowl until no lumps remain for a cohesive, moist center.
  2. Stir in honey, vanilla extract, cinnamon, and salt until combined, scraping the bowl so no dry spices cling to the sides.
  3. Fold in rolled oats, chocolate chips or raisins, and chopped walnuts if using, mixing just until the dough looks evenly speckled.
Shape and bake
  1. Drop rounded tablespoons of dough onto the prepared sheet, spacing 1 inch apart, then flatten slightly so they bake evenly and stay chewy.
  2. Bake for 12–15 minutes at 350°F until the edges are golden and the centers are set, watching for a lightly set middle and visible oat and chip texture.
  3. Cool on the pan for 5 minutes before transferring, letting the cookies finish setting so they hold their shape.

Notes

For best soft banana oat cookies, mash the bananas until completely smooth and don’t overmix once the oats are added. Store in an airtight container at room temperature for up to 3 days (or refrigerate up to 5 days); freeze baked cookies up to 2 months. For a nut-free version, omit the chopped walnuts—everything else stays the same.