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Banana Oatmeal Cookies

These banana oatmeal cookies are a delightful and easy treat made with ripe bananas, oats, and nut butter, perfect for a quick snack or breakfast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Use heavily spotted bananas for best sweetness.
  • 1 cup rolled oats Measure oats loosely; packed oats can dry the batter.
  • 1/2 cup nut butter (e.g., almond or peanut butter) Nut butter provides structure and flavor.
  • 1/4 cup honey or maple syrup Optional; only necessary if a sweeter cookie is desired.
  • 1/2 teaspoon vanilla extract Enhances the flavor.
  • 1/2 teaspoon cinnamon Provides a warm aroma.
Optional Mix-ins
  • 1/3 cup chocolate chips, nuts, or dried fruit Mix-ins can be adapted to personal preference.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, mash the ripe bananas until mostly smooth, with a few small lumps for texture.
  3. Add rolled oats, nut butter, honey or maple syrup (if using), vanilla extract, and cinnamon. Stir until well combined; the mixture should be thick but scoopable.
  4. Fold in any optional mix-ins, ensuring they are evenly distributed.
  5. Drop rounded spoonfuls (about 2 tablespoons each) of the mixture onto the prepared sheet, leaving space between cookies. Lightly press the tops to flatten slightly.
Baking
  1. Bake for 10–12 minutes, until the edges are lightly golden and the centers are set.
  2. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use very ripe bananas. Store cookies at room temperature in an airtight container for up to 3 days or freeze for longer storage.