By Karyl Laeving. Updated December 2025. ⭐⭐⭐⭐⭐from 187 votes.
These Easy Banana Oat Cookies come together in minutes with only a handful of wholesome ingredients. They are soft, naturally sweet, and perfect for breakfast meal prep or a healthy grab and go snack. No refined sugar, no dairy, no flour, and absolutely family friendly.
Table of Contents
Easy Banana Oat Cookies Healthy and Quick
- Total Time: 20
- Yield: 10 to 12 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy three ingredient banana oat cookies made with ripe bananas and rolled oats. Naturally sweet, flourless, family friendly, and perfect for quick snacks or breakfast.
Ingredients
2 large ripe bananas 220 g mashed
1 cup rolled oats 90 g
1/4 cup chocolate chips or raisins 40 g
1 teaspoon vanilla optional
1/4 teaspoon ground cinnamon optional
1 tablespoon nut butter optional
1 tablespoon chia seeds optional
Pinch of salt optional
Instructions
1. Preheat oven to 350 F or 175 C and line a baking sheet with parchment paper.
2. Mash the ripe bananas in a medium bowl until mostly smooth.
3. Add rolled oats and any optional mix ins then stir until a thick batter forms.
4. Scoop 10 to 12 mounds of dough onto the prepared baking sheet and flatten slightly with a spoon.
5. Bake for 12 to 15 minutes until the cookies look set and lightly golden on the edges.
6. Cool on the baking sheet for 10 minutes then transfer to a rack to cool completely.
Notes
Use very ripe bananas with lots of brown spots for the best sweetness and texture.
For gluten free cookies choose certified gluten free oats.
Use dairy free chocolate chips or raisins for a completely dairy free option.
The cookies are soft by design and will firm up more as they cool.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 5
- Cook Time: 15
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 63
- Sugar: 4
- Sodium: 2
- Fat: 1.5
- Saturated Fat: 0.5
- Unsaturated Fat: 0.8
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1.5
- Protein: 1.6
- Cholesterol: 0
About This Recipe
Easy Banana Oat Cookies Healthy and Quick is a simple, three ingredient cookie that transforms ripe bananas and oats into soft bites of cozy sweetness. The texture is tender and chewy, similar to a mini breakfast bar, and the flavor is warm with banana and oat richness.
This recipe works beautifully because mashed bananas act as both sweetener and binder. Rolled oats add structure and chew. A handful of chocolate chips or raisins creates tiny pockets of excitement. Everything mixes in a single bowl.
These cookies are ideal for busy mornings, kid lunches, pre workout snacks, or anytime you need a wholesome treat that feels comforting without being heavy.
Why You Will Love It
• Only three core ingredients
• Naturally sweet with no added sugar
• Freezer friendly with perfect on the go texture
• Customizable with spices, fruit, or add ins
• Mixes in one bowl with no special tools
Key Ingredients and Notes
Ripe Bananas
Use bananas that are deeply speckled and very soft. Riper bananas produce sweeter cookies and mash more easily. For best results use 220 g mashed banana which is about two large bananas. Bananas contain natural sugars and pectin which help bind the cookies without eggs.
Rolled Oats
Use old fashioned rolled oats. They absorb moisture yet maintain a tender chew. If you prefer a smoother cookie, pulse the oats a few times in a food processor before mixing. For gluten free needs, choose certified gluten free oats. Healthline provides an excellent overview of oat types and nutrition which can help you choose based on texture preferences.
Chocolate Chips or Raisins
Use 40 g chocolate chips or raisins. Mini chocolate chips distribute more evenly. For dairy free needs, use dairy free chips. Raisins or chopped dried cranberries offer a naturally sweet alternative without added sugar.
Optional Flavor Boosters
• 1 tsp vanilla
• 1.4 tsp cinnamon
• 1 tbsp chia seeds
• 1 tbsp peanut butter or almond butter for richer texture
You can also look at your favorite add ins from recipes like Healthy Banana Bread Muffins Moist and Easy on Flavor and Recipes to match flavors you already enjoy.
Ingredient Science Tip
Bananas contain natural starches that convert to sugars as they ripen. This is why very ripe bananas create a softer and sweeter final cookie. Oats absorb that moisture then firm up as they cool which helps the cookies set properly.
For more ingredient science and baking behavior, The Spruce Eats has an excellent guide to understanding how moisture and starch relaxation impact texture in simple baked goods.
How to Make Easy Banana Oat Cookies
1. Prepare the Baking Sheet
Line a baking sheet with parchment paper. Preheat your oven to 350 F or 175 C. This temperature allows the cookies to set without drying out.
2. Mash the Bananas
In a medium bowl, mash 220 g banana until mostly smooth. Small lumps are fine. Look for a thick and creamy mash.
3. Add Oats and Mix Ins
Add 90 g rolled oats. Stir until the mixture turns into a thick batter. Fold in 40 g chocolate chips or raisins. The mixture will feel soft but should scoop easily.
4. Scoop the Cookies
Use a tablespoon or small cookie scoop to portion 10 to 12 cookies. Flatten each mound slightly with the back of a spoon. These cookies do not spread as they bake so shape them exactly as you want the final look.
5. Bake
Bake on the center rack for 12 to 15 minutes. The edges should appear lightly golden and the tops should look dry. They may feel soft but will firm as they cool.
6. Cool Completely
Cool on the baking sheet for 10 minutes then transfer to a rack. Cooling is important because oat based cookies set through steam release rather than high fat crisping.
If you enjoy soft texture cookies, you will probably also love snacks like No Bake Chocolate Peanut Butter Clusters Healthy and Fast from Flavor and Recipes which use similar bind and chill logic.
Pro Tips for Success
- Use bananas that are extra ripe. Pale yellow bananas will not provide enough sweetness or moisture.
- Do not add extra oats unless essential. Too many oats make the cookies dry and crumbly.
- If using add ins like nut butter or protein powder, add one tablespoon at a time and adjust with a splash of milk if needed.
- Chill the dough for 10 minutes if it feels overly wet. Oats will absorb additional liquid.
- Do not overbake. These cookies will always be soft. Overbaking leads to a rubbery texture.
- For the most even baking, rotate the tray halfway through.
- Add a pinch of salt to enhance sweetness and elevate flavor balance.
King Arthur Baking also notes that salt is a key enhancer for naturally sweet baked goods, even when no sugar is added.
Variations and Substitutions
Chocolate Banana Version
Add 1 tbsp cocoa powder and 1 extra tablespoon mashed banana. This gives a brownie like softness similar to recipes like Healthy Greek Yogurt Brownies Low Sugar and Fudgy.
Banana Nut
Add 2 tbsp chopped walnuts or pecans. Toast them lightly beforehand for better flavor.
Cinnamon Raisin
Use raisins plus 1 tsp cinnamon plus a splash of vanilla for a cozy oatmeal cookie vibe.
High Protein
Stir in 1 scoop unflavored or vanilla protein powder and add 1 to 2 tbsp extra mashed banana as needed. Also see Chocolate Chip Protein Cookies Soft and High Protein for more protein snack ideas.
Allergy Friendly
Use sunflower seed butter instead of nut butters and dairy free chocolate chips if needed.
No Chocolate
Use blueberries, diced apples, or dried cranberries for fruit forward cookies.
Serving and Storage
Refrigeration
Store in an airtight container for up to 5 days. They remain soft and pleasant. Add parchment between layers to prevent sticking.
Freezing
Freeze fully cooled cookies on a tray for 1 hour then transfer to a freezer bag. Keep frozen for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Reheating
Warm in the microwave for 8 to 12 seconds for a soft and fresh baked texture.
Shelf Life
Because the cookies contain fresh fruit, they should not be left at room temperature longer than 48 hours.
FAQs
How ripe do the bananas need to be?
The bananas should be heavily speckled or nearly brown. This stage provides the sweetness and moisture needed for the cookies to hold together. Under ripe bananas produce dense dough that will not bind properly. If your bananas are borderline ripe, microwave them for 10 to 12 seconds to soften the starches.
Can I use quick oats instead of rolled oats?
Yes. Quick oats absorb liquid faster and produce a softer cookie. If using quick oats, start with 80 g instead of 90 g because they pack more tightly. Do not use steel cut oats because they will not soften enough during baking.
Can I add sugar or maple syrup?
You can, but it is not required. If adding liquid sweetener, add only one teaspoon otherwise the dough may become wet. If adding dry sugar, the cookies may bake faster and brown more deeply. For healthier sweetness, stick with ripe bananas.
Why are my cookies gummy?
This often comes from underbaking or using bananas that are very small. Bake a couple minutes longer, allow full cooling, or add 1 to 2 tbsp extra oats. The cookies will always be soft but should not feel sticky.
Can I double the recipe?
Absolutely. Simply double all ingredients. Use two baking sheets or bake in batches to prevent overcrowding. Baking time remains the same.
Can I make these without any mix ins?
Yes. The base recipe works perfectly on its own. The cookies will be simple and lightly sweet which makes them perfect for children and toddlers.
Conclusion
These soft and wholesome Easy Banana Oat Cookies prove that simple ingredients can create comfort filled treats that fit busy schedules and healthy routines. If you make them, leave a star rating, share your thoughts, and drop a photo. I love seeing your kitchen moments. For more quick snacks, check out our high protein and no bake recipes throughout the site. Join the Flavor and Recipes newsletter for weekly healthy inspiration.
