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Banana Oatmeal Cookies

Banana oatmeal cookies with soft, chewy centers and golden edges, baked until the oats set and chocolate chips melt into the dough. Easy, no-sugar-style banana oat cookies that look speckled with oats and chips throughout.
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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: 150
Ingredients Equipment Method Notes

Ingredients
  

banana oat cookie dough
  • 3 ripe bananas Use fully ripe bananas for natural sweetness and a moist, tender center.
  • 2 cup rolled oats
  • 0.25 cup honey or maple syrup Choose one; either works for binding and sweetness.
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips or raisins Use one; chocolate chips melt for pockets of gooey texture.
  • 0.25 cup chopped walnuts Optional for extra crunch.

Equipment

  • 1 sheet pan

Method
 

Bake setup
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
Make the dough
  1. Mash the ripe bananas completely smooth in a large bowl.
  2. Stir in honey, vanilla extract, cinnamon, and salt until evenly combined.
  3. Fold in the rolled oats, chocolate chips or raisins, and chopped walnuts if using, until no dry oats remain.
Shape and bake
  1. Drop rounded tablespoons of dough onto the prepared sheet, spacing them 1 inch apart, then flatten slightly.
  2. Bake at 350°F for 12–15 minutes, until the edges are golden and the centers are set—look for a dry-set middle and lightly browned rims.
  3. Cool on the pan for 5 minutes before transferring.

Notes

Pro tip: fully ripe, soft bananas make the dough cohesive and keep the cookies moist in the center. Store airtight in the fridge for up to 5 days; rewarm 5 minutes at 300°F for a just-baked texture. Freeze baked cookies for up to 2 months (thaw overnight in the fridge). Dietary swap: for nut-free cookies, skip the chopped walnuts without changing anything else.