If you’ve been searching for the perfect banana and oat cookies—soft, hearty, lightly sweet, and wholesome—this post is exactly what you need. Not only will I walk you through how to make these incredibly easy banana oatmeal cookies, but I’ll also show you what makes my recipe different from the dozens circulating online.
These cookies are infused with shredded coconut, a touch of orange zest, and warm winter spices, giving them a cozy seasonal twist you won’t find anywhere else. They taste like the lovechild of banana bread and a soft oatmeal cookie—with no flour needed and minimal sugar. After testing this recipe multiple times (you know I always do!), I’ve perfected the flavor and texture so they’re soft, tender, and never dry.
Why You Can Trust This Recipe
As a lifestyle, home and entertaining expert—and a recipe developer who works with food brands—I create recipes that are approachable, elevated, and thoughtfully tested. I love showing you how to make everyday ingredients shine, and these banana oat cookies are a perfect example of simple ingredients becoming something truly special. My readers know I value clarity, practicality, and expert tips that actually make a difference, so in this post you’ll find not just a recipe, but guidance that comes from real hands‑on experience in the kitchen.
Why I Love This Recipe
These banana oatmeal cookies are one of my go‑to winter snacks because:
- They’re incredibly easy—just mix and bake.
- The bananas add natural sweetness and moisture.
- Warm spices like cinnamon, nutmeg, and ginger bring cozy holiday flavor.
- The shredded coconut gives the cookies chewiness without added fat.
- They feel indulgent but use simple, wholesome ingredients.
- They’re perfect for breakfast, dessert, or an afternoon coffee treat.
They’re also naturally flourless, making them lighter, softer, and perfect for anyone wanting a better‑for‑you cookie recipe.
Ingredients (and why each one matters)
Bananas
Use ripe bananas—the spottier, the better. Ripe bananas add natural sweetness and moisture, essential in banana oatmeal cookies.
Butter (¼ cup, melted)
Just enough to bind and add richness without being heavy.
Brown Sugar (½ cup)
Adds depth and a soft cookie texture compared to granulated sugar.
Rolled Oats (2 cups)
Rolled oats give structure and chew—quick oats won’t hold up the same way.
Shredded Coconut (1 cup)
Adds natural sweetness, moisture, and great texture.
Vanilla (1 tbsp)
Enhances the banana flavor beautifully.
Warm Spices
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
These turn simple banana cookies into holiday banana oat cookies with a wintery twist.
Optional—but amazing
A touch of orange zest brightens everything and pairs beautifully with the spices.
Substitutions & Variations
- Make them vegan: Swap melted butter for coconut oil or vegan butter.
- Make them nutty: Add ½ cup chopped walnuts or pecans.
- Make them chocolatey: Add ½–¾ cup chocolate chips for banana chocolate chip oat cookies.
- Add dried fruit: Raisins, cranberries, or chopped dates work beautifully.
- Make them breakfast cookies: Add 2 tbsp ground flax for extra fiber.
- Add orange zest: Just a teaspoon transforms the flavor—don’t skip it if you have an orange on hand!
How to Make Banana and Oat Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Whisk in the melted butter, brown sugar, and vanilla.
- Add the oats, shredded coconut, cinnamon, nutmeg, and ginger. Stir until fully combined.
- Scoop onto your baking sheet and flatten slightly—they won’t spread much.
- Bake for 20 minutes or until lightly golden around the edges.
- Cool on a rack and enjoy warm or at room temperature.
Expert Tips for Perfect Banana Oat Cookies
Use very ripe bananas—they provide natural sweetness and moisture.
Do not overbake. They should be soft and chewy, not dry.
Let them cool fully to firm up correctly.
Add extra oats if your bananas are very large and the dough seems too wet.
Chill the dough 10 minutes if it feels loose—this helps the oats hydrate.
Storage & Make‑Ahead
- Store in an airtight container for up to 4 days.
- Refrigerate for up to 7 days.
- Freeze (baked or unbaked dough) for up to 2 months.
They freeze beautifully and thaw quickly!
Other Cookies Recipes You’ll Love
- Spiced Double Chocolate Cookies
- Spiced Banana and Chocolate Chip Cookies
- Pumpkin Snickerdoodle Cookies
- The Best Soft Apple and Salted Caramel Cookies
- Soft & Chewy Maple Cookies (With Cozy Holiday Spices)
- Easy Soft and Chewy Brown Sugar Cookies Recipe
FAQ
Final Thoughts
These banana and oat cookies are everything I want in a cozy winter treat: nourishing, spiced, simple, and irresistibly soft. Whether you’re baking for the holidays or need an easy, feel‑good cookie recipe, this one will become a new favorite—and I’m so excited for you to try it.
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Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
