These Banana Oatmeal Cookies are soft, naturally sweet, and packed with wholesome ingredients like rolled oats, coconut, and ripe bananas. They’re an easy, one-bowl recipe perfect for breakfast, snacks, or a healthy dessert. With no flour and minimal sugar, they’re a nutritious option for anyone looking for a guilt-free treat.
Why I Love This Recipe
These cookies are a staple in my kitchen because they’re:
- Simple & Quick – Only 10 minutes of prep and minimal ingredients.
- Naturally Sweetened – The bananas provide natural sweetness, so you don’t need a lot of added sugar.
- Healthy & Gluten-Free – Made with whole oats and no flour, these cookies are packed with fiber and perfect for a balanced snack.
- Customizable – You can easily add chocolate chips, peanut butter, or nuts for different variations.
Ingredients & What to Look For
Pinch of salt – Balances sweetness and enhances flavor.
2 ripe bananas, mashed – The riper, the better! Overripe bananas add natural sweetness and moisture.
1/4 cup butter, melted – Adds richness and helps create a chewy texture. Can be swapped for coconut oil or unsweetened applesauce for a dairy-free version.
1/2 cup brown sugar – For extra sweetness, but feel free to reduce or swap with honey or maple syrup.
2 cups rolled oats – Use gluten-free oats if needed. Old-fashioned oats give the best texture.
1 cup shredded coconut – Adds chewiness and natural sweetness. If you’re not a fan, swap for chopped nuts or extra oats.
1 tbsp vanilla extract – Enhances flavor.
1/2 tsp cinnamon (optional) – Adds warmth and depth.
How to Make Banana Oatmeal Cookies
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, melted butter, brown sugar, and vanilla extract. Stir until smooth and well combined.
Step 3: Add the Dry Ingredients
Add in the rolled oats, shredded coconut, cinnamon, and salt. Stir everything together until a thick cookie dough forms.
Step 4: Shape & Bake
Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.
Bake for 20-25 minutes or until the edges turn golden brown.
Step 5: Cool & Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for 5-7 minutes. Then, transfer them to a wire rack to cool completely.
Substitutions & Variations
- No Butter? Swap for coconut oil or applesauce for a dairy-free option.
- Chocolate Lovers: Add ½ cup chocolate chips for banana oatmeal chocolate chip cookies.
- Extra Nutty Flavor: Stir in ½ cup chopped nuts (walnuts or pecans work great!).
- Extra Protein: Mix in 1 tbsp peanut butter or almond butter for a protein boost.
Expert Tips for the Best Banana Oatmeal Cookies
- Use Overripe Bananas – Bananas with brown spots add the best sweetness and moisture.
- Chill the Dough – If your dough feels too sticky, chill it in the fridge for 10 minutes before baking.
- Don’t Overbake – These cookies should be soft and chewy, so remove them when the edges turn golden.
- Customize the Texture – For chewier cookies, use quick oats instead of rolled oats.
How to Store & Make Ahead
Storing Leftovers
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week in an airtight container.
Freezing Instructions
- Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- To enjoy, thaw at room temperature or warm in the oven for 5 minutes at 300°F.
Recipe FAQ
Final Thoughts
These Banana Oatmeal Cookies are the perfect way to use up ripe bananas while making a healthy, delicious, and easy snack. Whether you enjoy them plain, with chocolate chips, or a nutty twist, they’re soft, chewy, and full of wholesome ingredients.
If you try this recipe, leave a comment below and let me know how you customized it!
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Banana Coconut and Oatmeal Cookies
Wholesome and delicious, our healthy banana, coconut, and oatmeal cookies are a guilt-free treat. Enjoy the perfect blend of flavours in every bite!
Ingredients
- 2 ripe bananas, mashed
- 1/4 cup of butter, melted
- 1/2 cup of brown sugar
- 2 cups rolled oats (gluten-free, if desired)
- 1 cup shredded coconut or coconut flakes
- 1 tbsp vanilla extract
- 1/2 teaspoon cinnamon, optional
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet or baking tray with parchment paper or lightly grease it with oil.
- In a large bowl, combine the mashed bananas, melted butter, brown sugar and vanilla. Stir until well combined.
- Add in the dry ingredients: the rolled oats, shredded coconut, cinnamon, and salt to the bowl. Mix all the ingredients together until evenly combined and a cookie dough-like consistency is achieved.
- Drop spoonfuls of the cookie dough onto the prepared cookie sheet, leaving some space between each cookie.
- Bake in the preheated oven for 20-25 minutes or until the edges turn golden brown.
- Once baked, remove the oatmeal banana cookies from the oven and let them cool on the baking sheet for a few minutes, about 5-7 minutes. Then transfer them to a wire rack or cooling rack to cool completely.
Notes
While the cookies can last for several days when stored properly, it’s best to consume them within 3-4 days, up to a week for optimal freshness.
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.
